- Long GY and Gu CT, 2019. Lactobacillus jixianensis sp. nov., Lactobacillus baoqingensis sp. nov., Lactobacillus jiayinensis sp.
nov., Lactobacillus zhaoyuanensis sp. nov., Lactobacillus lindianensis sp. nov., Lactobacillus huananensis sp. nov., Lactobacillus
tangyuanensis sp. nov., Lactobacillus fuyuanensis sp. nov., Lactobacillus tongjiangensis sp. nov., Lactobacillus fujinensis sp. nov.
and Lactobacillus mulengensis sp. nov., isolated from Chinese traditional pickle. Int J Syst Evol Microbiol 69, 2340-2353.
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, Lactobacillus jixianensis
Long and Gu 2019.
Gram-positive rods, 0.8-1 / 1-4 µm, occurring singly, in pairs or in short chains.
Colonies are beige, convex, smooth with entire edges, 0.5 mm in diameter after 2
days at 30 ºC on mMRS agar Facultative anaerobe. Grows at temperature range
15-37 ºC (optimally at 30 ºC). Can grow at pH 5.0-9.0. Can grow in 5% NaCl media,
variable in 6% NaCl media.
Isolated from traditional pickle, China. Tellurite tolerant.
Description is based mostly on API 50 CHL (bioMerieux) results.
Positive results for esculin hydrolysis, Voges-Proskauer test (weak), acid production from cellobiose, D-fructose, glucose (acid
without gas production), gentiobiose, mannose, N-acetylglucosamine.
Negative results for catalase, hippurate hydrolysis, H2S production, indole production, nitrate reduction, nitrite reduction, pyruvate
utilisation, urease, acid production from adonitol, D-arabinose, D- and L-arabitol, dulcitol, erythritol, esculin, D-fucose, gluconate, 2-
and 5-ketogluconate, glycerol, glycogen, inositol, inulin, lactose, D-lyxose, mannitol, melezitose, melibiose, methyl
alpha-D-glucopyranoside, methyl alpha-D-mannopyranoside, methyl alpha-D-xyloside, raffinose,rhamnose, ribose, sorbitol,
L-sorbose, starch, D-tagatose, turanose, methyl beta-D-xylopyranoside, xylitol, D- and L-xylose.
Variable results for arginine deamination, and acid production from L-arabinose, amygdalin, arbutin, galactose, maltose, salicin,
sucrose, and trehalose.
(c) Costin Stoica