Published April 1, 2020
| Version v1
Taxonomic treatment
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Companilactobacillus suantsaicola Zheng, Wittouck, Salvetti, Franz, Harris, Mattarelli, O'Toole, Pot, Vandamme, Walter, Watanabe, Wuyts, Felis, Gänzle & Lebeer, 2020, COMB. NOV.
Description
DESCRIPTION OF COMPANILACTOBACILLUS SUANTSAICOLA COMB. NOV.
Companilactobacillus suantsaicola (suan.tsai'co.la. N.L. neut. n. suantsaium, from suan-tsai, fermented mustard greens; L. suff. – cola from L. masc. or fem. n. incola inhabitant; N.L. masc. n. suantsaicola occurring in suan-tsai.)
Basonym: Lactobacillus suantsaicola Lin et al. 2019, 8 VP
Growth is observed between 20 and 37°C and at pH 4.0 to 10.0 [144]. The genome size is 2.60 Mbp. The mol% G+C content of DNA is 36.9.
Isolated from suan-tsai, a traditional fermented mustard green product of Taiwan.
The type strain is R7 T = BCRC 81127 T = NBRC 113530 T.
Genome sequence accession number: RKLY00000000.
16S RNA gene sequence accession number: MH 810311.
Notes
Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 (4) on page 2808, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/10114954
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Linked records
Additional details
Identifiers
Related works
- Is part of
- Journal article: 10.1099/ijsem.0.004107 (DOI)
- Journal article: http://zenodo.org/record/10114954 (URL)
- Journal article: http://publication.plazi.org/id/FFB0FFF2FF8D2171D937FF96FFAF6267 (URL)
- Is source of
- https://sibils.text-analytics.ch/search/collections/plazi/0389878AFF97216BD94EFBF8FD6364CF (URL)
Biodiversity
- Collection code
- T
- Family
- Lactobacillaceae
- Genus
- Companilactobacillus
- Kingdom
- Bacteria
- Material sample ID
- R7, BCRC 81127, NBRC 113530
- Order
- Lactobacillales
- Phylum
- Firmicutes
- Scientific name authorship
- Zheng & Wittouck & Salvetti & Franz & Harris & Mattarelli & O'Toole & Pot & Vandamme & Walter & Watanabe & Wuyts & Felis & Gänzle & Lebeer
- Species
- suantsaicola
- Taxonomic status
- comb. nov.
- Taxon rank
- species
- Type status
- holotype
- Taxonomic concept label
- Companilactobacillus suantsaicola (Zheng, 2020) sec. Zheng, Wittouck, Salvetti, Franz, Harris, Mattarelli, O'Toole, Pot, Vandamme, Walter, Watanabe, Wuyts, Felis, Gänzle & Lebeer, 2020
References
- 144. Lin S-T, Wang L-T, Wang H-M, Tamura T, Mori K et al. Lactobacillus suantsaicola sp. nov. and Lactobacillus suantsaiihabitans sp. nov., isolated from suan-tsai, a traditional fermented mustard green product of Taiwan. Int J Syst Evol Microbiol 2019; 9.