1. Wei YX and Gu CT, 2019. Lactobacillus yilanensis sp. nov., Lactobacillus bayanensis sp. nov., Lactobacillus keshanensis sp. nov.,
    Lactobacillus kedongensis sp. nov., Lactobacillus baiquanensis sp. nov., Lactobacillus jidongensis sp. nov., Lactobacillus
    hulinensis sp. nov., Lactobacillus mishanensis sp. nov. and Lactobacillus zhongbaensis sp. nov., isolated from Chinese
    traditional pickle and yogurt. Int J Syst Evol Microbiol 69, 3178-3190.
Lactobacillus jidongensis
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, Lactobacillus jidongensis Wei
and Gu 2019.
Gram-positive rods, 1/1-2 µm, occurring singly, usually. Non-motile.
Non-spore-forming.
Colonies on modified MRS agar are white, convex, smooth with entire edges, 1.5 mm
in diameter after 3 days at 30 ºC. Facultative anaerobe. Grows at 15 ºC (optimally at
30 ºC). Weak growth at 10 ºC. Can grow at pH 5.0, 11.0 and in 6.5% NaCl. No growth
at 37 or 45 ºC.
Isolated from traditional pickle, in China. Positive tellurite tolerance.
Undetermined.
Homofermentative.
Description is based mostly on API 50 CHL (bioMerieux) results.

Positive results for arginine deamination, H
2S production, pyruvate utilization (weak), Voges-Proskauer test, acid production from
D-fructose, galactose, glucose (without gas production), N-acetylglucosamine, mannose, and turanose, .

Negative results for arginine deamination, catalase, esculin hydrolysis, hippurate hydrolysis, nitrate reduction, nitrite reduction, indole
production, pyrrolidonyl arylamidase, urease, acid production from adonitol, amygdalin, arbutin, D- and L-arabinose, D- and L-arabitol,
cellobiose, dulcitol, erythritol, esculin, D- and L-fucose, gentiobiose, gluconate, 2- and 5-ketogluconate, glycerol, glycogen, inositol,
inulin, lactose, D-lyxose, maltose, mannitol, melezitose, melibiose, methyl alpha-D-glucopyranoside, methyl
alpha-D-mannopyranoside, methyl alpha-D-xyloside, raffinose, rhamnose, ribose, salicin, sorbitol, L-sorbose, starch, sucrose,
D-tagatose, trehalose, xylitol, D- and L-xylose, and methyl beta-D-xylopyranoside.
(c) Costin Stoica
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