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 Author Zheng, Jinshui Author Wittouck, Stijn Author Salvetti, Elisa Author Franz, Charles M. A. P. Author Harris, Hugh M. B. Author Mattarelli, Paola Author O’Toole, Paul W. Author Pot, Bruno Author Vandamme, Peter Author Walter, Jens Author Watanabe, Koichi Author Wuyts, Sander Author Felis, Giovanna E. Author Gänzle, Michael G. Author Lebeer, Sarah text International Journal of Systematic and Evolutionary Microbiology 2020 2020-04-15 70 2782 2858 journal article 7136 10.1099/ijsem.0.004107 c650e745-85a1-48ca-b29a-b1714f644bae 4730536 DESCRIPTIONOF FURFURILACTOBACILLUS ROSSIAE COMB. NOV. Furfurilactobacillus rossiae (ros’si.ae. N.L. gen. n. rossiae of Rossi, named in recognition of Jone Rossi, a microbiologist working at the University of Perugia). Basonym: Lactobacillus rossiae Corsetti et al . 2005 , 39 VP . The species was initially named ‘ L. rossii ’ F. rossiae grows at 15 °C but not at 45 °C [ 242 ]. The genome size of the type strain is 2.87 Mbp. The mol% G+C content of DNAis 43.3. Isolated from wheat sourdough and from related cereal fermentations, beer, fruit, and fecal samples of children and swine. Owing to its capacity for metabolism of phenolic compounds and flavonoids, it was used experimentally as starter culture for cactus pear fermentation [ 243 ]. Thetypestrainis CS1 T = ATCC BAA-822 T = DSM 15814 T = JCM 16176 T . Genome sequence accession number: AZFF00000000. 16S rRNA gene accession number: AJ564009 .