Companilactobacillus crustorum CRUSTORUM 2020
- Dataset
- 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
- Rank
- SPECIES
- Published in
- 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: 2782-2858, DOI: 10.1099/ijsem.0.004107
Classification
- kingdom
- Bacteria
- phylum
- Firmicutes
- class
- Bacilli
- order
- Lactobacillales
- family
- Lactobacillaceae
- genus
- Companilactobacillus
- species
- Companilactobacillus crustorum
description
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: AZDB 00000000. 16 S RNA gene sequence accession number: AM 285450.
discussion
Companilactobacillus crustorum (crus. tor’um. L. gen. pl. n. crustorum, of baked goods or cakes). Basonym: Lactobacillus crustorum Scheirlinck et al. 2007, 1466 VP