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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."]}