Latilactobacillus curvatus, CURVATUS, 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 : 2816

DESCRIPTIONOF LATILACTOBACILLUS CURVATUS COMB. NOV.

Latilactobacillus curvatus (cur.va ′ tus. L. masc. adj. curvatus curved).

Basonym: Lactobacillus curvatus (Bacterium curvatum Troili- Petersson 1903, 137) Abo-Elnagaand Kandler 1965; Troili- Petersson 1980 (Approved Lists); emend. Klein etal. 1996

Some L. curvatus strains are motile [ 184]; they occurin pairs, short chains, and frequentlyinhorseshoe forms. Characteristics of the species areprovided by [ 170, 180, 185]. The genome size of the type strain is 1.82 Mbp. The mol% G+C content of DNAis 42.0.

Isolated from cow dung, fermented and vacuum-packaged refrigerated meat and fish products, dairy products such as milk and cheese, fermented plant products like sauerkraut, sourdough (including prepacked finished dough and pressed yeast), radish, pickles and kimchi, other plantderived materials like honey and from the environmental fermentation process of corn or grass silage [ 186].

Thetypestrainis 1 T = LMG 9198 T = DSM 20019 T =LMG 13553 T = ATCC 25601 T = CCUG 30669 T = CIP 102992 T =IFO (now NBRC) 15884 T = JCM 1096 T =NRRL B-4562 T.

Genome sequence accession number: AZDL00000000.

16S rRNA gene accession number: AM113777 .