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Levilactobacillus hammesii (Valcheva et al. 2005) Zheng et al. 2020
Taxonomy in NCBI database: Bacteria; Firmicutes; Bacilli; Lactobacillales; Lactobacillaceae.
16170T <-- CIP 108387 <-- M. Korakli LP38.
Accessioned in 2009.
=BCRC 80779 =CCUG 51325 =CIP 108387 =DSM 16381 =LMG 23074 =TMW 1.1236.
Lactobacillus hammesii.
Type strain [6165,12937].
Medium: 1;  Temperature: 30°C; Rehydration fluid: 663.
Source: French sourdough [6165].
Biochemistry/Physiology: [6165].
Cell wall: Type A4α (L-Lys-D-Asp) [6165].
G+C (mol%): 52.6 [6165], 49.4 [12937].
DNA-DNA relatedness: [6165].
Phylogeny: 16S rRNA gene (AJ632219, LC519851) [6165].
Genome sequence: AZFS00000000.
NCBI Taxonomy ID: 267633.