Lactobacillus panisapium
Taxonomy
Morphology
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Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, Lactobacillus panisapium
Wang, Huang, Li, Guo, Wu, Deng, Dai and Ma 2018.
Gram-positive long rods, 0.3-0.45 x 1.5-4.1 µm, occurring singly. Non-spore-forming.
Non-motile.
Colonies are semi-transparent, white, 2-3 mm in diameter after 2 days of anaerobic
incubation on MRS  agar. Can grow at 15-5
5 ºC, optimum at 37 ºC. Grows at pH
3.5
-9.0, optimum pH 6.5. Facultative anaerobic.
Isolated from bee bread of Apis cerana, China.
Undetermined.
  1. Wang C, Huang Y, Li L, Guo J, Wu Z, Deng Y, Dai L and Ma S, 2018. Lactobacillus panisapium sp. nov., from honetbee Apis
    cerana bee bread. Int J Syst Evol Microbiol 68, 703-708.
Heterofermentative.

Positive results for
esculin hydrolysis, fermentation of L-arabinose, cellobiose, D-fructose, galactose, glucose, mannose,  melibiose,
raffinose, rhamnose, ribose, and sucrose.


Negative results for
ammonia production from arginine, catalase, H2S production, starch hydrolysis, Voges-Proskauer test,
fermentation of: gluconate, glycogen, inositol, maltose, mannitol, sorbitol, L-sorbose, trehalose, and D-xylose.
(c) Costin Stoica
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