Species Lactobacillus hammesii

Name: Lactobacillus hammesii Valcheva et al. 2005

Category: Species

Proposed as: 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

Gender: 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.

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

Correct name: Levilactobacillus hammesii (Valcheva et al. 2005) Zheng et al. 2020

Risk group: 1

Synonyms:

Name	Kind
Levilactobacillus hammesii (Valcheva et al. 2005) Zheng et al. 2020	homotypic synonym, validly published under the ICNP

Notes:
- ❗ Lactobacillus hammesii is the correct name instead if this species is regarded as a separate species (i.e., if its nomenclatural type is not assigned to another species whose name is validly published, legitimate and not rejected and has priority) within a separate genus Lactobacillus.
- 😷 The risk group for Swiss Confederation has been imported on 2024-02-01. The full classification is: risk group = 1. — The risk group for Germany has been imported on 2023-10-29. The full classification is: risk group = 1.
- 🎓 Name mentioned 22 times in PubMed until 2024-03-27.

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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Record number: 777316

This LPSN page was printed on 2024-04-28 17:19:59