Lactobacillus ozensis
Taxonomy
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Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, Lactobacillus  ozensis  
Kawasaki, Kurosawa, Miyazaki, Sakamoto, Ohkuma and Niimura 2011.
Gram-positive rods, 0.5 x 3-4 µm, occuring singly or in pairs and in short chains.
Nonmotile.
Colonies on MRS agar are white, smooth, 2 mm in diameter after 2 days under
anaerobic conditions; growth is inhibited under aerobic conditions. Facultatively
anaerobic. Weak growth at 15 and 37 ºC, optimum growth at 20-30 ºC. Variable
growth at 45 ºC. Can grow in NaCl 1%, but not in 1.5%.
Isolated from mountain flowers in the area of Oze National Park, Japan.
Undetermined.
  1. 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.
Heterofermentative.

Positive results for fermentation of: fructose, glucose (acid & gas production), maltose (weak), mannitol (weak), and sucrose (weak).

Negative results for catalase, nitrate reduction, fermentation of: D-arabinose, cellobiose, galactose, gluconate (acid), lactose,  
mannose, melezitose, melibiose, raffinose, rhamnose, ribose, salicin, sorbitol, trehalose, and D-xylose.
(c) Costin Stoica
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