Wine strains belonging to the genus were classified as by Garvie in 1967, and this name was confirmed on the Approved Lists of Bacterial Names in 1980. is distinguished from other spp. by its growth in acidic media, by its requirement for a growth factor in tomato juice, and by a number of carbohydrate fermentation characteristics. In addition, the results of a total soluble cell protein analysis, an electrophoretic analysis of NAD-dependent d-(—)-lactate dehydrogenase, 6-phosphogluconate dehydrogenase, and alcohol dehydrogenase, and an analysis of cross-reactivity with anti-glucose-6-phosphate dehydrogenase and anti-NAD-dependent d-(—)-lactate dehydrogenase performed with other spp. clearly indicated that should be distinguished from the other species. Phylogenetic studies, in particular 16S and 23S rRNA sequencing studies, have revealed that represents a distinct subline that is separate from other spp. and lactic acid bacteria. In view of the phenotypic and phylogenetic distinctiveness of , we propose that this species should be assigned to a new genus as [corrig.] gen. nov., comb. nov. The type strain of is NCDO 1674 (= ATCC 23179).


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