Species Lactobacillus salsicarnum

Name: Lactobacillus salsicarnum (Zheng et al. 2020) Schuster et al. 2020

Category: Species

Proposed as: comb. nov.

Basonym: Companilactobacillus salsicarnum Zheng et al. 2020

Etymology: sal’sus car’nis sal.si.carn’um L. masc. adj. salsus, salted; L. gen. n. carnis, of meat; N.L. gen. n. salsicarnum, of salted meat, referring to the source of isolation

Gender: masculine

Type strain: DSM 109451; LMG 31401; TMW 1.2098

16S rRNA gene: MK968446 Analyse FASTA

Effective publication: Schuster JA, Klingl A, Vogel RF, Ehrmann MA. Polyphasic characterization of two novel Lactobacillus spp. isolated from blown salami packages: Description of Lactobacillus halodurans sp. nov. and Lactobacillus salsicarnum sp. nov. Syst Appl Microbiol 2019; 42:126023.

IJSEM list: Oren A, Garrity GM. Validation list no. 194. List of new names and new combinations previously effectively, but not validly, published. Int J Syst Evol Microbiol 2020; 70:4043-4049.

Nomenclatural status: validly published

Taxonomic status: synonym

Correct name: Companilactobacillus salsicarnum Zheng et al. 2020

Parent taxon: Lactobacillus Beijerinck 1901 (Approved Lists 1980)

Assigned by: Schuster JA, Klingl A, Vogel RF, Ehrmann MA. Polyphasic characterization of two novel Lactobacillus spp. isolated from blown salami packages: Description of Lactobacillus halodurans sp. nov. and Lactobacillus salsicarnum sp. nov. Syst Appl Microbiol 2019; 42:126023.

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Record number: 11070