Lactobacillus hayakitensis
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
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Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, [Group A lactobacilli
(homofermentative), Lactobacillus salivarius  phylogenetic-group],
Lactobacillus hayakitensis  Morita, Shiratori, Murakami, Takami,
Kato, Endo, Nakajima, Takagi, Akita, Okada and Masaoka, 2007.
Gram-positive rods (3.0-5.0 x 1.0-1.5 μm) occurring singly and in pairs. Nonmotile.
Nonspore-forming.
Colonies are small, 1.5 mm in diameter, circular to slightly irregular, convex, with a
smooth to rough surface, and white when grown on MRS agar. Optimum growth
temperature 37 ºC. No growth at 15 ºC. Can grow at 45 ºC. Can grow in 3% NaCl, but
not in 4% NaCl. Facultatively anaerobic.
Isolated from the faeces of thoroughbred, Japan.
Undetermined.
  1. Morita H., Shiratori C., Murakami M., Takami H., Kato Y., Endo A., Nakajima F., Takagi M., Akita H., Okada S. and Masaoka T., 2007.
    Lactobacillus hayakitensis sp. nov., isolated from intestines of healthy thoroughbreds. IJSEM 57, 2836-2839.
Homofermentative.

Positive results for fermentation of: amygdalin (weak), cellobiose, esculin, fructose, glucose (acid), gentiobiose, maltose, mannose,
salicin, and sucrose.

Negative results for catalase, fermentation of: galactose, lactose, melibiose, rhamnose, sorbitol, and trehalose.

Variable results for fermentation of: arbutin, raffinose (weak), and N-acetyl-D-glucosamine.
(c) Costin Stoica
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