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Name: Clostridium lapidicellarium Yang et al. 2024
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
Type strain: CGMCC 1.18018; JCM 36532; MT113
Conduct genome-based taxonomy at
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.
Nomenclatural status: validly published under the ICNP
Taxonomic status: correct name
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.
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Record number: 55204