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<mods:title id="CD444DA899A6386A269ADD323E53D8D6">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</mods:title>
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DESCRIPTIONOF 
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(crus.tor’um. L. gen. pl. n. 
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, of baked goods or cakes).
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Basonym: 
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Scheirlinck 
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Growth is observed at 15 and at 45 °C; pentoses are not fermented; disaccharide fermentation is strain dependent [
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]. Thegenome size is 2.22 Mbp. The mol% G+C content of DNAis 35.
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Isolated from sourdough, dairy products and forages. Some strains degrade saponins by β-glucuronidase activity [
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].
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Thetypestrainis CCUG 53174 
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=JCM 15951 
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=LMG 23699 
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.
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Genome sequence accession number: AZDB00000000. 16S RNA gene sequence accession number: 
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