Paucilactobacillus suebicus, SUEBICUS, 2020

Zheng, Jinshui, Wittouck, Stijn, Salvetti, Elisa, Franz, Charles M. A. P., Harris, Hugh M. B., Mattarelli, Paola, O’Toole, Paul W., Pot, Bruno, Vandamme, Peter, Walter, Jens, Watanabe, Koichi, Wuyts, Sander, Felis, Giovanna E., Gänzle, Michael G. & Lebeer, Sarah, 2020, A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae, International Journal of Systematic and Evolutionary Microbiology 70, pp. 2782-2858 : 2830

DESCRIPTIONOF PAUCILACTOBACILLUS SUEBICUS COMB. NOV.

Paucilactobacillus suebicus (su.e’bi.cus. L. masc. adj. suebicus , from Swabia, a region in the South West of Germany where the type strain was isolated).

Basonym: Lactobacillus suebicus Kleynmans et al. 1989 , 495 VL

The type strain exhibits high tolerance to acid and ethanol; growth is observed at pH 2.8 or at pH 3.3 and 14% ethanol. The type strain ferments pentoses, glucose, and maltose; growth is observed at 10 °C and up to 45 °C for some strains [ 250]. The genome size of the type strain is 2.65 Mbp. The mol% G+C content of DNAis 39.0.

Isolatedfrom fermented cherry mashes, from cider and silage.

Thetypestrainis I, WC-t4-15 T = ATCC 49375 T = DSM 5007 T = JCM 9504 T =KCTC 3549 T = LMG 11408 T.

Genome sequence accession number: AZGF00000000.

16S rRNA gene accession number: AJ575744 .