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Name: Proteiniphilum propionicum Liu et al. 2022
Etymology: pro.pi.o’ni.cum. N.L. neut. n. acidum propionicum, propionate; L. neut. adj. suff. -icum, suffix used with the sense of pertaining to; N.L. neut. adj. propionicum, producing propionic acid
Type strain: GDMCC 1.2686; JCM 34753; JNU-WLY501
Conduct genome-based taxonomy at
16S rRNA gene: OM666862 Analyse FASTA
Valid publication: Liu Q, Zheng H, Wang H, Zhou W, Zhao D, Qiao Z, Zheng J, Ren C, Xu Y. Proteiniphilum propionicum sp. nov., a novel member of the phylum Bacteroidota isolated from pit clay used to produce Chinese liquor. Int J Syst Evol Microbiol 2022; 72:5612.
IJSEM list: Oren A, Göker M. Notification list. Notification that new names and new combinations have appeared in volume 72, part 11 of the IJSEM. Int J Syst Evol Microbiol 2023; 73:5762.
Nomenclatural status: validly published under the ICNP
Taxonomic status: correct name
Parent taxon: Proteiniphilum Chen and Dong 2005
Assigned by: Liu Q, Zheng H, Wang H, Zhou W, Zhao D, Qiao Z, Zheng J, Ren C, Xu Y. Proteiniphilum propionicum sp. nov., a novel member of the phylum Bacteroidota isolated from pit clay used to produce Chinese liquor. Int J Syst Evol Microbiol 2022; 72:5612.
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Record number: 31797