Name: Caproicibacterium amylolyticum Gu et al. 2021

Category: Species

Proposed as: sp. nov.

Etymology: a.my.lo.ly’ti.cum. Gr. neut. n. amylon, starch; N.L. neut. adj. lyticum, able to dissolve; from Gr. neut. adj. lytikon, able to loosen, dissolving; N.L. neut. adj. amylolyticum, starch-dissolving

Pronunciation (Latin), gender: … a-my-lo-LY-ti-kum, neuter

Type strain: GDMCC 1.1626; JCM 33783; LBM18003

Conduct genome-based taxonomy at

16S rRNA gene: MT875034 Analyse FASTA

Valid publication: Gu Y, Zhu X, Lin F, Shen C, Li Y, Ao L, Fan W, Ren C, Xu Y. Caproicibacterium amylolyticum gen. nov., sp. nov., a novel member of the family Oscillospiraceae isolated from pit clay used for making Chinese strong aroma-type liquor. Int J Syst Evol Microbiol 2021; 71:4789. 🇨🇳

IJSEM list: Oren A, Garrity GM. Notification list. Notification that new names and new combinations have appeared in volume 71, part 4 of the IJSEM. Int J Syst Evol Microbiol 2021; 71:4850.

Nomenclatural status: validly published under the ICNP

Taxonomic status: correct name

• Notes:
  • 🥇 Nomenclatural type of the genus Caproicibacterium Gu et al. 2021. Publication: Gu Y, Zhu X, Lin F, Shen C, Li Y, Ao L, Fan W, Ren C, Xu Y. Caproicibacterium amylolyticum gen. nov., sp. nov., a novel member of the family Oscillospiraceae isolated from pit clay used for making Chinese strong aroma-type liquor. Int J Syst Evol Microbiol 2021; 71:4789. 🇨🇳
  • 🎓 Name mentioned 4 times in PubMed until 2025-06-04.

Parent taxon: Caproicibacterium Gu et al. 2021

Assigned by: Gu Y, Zhu X, Lin F, Shen C, Li Y, Ao L, Fan W, Ren C, Xu Y. Caproicibacterium amylolyticum gen. nov., sp. nov., a novel member of the family Oscillospiraceae isolated from pit clay used for making Chinese strong aroma-type liquor. Int J Syst Evol Microbiol 2021; 71:4789. 🇨🇳

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Record number: 2985