Title


Genus Soehngenia

Warning: In the List of Prokaryotic names with Standing in Nomenclature, an arrow () only indicates the sequence of valid publication of names and does not mean that the last name in the sequence must be used (see: Introduction).

Number of species, including synonyms, cited in this file: 1
Number of subspecies, including synonyms, cited in this file: 0

Classification (Warning: see also the file "Classification of prokaryotes: Introduction").


For a detailed description of this taxon see Bergey’s Manual of Systematics of Archaea and Bacteria (BMSAB).


 

Soehngenia Parshina et al. 2003, gen. nov.
Type species: ¤ Soehngenia saccharolytica Parshina et al. 2003.
Etymology: N.L. fem. n. Soehngenia, named in honour of Nicolas L. Soehngen, the founder and first head (1911-1937) of the Laboratory of Microbiology of Wageningen University, The Netherlands, where this strain was isolated and described.
Valid publication: PARSHINA (S.N.), KLEEREBEZEM (R.), SANZ (J.L.), LETTINGA (G.), NOZHEVNIKOVA (A.N.), KOSTRIKINA (N.A.), LYSENKO (A.M.) and STAMS (A.J.M.): Soehngenia saccharolytica gen. nov., sp. nov. and Clostridium amygdalinum sp. nov., two novel anaerobic, benzaldehyde-converting bacteria. Int. J. Syst. Evol. Microbiol., 2003, 53, 1791-1799.
Original article in IJSEM Online

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Soehngenia saccharolytica Parshina et al. 2003, sp. nov. (Type species of the genus.)
Type strain: (see also Global Catalogue of Microorganisms) BOR-Y = ATCC BAA-502 = DSM 12858.
Sequence accession no. (16S rRNA gene) for the type strain: AY353956.
Etymology: Gr. n. sakkharos, sugar; Gr. adj. lutikos, loosening, dissolving; N.L. fem. adj. saccharolytica, sugar dissolving.
Valid publication: PARSHINA (S.N.), KLEEREBEZEM (R.), SANZ (J.L.), LETTINGA (G.), NOZHEVNIKOVA (A.N.), KOSTRIKINA (N.A.), LYSENKO (A.M.) and STAMS (A.J.M.): Soehngenia saccharolytica gen. nov., sp. nov. and Clostridium amygdalinum sp. nov., two novel anaerobic, benzaldehyde-converting bacteria. Int. J. Syst. Evol. Microbiol., 2003, 53, 1791-1799.
Original article in IJSEM Online

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