Name: Lactobacillus satsumensis Endo and Okada 2005
Category, proposed as: species, sp. nov.
Etymology: sat.su.men’sis. N.L. masc. adj. satsumensis, pertaining to Satsuma (old name for the southern part of Kyushu in Japan), from where the type strain was isolated
Pronunciation (Latin), gender: lak-to-ba-KIL-lus sat-su-MEN-sis, masculine
Type strain: DSM 16230; JCM 12392; NRIC 604
See detailed strain information at
Conduct genome-based taxonomy at
16S rRNA gene:
AB154519
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. 
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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 under the ICNP
Taxonomic status: synonym (and not recommended for medical use)
Correct name: Liquorilactobacillus satsumensis (Endo and Okada 2005) Zheng et al. 2020
| Name | Kind |
|---|---|
| Liquorilactobacillus satsumensis (Endo and Okada 2005) Zheng et al. 2020 | homotypic synonym, validly published under the ICNP |
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. 🇯🇵
Linking: To permanently link to this page, use https://doi.org/10.83108/rn.777394Link copied to clipboard
