Name: Lactobacillus hammesii Valcheva et al. 2005
Category, proposed as: species, sp. nov.
Etymology: ham.me’si.i. N.L. gen. masc. n. hammesii, of Hammes, in honour of Walter P. Hammes, a German scientist who contributed to the microbiological and technological development of wheat and rye sourdough research
Pronunciation (Latin), gender: lak-to-ba-KIL-lus ham-ME-si-i, masculine
Type strain: CCUG 51325; CIP 108387; DSM 16381; JCM 16170; LP38; TMW 1.1236
See detailed strain information at
Conduct genome-based taxonomy at
16S rRNA gene:
AJ632219
Analyse
FASTA
Valid publication:
Valcheva R, Korakli M, Onno B, Prevost H, Ivanova I, Ehrmann MA, Dousset X, Ganzle MG, Vogel RF. Lactobacillus hammesii sp. nov., isolated from French sourdough. Int J Syst Evol Microbiol 2005; 55:763-767. 
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IJSEM list:
Euzeby JP. Notification list. Notification that new names and new combinations have appeared in volume 55, part 2 of the IJSEM. Int J Syst Evol Microbiol 2005; 55:1399-1402.
Nomenclatural status: validly published under the ICNP
Taxonomic status: synonym (and not recommended for medical use)
Correct name: Levilactobacillus hammesii (Valcheva et al. 2005) Zheng et al. 2020
| Name | Kind |
|---|---|
| Levilactobacillus hammesii (Valcheva et al. 2005) Zheng et al. 2020 | homotypic synonym, validly published under the ICNP |
Parent taxon: Lactobacillus Beijerinck 1901 (Approved Lists 1980)
Assigned by:
Valcheva R, Korakli M, Onno B, Prevost H, Ivanova I, Ehrmann MA, Dousset X, Ganzle MG, Vogel RF. Lactobacillus hammesii sp. nov., isolated from French sourdough. Int J Syst Evol Microbiol 2005; 55:763-767. 🇩🇪
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