Lactobacillus acidipiscis
Cultural characteristics
Biochemical characters
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus [Group B lactobacilli
(facultatively heterofermentative),
Lactobacillus salivarius phylogenetic-group], Lactobacillus acidipiscis  Tanasupawat, Shida, Okada
and Komagata 2000.

Lactobacillus cypricasei  Lawson et al. 2001, Ligilactobacillus acidipiscis (Tanasupawat et al. 2000) Zheng et al. 2020.
Gram-positive rods, 0.4-0.6 x 1.2-5.0 µm, occuring singly, in pairs and in short chains.
Nonmotile. Nonsporeforming.
Colonies on MRSH agar plate are circular, slightly convex with an entire margin, and
nonpigmented. Requires niacin and calcium pantothenate for growth.
Microaerophilic. Growth temperature is 25-37 ºC. No growth at 15 or 42 ºC. No growth
at pH 4.0 or 8.5. Can grow in 10 and 12% NaCl.
Isolated from fermented fish ("pla-ra" and "pla-chom") in Thailand. Lactobacillus cypricasei was isolated from Halloumi cheese, in
  1. Hammes W.P. and Hertel C., 2009. Genus I. Lactobacillus  Beijerinck 1901. In: (Eds.) P.D. Vos, G. Garrity, D. Jones, N.R. Krieg, W.
    Ludwig, F.A. Rainey, K.-H. Schleifer, W.B. Whitman. Bergey’s Manual of Systematic Bacteriology, Volume 3: The Firmicutes,
    Springer, 465-511.
  2. Tanasupawat S., Shida O., Okada S. and Komagata K., 2000. Lactobacillus acidipiscis sp. nov. and Weissella thailandensis sp.
    nov., isolated from fermented fish in Thailand. IJSEM 50, 1479-1485.
  3. Lawson P.A., Papademas P., Wacher C., Falsen E., Robinson R .and Collins M.D., 2001. Lactobacillus cypricasei sp. nov.,
    isolated from Halloumi cheese. IJSEM 51, 45-49.
  4. Naser S.M., Vancanneyt M., Hoste B., Snauwaert C. and Swings J., 2006. Lactobacillus cypricasei  Lawson et al. 2001 is a later
    heterotypic synonym of  Lactobacillus  acidipiscis Tanasupawat et al.2000. Int. J. Syst. Evol. Microbiol.,56, 1681-1683.
  5. Tohno M, Tanizawa Y, Kojima Y, Sakamoto M, Nakamura Y, Ohkuma M and Kobayashi H, 2019. Lactobacillus salitolerans sp. nov.,
    a novel lactic acid bacterium isolated from spent mushroom substrates. Int J Syst Evol Microbiol 69, 964-969.
  6. Zheng J, Wittouck S, Salvetti E, Franz MAP et al., 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.
    Int J Syst Microbiol. 70, 2782-2858.
Facultatively heterofermentative (hexoses are fermented almost exclusively to lactic acid by the Embden-Meyerhof pathway or, at least
by some species, to lactic acid, acetic acid, ethanol, and formic acid under glucose limitations; pentoses are  fermented to lactic acid
and acetic acid via an inducible phosphoketolase).

Positive results for alkaline phosphatase, alpha- and beta-glucosidase, fermentation of: arbutin, fructose, galactose, gentibiose,
glucose (without gas production), mannose, methyl alph-D-glucopyranoside, and turanose.

Negative results for arginine hydrolysis, catalase, esculin hydrolysis, esterase (C4), beta-galactosidase,
N-acetyl-beta-glucosaminidase, gelatin liquefaction, nitrate reduction, oxidase, starch hydrolysis, formation of slime from sucrose,
fermentation of: cellobiose, esculin, gluconate, melezitose, melibiose, raffinose, sorbitol and xylose.

Variable results for reaction in litmus milk, fermentation of: amygdalin, arabinose, glycerol, 2-ketogluconate, lactose (weak reaction),
maltose, mannitol, rhamnose, ribose, salicin (weak reaction), starch, sucrose, tagatose, and trehalose.
(c) Costin Stoica
Culture media
Biochemical tests
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