Lactobacillus helsingborgensis

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, International Journal of Systematic and Evolutionary Microbiology 70, pp. 2782-2858 : 2797

Lactobacillus helsingborgensis

Lactobacillus helsingborgensis (hel.sing.bor.gen’sis. N.L. masc. adj. helsingborgensis pertaining to Helsingborg, the site of Lund University, Campus Helsingborg, Sweden, where the type strain was characterized).

Lactobacillus helsingborgensis growth occurs at 15–50 °C and D(−)-lactic acid is produced as the end product from hexose fermentation. Acid is produced during fermentation of glucose, mannose, sorbose, sorbitol and sucrose, but not from maltose or lactose [ 89]. The genome size is 2.02 Mbp and the mol% G+C content of DNAis 36.4.

Isolated fromthe honey stomach of thehoneybee A. mellifera mellifera , and from alfalfa silage.

Thetypestrainis Bma5NT=DSM 26265 T =CCUG 63301 T.

Genome sequence accession number: JXJR00000000.

16S rRNA gene accession number: JX099553 .