Lactobacillus zhachilii sp. nov., a lactic acid bacterium isolated from Zha-Chili
Zhang, Zhendong and Hou, Qiangchuan and Wang, Yurong and Li, Weicheng and Zhao, Huijun and Sun, Zhihong and Guo, Zhuang,, 69, 2196-2201 (2019),
doi = https://doi.org/10.1099/ijsem.0.003362,
publicationName = Microbiology Society,
issn = 1466-5026,
abstract= Strain HBUAS52074T is a Gram-positive staining, aerobic bacterium that was isolated from Zha-Chili, a traditional fermented food made in China. Phylogenetic analysis based on 16S rRNA gene sequences revealed that strain HBUAS52074T is a member of the genus Lactobacillus and closely related to Lactobacillus nantensis DSM 16982T (98.9 %), Lactobacillus heilongjiangensis DSM 28069T (98.8 %), Lactobacillus formosensis NBRC 1095009T (98.6 %), Lactobacillus futsaii JCM 17355T (98.5 %), Lactobacillus farciminis KCTC 3681T (98.5 %), Lactobacillus musae NBRC 112868T (98.5 %) and Lactobacillus crustorum LMG 23699T (98.4 %). The DNA G+C content is 36.3 mol%. The major cellular fatty acids are C16 : 0 (28.2 %), C18 : 1ω9c (30.5 %) and summed feature 7 (C19 : 1ω6c, and/or C19 : 1ω7c; 14.9 %). Average nucleotide identity and DNA–DNA hybridization (GGDC) values based on genomic comparisons between HBUAS52074T and related type species showed that the bacterium was significantly different from its closest relatives. Using polyphasic taxonomic analysis, we have shown that strain HBUAS52074T is a new species in the genus Lactobacillus , for which we propose the name Lactobacillus zhachilii sp. nov. The type strain is HBUAS52074T (=GDMCC 1.1417T=KCTC 21106T).,
language=,
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