Name: Lactobacillus spicheri Meroth et al. 2004
Etymology: spiācher.i. N.L. gen. masc. n. spicheri, of Spicher. The name honours Gottfried Spicher, a German researcher, who contributed to the chemical, microbial and technological characterisation of wheat and rye sourdoughs
Type strain: DSM 15429; JCM 15956; LMG 21871; LTH 5753
See detailed strain information at
Conduct genome-based taxonomy at
16S rRNA gene:
AJ534844
Analyse
FASTA
Effective publication:
Meroth CB, Hammes WP, Hertel C. Characterisation of the microbiota of rice sourdoughs and description of Lactobacillus spicheri sp. nov. Syst Appl Microbiol 2004; 27:151-159.
IJSEM list:
Euzeby JP. Validation list no. 97. List of new names and new combinations previously effectively, but not validly, published. Int J Syst Evol Microbiol 2004; 54:631-632.
Nomenclatural status: validly published under the ICNP
Correct name: Levilactobacillus spicheri (Meroth et al. 2004) Zheng et al. 2020
Name | Kind |
---|---|
Levilactobacillus spicheri (Meroth et al. 2004) Zheng et al. 2020 | homotypic synonym, validly published under the ICNP |
Parent taxon: Lactobacillus Beijerinck 1901 (Approved Lists 1980)
Assigned by:
Meroth CB, Hammes WP, Hertel C. Characterisation of the microbiota of rice sourdoughs and description of Lactobacillus spicheri sp. nov. Syst Appl Microbiol 2004; 27:151-159.
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Record number: 777399