Loigolactobacillus rennini, RENNINI, 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 : 2818

DESCRIPTIONOF LOIGOLACTOBACILLUS RENNINI COMB. NOV.

Loigolactobacillus rennini (ren.ni’ni. N.L. gen. n. rennini , of rennet).

Basonym: Lactobacillus rennini Chenoll et al. 2006 , 451 VP

L. rennini strains are non-motile rods, found singly and in pairs. They grow at pH 3.7, 4.5 and 8.0, and in medium with 5 and 10 % (w/v) NaCl [ 192]. The genome size of the type strain is 2.27 Mbp. The mol% G+C content of DNA is 40.7.

Isolated from rennet and are associated with cheese spoilage.

Thetypestrainis 1–7 T = CECT 5922 T =DSM 20253 T = JCM 14279 T.

Genome sequence accession number: AYYI00000000.

16S rRNA gene accession number: LC258150 .