Taxon DOI

10.1601/tx.8662

Name

Lactobacillus satsumensis Endo and Okada 2005

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	Lactobacillus Beijerinck 1901 (Approved Lists 1980) emend. Zheng et al. 2020

Type Strain

representative organism

DSM 16230^T (=NRIC 0604 =JCM 12392)

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 Bacilli Ludwig et al. 2010
order Lactobacillales Ludwig et al. 2010
family Lactobacillaceae Winslow et al. 1917 (Approved Lists 1980) emend. Zheng et al. 2020
genus Lactobacillus Beijerinck 1901 (Approved Lists 1980) emend. Zheng et al. 2020
species Lactobacillus satsumensis Endo and Okada 2005

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 Lactobacillus satsumensis Endo and Okada 2005. Retrieved April 22, 2024. https://doi.org/10.1601/tx.8662.

Source File

10.1601/tx.8662.xml


This information was last reviewed on October 14, 2019.

References

Endo A, Okada S. Lactobacillus satsumensis sp. nov., isolated from mashes of shochu, a traditional Japanese distilled spirit made from fermented rice and other starchy materials. Int J Syst Evol Microbiol 2005; 55:83-85. https://doi.org/10.1099/ijs.0.63248-0 [PubMed].