Liquorilactobacillus Zheng et al. 2020VP

The genus Liquorilactobacillus comprises 13 species of rod-shaped Gram-positive, catalase-negative, homofermentative, and aerotolerant bacteria with validly published names. Most of the species are motile. Growth generally occurs in the 15-45 °C range, with optimum growth temperature in the 28-30 °C range. Many strains grow in a pH range of 4.5 to 8. Some species are moderately salt tolerant, growing in the presence of 5% (w/v) NaCl. The genome sizes range from 1.92 to 2.72 Mbp. Hexoses are almost exclusively fermented to lactic acid by the Embden-Meyerhof-Parnas pathway (homofermentative metabolism). Pentoses are not fermented, with the notable exception of L. vini, which is the only known lactic acid bacterium that can homoferment pentoses to lactic acid. Many strains of Liquorilactobacillus produce dextran from sucrose. Mostly isolated from diverse liquid sources, including water, water kefir, alcoholic beverages, and fermented plant materials. DNA G+C content (mol%): 33.9-39.9 Type species: Liquorilactobacillus mali Zheng et al. 2020VP (basonym: Lactobacillus mali Carr and Davies 1970, emend. Kaneuchi et al. 1988)