Taxon DOI

10.1601/tx.40146

Name

Caproicibacterium amylolyticum Gu et al. 2021

Taxonomic Rank

species

Methodology

Nomenclatural Taxonomy [1980-2022]

Incertae sedis taxa are placed using SOSCC (Garrity and Lilburn 2008)

Parent

Taxon Record	Name Record
genus	Caproicibacterium Gu et al. 2021

Type Strain

representative organism

LBM18003^T (=JCM 33783 =GDMCC 1.1626)

Type Status

Taxonomy

The taxonomic placement of this species within the root Universal Root.


root Universal Root Woese et al. 1990
domain Bacteria (None 2015) Woese et al. 1990
phylum Firmicutes (sic) Gibbons and Murray 2021
class Clostridia Rainey 2010
order Eubacteriales Buchanan 1917 (Approved Lists 1980) emend. Tindall 2019
family Oscillospiraceae Peshkoff 1940 (Approved Lists 1980) emend. Tindall 2019
genus Caproicibacterium Gu et al. 2021
species Caproicibacterium amylolyticum Gu et al. 2021

The taxonomy from the rank of class and below is based upon currently published taxonomic opinion. For a complete taxonomy, refer to The Taxonomic Outline of Bacteria and Archaea, Release 7.7.

Citation

When referring to this Abstract, please use its Digital Object Identifier.

Taxon Abstract for the species Caproicibacterium amylolyticum Gu et al. 2021. Retrieved April 22, 2024. https://doi.org/10.1601/tx.40146.

Source File

10.1601/tx.40146.xml


This information was last reviewed on May 5, 2021.

References

Gu Y, Zhu X, Lin F, Shen C, Li Y, Ao L, Fan W, Ren C, Xu Y. Caproicibacterium amylolyticum gen. nov., sp. nov., a novel member of the family Oscillospiraceae isolated from pit clay used for making Chinese strong aroma-type liquor. Int J Syst Evol Microbiol 2021; 71:. https://doi.org/10.1099/ijsem.0.004789 [PubMed].