Companilactobacillus nuruki, NURUKI, 2020

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 : 2807

DESCRIPTIONOF COMPANILACTOBACILLUS NURUKI COMB. NOV.

Companilactobacillus nuruki (nu.ru’ki. N.L. gen. n. nuruki of Nuruk, a Korean traditional rice fermentation starter).

Basonym: Lactobacillus nuruki Heo et al. 2018 , 3277 VP

Growth is observed between 4 and 40 °C; a wide spectrum of carbohydratesincluding pentoses, hexoses and disaccharides is fermented [ 142].

The genome size is 2.58 Mbp. The mol% G+C content of DNA is 34.2.

Isolated from Nuruk, a rice bran fermentation starter.

Thetypestrainis SYF10-1 aT =KACC 18726 T =NBRC 112011 T.

Genome sequence accession number: NIPR00000000.

16S RNA gene sequence accession number: MG786754 .