Name: "Clostridium aromativorans" Luo et al. 2023
Etymology: a.ro.ma.ti.vo’rans. L. neut. n. aroma, spice; L. pres. part. vorans, eating; N.L. part. adj. aromativorans, eating favored compounds
Type strain: CICC 25133; JCM 35127; WLY-B-L2
Conduct genome-based taxonomy at
16S rRNA gene:
LC631612
Analyse
FASTA
Original publication:
Luo Q, Zheng J, Zhao D, Liu D. Clostridium aromativorans sp. nov., isolated from pit mud used for producing Wuliangye baijiu. Antonie Van Leeuwenhoek 2023; 116:739-748.
Nomenclatural status: not validly published
Taxonomic status: preferred name (not correct name)
Parent taxon: Clostridium Prazmowski 1880 (Approved Lists 1980)
Assigned by:
Luo Q, Zheng J, Zhao D, Liu D. Clostridium aromativorans sp. nov., isolated from pit mud used for producing Wuliangye baijiu. Antonie Van Leeuwenhoek 2023; 116:739-748.
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Record number: 38265