| Lactobacillus kitasatonis |
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, [Group A lactobacilli
(obligately homofermentative), Lactobacillus delbrueckii phylogenetic-group], Lactobacillus kitasatonis Mukai, Arihara, Ikeda, Nomura,
Suuki and Ohori 2003.
(obligately homofermentative), Lactobacillus delbrueckii phylogenetic-group], Lactobacillus kitasatonis Mukai, Arihara, Ikeda, Nomura,
Suuki and Ohori 2003.
Gram-positive rods (0.6-1.0 x 2.0-20.0 μm) occurring singly, in pairs and in short
chains. Nonmotile.
chains. Nonmotile.
Colonies on MRS agar (at 37 ºC after 2 days) are 1.2-2.1 mm in diameter, circular to
slightly irregular, convex, opaque, rough, and white. Facultatively anaerobic. Can grow
at 45 ºC, but not at 15 ºC.
slightly irregular, convex, opaque, rough, and white. Facultatively anaerobic. Can grow
at 45 ºC, but not at 15 ºC.
Isolated from chicken small intestine.
Undetermined.
- 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. - Mukai T., Arihara K., Ikeda A., Nomura K., Suzuki F. and Ohori H., 2003. Lactobacillus kitasatonis sp. nov., from chicken intestine.
IJSEM 53, 2055-2059.
Obligately homofermentative (hexoses are fermented almost exclusively to lactic acid by the Embden-Meyerhof pathway; pentoses or
gluconate are not fermented).
Positive results for fermentation of: esculin, fructose, galactose, glucose (acid, without gas production), maltose, mannose, and
sucrose.
Negative results for catalase, fermentation of: amygdalin, arabinose, melezitose, melibiose, raffinose, rhamnose, ribose, sorbitol,
trehalose, and xylose. Milk is not curdled.
Variable results for fermentation of: cellobiose, lactose (weak), mannitol (weak), and salicin.
gluconate are not fermented).
Positive results for fermentation of: esculin, fructose, galactose, glucose (acid, without gas production), maltose, mannose, and
sucrose.
Negative results for catalase, fermentation of: amygdalin, arabinose, melezitose, melibiose, raffinose, rhamnose, ribose, sorbitol,
trehalose, and xylose. Milk is not curdled.
Variable results for fermentation of: cellobiose, lactose (weak), mannitol (weak), and salicin.
(c) Costin Stoica
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