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<mods:title id="C425EC44E2736D93B82F67192EB0C661">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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(crus.torum. 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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. 2007, 1466
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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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]. The genome size is 2.22 Mbp. The mol% G+C content of DNA is 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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The
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16S RNA gene sequence accession number:
<accessionNumber id="9473AB7FFF9B2167DB7BFF20FD6962A9" box="[588,710,182,206]" httpUri="https://www.ebi.ac.uk/ena/browser/api/embl/AM285450" pageId="22" pageNumber="2804">
<collectionCode id="ED31AE59FF9B2167DB7BFF20FDD962A9" box="[588,630,182,206]" country="Australia" name="Australian Museum" pageId="22" pageNumber="2804" type="Museum">AM</collectionCode>
285450
</accessionNumber>
.
</paragraph>
</subSubSection>
</treatment>
</document>