Name: Lacticaseibacillus salsurivasis Zhang et al. 2024
Category, proposed as: species, sp. nov.
Etymology: sal.su.ri.va’sis. L. fem. n. salsura, pickle; L. neut. n. vas, a container; N.L. gen. neut. n. salsurivasis, of a pickle container
Pronunciation (Latin), gender: lak-ti-ka-se-i-ba-KIL-lus sal-su-ri-WA-sis, masculine
Type strain: 74-4; CCTCC AB 2022414; JCM 35890
Conduct genome-based taxonomy at
16S rRNA gene:
LC782319
Analyse
FASTA
Effective publication:
Zhang HX, Li CY, Gu CT. Lacticaseibacillus salsurivasis sp. nov. and Companilactobacillus muriivasis sp. nov., Isolated from Traditional Chinese Pickle. Curr Microbiol 2024; 81:203. 
🇨🇳
IJSEM list:
Oren A, Göker M. Validation list no. 219. List of new names and new combinations previously effectively, but not validly, published. Int J Syst Evol Microbiol 2024; 74:6452.
Nomenclatural status: validly published under the ICNP
Taxonomic status: correct name (and explicitly recommended for medical use)
Parent taxon: Lacticaseibacillus Zheng et al. 2020
Assigned by:
Zhang HX, Li CY, Gu CT. Lacticaseibacillus salsurivasis sp. nov. and Companilactobacillus muriivasis sp. nov., Isolated from Traditional Chinese Pickle. Curr Microbiol 2024; 81:203. 🇨🇳
Linking: To permanently link to this page, use https://doi.org/10.83108/rn.49305Link copied to clipboard
