Taxon DOI
10.1601/tx.40145
Name
 Gu et al. 2021
Taxonomic Rank
genus
Methodology
Nomenclatural Taxonomy [1980-2022]
Incertae sedis taxa are placed using SOSCC (Garrity and Lilburn 2008)
Parent
Taxon RecordName Record
Peshkoff 1940 (Approved Lists 1980) emend. Tindall 2019
Members
Gu et al. 2021
Wang et al. 2022
Type Status
Taxonomy
The taxonomic placement of this genus within the root Universal Root.
  Woese et al. 1990
  (None 2015) Woese et al. 1990
  (sic) Gibbons and Murray 2021
  Rainey 2010
  Buchanan 1917 (Approved Lists 1980) emend. Tindall 2019
  Peshkoff 1940 (Approved Lists 1980) emend. Tindall 2019
  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 genus Caproicibacterium Gu et al. 2021. Retrieved . https://doi.org/10.1601/tx.40145.
Source File
This information was last reviewed on February 3, 2022.

References

  1. 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].
  2. Wang H, Gu Y, Zhao D, Qiao Z, Zheng J, Gao J, Ren C, Xu Y. Caproicibacterium lactatifermentans sp. nov., isolated from pit clay used for the production of Chinese strong aroma-type liquor. Int J Syst Evol Microbiol 2022; 72:. https://doi.org/10.1099/ijsem.0.005206 [PubMed].