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.