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.
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.
- 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,
- 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 CO2 via the phosphogluconate pathway; pentoses are fermented
to lactic acid and acetic acid by the related pentose phosphate pathaway).
Positive results for arginine hydrolysis (NH3 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