Lactobacillus kullabergensis

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 : 2799

Lactobacillus kullabergensis

Lactobacillus kullabergensis (kul.la.ber.gen‘sis. N.L. masc. adj. kullabergensis of or belonging to the nature reserve Kullaberg, where the discovery of these strains was made in 2005).

Lactobacillus kullabergensis grows at 15–50 °C; D(−)-lactate is produced as the endproduct from hexose fermentation. Acid isproduced from glucose, fructose, trehalose and gentiobiose, but notfrom ribose, galactose, mannose, maltose, lactose and sucrose [ 89]. The genome size is 2.12 Mbp and the mol% G+C content of DNA is 35.8.

Isolated fromthe honey stomach of thehoneybee A. mellifera mellifera .

Thetypestrainis Biut2NT=DSM 26262 T =CCUG 63631 T.

Genome sequence accession number: JXBY00000000.

16S rRNA gene accession number: JX099550 .