Lactobacillus furfuricola
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, Lactobacillus furfuricola
Irisawa, Tanaka, Kitahara, Sakamoto, Ohkuma and Okada 2014.

Species description is based on a single isolate.
Gram-positive rods, 0.8-2.5 x 5.0 µm, occuring singly or in pairs. Nonspore-forming.
Nonmotile.
Colonies on MRS agar are off-white, smooth and up to 1 mm in diameter, after 2-3
days at 30 ºC. Facultative anaerobe. Temperature range for growth is 20-35 ºC
(optimum 30 ºC). Can grow in 7.5% NaCl media (variable in 10% NaCl), and in pH
4.0-8.5.
Isolated from Nukadoko, rice bran paste for Japanese pickles.
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.
  2. Irisawa T, Tanaka N, Kitahara M, Sakamoto M, Ohkuma M and Okada S, 2014. Lactobacillus furfuricola sp. nov., isolated from
    Nukadoko, rice bran paste for Japanese pickles. Int J Syst Evol Microbiol 64, 2902-2906.
Homofermentative. Description is basedon API 50 CHL, API ZYM, API 20E, and API 20 Strep results.

Positive results for acid phosphatase, esterase lipase, beta-glucosidase, leucine arylamidase, valine arylamidase, Voges-Proskauer
test, fermentation of: esculin (delayed), fructose, galactose (delayed), glucose (without gas production), N-acetylglucosamine,
maltose, mannose and ribose.

Negative results for alkaline phosphatase, arginine dihydrolase, catalase, citrate utilization, cystine arylamidase, esterase C4,
alpha-fucosidase, alpha- and beta-galactosidase, alpha-glucosidase, beta-glucuronidase, N-acetyl-beta-glucosaminidase, gelatin
hydrolysis, hippurate hydrolysis, H
2S production, indole production, alpha-mannosidase, nitrate reduction, pyrrolidonyl arylamidase,
urease, fermentation of: adonitol, amygdalin, arbutin, L- and D-arabinose, L- and D-arabitol, cellobiose, dulcitol, erythritol, fucose,
beta-gentiobiose, gluconate, glycerol, glycogen, methyl alpha-D-glucopyranoside, inositol, inulin, 2- and 5-ketogluconate, lactose,
D-lyxose, mannitol, melezitose, melibiose, raffinose, rhamnose, sorbitol, sorbose, starch, sucrose, tagatose, trehalose, xylitol and
xylose.

Fermentation of salicin and  turanose is weak and variable.
(c) Costin Stoica
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