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| Main Authors: | , , , , , , , , , , , , , , |
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| Format: | Recurso digital |
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Zenodo
2020
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| Online Access: | https://doi.org/10.5281/zenodo.4728463 |
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Table of Contents:
- <p><b>DESCRIPTIONOF <i>LAPIDILACTOBACILLUS BAYANENSIS</i> COMB. NOV.</b></p><p><i>Lapidilactobacillus bayanensis</i> (ba.yan.eńsis. N.L. masc. adj. <i>bayanensis</i> pertaining to Bayan, a county in the Heilongjiang province of China).</p><p>Basonym: <i>Lactobacillus bayanensis</i> Wei and Gu 2019, 3191 VP</p><p>Cellsgrowat 15 °C butnot at 37 °C. L(+)-Lactic acid and D(−)- lactic acid are produced from glucose, fructose, mannose and maltose; pentoses or other disaccharides are not fermented [118]. The genome size of the type strain is 2.43 Mbp. The mol% G+C content of DNAis 40.1.</p><p>Isolatedfromfermented Chinesecabbage.</p><p>The type strain 54–5 T =LMG 31166 T =NCIMB 15153 T =CCM 8936 T =KCTC 21118T.</p><p>Genome sequence accession number: RHOX00000000.</p><p>16S rRNA gene accession number: MK110807.</p>