Search

DESCRIPTIONOF COMPANILACTOBACILLUS NODENSIS COMB. NOV. Companilactobacillus nodensis (no.den’sis. N.L. masc. adj. nodensis referring to Noda, the Japanese city in which the type strain was isolated). Basonym: Lactobacillus nodensis Kashiwagi et al. 2009, 64 VP Growth is observed between 15 and 37 °C and with pentoses and hexoses but not disaccharides as carbon sources [140]. The genome size is 2.68 Mbp. The mol% G+C content of DNA is 37.6. Isolated from fermented rice bran paste and has been used experimentally as adjunct culture in cheese [141]. Thetypestrainis iz4b-1 T =DSM 19682 T =JCM 14932 T. Genome sequence accession number: AZDZ00000000. 16S RNA gene sequence accession number: AB332024., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2807, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["140. Kashiwagi T, Suzuki T, Kamakura T. Lactobacillus nodensis sp. nov., isolated from rice bran. Int J Syst Evol Microbiol 2009; 59: 83 - 86.","141. O'Brien E, Mills S, Dobson A, Serrano LM, Hannon J et al. Contribution of the novel sulfur-producing adjunct Lactobacillus nodensis to flavor development in Gouda cheese. J Dairy Sci 2017; 100: 4322 - 4334."]}

Lactobacillus acetotolerans Lactobacillus acetotolerans (a.ce.to.to’le.rans. L. neut. n. acetum vinegar; L. pres. part. tolerans tolerating, enduring; N.L. part. adj. acetotolerans vinegar tolerating). Lactobacillus acetotolerans produces DL-lactic acid from glucose, mannose, fructose and trehalose but not from arabinose, sucrose, lactose, melibiose and raffinose [69]. The genome size is 1.59 Mbp and the mol% G+C content of DNA is 36.3. Thespecies is part of thecore microbiome of mash fermentationsfor productionof grain liquor and vinegar in China and Japan [58]; itwas also isolatedfrom otherplant fermentations, silage, and from the intestine of swine, ducks, and cattle. Thetypestrainis ATCC 43578 T =CCUG 32229 T =CIP 103180 T =DSM 20749 T =JCM 3825 T =LMG 10751 T =NBI 3014 T. Genome sequence accession number: AYZC00000000. 16S rRNA gene accession number: M58801., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2794, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["69. Entani E, Masai H, Suzuki K-I. Lactobacillus acetotolerans, a new species from fermented vinegar broth. Int J Syst Bacteriol 1986; 36: 544 - 549.","58. Ganzle MG. Fermented Foods. In: Doyle MP, Diez Gonzalez F, Hill C (editors). Food Microbiol. Fundam. Front, 5 th ed. ASM Press; 2019. pp. 855 - 900."]}

DESCRIPTIONOF BOMBILACTOBACILLUS MELLIFER COMB. NOV. Bombilactobacillus mellifer (mel’li.fer. L. masc. adj. mellifer, honey-producing, referring to the origin from the stomach and digestive tract of honey bees Apis mellifera). Basonym: Lactobacillus mellifer Olofsson et al. 2014, 3113 VP Description provided by [89]. B. mellifer grows over a wide temperature range (15–50 °C) and pH values (pH 3–12) but ferments only few hexoses, sucrose and raffinose [89]. The genome size is 1.82 Mbp. The mol% G+C content of DNA is 39.5. Isolated from isolated from the honey stomach of the honeybee Apis mellifera. Thetypestrainis Bin4NT=DSM 26254 T =CCUG 63291 T. Genome sequence accession number: JXJQ00000000. 16 rRNA gene sequence accession number: JX099543., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2802, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["89. Olofsson TC, Alsterfjord M, Nilson B, Butler E, Vasquez A. Lactobacillus apinorum sp. nov., Lactobacillus mellifer sp. nov., Lactobacillus mellis sp. nov., Lactobacillus melliventris sp. nov., Lactobacillus kimbladii sp. nov., Lactobacillus helsingborgensis sp. nov. and Lactobacillus kullabergensis sp. nov., isolated from the honey stomach of the honeybee Apis mellifera. Int J Syst Evol Microbiol 2014; 64: 3109 - 3119."]}

DESCRIPTIONOF COMPANILACTOBACILLUS KESHANENSIS COMB. NOV. Companilactobacillus keshanensis (ke.shan.eńsis. N.L. masc. adj. keshanensis, pertaining to a county in the Heilongjiang province of China). Basonym: Lactobacilluskeshanensis Weiand Gu 2019, 3191 VP Characteristics of C. keshanensis are similar to C. jidongensis [118]. The genome size is 2.30 Mbp. The mol% G+C content of DNAis 35.6. Isolatedfromfermented Chinesecabbage. Thetypestrainis 33–7 T =LMG 31166 T =NCIMB 15153 T =CCM 8936 T =KCTC 21118 T =LMG 31166 T. Genome sequence accession number: RHOS00000000. 16S RNA gene sequence accession number: MK110816., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2806, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["118. Wei YX, Gu CT. Lactobacillus yilanensis sp. nov., Lactobacillus bayanensis sp. nov., Lactobacillus keshanensis sp. nov., Lactobacillus kedongensis sp. nov., Lactobacillus baiquanensis sp. nov., Lactobacillus jidongensis sp. nov., Lactobacillus hulinensis sp. nov., Lactobacillus mishanensis sp. nov. and Lactobacillus zhongbaensis sp. nov., isolated from Chinese traditional pickle and yogurt. Int J Syst Evol Microbiol 2019; 69: 3178 - 3190."]}

DESCRIPTIONOF FRUCTILACTOBACILLUS FRUCTIVORANS COMB. NOV. Fructilactobacillusfructivorans (fruc.ti.vo’rans. L. masc. n. fructus, fruit; L. part. pres. vorans, eating, devouring; N.L. part. adj. fructivorans, fruit-eating, intended to mean fructose-devouring). Basonym: Lactobacillus fructivorans Charlton et al. 1934, 1 (Approved Lists) The type species of Fructilactobacillus was described as Lactobacillus fructivorans in 1934 [304] and includes strains that were previously described as Lactobacillus heterohiochii, Lactobacillus trichodes [305], and L. homohiochii [306]. Lactobacillus homohiochii was isolated from Saké mashes and described as homofermentative Lactobacillus species [307]. The heterofermentative L. heterohiochii (later classified as F. fructivorans comb. nov.) was isolated from the same mash. The type strain of L. homohiochii, which likely represents an organism related to Lactobacillus acetotolerans, has been lost [308]. F. fructivorans tolerates ethanol concentrations of up to 15 %. The genome size of the type strain is 1.37 Mbp. The mol% G+C content of DNA is 38.9. F. fructivorans is stable member of the intestinal microbiota of fruit flies [309] as well as spoiled sake mashes [58]; it was also isolated from spoiled mayonnaise, salad dressings, sourdough, dessert wines and aperitifs. Thetypestrainis IFO (now NBRC) 13954 T =ATCC 8288 T =CCUG 32260 T =CIP 103042 T =DSM 20203 T =JCM 1117 T =LMG 9201 T =NRRL B-1841 T. Genome sequence accession number: AZDS00000000. 16S rRNA gene accession number: NR_036789., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on pages 2840-2841, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["304. Charlton DB, Nelson ME, Werkman CH. Physiology of Lactobacillus fructivorans sp. nov. isolated from spoiled salad dressing. Iowa State J Sci 1934; 9: 1 - 11.","305. Weiss N, Schillinger U, Kandler O. Lactobacillus trichodes, and Lactobacillus heterohiochii, subjective synonyms of Lactobacillus fructivorans. Syst Appl Microbiol 1983; 4: 507 - 511.","306. Zhao W, Gu CT. Lactobacillus homohiochii is a later heterotypic synonym of Lactobacillus fructivorans. Int J Syst Evol Microbiol 2019; 69: 1720 - 1723.","307. Kitahara K, Kaneko T, Goto O. Taxonomic studies on the hiochibacteria, specific saprophytes of sake. II. Identification and classification of hiochi-bacteria. J Gen Appl Microbiol 1957; 3: 111 - 120.","308. Suzuki K, Asano S, Iijima K, Kitamoto K. Sake and beer spoilage lactic acid bacteria - a review. J Inst Brew 2008; 114: 209 - 223.","309. Wong CNA, Ng P, Douglas AE. Low-diversity bacterial community in the gut of the fruitfly Drosophila melanogaster. Environ Microbiol 2011; 13: 1889 - 1900.","58. Ganzle MG. Fermented Foods. In: Doyle MP, Diez Gonzalez F, Hill C (editors). Food Microbiol. Fundam. Front, 5 th ed. ASM Press; 2019. pp. 855 - 900."]}

Lactobacilluskefiranofaciens subsp. kefiranofaciens Lactobacilluskefiranofaciens subsp. kefiranofaciens (ke.fi. rano. fa' ci.ens. L. n. kefiran, a polysaccharide of kefir grain, kefiran; L. v. facio, produce; N.L. part. adj. kefiranofaciens, kefiran producing). The genome size of the type strain is 2.26 Mbp and the mol% G+C content of DNA is 37.2. Part of the microbiotaof kefirgrains [99, 100] butalso isolated from other fermented dairy products. Thetypestrainis WT-2BT=ATCC 43761 T =CCUG 32248 T =CIP 103307 T =DSM 5016 T =JCM 6985 T =LMG 19149 T. Genome sequence accession number: AZGG00000000. 16S rRNA gene accession number: AM113781., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2798, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["99. Fujisawa T, Adachi S, Toba T, Arihara K, Mitsuoka T. Lactobacillus kefiranofaciens sp. nov. isolated from kefir grains. Int J Syst Bacteriol 1988; 38: 12 - 14.","100. Vancanneyt M, Mengaud J, Cleenwerck I, Vanhonacker K, Hoste B. Reclassification of Lactobacillus kefirgranum Takizawa et al. 1994 as Lactobacillus kefiranofaciens subsp. kefirgranum subsp. nov. and emended description of L. kefiranofaciens Fujisawa et al. 1988. Int J Syst Evol Microbiol 2004; 54: 551 - 556."]}

DESCRIPTION OF LENTILACTOBACILLUS KISONENSIS COMB. NOV. Lentilactobacillus kisonensis (ki.so.nen'sis. N.L. masc. adj. kisonensis from Kiso, the county in Japan, from where the type strain was isolated). Basonym: Lactobacillus kisonensis Watanabe et al. 2009, 757 VP Description. Growth is observed at 10 but not at 45 °C and between pH 4.5 to 8.0 [333]. The genome size of the type strain is 3.01 Mbp. The mol% G+C content of DNA is 41.7. Isolated from a pickle brine. The type strain is 15041 T =NRIC 074 T. YIT 11168 T =DSM 19906 T =JCM Genome sequence accession number: AZEB00000000. 16S rRNA gene accession number: AB366388.

DESCRIPTIONOF LIGILACTOBACILLUS SALITOLERANS COMB NOV. Ligilactobacillus salitolerans (sa.li.to’le.rans. L. masc. n. sal salt; L. pres. part. tolerans tolerating; N.L. part. adj. salitolerans salt tolerating). Basonym: Lactobacillus salitolerans Tohno et al. 2019, 967 VP Characteristics of the species [227] are based on the description of one strain. The genome size of the type strain is 2.30 Mbp. The mol% G+C content of DNAis 41.7. Isolated from spent mushrooms substrates. Thetypestrainis YK43 T = JCM 31331 T = DSM 103433 T. Genome accession number: BFFP01000000. 16S rRNA gene accession number: LC127508., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2824, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["227. Tanizawa Y, Sakamoto M, Nakamura Y, Ohkuma M, Kojima Y et al. Lactobacillus salitolerans sp. nov., a novel lactic acid bacterium isolated from spent mushroom substrates. Int J Syst Evol Microbiol 2019; 69: 964 - 969."]}

DESCRIPTIONOF LACTIPLANTIBACILLUS FABIFERMENTANS COMB. NOV. Lactiplantibacillus fabifermentans (fa.bi.fer.men’tans. L. fem. n. faba a bean; L. pres. part. fermentans fermenting; N.L. part. adj. fabifermentans fermenting beans). Basonym: Lactobacillus fabifermentans De Bruyne et al. 2009, 10 VP Cells are non-motile long rods, usually singly, in pairs or in short chains. Colonies are circular with a convex elevation and an entire margin. They grow at 37 °C, pH 3.9 and with 6 % NaCl [198]. Thegenome size of the type strainis 3.28 Mbp. The mol% G+C content of DNA is 45.0. Isolated from cocoa bean heap fermentation, fermented grapes, andfermented cereals. Thetypestrainis R-34115 T = DSM 21115 T = LMG 24284 T. Genome sequence accession number: AYGX00000000. 16S rRNA gene accession number: AM905388., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2826, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["198. De Bruyne K, Camu N, De Vuyst L, Vandamme P. Lactobacillus fabifermentans sp. nov. and Lactobacillus cacaonum sp. nov., isolated from Ghanaian cocoa fermentations. Int J Syst Evol Microbiol 2009; 59: 7 - 12."]}

DESCRIPTIONOF LIQUORILACTOBACILLUS VINI COMB. NOV. Liquorilactobacillus vini (vi’ni. L. gen. n. vini of wine). Basonym: Lactobacillus vini Rodas et al. 2006, 516 VP The cells are motile rods, they do not produce exopolysaccharide from sucrose, but they utilize citric and malic acids [208]. L. vini was the first organism for which metabolism of pentoses via the pentose phosphate pathway to lactate as sole end product was described [18]. The metabolism for homofermentative metabolism of pentoses was initially described for strains later classified as L. vini [18, 209]. Thegenome size of the type strain is 2.24 Mbp. The mol% G+C content of DNAis 37.5. Isolated from fermenting Spanish grape must and from bioethanol industrial processes in different distilleries of Brazil. Thetypestrainis Mont 4 T = CECT 5924 T = DSM 20605 T =JCM 14280 T. Genome sequence accession number: AYYX00000000. 16S rRNA gene accession number: AJ576009., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2821, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["208. Rodas AM, Chenoll E, Macian MC, Ferrer S, Pardo I. Lactobacillus vini sp. nov., a wine lactic acid bacterium homofermentative for pentoses. Int J Syst Evol Microbiol 2006; 56: 513 - 517.","18. Ganzle MG. Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage. Curr Opin Food Sci 2015; 2: 106 - 117.","209. Kandler O. Carbohydrate metabolism in lactic acid bacteria. Antonie van Leeuwenhoek 1983; 49: 209 - 224."]}

Lactobacillusdelbrueckii subsp. bulgaricus Lactobacillusdelbrueckii subsp. bulgaricus (bul.ga’ri.cus. N.L. masc. adj. bulgaricus, Bulgarian). Strainsof this subspecies were previously referred to as L. bulgaricus. L. delbrueckii subsp. bulgaricus ferment glucose to D(−)-lactic acid and also metabolise fructose, mannose and lactose, but not sucrose [60, 61]. L. delbrueckii subsp. bulgaricus undergoes genome reduction which particularly relates to loss or silencing of genes coding for metabolism of carbohydrates [57]. Thegenome size is 1.76 Mbp and the G+C content of DNAis 49.9 mol%. Isolatedfrom yoghurt and cheese and an important starter cultures in the production of these foods [58, 59] but also detected by culture-independent methodology in the intestinal microbiota of suckling piglets [54]. Thetypestrainis ATCC 11842 T =CCUG 41390 T =CIP 101027 T = DSM 20081 T =IFO (now NBRC) 13953 T = JCM 1002 T =LMG 6901 T = LMG 13551 T =NCTC 12712 T =VKM B-1923 T. Genome sequence accession number: JQAV00000000. 16S rRNA gene accession number: CR954253., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2793, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["60. Weiss N, Schillinger U, Kandler O. Lactobacillus lactis, Lactobacillus leichmannii and Lactobacillus bulgaricus, subjective synonyms of Lactobacillus delbrueckii, and description of Lactobacillus delbrueckii subsp. lactis comb. nov. and Lactobacillus delbrueckii subsp. bulgaricus comb. nov. Syst Appl Microbiol 1983; 4: 552 - 557.","61. Rogosa M, Wiseman RF, Mitchell JA, Disraely MN, Beaman AJ. Species differentiation of oral lactobacilli from man including descriptions of Lactobacillus salivarius nov spec and Lactobacillus cellobiosus nov spec. J Bacteriol 1953; 65: 681 - 699.","57. van de Guchte M, Penaud S, Grimaldi C, Barbe V, Bryson K et al. The complete genome sequence of Lactobacillus bulgaricus reveals extensive and ongoing reductive evolution. Proc Natl Acad Sci U S A 2006; 103: 9274 - 9279.","58. Ganzle MG. Fermented Foods. In: Doyle MP, Diez Gonzalez F, Hill C (editors). Food Microbiol. Fundam. Front, 5 th ed. ASM Press; 2019. pp. 855 - 900.","59. Hutkins RW. Microbiology and technology of fermented foods, 2 nd. Chigaco, IL: IFT Press; 2019.","54. Wang W, Hu H, Zijlstra RT, Zheng J, Ganzle MG. Metagenomic reconstructions of gut microbial metabolism in weanling pigs. Microbiome 2019; 7: 48."]}

DESCRIPTIONOF LACTICASEIBACILLUS CAMELLIAE COMB. NOV. Lacticaseibacillus camelliae (ca.mel ′ li.ae. N.L. gen. n. camelliae, of Camellia sinensis fermented tea leaves). Basonym: Lactobacillus camelliae Tanasupawat et al. 2007, 1371 VL [160] Original characteristics of L. camelliae strains are as provided by [161].The genome size of the type strain is 2.57 Mbp. The mol% G+C content of DNAis 55.4. Isolated from fermented tea (Camellia sinensis) leaves and fermented tomato pomace. Thetypestrainis MCH3-1 T =BCC 21233 T =DSM 22697 T =JCM 13995 T =NRIC 0672 T. Genome sequence accession number: AYZJ00000000. 16S rRNA gene accession number: AB257864., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2812, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["160. Oren A, Garrity GM. List of new names and new combinations previously effectively, but not validly, published. Int J Syst Evol Microbiol 2015; 65: 3763 - 3767.","161. Tanasupawat S, Pakdeeto A, Thawai C, Yukphan P, Okada S. Identification of lactic acid bacteria from fermented tea leaves (miang) in Thailand and proposals of Lactobacillus thailandensis sp. nov., Lactobacillus camelliae sp. nov., and Pediococcus siamensis sp. nov. J Gen Appl Microbiol 2007; 53: 7 - 15."]}

DESCRIPTIONOF LEVILACTOBACILLUS NAMURENSIS COMB. NOV. Levilactobacillus namurensis (na.mur.en’sis. N.L. masc. adj. namurensis, of the province of Namur, Belgium, the source of isolation of the type strain). Basonym: Lactobacillus namurensis Scheirlinck et al. 2007, 226 VP Characteristics of the species are as described [297]. The genome size of the type strain is 2.48 Mbp. The mol% G+C content of DNA is 52.0. Isolated from wheat sourdough and from vegetable fermentations. Thetypestrainis DSM 19117 T = CCUG 52843 T =JCM 15612 T =LMG 23583 T. Genome sequence accession number: AZDT00000000. 16S rRNA gene accession number: AM259119., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2838, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["297. Scheirlinck I, Van der Meulen R, Van Schoor A, Cleenwerck I, Huys G et al. Lactobacillus namurensis sp. nov., isolated from a traditional Belgian sourdough. Int J Syst Evol Microbiol 2007; 57: 223 - 227."]}

DESCRIPTIONOF LACTIPLANTIBACILLUS SONGBEIENSIS COMB. NOV. Lactiplantibacillus songbeiensis (song.bei.en’sis. N.L. masc. adj. songbeiensis pertaining to Songbei, a district in Harbin city, China). Basonym: Lactobacillussongbeiensis Liuand Gu 2019, 3259 VP Characteristics are similar to L. pingfangensis but the type strain of L. songbeiensis also ferments ribose [233]. The genome size of the type strain is 3.03 Mbp. The mol% G+C content of DNA is 44.4. Isolatedfromfermented Chinesecabbage. Thetypestrainis 398–2 T = LMG 31174 T =NCIMB 15189 T = CCM 8931 T. Genome sequence accession number: BJDL00000000. 16S rRNA gene accession number: LC438523., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2828, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["233. Liu DD, Gu CT. Lactobacillus pingfangensis sp. nov., Lactobacillus daoliensis sp. nov., Lactobacillus nangangensis sp. nov., Lactobacillus daowaiensis sp. nov., Lactobacillus dongliensis sp. nov., Lactobacillus songbeiensis sp. nov. and Lactobacillus kaifaensis sp. nov., isolated from traditional Chinese pickle. Int J Syst Evol Microbiol 2019; 69: 3237 - 3247."]}

Lactobacillus melliventris Lactobacillus melliventris (mel.li.ven‘tris. L. neut. n. mel, mellis honey; L. masc. n. venter, - tris belly, stomach; N.L. gen. n. melliventris of the honey stomach, referring to the isolation of the first strains from the honey stomach of honeybees). Lactobacillus melliventris grows from 15 to 50 °C. Produce acid from glucose, fructose, mannose and gentiobiose, but not from galactose, ribose, sucrose, maltose and lactose [89]. Thegenome size is 2.12 Mbp and the mol% G+C content of DNAis 35.9. Isolated from the homey stomach of honeybees. Thetypestrainis Hma8NT=DSM 26256 T =CCUG 63629 T. Genome sequence accession number: JXLI00000000. 16S rRNA gene accession number: JX099551., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2799, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["89. Olofsson TC, Alsterfjord M, Nilson B, Butler E, Vasquez A. Lactobacillus apinorum sp. nov., Lactobacillus mellifer sp. nov., Lactobacillus mellis sp. nov., Lactobacillus melliventris sp. nov., Lactobacillus kimbladii sp. nov., Lactobacillus helsingborgensis sp. nov. and Lactobacillus kullabergensis sp. nov., isolated from the honey stomach of the honeybee Apis mellifera. Int J Syst Evol Microbiol 2014; 64: 3109 - 3119."]}

Lactobacillus kitasatonis Lactobacillus kitasatonis (ki.ta.sa.to‘nis. L. gen. n. kitasatonis referring to Shibasaburo Kitasato, the founder of Kitasato Institute, the father of Japanese bacteriology). Lactobacillus kitasatonis produces DL-lactic acid from mannose, maltose, galactose, sucrose and fructose while acidis notproduced from arabinose, xylose, ribose, trehalose, melibiose and raffinose [102]. The genome size of the type strain is 1.91 Mbp andthe mol% G+C content of DNA is 37.5. Isolated from the intestine of animals including chicken and swine. Thetypestrainis T. Mitsuoka Ch-J-2–1 T =JCM 1039 T =KCTC 3155 T. Genome sequence accession number: AZFU00000000. 16S rRNA gene accession number: AB107638., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2799, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["102. Mukai T, Arihara K, Ikeda A, Nomura K, Suzuki F. Lactobacillus kitasatonis sp. nov., from chicken intestine. Int J Syst Evol Microbiol 2003; 53: 2055 - 2059."]}

Lactobacillus gasseri Lactobacillus gasseri (gas’se.ri. N.L. gen. n. gasseri, of Gasser, named for F. Gasser, a French bacteriologist). Lactobacillus gasseri strains are all positive for glucose, mannose, galactose, maltose, sucroseand fructose fermentation and produce DL-lactic acid. Strains do not ferment ribose, mannitol and raffinose. Further characteristics are provided by [84 – 86]. Thegenome size is 1.89 Mbpand the mol% G+C content of DNA is 35.3. One of the predominant species in the human female lower genital tract. Also isolatedfrom the human mouth, intestinal tract, and from the intestine of animals. Also found in wounds, urine, blood, carious dentine, and pus of patients suffering from septic infections. Thetypestrainis 63 AMT of Gasser=ATCC 33323 T =CCUG 31451 T =CIP 102991 T =DSM 20243 T =JCM 1131 T =LMG 9203 T =NRRL B-14168 T =NRRL B-4240 T. Genome sequence accession number: NC_008530. 16S rRNA gene accession number: AF519171., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2796, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["84. Fujisawa T, Benno Y, Yaeshima T, Mitsuoka T. Taxonomic study of the Lactobacillus acidophilus group, with recognition of Lactobacillus gallinarum sp. nov. and Lactobacillus johnsonii sp. nov. and synonymy of Lactobacillus acidophilus group A 3 (Johnson et al. 1980) with the type strain of Lactobacillus amylovorus (Nakamura 1981). Int J Syst Bacteriol 1992; 42: 487 - 491.","86. Lauer E, Kandler O. Validation of the publication of new names and new combinations previously effectively published outside the IJSB list no. 4. Int J Syst Bacteriol 1980; 30: 601."]}

DESCRIPTIONOF COMPANILACTOBACILLUS FUTSAII COMB. NOV. Companilactobacillus futsaii (fut.sai’i. N.L. gen. n. of futsai, the Taiwanese fermented mustard product from which the type strain was isolated). Basonym: Lactobacillus futsaii Chao et al. 2012, 489 VP. Two subspeciesof C. futsaii, ‘ C. futsaii ssp. futsaii ’ and ‘ C. futsaii ssp. chongqingii ’ weredescribed [125] buthavenotyetbeenincluded on the Validation Lists. The two subspecies are highly similar with respect to DNA–DNA hybridization values, 16rRNA and recA genesequencesimilarityand wereestablished on thebasis of a divergent pheS sequence, requiring further confirmation. Growthis observed between 15 and 30 °C; hexoses anddisaccharides but not pentoses support acid formation [126]. The genome size is 2.53 Mbp. The mol% G+C content of DNA is 35.6. Isolatedfrom traditional fermentedmustard products, fu-tsai and suan-tsai; it has been used experimentally for fermentation of shrimp waste [127]. Thetypestrainis YM 0097 T =BCRC 80278 T =JCM 17355 T. Genome sequence accession number: AZDO00000000 16S RNA gene sequence accession number: HQ322270.S, Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2804, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["125. Du X, Cao K, Tan M, Pan Q. Lactobacillus futsaii subsp. chongqingii subsp. nov., isolated from a traditional Chinese pickle. Curr Microbiol 2019; 76: 153 - 158.","126. Chao S-H, Kudo Y, Tsai Y-C, Watanabe K. Lactobacillus futsaii sp. nov., isolated from fu-tsai and suan-tsai, traditional Taiwanese fermented mustard products. Int J Syst Evol Microbiol 2012; 62: 489 - 494.","127. Ximenes JCM, Hissa DC, Ribeiro LH, Rocha MVP, Oliveira EG et al. Sustainable recovery of protein-rich liquor from shrimp farming waste by lactic acid fermentation for application in tilapia feed. Braz J Microbiol 2019; 50: 195 - 203."]}

DESCRIPTIONOF LACTICASEIBACILLUS MANIHOTIVORANS COMB. NOV. Lacticaseibacillus manihotivorans (ma.ni.ho.ti.vo’rans. N.L. neut. n. manihotum cassava; L. v. vorare to devour; N.L. part. adj. manihotivorans cassava-devouring). Basonym: Lactobacillus manihotivorans Morlon-Guyot et al. 1998, 1107 VP Strains of L. manihotivorans express extracellular amylases [165]. The genome size of the type strain is 3.14 Mbp. The mol% G+C content of DNAis 47.7. Isolated from sour cassava starch fermentation and from tomato pomace silage. The type strain is OND 32 T =CCUG 42894 T =CIP 105851 T =DSM 13343 T =JCM 12514 T = LMG 18010 T. Genome sequence accession number: AZEU00000000. 16S rRNA gene accession number: AF000162., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2812, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["165. Morlon-Guyot J, Guyot JP, Pot B, de Haut IJ, Raimbault M. Lactobacillus manihotivorans sp. nov., a new starch-hydrolysing lactic acid bacterium Isolated during cassava sour starch fermentation. Int J Syst Bacteriol 1998; 48: 1101 - 1109."]}

DESCRIPTIONOF SECUNDILACTOBACILLUS MIXTIPABULI COMB. NOV. Secundilactobacillus mixtipabuli (mi.xti.pa’bu.li. L. masc. adj. mixtus mixed; L. neut. n. pabulum fodder; N.L. gen. n. mixtipabuli of mixed fodder, referring to the isolation of the type strain from silage). Basonym: Lactobacillusmixtipabuli Tohno etal. 2015, 1983 VP Characteristics as described by [281]. The genome size of the type strain is 2.52 Mbp. The mol% G+C content of DNA is 43.7. Isolatedfrom silage. Thetypestrainis IWT30 T = JCM 19805 T = DSM 28580 T. Genome sequence accession number: BCMF00000000. 16S rRNA gene accession number: AB894863., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2835, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["281. Tohno M, Ohkuma M, Masuda T, Tajima K, Ohmori H et al. Lactobacillus mixtipabuli sp. nov. isolated from total mixed ration silage. Int J Syst Evol Microbiol 2015; 65: 1981 - 1985."]}

Lactobacillus porci Lactobacillus porci (por’ci. L. gen. n. porci of apig, referringto the isolation of the type strain from small intestine of a pig). Lactobacillus porci grows between 15 and 50 °C andproduces D(−)-lactic acid from glucose; acid is also produced from mannose, cellobiose, maltose, lactose, trehalose, raffinose and sucrose [106]. Themol% G+C content of DNA is 51.5. Isolated from the swine intestine. Thetypestrainis SG816 T =KCTC 21090 T =NBRC 112917 T. Genome sequenceaccession number: not availableat the time of publication. 16S rRNA gene accession number: MF346092, Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2800, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["106. Kim J-S, Choe H, Kim KM, Lee Y-R, Rhee M-S et al. Lactobacillus porci sp. nov., isolated from small intestine of a swine. Int J Syst Evol Microbiol 2018; 68: 3118 - 3124."]}

DESCRIPTIONOF LIQUORILACTOBACILLUS CAPILLATUS COMB. NOV. Liquorilactobacilluscapillatus (ca.pil.la’tus. L. masc. adj. capillatus, hairy, referring to the characteristic of having long, hairy flagella). Basonym: Lactobacillus capillatus Chao et al. 2008, 2557 VP L. capillatus cells are motile by means of peritrichous flagella; they grow at pH 4.0 and pH 8.0 but they do not grow at 8 % NaCl [199]. The genome size of the type strain is 2.24 Mbp. The mol% G+C content of DNA is 37.6. Isolatedfromfermentedbrineusedforstinkytofu production. Thetypestrainis YIT 11306 T = BCRC 17811 T =DSM 19910 T = JCM 15044 T. Genome sequence accession number: AZEF00000000. 16S rRNA gene accession number: AB365976., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2819, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["199. Chao S-H, Tomii Y, Sasamoto M, Fujimoto J, Tsai Y-C et al. Lactobacillus capillatus sp. nov., a motile bacterium isolated from stinky tofu brine. Int J Syst Evol Microbiol 2008; 58: 2555 - 2559."]}

Lactobacillusdelbrueckii subsp. jakobsenii Lactobacillusdelbrueckii subsp. jakobsenii (ja.kob.se’ni.i. N.L. gen. n. jakobsenii, of Jakobsen, named after Mogens Jakobsen for his significant contributions in the field of food microbiology including biodiversity, production andsafety of African fermented foods and beverages). Lactobacillusdelbrueckii subsp. jakobsenii metabolises sucrose, maltose and trehalosebut isunable to fermentlactose [67]. The genome size is 1.75 Mbp and the mol% G+C content of DNAis 50.3. Isolated from dolo wort used in the production of the fermented African beverge dol o in Burkina Faso. Thetypestrainis ZN7a-9 T =DSM 26046 T =LMG 27067 T. Genome sequence accession number: JQCG00000000. 16S rRNA gene accession number: ALPY00000000., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2794, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["67. Adimpong DB, Nielsen DS, SOrensen KI, Vogensen FK, Sawadogo-Lingani H et al. Lactobacillus delbrueckii subsp. jakobsenii subsp. nov., isolated from dolo wort, an alcoholic fermented beverage in Burkina Faso. Int J Syst Evol Microbiol 2013; 63: 3720 - 3726."]}

DESCRIPTIONOF LENTILACTOBACILLUS KEFIRI COMB. NOV. Lentilactobacillus kefiri (ke.fi’ri. N.L. gen. n. kefiri, of kefir, referring to the source of isolation). Basonym: Lactobacillus kefir Kandler and Kunath 1983, 672 VL Characteristics are described in [332]. Growth is observed at 15 but not at 45 °C; the genome size of the type strain is 2.23 Mbp. The mol% G+C content of DNA is 41.7. Isolated from kefir as part of the core microbiota. Thetypestrainis A/KT=ATCC 35411 T =CIP 103006 T = DSM 20587 T =JCM 5818 T =LMG 9480 T. Genome sequence accession number: AYYV00000000. 16S rRNA gene accession number: AJ621553., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2845, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["332. Kandler O, Kunath P. Lactobacillus kefir sp. nov., a component of the microflora of Kefir. Syst Appl Microbiol 1983; 4: 286 - 294."]}

DESCRIPTIONOF LENTILACTOBACILLUS RAOULTII SP. NOV. Lentilactobacillus raoultii (ra.oul’ti.i. N.L. gen. n. raoultii of Raoult, named after the microbiologist Didier Raoult). Thespecies was effectively but not validlypublished as Lactobacillus raoultii Nicaise et al. 2019 [337]. Growth is observed between 25–45°C and between pH 5 and 7.5; the genome size of the type strain is 3.07 Mbp. The mol% G+C content of DNAis 41.4. Isolated from the vagina of a healthy women. Thetypestrainis Strain Marseille P4006 T = CSUR P4006 T =LMG 31598 T = CCUG 71848 T. Genome sequence accession number: OVSN00000000. 16S rRNA gene accession number: LT854294., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2846, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["337. Nicaise B, Maaloum M, Lo CI, Armstrong N, Bretelle F et al. Taxono-genomics description of ' Lactobacillus raoultii sp. nov. ', strain Marseille-P 4006 T, a new Lactobacillus species isolated from the female genital tract of a patient with bacterial vaginosis. New Microbes New Infect 2019; 29: 100534."]}

DESCRIPTIONOF FRUCTILACTOBACILLUS VESPULAE COMB. NOV. Fructilactobacillus vespulae (ves’pu.lae. N.L. gen. n. vespulae of the wasp Vespula). Basonym: Lactobacillus vespulae Hoang et al. 2015, 3330 VP The description is provided in [319]. The mol% G+C content of DNAis 35.5. Isolated from a queen wasp. Thetypestrainis DCY75 T =KCTC 21023 T =JCM 19742 T. Genome sequenceaccession number: not availableat the time of publication. 16S rRNA gene accession number: JX863367., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2842, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["319. Hoang V-A, Kim Y-J, Nguyen N-L, Kim S-K, Yang D-C. Lactobacillus vespulae sp. nov., isolated from gut of a queen wasp (Vespula vulgaris). Int J Syst Evol Microbiol 2015; 65: 3326 - 3332."]}

Lactobacillus hominis Lactobacillus hominis (ho’mi.nis. L. gen. n. hominis of a human being). Lactobacillus hominis produces acid from galactose, glucose, fructose, mannose, cellobiose, maltose, lactose, sucrose, trehalose and raffinose. Mainly D-lactic acid (about 90 %) is produced from glucose [93]. The genome size is 1.93 Mbp and the mol% G+C content of DNA is 35.2. Isolated from the human intestine. Thetypestrainis 61DT=CRBIP 24.179 T =DSM 23910 T. Genome sequence accession number: AYZP00000000. 16S rRNA gene accession number: FR681902., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2797, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["93. Cousin S, Motreff L, Gulat-Okalla M-L, Gouyette C, Sproer C et al. Lactobacillus pasteurii sp. nov. and Lactobacillus hominis sp. nov. Int J Syst Evol Microbiol 2013; 63: 53 - 59."]}

DESCRIPTIONOF LACTIPLANTIBACILLUS PINGFANGENSIS COMB. NOV. Lactiplantibacillus pingfangensis (ping.fang.en’sis. N.L. masc. adj. pingfangensis, pertaining to a district in Harbin city, China). Basonym: Lactobacillus pingfangensis Liu and Gu 2019, 7 VP Growth is observed at 30 and 37 but not at 45 °C; DL-lactic acid is produced from a wide range of hexoses and disaccharides but not from pentoses [233]. The genome size of the type strain is 2.90 Mbp; the mol% G+C content of DNA is 44.2. Isolatedfromfermented Chinesecabbage. Thetypestrainis 382–1 T = LMG 31176 T =NCIMB 15187 T = CCM 8935 T. Genome sequence accession number: BJDG00000000. 16S rRNA gene accession number: LC438521., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2827, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["233. Liu DD, Gu CT. Lactobacillus pingfangensis sp. nov., Lactobacillus daoliensis sp. nov., Lactobacillus nangangensis sp. nov., Lactobacillus daowaiensis sp. nov., Lactobacillus dongliensis sp. nov., Lactobacillus songbeiensis sp. nov. and Lactobacillus kaifaensis sp. nov., isolated from traditional Chinese pickle. Int J Syst Evol Microbiol 2019; 69: 3237 - 3247."]}

DESCRIPTION OF LENTILACTOBACILLUS RAPI COMB. NOV. Lentilactobacillus rapi (ra���pi. L. gen. n. rapi of a turnip, the substrate for fermented sunki products). Basonym: Lactobacillus rapi Watanabe et al. 2009, 759 VP Origin and physiological properties are similar to L. kisonensis [333]. The genome size of the type strain is 2.86 Mbp. The mol% G+C content of DNA is 43.0. Isolated from sunki and other vegetable fermentations. The type strain is YIT 11204 T = DSM 19907 T = JCM 15042 T = NRIC 0743 T. Genome sequence accession number: AZEI00000000. 16S rRNA gene accession number: AB366389., Published as part of 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., G��nzle, 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 (4) on page 2846, DOI: 10.1099/ijsem.0.004107, {"references":["333. Watanabe K, Fujimoto J, Tomii Y, Sasamoto M, Makino H et al. Lactobacillus kisonensis sp. nov., Lactobacillus otakiensis sp. nov., Lactobacillus rapi sp. nov. and Lactobacillus sunkii sp. nov., heterofermentative species isolated from sunki, a traditional Japanese pickle. Int J Syst Evol Microbiol 2009; 59: 754 - 760."]}

DESCRIPTIONOF LACTICASEIBACILLUS PARACASEI SUBSP. PARACASEI COMB. NOV. Lacticaseibacillus paracasei subsp. paracasei (pa.ra.ca’se.i. Gr. prep. para resembling; N.L. gen. n. casei aspecies epithet; N.L. gen. n. paracasei resembling Lactobacillus casei). Basonym Lactobacillus paracasei subsp. paracasei Collins et al. 1989, 107 VP The genome size of the type strain is 2.88 Mbp. The mol% G+C content of DNA is 46.5. Isolated from dairy products, sewage, silage, humans and clinical sources. Thetypestrainis DSM 5622 T =ATCC 25302 T =AS 1.2826 T = JCM 8130 T =LMG 13087 T. Genome sequence accession number: AZGH00000000. 16S rRNA gene accession number: D79212., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2813, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536

DESCRIPTIONOF LACTICASEIBACILLUS BAOQINGENSIS COMB. NOV. Lacticaseibacillus baoqingensis (boa.qing.en’sis. N.L. masc. adj. boaqingensis of Boaqing, from where the type strain was isolated). Basonym: Lactobacillus baoqingensis Long and Gu 2019, 2347 VP Original characteristics of L. baoqingensis strains are as provided by Long and Gu [158]. The genome size of the type strain is 2.86 Mbp. The mol% G+C content of DNA is 50.9. Isolated from a vegetable fermentation. Thetypestrainis 47–3 T =NCIMB 15165 T =CCM 8903 T =LMG 31064 T. Genome sequence accession number: RHOI00000000. 16S rRNA gene accession number: MK110840., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2811, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["158. Long GY, Gu CT. Lactobacillus jixianensis sp. nov., Lactobacillus baoqingensis sp. nov., Lactobacillus jiayinensis sp. nov., Lactobacillus zhaoyuanensis sp. nov., Lactobacillus lindianensis sp. nov., Lactobacillus huananensis sp. nov., Lactobacillus tangyuanensis sp. nov., Lactobacillus fuyuanensis sp. nov., Lactobacillus tongjiangensis sp. nov., Lactobacillus fujinensis sp. nov. and Lactobacillus mulengensis sp. nov., isolated from Chinese traditional pickle. Int J Syst Evol Microbiol 2019; 69: 2340 - 2353."]}

DESCRIPTION OF LIQUORILACTOBACILLUS MALI COMB. NOV. Liquorilactobacillus mali (ma���li. L. gen. n. mali, of an apple). Basonym: Lactobacillus mali Carr and Davies 1970, 769 (Approved Lists); emend. Kaneuchi et al. 1988, 272 L. mali cells are non-motile or weakly motile with a few peritrichous flagella. Liquid cultures are turbid after few days, with subsequent clearing and sediment. They produce acetoin and dextran; malic acid is decomposed to lactic acid and CO 2. Most strains have a pseudocatalase activity when they grow on MRS agar with 0.1 % (w/v) glucose [195, 196]. The genome size of the type strain is 2.59. The mol% G+C content of DNA is 36.1. Isolated from wine must, fermenting cider, fermented molasses, water kefirs, cocoa bean fermentations and table olives. The type strain is ATCC 27053 T = CCUG 30141 T = CCUG 32228 T = CIP 103142 T = DSM 20444 T = JCM 1116 T = LMG 6899 T = NBRC 102159 T = NCIB (now NCIMB) 10560 T = NRRL B-4563 T = VKM B-1600 T. Genome sequence accession number: AYYH00000000. 16S rRNA gene accession number: M58824., Published as part of 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., G��nzle, 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 (4) on page 2819, DOI: 10.1099/ijsem.0.004107, {"references":["195. Carr JG, Davies PA. Homofermentative Lactobacilli of Ciders including Lactobacillus mali nov. spec. J Appl Bacteriol 1970; 33: 768 - 774.","196. Kaneuchi C, Seki M, Komagata K. Taxonomic study of Lactobacillus Mali Carr and Davis 1970 and related strains: validation of Lactobacillus Mali Carr and Davis 1970 over Lactobacillus yamanashiensis Nonomura 1983. Int J Syst Bacteriol 1988; 38: 269 - 272."]}

DESCRIPTIONOF COMPANILACTOBACILLUS SALSICARNUM SP. NOV. Companilactobacillus salsicarnum (sal.si.carńum. L. adj. salsus, salted; L. gen.n. carnis of meat; N.L. gen. n. salsicarnum of salted meat, referring to salami as the source of isolation). Effective publication Schuster et al. 2019 as Lactobacillus salsicarnum. C. salsicarnum grows between 10 and 37 °C and between pH 4.5 and 8.5, andat NaCl concentrationsof up to 8 % [129]. Acid isproduced fromriboseand arabinose, hexoses, and maltose and trehalose. The genome size is 2.43 Mbp. The mol% G+C content of DNAis 36.6. Isolated from spoiled fermented sausage. Thetypestrainis TMW 1.2098 T =DSM 109451 T =LMG 31401 T. Genome sequence accession number: VDFN00000000. 16S RNA gene sequence accession number MK968446., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2808, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["129. Schuster JA, Klingl A, Vogel RF, Ehrmann MA. Polyphasic characterization of two novel Lactobacillus spp. isolated from blown salami packages: Description of Lactobacillus halodurans sp. nov. and Lactobacillus salsicarnum sp. nov. Syst Appl Microbiol 2019; 42: 126023."]}

DESCRIPTIONOF LIGILACTOBACILLUS APODEMI COMB. NOV. Ligilactobacillus apodemi (a.po.de ′ mi. N.L. gen. n. apodemi, of Apodemusspeciosus, the field mouse from whichthe organism was first isolated). Basonym: Lactobacillus apodemi Osawa et al. 2006, 1695 VP L. apodemi strains are non-motile, they are tannase-positive and they produce gallic acid from tannic acid but they do not convert gallic acid to pyrogallol [217]. The genome size of the type strain is 2.10 Mbp. The mol% G+C content of DNAis 38.6. Isolated from the faeces of a wild mouse. Thetypestrainis ASB1 T = CIP 108913 T = DSM 16634 T =JCM 16172 T. Genome sequence accession number: AZFT00000000. 16S rRNA gene accession number: AJ871178., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2822, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["217. Osawa R, Fujisawa T, Pukall R. Lactobacillus apodemi sp. nov., a tannase-producing species isolated from wild mouse faeces. Int J Syst Evol Microbiol 2006; 56: 1693 - 1696."]}

DESCRIPTIONOF COMPANILACTOBACILLUS GINSENOSIDIMUTANS SP. NOV. Companilactobacillus ginsenosidimutans (gin.se.no.si.di. mu’tans N.L. neut. n. ginsenosidium, ginsenoside, L. pres. part. mutans transforming, N.L. part. adj. ginsenosidimutans, ginsenoside converting). Effective publication Jung et al. 2013 as Lactobacillus ginsenosidimutans. C. ginsenosidimutans is a kimchi isolate that converts ginsenosides by β-glucosidase activity [128]. The genome size is 2.59 Mbp. The mol% G+C content of DNA is 36.7. Isolatedfrom kimchi. Thetypestrainis EMML 3041 T =KACC 15420 T =LMG 31607 T =DSM 24154 T. Genome sequence accession number: CP012034. 16S RNA gene sequence accession number: HQ389549., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2804, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["128. Jung H-M, Liu Q-M, Kim J-K, Lee S-T, Kim S-C et al. Lactobacillus ginsenosidimutans sp. nov., isolated from kimchi with the ability to transform ginsenosides. Antonie Van Leeuwenhoek 2013; 103: 867 - 876."]}

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., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2807, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["142. Heo J, Saitou S, Tamura T, Cho H, Kim J-S et al. Lactobacilus nuruki sp. nov., isolated from Nuruk, a Korean fermentation starter. Int J Syst Evol Microbiol 2018; 68: 3273 - 3278."]}

DESCRIPTIONOF PAUCILACTOBACILLUS VACCINOSTERCUS COMB. NOV. Paucilactobacillus vaccinostercus (vac.ci.no.ster’cus; L. masc. adj. vaccinus, from cows; L. neut. n. stercus, manure; N.L. masc. adj. vaccinostercus, from cow manure). Basonym: Lactobacillus vaccinostercus Okada et al. 1979, 439 VL. Some strains of the species were previously designated as Lactobacillus durianis [246] Growth occurs between 15 and 40 °C, pH 4.4 and 7.5, and with pentoses, glucose and maltose as carbon source [247]. The genome size of the type strain is 2.57 Mbp. The mol% G+C content of DNA is 43.9. Isolated from cow dung and from fermented tea leaves and fermented cereals. Thetypestrainis X-94 T = TUA 055BT=ATCC 33310 T = DSM 20634 T = LMG 9215 T. Genome sequence accession number: AYYY00000000. 16S rRNA gene accession number: AJ621556., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2829, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["246. Dellaglio F, Vancanneyt M, Endo A, Vandamme P, Felis GE. Lactobacillus durianis Leisner et al. 2002 is a later heterotypic synonym of Lactobacillus vaccinostercus Kozaki and Okada 1983. Int J Syst Evol Microbiol 2006; 56: 1721 - 1724.","247. Okada S, Suzuki Y, Kozaki M. A new heterofermentative Lactobacillus species with meso- diaminopimelic acid in peptidoglycan, Lactobacillus vaccinostercus Kozaki and Okada sp. nov. J Gen Appl Microbiol 1979; 25: 215 - 221."]}

DESCRIPTION OF APILACTOBACILLUS KOSOI COMB. NOV. Apilactobacillus kosoi (ko’so.i. N.L. gen. n. kosoi, of kôso, a high sucrose fermented beverage in Japan, the origin of the type strain). Basonym: Lactobacillus kosoi Chiou et al., 2018, 2707 VL The species is described in [322, 323]. A. kosoi is most closely related to A. micheneri; major physiological properties are shared with A. micheneri, A. timberlakei and A. quenuiae. The genome size of the type strain is 1.42 Mbp. The mol% G+C content of DNA is 30.5. Isolated from koso, a Japanese sugar-vegetable fermented beverage. Thetypestrainis 10HT=NBRC 113063 T =BCRC 81100 T. Genome sequence accession number: BEXE01000000. 16S rRNA gene accession number: LC318484, Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2843, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["322. Chiou T-Y, Suda W, Oshima K, Hattori M, Matsuzaki C et al. Lactobacillus kosoi sp. nov., a fructophilic species isolated from koso, a Japanese sugar-vegetable fermented beverage. Antonie van Leeuwenhoek 2018; 111: 1149 - 1156.","323. Oren A, Garrity GM. List of new names and new combinations previously effectively, but not validly, published. Int J Syst Evol Microbiol 2018; 68: 2707 - 2709."]}

DESCRIPTIONOF APILACTOBACILLUS OZENSIS COMB. NOV. Apilactobacillus ozensis (o.zen’sis. N.L. masc. adj. ozensis of Oze, the Japanese National Park from where the type strain was isolated). Basonym: Lactobacillusozensis Kawasaki etal. 2011, 2437 VP A. ozensis grows anaerobically but not aerobically; growth is inhibited by 1.5 % NaCl [325]. The genome size of the type strain is 1.48 Mbp. Themol% G+C content of DNA is 31.9. Isolated from a chrysanthemum flower. Thetypestrainis Mizu2-1 T =DSM 23829 T =JCM 17196 T. Genome sequence accession number: AYYQ00000000. 16S rRNA gene accession number: AB572588., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2843, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["325. Kawasaki S, Kurosawa K, Miyazaki M, Sakamoto M, Ohkuma M et al. Lactobacillus ozensis sp. nov., isolated from mountain flowers. Int J Syst Evol Microbiol 2011; 61: 2435 - 2438."]}

DESCRIPTION OF SCHLEIFERILACTOBACILLUS GEN. NOV. Schleiferilactobacillus (Schlei.fer.i.lac.to.ba.cil’lus. L. masc. noun Schleiferi, of (Karl-Heinz) Schleifer, a German microbiologist and taxonomist who made seminal contributions to bacterial taxonomy. N.L.masc. n. Lactobacillus a bacterial genus; N.L. masc. n. Schleiferilactobacillus, a lactobacillus named after Karl-Heinz Schleifer). Gram-positive, rod-shaped, catalase-negative, homofermentative and aerotolerant. Strains of the genus were isolated from spoiled beverages including beer and fermented dairy beverages, fermented vegetables, and fermented cereals. Growth is observed in the range of 15–42 °C; a wide range of carbohydrates including pentoses, hexoses and oligosaccharides are fermented. The genome size ranges from 3.14 to 3.32 Mbp; the mol% G+C content of DNA ranges from 49.1 to 56.3. A phylogenetic tree on the basis of 16S rRNA genes of all species in the genus Schleiferilactobacillus is provided in Fig. S6E. The type species of the genus is S. perolens comb. nov.; Schleiferilactobacillus was previously referred to as L. perolens group.

DESCRIPTIONOF COMPANILACTOBACILLUS HUACHUANENSIS COMB. NOV. Companilactobacillus huachuanensis (hua.chuan.eńsis. N.L. masc. adj. huachuanensis pertainingto Huachuan County, a county in the Heilongjiang province of China). Basonym: Lactobacillus huachuanensis Fu and Gu 2019, 2812 VP The physiological properties of C. huachuanensis are comparable to C. heilongjiangensis [131]. The genome size is 3.02 Mbp. The mol% G+C content of DNA is 36.4. Isolatedfromfermented Chinesecabbage. Thetypestrainis 395–6.2 T =CCM 8927 T =NCIMB15188 T =L MG31179 T. Genome sequence accession number: BJDF00000000. 16S RNA gene sequence accession number: LC438522., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2805, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["131. Fu ML, Gu CT. Lactobacillus huachuanensis sp. nov., isolated from Chinese traditional pickle. Int J Syst Evol Microbiol 2019; 69: 2807 - 2814."]}

DESCRIPTIONOF COMPANILACTOBACILLUS HALODURANS SP. NOV. Companilactobacillus halodurans (ha.lo.du’rans. Gr. n. hals, halos salt; L. pres. part. durans enduring; N.L. part. adj. halodurans salt-enduring, resisting). Effective publication Schuster et al., 2019, as Lactobacillus halodurans. C. halodurans grows between 10 and 37 °C and between pH 4.0 and 8.0, and at NaCl concentrations of up to 14 % [129]. Acid is produced from ribose, hexoses and some disaccharides. The genome size is 2.84 Mbp. Themol% G+C content of DNA is 35.8. Isolated from spoiled fermented sausage. Thetypestrainis TMW1.2172 T =DSM 109452 T =LMG31402 T. Genome sequence accession number: VDFP00000000. 16S RNA gene sequence accession number MK968448.

DESCRIPTIONOF PAUCILACTOBACILLUS HOKKAIDONENSIS COMB. NOV. Paucilactobacillus hokkaidonensis (hok.kai.do.nen’sis. N.L. masc. adj. hokkaidonensis of Hokkaido in northern Japan from where the type strain was isolated). Basonym: Lactobacillus hokkaidonensis Tohno et a l. 2013, 2529 VP Growth is observed in the range of 4 to 37°C and in the pH range of 4.0–7.0; strains ferment pentoses, maltose and, variably, melibiose [248]. The genome size of the type strain is 2.33 Mbp. Themol% G+C content of DNA is 38.1. Isolated from grass silage. Thetypestrainis LOOC260 T = JCM 18461 T = DSM 26202 T. Genome sequence accession number: JQCH00000000. 16S rRNA gene accession number: AB721549., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2829, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["248. Tohno M, Kitahara M, Uegaki R, Irisawa T, Ohkuma M et al. Lactobacillus hokkaidonensis sp. nov., isolated from subarctic timothy grass (Phleum pratense L.) silage. Int J Syst Evol Microbiol 2013; 63: 2526 - 2531."]}

DESCRIPTIONOF LEVILACTOBACILLUS HAMMESII COMB. NOV. Levilactobacillushammesii (ham.me’si.i. N.L. gen. n. hammesii of Hammes, inrecognition of thescientist Walter P. Hammes, who contributed significantly to the taxonomy of lactic acid bacteria as well as the technology and microbial ecology of fermented foods). Basonym: Lactobacillus hammesii Valcheva et al. 2005, 766 VP Characteristics of the species are as described [294]. Strains produce antifungal fatty acids from linoleic acid [295]. The genome size of the type strain is 2.82 Mbp. The mol% G+C content of DNA is 49.4. Isolatedfrom wheatand rye sourdoughs, ryegrass silages, and a municipal biogas plant. Thetypestrainis LP38 T =TMW 1.1236 T = DSM 16381 T =CCUG 51325 T =CIP 108387 T =JCM 16170 T. Genome sequence accession number: AZFS00000000. 16S rRNA gene accession number: AJ632219., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on pages 2837-2838, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["294. Valcheva R, Korakli M, Onno B, Prevost H, Ivanova I. Lactobacillus hammesii sp. nov., isolated from French sourdough. Int J Syst Evol Microbiol 2005; 55: 763 - 767.","295. Black BA, Zannini E, Curtis JM, Ganzle MG. Antifungal hydroxy fatty acids produced during sourdough fermentation: microbial and enzymatic pathways, and antifungal activity in bread. Appl Environ Microbiol 2013; 79: 1866 - 1873."]}

DESCRIPTIONOF LIMOSILACTOBACILLUS VAGINALIS COMB. NOV. Limosilactobacillus vaginalis (va.gi.na’lis. L. gen. n. vaginalis, of the vagina). Basonym: Lactobacillus vaginalis Embley et al. 1989, 368 VP Description provided in [275]. The genome size of the type strain is 1.79 Mbp. The mol% G+C content of DNA is 30.5. Frequently isolated as member of the microbiota of the human vagina. Thetypestrainof thespeciesis Lac 19 T = ATCC 49540 T =CCUG 31452 T = CIP 105932 T =DSM 5837 T = JCM 9505 T =LMG 12891 T. Genome sequence accession number: AZGL00000000. 16S rRNA gene accession number: AF243177., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2834, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["275. Enbley TM, Faquir N, Bossart W, Collins MD. Lactobacillus vaginalis sp. nov. from the human vagina. Int J Syst Bacteriol 1989; 39: 368 - 370."]}

DESCRIPTIONOF FURFURILACTOBACILLUS CURTUS COMB. NOV. Furfurilactobacillus curtus (cur’tus. L. masc. adj. curtus short, referring to the short cell morphology of the type strain). Basonym: Lactobacillus curtus Asakawa et al. 2017, 3905 VP It grows over a wide pH range (pH 3.5–8.5) and at 15 °C but not at 45 °C [244]. The mol% G+C content of DNAis 43. Isolated from spoiled beer. Thetypestrainis JCM 1149 T = ATCC 14917 T = DSM 20174 T = LMG 6907 T = NCIMB 11974 T =NRRL B-4496 T. Genome sequenceaccession number: not availableat the time of publication. 16S rRNA gene accession number: LC093898., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2829, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["244. Asakawa Y, Takesue N, Asano S, Shimotsu S, Iijima K et al. Lactobacillus curtus sp. nov., isolated from beer in Finland. Int J Syst Evol Microbiol 2017; 67: 3899 - 3906."]}

DESCRIPTIONOF SECUNDILACTOBACILLUS ODORATITOFUI COMB. NOV. Secundilactobacillus odoratitofui (o.do.ra.ti.to’fu.i. L. part adj. odoratus smelly; N.L.N.L. gen. n. tofui of tofu; N.L. gen. n. odoratitofui, related to stinky tofy from which the type strain was isolated). Basonym: Lactobacillus odoratitofui Chao et al. 2010, 2905 VP Characteristics of the species are as described by [282]. The genome size of the type strain is 2.76 Mbp. The mol% G+C content of DNA is 44.3. Isolated fromfermented brine used for stinky tofuproduction in Taipei County, Taiwan. Thetypestrainis YIT 11304 T = BCRC 17810 T =DSM 19909 T = JCM 15043 T. Genome sequence accession number: AZEE00000000. 16S rRNA gene accession number: AB365975., Published as part of 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2835, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536, {"references":["282. Chao S-H, Sasamoto M, Kudo Y, Fujimoto J, Tsai Y-C et al. Lactobacillus odoratitofui sp. nov., isolated from stinky tofu brine. Int J Syst Evol Microbiol 2010; 60: 2903 - 2907."]}