Paralactobacillus

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Abstract Pa.ra.lac.to.ba.cil'lus. Gr. prep. para , resembling; N.L. masc. n. Lactobacillus, a bacterial genus; N.L. masc. n. Paralactobacillus , resembling the genus Lactobacillus . The genus Paralactobacillus comprises one Gram‐positive, rod‐shaped, homofermentative, and aerotolerant anaerobic species, Paralactobacillus selangorensis, with a validly published name. Growth within the range of 15–37°C but variable at 37°C. The type strain LMG 17710 T has a genome size of 2.1 Mb. Strains ferment d ‐glucose, d ‐fructose, d ‐mannose, N ‐acetylglucosamine, salicin, and maltose but not ribose, d ‐xylose, mannitol, lactose, inulin, d ‐raffinose, or starch. Esculine is hydrolyzed. Produces d ‐ and l ‐lactic acid from glucose. Paralactobacillus has been isolated from a Malaysian chili condiment, chili bo. DNA G + C content (mol%) : 46. Type species : Paralactobacillus selangorensis Leisner et al. 2000 VP (synonym: Lactobacillus selangorensis Haakensen et al. 2011 VP , Paralactobacillus selangorensis Zheng et al. 2020 VP ) emend. Zheng et al. 2020. Taxonomic and Nomenclature Notes According to the List of Prokaryotic names with Standing in Nomenclature (LPSN), the taxonomic status of the genus Paralactobacillus is: correct name (last update, February 2025) * . LPSN classification: Bacteria / Bacillati / Bacillota / Bacilli / Lactobacillales / Lactobacillaceae / Paralactobacillus The genus Paralactobacillus can also be recovered in the Genome Taxonomy Database (GTDB) as g__Paralactobacillus (version v220) ** . GTDB classification: d__Bacteria / p__Bacillota / c__Bacilli / o__Lactobacillales / f__Lactobacillaceae / g__Paralactobacillus * Meier‐Kolthoff et al. ( 2022 ). Nucleic Acids Res , 50 , D801 – D807 ; DOI: 10.1093/nar/gkab902 ** Parks et al. ( 2022 ) Nucleic Acids Res , 50 , D785 – D794 ; DOI: 10.1093/nar

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