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.
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
Isolated from Nukadoko, rice bran paste for Japanese pickles.
- 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.
- 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, H2S 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
Fermentation of salicin and turanose is weak and variable.
(c) Costin Stoica