Name: Levilactobacillus lettrarii Pham and Gänzle 2025
Etymology: let.tra’ri.i. N.L. gen. masc. n. lettrarii, named after Silvio Lettrari, who maintains the sourdough from which the bacteria were isolated from
Pronunciation (Latin), gender: le-wi-lak-to-ba-KIL-lus let-TRA-ri-i, masculine
Type strain: DSM 118651; FUA 3695; LMG 33759
Conduct genome-based taxonomy at
16S rRNA gene:
PQ374219
Analyse
FASTA
Valid publication:
Pham VD, Ganzle MG. Fructilactobacillus frigidiflavus sp. nov., a pigmented species, and Levilactobacillus lettrarii sp. nov., a propionate-producing species isolated from sourdough. Int J Syst Evol Microbiol 2025; 75:6726. 
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IJSEM list:
Oren A, Göker M. Notification list. Notification that new names and new combinations have appeared in volume 75, part 3 of the IJSEM. Int J Syst Evol Microbiol 2025; 75:6765.
Nomenclatural status: validly published under the ICNP
Taxonomic status: correct name
Parent taxon: Levilactobacillus Zheng et al. 2020
Assigned by:
Pham VD, Ganzle MG. Fructilactobacillus frigidiflavus sp. nov., a pigmented species, and Levilactobacillus lettrarii sp. nov., a propionate-producing species isolated from sourdough. Int J Syst Evol Microbiol 2025; 75:6726. 🇨🇦
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