Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, Lactobacillus allii Jung, Lee,
Lee, Song and Chang 2017.
Species description is based on a single isolate.
Gram-positive rods, 0.6 x 1.8-2.5 µm, occuring singly or in pairs. Nonspore-forming.
Colonies on MRS agar are off-white, smooth with rough surface, up to 1 mm in
diameter, after 2 days at 30 ºC. Non-haemolytic. Facultatively anaerobic. Temperature
range for growth is 25-37 ºC (optimum 30 ºC). Can grow in 5% NaCl media, but not in
7% NaCl. Range of pH for growth is 4.5-9.0 (optimum 6.5-7.0).
Isolated from scallion kimchi (the source of scallion kimchi is garlic, of the botanical genus Allium) in Korea.
- Jung MY, Lee SH, Lee M, Song JH and Chang JY, 2017. Lactobacillus allii sp. nov. isolated from scallion kimchi. Int J Syst Evol
Microbiol 67, 4936-4942.
Homofermentative. Description is basedon API 50 CHL, API ZYM, API 20E, and API 20 Strep results.
Positive results for acid and alkaline phosphatase, citrate utilization, esterase C4, alpha- and beta-glucosidase, N-acetyl-beta-
glucosaminidase, leucine arylamidase, valine arylamidase, Voges-Proskauer test, fermentation of: amygdalin, arbutin, cellobiose,
esculin, fructose, galactose, beta-gentiobiose, glucose (without gas production), lactose, maltose, N-acetylglucosamine, salicin, and
Negative results for arginine dihydrolase, catalase, cystine arylamidase, esterase lipase, alpha-fucosidase, alpha- and
beta-galactosidase, beta-glucuronidase, gelatin hydrolysis, hippurate hydrolysis, H2S production, indole production,
alpha-mannosidase, nitrate reduction, nitrite reduction, oxidase, pyrrolidonyl arylamidase, trypsin, alpha-chymotrypsin, urease,
fermentation of: D- and L- arabinose, adonitol, D- and L-arabitol, dulcitol, erythritol, fucose, gluconate, glycerol, glycogen, inositol,
inulin, 2- and 5-ketogluconate, methyl alpha-D-glucopyranoside, D-lyxose, mannitol, mannose, melezitose, melibiose, raffinose,
rhamnose, ribose, sorbose, sorbitol, starch, tagatose, trehalose, turanose, xylitol, and xylose.
(c) Costin Stoica