1. De Bruyne K, Camu N, De Vuyst L and Vandamme P, 2012. Lactobacillus futsaii sp. nov., isolated from fu-tsai and suan-tsai,
    traditional Taiwanese fermented mustard products. Int J Syst Evol Microbiol. 62, 489-494.
  2. Fu ML and Gu CT, 2019. Lactobacillus zhachilii sp. nov., a lactic acid bacterium isolated from Zha-Chili. Int J Syst Evol Microbiol
    69, 2196-2201.
  3. Zheng J, Wittouck S, Salvetti E, Franz MAP et al., 2020. A taxonomic note on the genus Lactobacillus: Description of 23 novel
    genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae.
    Int J Syst Microbiol. 70, 2782-2858.
Lactobacillus futsaii
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, Lactobacillus futsaii Chao,
Kudo, Tsai and Watanabe 2012.

Homotypic synonym:
Companilactobacillus futsaii (Chao et al. 2012) Zheng et al. 2020.
Gram-positive rods, 0.7-0.8 / 1.5-10.0 µm, occurring singly, in pairs or in short chains.
Non-motile. Non-spore-forming.
Colonies are beige, smooth to rough, circular to slightly irregular, 2-3 mm in diameter
after 2 day in anaerobic incubation at 30 ºC on MRS agar. Can grow at 15 ºC, pH 4.0
and in 12% NaCl media. Weak growth at 10 ºC. No growth at 45 ºC.
Isolated from traditional fermented mustard products, fu-tsai and suan-tsai, in Taiwan.
Undetermined.
Homofermentative.
Description is based mostly on API 50 CHL (bioMerieux) results.

Positive results for esculin hydrolysis, cystine arylamidase, esterase (C4), alpha- and beta-glucosidase (weak reactions), acid
production from amygdalin, arbutin, cellobiose, D-fructose, galactose, gentiobiose, glucose (without gas production), lactose,
mannose, raffinose, salicin, sucrose, trehalose, and N-acetylglucosamine.

Negative results for arginine deamination, acid phosphatase, catalase, beta-glucuronidase, N-acetyl-beta-glucosaminidase, nitrate
reduction, acid production from adonitol, L- and D-arabinose, D- and L-arabitol, dulcitol, erythritol, esculin, D- and L-fucose, gluconate,
2- and 5-ketogluconate, glycerol, glycogen inositol, inulin, D-lyxose, mannitol, melibiose, melezitose, methyl
alpha-D-glucopyranoside, methyl alpha-D-mannopyranoside,  rhamnose, ribose, starch, L-sorbose, sorbitol, turanose, methyl
beta-D-xylopyranoside, methyl alpha-D-xyloside, xylitol, D- and L-xylose.

Variable results for acid production from maltose and D-tagatose.
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