Lactobacillus mudanjiangensis
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, Lactobacillus
mudanjiangensis
Gu, Li, Yang and Huo 2013.

Homotypic synonym: Lactiplantibacillus mudanjiangensis (Gu, Li, Yang and Huo 2013) Zheng et al. 2020.
Gram-positive rods, 0.8-1.0 x 1-3  µm, occurring singly. Non-motile.
Non-spore-forming.
Colonies are white, smooth, 1 mm in diameter after 2 days at 30 ºC on mMRS agar.
Can grow at 37 ºC, but not at 45 ºC. Grows at pH 4.0, but not at pH 11.0. Grows in
6.0% NaCl media; weakly in 6.5% NaCl. Facultative anaerobic.
Isolated from traditional sourdough, China.
Undetermined.
  1. Gu CT, Li CY, Yang LJ and Huo GC, 2013. Lactobacillus mudanjiangensis sp. nov., Lactobacillus songhuajiangensis sp. nov.  and
    Lactobacillus nenjiangensis sp. nov., isolated from traditional Chinese pickle and sourdough. Int J Syst Evol Microbiol 63, 4698-
    4706.
  2. Zheng J, Wittouck S, Salvetti E, Franz MAP et al., 2020. A taxonomic note on the genus Lactobacillus: Description of 23 novel
    genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae.
    Int J Syst Microbiol. 70, 2782-2858.
Biochemical description is based mostly on API 50 CHL (bioMerieux) results.
Homofermentative.

Positive results for esculin hydrolysis, fermentation of arbutin, cellobiose, D-fructose, galactose, gentibiose, D-glucose (without gas
production), D-lactose, maltose, mannitol, mannose, melezitose, melibiose, D-methyl alpha-D-mannopyranoside,
N-acetylglucosamine, ribose, salicin, sorbitol, L-sorbose, sucrose, trehalose, and turanose.

Negative results for arginine deamination, catalase, fermentation of: adonitol, amygdalin, D- and L-arabinose, D- and L-arabitol,
dulcitol, erythritol, esculin, D- and L-fucose, glycerol, glycogen, gluconate, 2- and 5-ketogluconate, inositol, inulin, D-lyxose, methyl
alpha-D-glucopyranoside, raffinose, rhamnose, starch, D-tagatose, methyl beta-D-xylopyranoside, xylitol, D- and L-xylose.
(c) Costin Stoica
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