Lactobacillus odoratitofui
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, Lactobacillus odoratitofui  
Chao, Sasamoto, Kudo, Fujimoto, Tsai and Watanabe, 2010.
Gram-positive, rods, 0.3-0.4 x 1.0-3.0 µm, occurring singly or in pairs. Nonmotile.
After anaerobic growth at 30 ºC for 48 h, colonies on MRS agar are 1-1.5 mm in
diameter, milk white, translucent, smooth and circular with entire edges. Grows at 15
ºC, variable at 45 ºC, but not at 4 ºC. Can grow in 4% NaCl, but not in 6.5% or 8%
NaCl. Can grow in pH 4.0-8.0. Facultatively anaerobic.
Isolated from fermented brine used for stinky tofu production in Taipei County, Taiwan.
Undetermined.
  1. Chao S.H., Sasamoto M., Kudo Y., Fujimoto J., Tsai Y.C. and Watanabe K., 2010. Lactobacillus odoratitofui sp. nov., isolated from
    stinky tofu brine. IJSEM 60, 2903-2907.
  2. Tohno M, Kitahara M, Irisawa T, Inoue H, Uegaki R, Ohkuma M and Tajima K, 2013. Lactobacillus oryzae sp. nov., isolated from
    fermented rice grain (Oryza sativa L. subsp. japonica). Int J Syst Evol Microbiol 63, 2957-2962.
Positive results for arginine hydrolysis (NH3 from arginine), alpha- and beta-galactosidase, fermentation of: D-arabitol, L-arabinose,
N-acetylglucosamine, galactose, glucose (acid and gas production), gluconate (acid), lactose, maltose, melibiose, ribose and D-xylose.

Negative results for aesculin hydrolysis, catalase, chymotrypsin, alpha- and beta-glucosidase, nitrate reduction, fermentation of:
adonitol, amygdalin, arbutin, D-arabinose, L-arabitol, cellobiose, dulcitol, erythritol, fructose, D,L-fucose, 2- or 5-ketogluconate, glycerol,
glycogen, inositol, inulin, mannitol, mannose, melezitose, raffinose, rhamnose, salicin, sorbitol, sorbose, starch, sucrose, trehalose,
turanose, tagatose, methyl beta-D-xylopyranoside and L-xylose.
(c) Costin Stoica
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