Yu Y, Li X, Zhang J, Chai LJ, Lu ZM, Xu ZH. Lactobacillus jinshani sp. nov., isolated from solid-state vinegar culture of Zhenjiang aromatic vinegar. Antonie Van Leeuwenhoek 2020; 113:43-54.
The terminology used by the authors is in line with many other taxonomic studies and does not negatively affect their main results; some improvements may nevertheless be possible. Contrasting the term "chemotaxonomic" with "phenotypic" is not recommended. Using the term "phylogenetic data" (or equivalent) for sequence data is not advocated. See the LPSN phylogeny page for details.Publication:
Göker M. What can genome analysis offer for bacteria? In: Bridge P, Smith D, Stackebrandt E (eds), Trends in the systematics of bacteria and fungi, CAB International, Wallingford, 2021, p. 255-281.