Comments and References:

Zheng J et al. (2020), PubMed: abstract Zheng, J., Wittouck, S., Salvetti, E., Franz, C.M.A.P., Harris, H.M.B., Mattarelli, P., O'Toole, P.W., Pot, B., Vandamme, P., Walter, J., Watanabe, K., Wuyts, S., Felis, G.E., Gänzle, M.G., and Lebeer, S. "A taxonomic note on the genus description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae." Int. J. Syst. Evol. Microbiol. (2020) 70(4):2782-2858.

Valcheva R et al. (2005) Valcheva, R., Korakli, M., Onno, B., Prevost, H., Ivanova, I., Ehrmann, M.A., Dousset, X., Ganzle, M.G., and Vogel, R.F. "Lactobacillus hammesii sp. nov., isolated from French sourdough." Int. J. Syst. Evol. Microbiol. (2005) 55:763-767. Published online 22 October 2004. doi:10.1099/ijs.0.63311-0

External Information Resources (NCBI LinkOut)

Notes:

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Information from sequence entries

Show organism modifiers

Disclaimer: The NCBI taxonomy database is not an authoritative source for nomenclature or classification - please consult the relevant scientific literature for the most reliable information.

Reference: How to cite this resource - Schoch CL, et al. NCBI Taxonomy: a comprehensive update on curation, resources and tools. Database (Oxford). 2020: baaa062. PubMed: 32761142 PMC: PMC7408187.