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<mods:title id="E7841D52F9E554BAC9457CA18AA0DC90">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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DESCRIPTION OF
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(spi.cher.i. N.L. gen. n.
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of Spicher. The name honours Gottfried Spicher, a German scientist who pioneered the microbiological and biochemical characterization of sourdough fermentation).
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Basonym:
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Meroth
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. 2004
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, 631
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Characteristics as described [
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]. The genome size of the
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strain is 2.75 Mbp. The mol% G+C content of DNA is 55.9.
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The
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16S rRNA gene accession number:
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