1. Long GY, Wei YX, Tu W and Gu CT, 2020. Lactobacillus hegangensis sp. nov., Lactobacillus suibinensis sp. nov., Lactobacillus
    daqingensis sp. nov., Lactobacillus yichunensis sp. nov., Lactobacillus mulanensis sp. nov., Lactobacillus achengensis sp. nov.,
    Lactobacillus wuchangensis sp. nov., Lactobacillus gannanensis sp. nov., Lactobacillus binensis sp. nov. and Lactobacillus
    angrenensis sp. nov. isolated from Chinese traditional pickle. Int J Syst Evol Microbiol 70, 2467-2484.
Lactobacillus angrenensis
Taxonomy
Morphology
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References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, Lactobacillus angrenensis
Long, Wei, Tu and Gu 2020.
Gram-positive rods, 0.8-1 / 2-5 µm, occurring singly or in short chains.
Non-spore-forming. Non-motile.
Colonies are white, convex, rough with entire margins, 1 mm in diameter after 2 days
at 30 ºC on mMRS agar. Facultative anaerobe. Grows at temperature range 10-37 ºC
(optimally at 30 ºC, variable at 37 ºC). Can grow at pH 5.0-10.0
and  in 6.5% NaCl
media.
Isolated from traditional pickle, China. Tellurite tolerant.
Undetermined.
Description is based mostly on API 50 CHL (bioMerieux) results / 48h.

Positive results for esculin hydrolysis, hippurate hydrolysis, pyruvate utilization, acid production from D-arabitol, D-fructose, galactose,
glucose (acid with gas production), gluconate (acid with gas production), maltose, melibiose, ribose, D-xylose
, and N-
acetylglucosamine.

Negative results for arginine deamination, catalase, indole production, nitrate reduction, nitrite reduction, H
2S production, Voges-
Proskauer test, urease, acid production from adonitol, amygdalin, arbutin, D- and L-arabinose, L-arabitol, dulcitol, erythritol, esculin,
D- and L-fucose, gentiobiose, 2- and 5-ketogluconate, glycerol, glycogen, inositol, inulin, D-lyxose, lactose, mannitol, mannose,
melezitose, methyl alpha-D-glucopyranoside, methyl alpha-D-xyloside, methyl alpha-D-mannopyranoside, raffinose, rhamnose,
salicin, L-sorbose, sorbitol,starch, sucrose, trehalose, D-tagatose, turanose, methyl beta-D-xylopyranoside, xylitol, and L-xylose.
(c) Costin Stoica
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