Name: Lactobacillus salsicarnum (Zheng et al. 2020) Schuster et al. 2020
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
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.
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
Correct name: Companilactobacillus salsicarnum Zheng et al. 2020
Name | Kind |
---|---|
Companilactobacillus salsicarnum Zheng et al. 2020 | homotypic synonym, validly published |
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