treatments-xml/data/03/A8/D9/03A8D903D21A0257FC95FA5453C833D0.xml
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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.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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]. 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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.
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