Lactobacillus apis

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 : 2795

Lactobacillus apis

Lactobacillus apis (a’pis. L. gen. n. apis of/from a honey bee, the genus name of the true honey bee Apis mellifera L., referring to the insect host of the first strains).

Lactobacillus apis cells produce L-lactic acid from glucose. Growth isfound understrictly anaerobic and microaerophilic conditions. Produces acid from glucose, fructose, mannose and salicin, but not from galactose, maltose, raffinose, cellobiose, sucroseand lactose [ 77]. The genome size is 1.70 Mbp and the mol% G+C content of DNA is 36.9.

Isolated from the stomach contents of honeybees ( Apis mellifera L.).

Thetypestrainis R4BT=CCM 8403 T =LMG 26964 T.

Genome sequence accession number: PDKP00000000.

16S rRNA gene accession number: KF386017 .