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Autori principali: 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
Natura: Recurso digital
Lingua:
Pubblicazione: Zenodo 2020
Soggetti:
Biodiversity
Taxonomy
Bacteria
Firmicutes
Bacilli
Lactobacillales
Lactobacillaceae
Lapidilactobacillus
Lapidilactobacillus bayanensis
Accesso online:https://doi.org/10.5281/zenodo.4728463
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Sommario:
  • <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>

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