Lactobacillus crispatus

Zheng, Jinshui, Wittouck, Stijn, Salvetti, Elisa, Franz, Charles M. A. P., Harris, Hugh M. B., Mattarelli, Paola, O’Toole, Paul W., Pot, Bruno, Vandamme, Peter, Walter, Jens, Watanabe, Koichi, Wuyts, Sander, Felis, Giovanna E., Gänzle, Michael G. & Lebeer, Sarah, 2020, 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, International Journal of Systematic and Evolutionary Microbiology 70, pp. 2782-2858 : 2796

Lactobacillus crispatus

Lactobacillus crispatus (cris.pa’tus. L. part. adj. crispatus curled, crisped, referring to morphology observed original in broth media).

Lactobacillus crispatus is synonymous with Lactobacillus acidophilus group A2 of Johnson et al. [ 72]. It produces DL-lactic acid from glucose, cellobiose, fructose, galactose, lactose, maltose, mannose and sucrose [ 79 – 81]. Arabinose, mannitol, melezitose or rhamnose are not fermented. Grows equally well at 37 and 45 °C. The genome size is 2.06 Mbp and the mol% G+C content of DNA is 36.6.

One of the predominant species found in the human female lower genital tract. Isolated from human faeces, vagina and buccal cavities, from crops and caeca of chicken and from patients with purulent pleurisy, leucorrhea and urinary tract infections. Also isolated from type II sourdoughs.

The type strain is VPI 3199 T =ATCC 33820 T =CCUG 30722 T =CIP 102990 T =CIPP IIT =DSM 20584 T = JCM 1185 T =LMG 9479 T.

Genome sequence accession number: AZCW00000000.

16S rRNA gene accession number: AF257097.