1. Diaz M, Sayavedra L, Atter A, Mayer MJ, Saha S, Amoa-Awua W and Narbad A, 2020. Lactobacillus garii sp. nov., isolated from a
    fermented cassava product Int J Syst Evol Microbiol 70, 3012-3017.
Lactobacillus garii
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, Lactobacillus garii Diaz,
Sayavedra, Atter, Mayer, Saha, Amoa-Awua and Narbad 2020.

Species description is based o a single isolated strain.
Gram-positive straight rods, 1-2 µm, occurring in pairs or in short chains.
Non-motile. Non-spore-forming.
Colonies are irregular and umbonate after 2 days of aerobic incubation at 30 ºC on
MRS agar. Alpha-haemolytic. Can grow at 12-40 ºC (optimally at 30-37 ºC), pH 4.0-8.8
and in 0-8% NaCl media. Facultative anaerobic.
Isolated from gari, a traditional West African fermented food derived from cassava. No tellurite tolerance. Bile-aesculin test is positive.
Undetermined.
Homofermentative.
Description is based mostly on API 20E and API 50 CHL, 48 h/30 ºC (bioMerieux) results.

Positive results for Voges-Proskauer test, acid production from amygdalin, arbutin, cellobiose, esculin, D-fructose, galactose,
gentiobiose, glucose (without gas production), maltose, mannitol, mannose, ribose, salicin, sorbitol, sucrose, trehalose, D- xylose
and N-acetylglucosamine

Negative results for arginine deamination, catalase, gelatin hydrolysis, H
2S production, hippurate hydrolysis, nitrate and nitrite
reduction, pyrrolidonyl arylamidase, pyruvate utilisation, urease, acid production from adonitol, L- and D-arabinose, D- and L-arabitol,
dulcitol, erythritol, D- and L-fucose, gluconate, 2- and 5-ketogluconate, glycerol, glycogen inositol, inulin, lactose, D-lyxose,  melibiose,
melezitose, methyl alpha-D-glucopyranoside, methyl alpha-D-mannopyranoside,  rhamnose, raffinose, starch, L-sorbose,
D-tagatose, turanose, methyl beta-D-xylopyranoside, methyl alpha-D-xyloside, xylitol, and L-xylose.
(c) Costin Stoica
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