DESCRIPTIONOF COMPANILACTOBACILLUS FARCIMINIS COMB. NOV.

Companilactobacillusfarciminis (far.ci'mi.nis. L. gen. n. farciminis of sausage).

Basonym: Lactobacillus farciminis Reuter 1983, 672 VP

Growth is observed between 15 and 42°C and with hexoses and disaccharides but not with pentoses as carbon source [115]. The genome size is 2.48 Mbp. The mol% G+C content of DNAis 36.4.

Isolated from meat products, sourdough, fermentend fish, cold-smoked salmon, soy sauce mash, dairy products, table olives and fermented vegetables and corn silage.

Thetypestrainis Rv4 naT =ATCC 29644 T =DSM 20184 T =JCM 1097 T =LMG 9200 T =NRRL B-4566 T.

Genome sequence accession number: AZDR00000000.

16S RNA gene sequence accession number: M58817.