Lactobacillus kefiri
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, [Group C lactobacilli
(obligately heterofermentative),  unique phylogenetic group],
Lactobacillus kefiri corrig. Kandler and Kunath 1983.
Rods with rounded ends, 0.6-0.8 x 3.0-15.0 µm, with tendency to form chains of short
rods or long filaments, often containing polyphosphate granules usually terminal.
Nonmotile.
Colonies on MRS agar are grayish, smooth, flat, 2-4 mm in diameter. Can grow at 15
ºC, but not at 45 ºC.
Isolated from kefir grains and drink kefir.
Undetermined.
  1. Hammes W.P. and Hertel C., 2009. Genus I. Lactobacillus Beijerinck 1901. In: (Eds.) P.D. Vos, G. Garrity, D. Jones, N.R. Krieg, W.
    Ludwig, F.A. Rainey, K.-H. Schleifer, W.B. Whitman. Bergey’s Manual of Systematic Bacteriology, Volume 3: The Firmicutes,
    Springer, 465-511.
  2. Kawasaki S., Kurosawa K., Miyazaki M., Sakamoto M., Ohkuma M. and Niimura Y., 2011. Lactobacillus ozensis sp. nov., isolated
    from mountain flowers. IJSEM 61, 2435-2438.
Obligately heterofermentative (hexoses are fermented to lactic acid, acetic acid
(ethanol), and CO
2 via the phosphogluconate pathway; pentoses are  fermented
to lactic acid and acetic acid by the related pentose phosphate pathaway).

Positive results for arginine hydrolysis (NH
3 from arginine),  fermentation of: lactose, maltose, mannitol (weak), melibiose, ribose,
sucrose (weak), and trehalose (weak).

Negative results for fermentation of: cellobiose, esculin, mannose, melezitose, raffinose, salicin, sorbitol, and xylose.

Variable results for L- arabinose and galactose fermentation.
(c) Costin Stoica
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