Companilactobacillus crustorum, CRUSTORUM, 2020
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 |
scientific name |
Companilactobacillus crustorum |
status |
comb. nov. |
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 .
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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