Paucilactobacillus, 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

DESCRIPTION OF PAUCILACTOBACILLUS KAIFAENSIS COMB. NOV.

Paucilactobacillus kaifaensis (kai.fa.en’sis. N.L. masc. adj. kaifaensis , pertaining to Kaifa, a district in Harbin city, China).

Basonym: Lactobacillus kaifaensis Liu and Gu 2019 , 3259 VP

Growth is observed at 30 and 37 but not at 45 °C. DL-Lactic acid is produced only from ribose, xylose, maltose, arabitol and gluconate [ 233]. The genome size of the type strain is 1.75 Mbp; the mol% G+C content of DNA is 38.0.

Isolated from fermented Chinese cabbage.

The type strain is 15191 T =CCM 8929 T.

778–3 T =LMG 31177 T =NCIMB

Genome sequence accession number: BJDM00000000.

16S rRNA gene accession number: LC438525.