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DESCRIPTION OF
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<emphasis id="B954EA8EFFAE2152DA0BFC85FB3A614C" box="[828,1173,787,811]" italics="true" pageId="35" pageNumber="2817">Loigolactobacillus bifermentans</emphasis>
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(bi.fer.men tans. L. pref.
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twice; L. pres. part.
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leavening; N.L. part. adj.
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doubly fermenting).
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Basonym:
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<emphasis id="B954EA8EFFAE2152DA82FCE9FB7561F0" box="[949,1242,895,919]" italics="true" pageId="35" pageNumber="2817">Lactobacillus bifermentans</emphasis>
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(ex Pette and van Beynum 1943) Kandler
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. 1983, 896
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strains are non-motile irregular rods with rounded or often tapered ends; clumps are often observed. Lactic acid is fermented to acetic acid, ethanol, traces of propionic acid, carbon dioxide and free H
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[
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]. The genome size of the
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strain is 3.14 Mbp. The mol% G+C content of DNA is 44.3.
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Isolated from spoiled Edam and Gouda cheeses where it forms undesired small cracks [
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], from fermented masau fruits and from Himalayan fermented milk products.
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The
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strain is N2
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