Species Lactobacillus satsumensis

Name: Lactobacillus satsumensis Endo and Okada 2005

Category: Species

Proposed as: sp. nov.

Etymology: sat.su.men’sis N.L. masc./fem. adj. satsumensis, pertaining to Satsuma (old name for the southern part of Kyushu in Japan), from where the type strain was isolated

Gender: masculine

Type strain: DSM 16230; JCM 12392; NRIC 604

16S rRNA gene: AB289300 Analyse FASTA

Valid publication: Endo A, Okada S. Lactobacillus satsumensis sp. nov., isolated from mashes of shochu, a traditional Japanese distilled spirit made from fermented rice and other starchy materials. Int J Syst Evol Microbiol 2005; 55:83-85.

IJSEM list: Euzeby JP. Notification list. Notification that new names and new combinations have appeared in volume 55, part 1 of the IJSEM. Int J Syst Evol Microbiol 2005; 55:987-991.

Nomenclatural status: validly published

Taxonomic status: synonym

Correct name: Liquorilactobacillus satsumensis (Endo and Okada 2005) Zheng et al. 2020

Risk group: 1

Parent taxon: Lactobacillus Beijerinck 1901 (Approved Lists 1980)

Assigned by: Endo A, Okada S. Lactobacillus satsumensis sp. nov., isolated from mashes of shochu, a traditional Japanese distilled spirit made from fermented rice and other starchy materials. Int J Syst Evol Microbiol 2005; 55:83-85.

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Record number: 777394