@article{mbs:/content/journal/ijsem/10.1099/00207713-50-1-19, author = "Leisner, J J and Vancanneyt, M and Goris, J and Christensen, H and Rusul, G", title = "Description of Paralactobacillus selangorensis gen. nov., sp. nov., a new lactic acid bacterium isolated from chili bo, a Malaysian food ingredient.", journal= "International Journal of Systematic and Evolutionary Microbiology", year = "2000", volume = "50", number = "1", pages = "19-24", doi = "https://doi.org/10.1099/00207713-50-1-19", url = "https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/00207713-50-1-19", publisher = "Microbiology Society", issn = "1466-5034", type = "Journal Article", abstract = "Paralactobacillus selangorensis gen. nov., sp. nov. is described. This organism, isolated from a Malaysian food ingredient called chili bo, is an obligatory homofermentative, rod-shaped lactic acid bacterium. The G+C content is 46.1-46.2+/-0.3 mol%. Earlier 16S rRNA studies showed that this organism constitutes a new taxon distantly related to the Lactobacillus casei-Pediococcus group. A phenotypic description that distinguishes Paralactobacillus selangorensis from other genera of lactic acid bacteria is presented. The type strain of Paralactobacillus selangorensis is LMG 17710T.", }