Name: "Lactobacillus halophilus" Dong et al. 2012
Etymology: ha.lo.phi’lus. N.L. masc. adj. halophilus, salt-loving
Original publication:
Dong L, Pu B, Ao X, Zhang X, Zheng Y, Li X. [Bacterial biodiversity in Dongcai, a traditional pickled mustard product in Sichuan Province, China]. Wei Sheng Wu Xue Bao 2012; 52:519-525.
Nomenclatural status: not validly published
Taxonomic status: preferred name (not correct name)
Parent taxon: Lactobacillus Beijerinck 1901 (Approved Lists 1980)
Assigned by:
Dong L, Pu B, Ao X, Zhang X, Zheng Y, Li X. [Bacterial biodiversity in Dongcai, a traditional pickled mustard product in Sichuan Province, China]. Wei Sheng Wu Xue Bao 2012; 52:519-525.
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Record number: 1679