Lactobacillus allii
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
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.
Nonmotile.
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.
Undetermined.
  1. 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
sucrose.

Negative results for arginine dihydrolase, catalase, cystine arylamidase, esterase lipase, alpha-fucosidase, alpha- and
beta-galactosidase, beta-glucuronidase, gelatin hydrolysis, hippurate hydrolysis, H
2S 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
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