Name: Lactobacillus salsicarnum Schuster et al. 2020
Category, proposed as: species, sp. nov.
Etymology: sal.si.car’num. L. masc. perf. part. salsus, salted; L. gen. fem. n. carnis, of meat; N.L. gen. fem. pl. n. salsicarnum, of salted meat, referring to the source of isolation
Pronunciation (Latin), gender: lak-to-ba-KIL-lus sal-si-KAR-num, masculine
Type strain: DSM 109451; LMG 31401; TMW 1.2098
Conduct genome-based taxonomy at
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. 
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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 under the ICNP, belated name
Taxonomic status: synonym (and not recommended for medical use)
Correct name: Companilactobacillus mishanensis (Wei and Gu 2019) Zheng et al. 2020
| Name | Kind |
|---|---|
| Companilactobacillus mishanensis (Wei and Gu 2019) Zheng et al. 2020 | heterotypic synonym, validly published under the ICNP |
| Companilactobacillus salsicarnum Zheng et al. 2020 | homotypic synonym, validly published under the ICNP |
| Lactobacillus mishanensis Wei and Gu 2019 | heterotypic synonym, validly published under the ICNP |
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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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