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 kedongensis
Taxonomy
Morphology
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Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, Lactobacillus kedongensis
Wei and Gu  2019.
Gram-positive rods, 1/1-2 µm, occurring in pairs or in short chains. Non-motile.
Non-spore-forming.
Colonies on modified MRS agar are white, convex, smooth with entire edges, 1.0-1.5
mm in diameter after 3 days incubation at 37 ºC. Facultative anaerobe. Grows at
temperature range 15-37 ºC (optimally at 30 ºC). Can grow at pH 5.0 and in 6.5%
NaCl. No growth at 45 ºC or pH 11.0.
Isolated from traditional pickle, in China. Positive tellurite tolerance.
Undetermined.
Homofermentative.
Description is based mostly on API 50 CHL (bioMerieux) results.

Positive results for H
2S production, acid production from D-fructose, glucose (without gas production), N-acetylglucosamine, mannitol,
and mannose.

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

Variable results for Voges-Proskauer test, acid production from L- fucose, maltose, and rhamnose.
(c) Costin Stoica
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