Name: Caproicibacterium lactatifermentans Wang et al. 2022

Category: Species

Proposed as: sp. nov.

Etymology: lac.ta.ti.fer.men’tans. N.L. masc. n. lactas (gen. lactatis), lactate; L. pres. part. fermentans, fermenting; N.L. part. adj. lactatifermentans, fermenting lactate

Gender: neuter

Type strain: GDMCC 1.1627; JCM 33782; LBM19010

Conduct genome-based taxonomy at

16S rRNA gene: MT580120 Analyse FASTA

Valid publication: Wang H, Gu Y, Zhao D, Qiao Z, Zheng J, Gao J, Ren C, Xu Y. Caproicibacterium lactatifermentans sp. nov., isolated from pit clay used for the production of Chinese strong aroma-type liquor. Int J Syst Evol Microbiol 2022; 72:5206.

IJSEM list: Oren A, Garrity GM. Notification list. Notification that new names and new combinations have appeared in volume 72, part 1 of the IJSEM. Int J Syst Evol Microbiol 2022; 72:5292.

Nomenclatural status: validly published under the ICNP

Taxonomic status: correct name

• Notes:
  • 🎓 Name mentioned 4 times in PubMed until 2024-03-27.

Parent taxon: Caproicibacterium Gu et al. 2021

Assigned by: Wang H, Gu Y, Zhao D, Qiao Z, Zheng J, Gao J, Ren C, Xu Y. Caproicibacterium lactatifermentans sp. nov., isolated from pit clay used for the production of Chinese strong aroma-type liquor. Int J Syst Evol Microbiol 2022; 72:5206.

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Record number: 25852