Global InformationLimosilactobacillus pontis information
| Limosilactobacillus pontis | |
|---|---|
Scientific classification 
| |
| Domain: | Bacteria |
| Phylum: | Bacillota |
| Class: | Bacilli |
| Order: | Lactobacillales |
| Family: | Lactobacillaceae |
| Genus: | Limosilactobacillus |
| Species: | L. pontis
|
| Binomial name | |
| Limosilactobacillus pontis (Vogel et al. 1994)[1] Zheng et al. 2020[2]
| |
| Type strain | |
| ATCC 51518[3] CCUG 33456 CIP 104232 DSM 8475 JCM 11051 LMG 14187 LTH 2587 | |
| Synonyms | |
| |
Limosilactobacillus pontis is a rod-shaped, Gram-positive facultatively anaerobic bacterium.[1] Along with other Lactobacillus species, it is capable of converting sugars, such as lactose, into lactic acid.[1] Limosilactobacillus pontis is classified under the phylum Bacillota, class Bacilli, and is a member of the family Lactobacillaceae and is found to be responsible for the fermentation of sourdough, along with many other Lactobacillus species.[1] This microorganism produces lactic acid during the process of fermentation, which gives sourdough bread its characteristic sour taste.
- ^ a b c d Cite error: The named reference
Vogel1994was invoked but never defined (see the help page). - ^ Zheng J, Wittouck S, Salvetti E, Franz CMAP, Harris HMB, Mattarelli P, O'Toole PW, Pot B, Vandamme P, Walter J, Watanabe K, Wuyts S, Felis GE, Gänzle MG, Lebeer S. (2020). "A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae". Int J Syst Evol Microbiol. 70 (4): 2782–2858. doi:10.1099/ijsem.0.004107. hdl:10067/1738330151162165141. PMID 32293557.
- ^ Euzéby JP, Parte AC. "Limosilactobacillus pontis". List of Prokaryotic names with Standing in Nomenclature (LPSN). Retrieved July 1, 2021.