Companilactobacillus crustorum, CRUSTORUM, 2020

Zheng, Jinshui, Wittouck, Stijn, Salvetti, Elisa, Franz, Charles M. A. P., Harris, Hugh M. B., Mattarelli, Paola, O’Toole, Paul W., Pot, Bruno, Vandamme, Peter, Walter, Jens, Watanabe, Koichi, Wuyts, Sander, Felis, Giovanna E., Gänzle, Michael G. & Lebeer, Sarah, 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, International Journal of Systematic and Evolutionary Microbiology 70, pp. 2782-2858 : 2803

publication ID	https://doi.org/10.1099/ijsem.0.004107
DOI	https://doi.org/10.5281/zenodo.4728394
persistent identifier	https://treatment.plazi.org/id/03A8D903-D21A-0257-FC95-FA5453C833D0
treatment provided by	Valdenar (2021-04-29 20:05:09, last updated by Guilherme 2025-02-06 14:43:30)
scientific name	Companilactobacillus crustorum
status	comb. nov.

Treatment

DESCRIPTIONOF COMPANILACTOBACILLUS CRUSTORUM COMB. NOV.

Companilactobacillus crustorum (crus.tor’um. L. gen. pl. n. crustorum , of baked goods or cakes).

Basonym: Lactobacillus crustorum Scheirlinck et al. 2007, 1466 VP

Growth is observed at 15 and at 45 °C; pentoses are not fermented; disaccharide fermentation is strain dependent [ 121]. Thegenome size is 2.22 Mbp. The mol% G+C content of DNAis 35.

Isolated from sourdough, dairy products and forages. Some strains degrade saponins by β-glucuronidase activity [ 122].

Thetypestrainis CCUG 53174 T =JCM 15951 T =LMG 23699 T.

Genome sequence accession number: AZDB00000000. 16S RNA gene sequence accession number: AM285450 View Materials .

122. Qian B, Yin L, Yao X, Zhong Y, Gui J et al. Effects of fermentation on the hemolytic activity and degradation of Camellia oleifera saponins by Lactobacillus crustorum and Bacillus subtilis. FEMS Microbiol Lett 2018; 365: fny 014.

121. Scheirlinck I, Van der Meulen R, Van Schoor A, Huys G, Vandamme P et al. Lactobacillus crustorum sp. nov., isolated from two traditional Belgian wheat sourdoughs. Int J Syst Evol Microbiol 2007; 57: 1461 - 1467.