Amylolactobacillus Zheng, Wittouck, Salvetti, Franz, Harris, Mattarelli, O'Toole, Pot, Vandamme, Walter, Watanabe, Wuyts, Felis, Gänzle & Lebeer, 2020
Description
Amylolactobacillus (A. my. lo. lac. to. ba. cil’lus Gr. neut. n. amylon starch; N. L. masc. n. Lactobacillus a bacterial genus; N. L. masc. n. Amylolactobacillus, alactobacillus that ferments starch). Strains of Amylolactobacillus are thin rods, (0.5 – 0.9 µm wide and 1.2 – 3 µm long) occurringsingly and in short chains, nonmotile, Gram-positive, catalase- negative, oxidase-negative, non-spore-forming. Amylolactobacillus species are homofermentative and display extracellular amylolytic enzyme activity. The mol % G + C contentisbetween 44 and 46.
Common Names
No common names available.
Taxonomic Hierarchy
Kingdom: Bacteria
Phylum: Firmicutes
Class: Bacilli
Order: Lactobacillales
Family: Lactobacillaceae
Genus: Amylolactobacillus
Species: Amylolactobacillus Zheng, Wittouck, Salvetti, Franz, Harris, Mattarelli, O'Toole, Pot, Vandamme, Walter, Watanabe, Wuyts, Felis, Gänzle & Lebeer, 2020
Amylolactobacillus Zheng, Wittouck, Salvetti, Franz, Harris, Mattarelli, O'Toole, Pot, Vandamme, Walter, Watanabe, Wuyts, Felis, Gänzle & Lebeer, 2020