- Wei YX and Gu CT, 2019. Lactobacillus yilanensis sp. nov., Lactobacillus bayanensis sp. nov., Lactobacillus keshanensis sp. nov.,
Lactobacillus kedongensis sp. nov., Lactobacillus baiquanensis sp. nov., Lactobacillus jidongensis sp. nov., Lactobacillus
hulinensis sp. nov., Lactobacillus mishanensis sp. nov. and Lactobacillus zhongbaensis sp. nov., isolated from Chinese
traditional pickle and yogurt. Int J Syst Evol Microbiol 69, 3178-3190.
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, Lactobacillus bayanensis Wei
and Gu 2019.
Gram-positive rods, 1/1 µm, occurring in pairs or in short chains. Non-motile.
Colonies on modified MRS agar are greyish-white, convex, smooth with entire edges,
1.0 mm in diameter after 3 days incubation at 37 ºC. Facultative anaerobe. Grows at
temperature range 15-37 ºC (optimally at 30 ºC). Can grow at pH 5.0. No growth at 45
ºC, pH 11.0 or 5% NaCl.
Isolated from traditional pickle, in China. Positive tellurite tolerance.
Description is based mostly on API 50 CHL (bioMerieux) results.
Positive results for esculin hydrolysis,acid production from cellobiose, D-fructose, glucose (without gas production),
N-acetylglucosamine, lactose, maltose, mannose, and trehalose.
Negative results for arginine deamination, catalase, hippurate hydrolysis, H2S production, nitrate reduction, nitrite reduction, indole
production, pyrrolidonyl arylamidase, pyruvate utilization, urease, Voges-Proskauer test, acid production from adonitol, amygdalin,
arbutin, D- and L-arabinose, D- and L-arabitol, dulcitol, erythritol, esculin, D- and L-fucose, galactose, gentiobiose, gluconate, 2- and
5-ketogluconate, glycerol, glycogen, inositol, inulin, D-lyxose, mannitol, melezitose, melibiose, methyl alpha-D-glucopyranoside, methyl
alpha-D-mannopyranoside, methyl alpha-D-xyloside, raffinose, rhamnose, ribose, salicin, sorbitol, L-sorbose, starch, sucrose,
D-tagatose, turanose, xylitol, D- and L-xylose, and methyl beta-D-xylopyranoside.
(c) Costin Stoica