Lactobacillus crispatus
publication ID |
https://doi.org/ 10.1099/ijsem.0.004107 |
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https://doi.org/10.5281/zenodo.4728292 |
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https://treatment.plazi.org/id/03A8D903-D201-024F-FFD0-FF4353613095 |
treatment provided by |
Valdenar |
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Lactobacillus crispatus |
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Lactobacillus crispatus View in CoL
Lactobacillus crispatus (cris.pa’tus. L. part. adj. crispatus curled, crisped, referring to morphology observed original in broth media).
Lactobacillus crispatus is synonymous with Lactobacillus acidophilus group A2 of Johnson et al. [ 72]. It produces DL-lactic acid from glucose, cellobiose, fructose, galactose, lactose, maltose, mannose and sucrose [ 79 – 81]. Arabinose, mannitol, melezitose or rhamnose are not fermented. Grows equally wellat 37 and 45 °C. Thegenome size is 2.06 Mbpand the mol% G+C content of DNA is 36.6.
One of the predominant species found in the human female lower genital tract. Isolated from human faeces, vagina and buccal cavities, from crops and caeca of chicken and from patients with purulent pleurisy, leucorrhea and urinary tract infections. Also isolated from type II sourdoughs.
Thetypestrainis VPI 3199 T =ATCC 33820 T =CCUG 30722 T =CIP 102990 T =CIPP IIT =DSM 20584 T = JCM 1185 T =LMG 9479 T.
Genome sequence accession number: AZCW00000000.
16S rRNA gene accession number: AF257097 View Materials .
No known copyright restrictions apply. See Agosti, D., Egloff, W., 2009. Taxonomic information exchange and copyright: the Plazi approach. BMC Research Notes 2009, 2:53 for further explanation.
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