Recommendations for the use of standardised abbreviations for the former Lactobacillus genera, reclassified in the year 2020

(1)ProBacLab, Laboratorio de Microbiologia de Alimentos, Departamento de Alimentos e Nutricao Experimental, Faculdade de Ciencias Farmaceuticas, Universidade de Sao Paulo, Sao Paulo, 05508-000, SP, Brazil; (2)Food Research Center (FoRC), Laboratorio de Microbiologia de Alimentos, Departamento de Alimentos e Nutricao Experimental, Faculdade de Ciencias Farmaceuticas, Universidade de Sao Paulo, Sao Paulo 05508-000, SP, Brazil; (3)CISAS - Center for Research and Development in Agrifood Systems and Sustainability, Instituto Politecnico de Viana do Castelo, Viana do Castelo 4900-347, Portugal; (4)Sao Paulo State University - UNESP, Department of Food Engineering and Technology, 15054-000, Sao Jose Do Rio Preto, SP, Brazil; (5)Centre for Healthy Eating & Food Innovation (HEFI), Maastricht University-Campus Venlo, 5928 SZ Venlo, the Netherlands; (6)Department of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk 37554, Republic of Korea; (7)Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, 65 Dudley Road, New Brunswick, NJ 08901, USA; (8)Center for Agrobiotechnology, Don State Technical University, Gagarina Sq., 1, Rostov-on-Don, 344000, Russia; (9)Department of General Hygiene, I.M. Sechenov First Moscow State Medical University, Moscow, 119991, Russia; *slavi310570@abv.bg; todorov@usp.br; micromike123@yahoo.com; tchikind@sebs.rutgers.edu