Species ***Clostridium* *lapidicellarium***

Name: Clostridium lapidicellarium Yang et al. 2024

Category: Species

Proposed as: sp. nov.

Etymology: la.pi.di.cel.la’ri.um. L. masc. n. lapis, stone; L. masc. adj. cellarius, relating to a storeroom (also as noun); N.L. neut. adj. lapidicellarium, of a stone cellar

Pronunciation, gender: la-pi-di-kel-LA-ri-um, neuter

Type strain: CGMCC 1.18018; JCM 36532; MT-113

Conduct genome-based taxonomy at

16S rRNA gene: PQ142654 Analyse FASTA

Valid publication: Yang F, Wang H, Chen LQ, Zhou N, Lu JJ, Pu XX, Wan B, Wang L, Liu SJ. Clostridium lapidicellarium sp. nov. and Clostridium moutaii sp. nov., two species isolated from fermentation cellar-producing sauce-flavour Chinese baijiu. Int J Syst Evol Microbiol 2024; 74:6580. 🇨🇳

IJSEM list: Oren A, Göker M. Notification list. Notification that new names and new combinations have appeared in volume 74, part 11 of the IJSEM. Int J Syst Evol Microbiol 2025; 75:6619.

Nomenclatural status: validly published under the ICNP

Taxonomic status: correct name (and explicitly recommended for medical use)

Notes:
- 😢 The terminology used by the authors is in line with many other taxonomic studies and does not negatively affect their main results; some improvements may nevertheless be possible. Contrasting the term "chemotaxonomic" with "phenotypic" is not recommended. Using the term "phylogenetic data" (or equivalent) for sequence data is not advocated. See the LPSN phylogeny page for details. Publication: Göker M. What can genome analysis offer for bacteria? In: Bridge P, Smith D, Stackebrandt E (eds), Trends in the systematics of bacteria and fungi, CAB International, Wallingford, 2021, p. 255-281. 🇬🇧
- 🎓 Name mentioned 1 time in PubMed until 2025-12-09.
- 🙆 This name is on the List of Recommended Names for bacteria of medical importance (LoRN) as the name to be applied to this species. The name is on LoRN because of the recorded risk group of the genus.

Parent taxon: Clostridium Prazmowski 1880 (Approved Lists 1980)

Assigned by: Yang F, Wang H, Chen LQ, Zhou N, Lu JJ, Pu XX, Wan B, Wang L, Liu SJ. Clostridium lapidicellarium sp. nov. and Clostridium moutaii sp. nov., two species isolated from fermentation cellar-producing sauce-flavour Chinese baijiu. Int J Syst Evol Microbiol 2024; 74:6580. 🇨🇳

Linking: To permanently link to this page, use https://lpsn.dsmz.de/species/clostridium-lapidicellariumLink copied to clipboard

Record number: 55204

This LPSN page was printed on 2026-01-15 03:22:00

Subscribe to our newsletter

Species Clostridium lapidicellarium

Species ***Clostridium* *lapidicellarium***