Lactobacillus parakefiri
Taxonomy
Morphology
Cultural characteristics
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Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, [Group C lactobacilli
(obligately heterofermentative),  unique phylogenetic group],
Lactobacillus parakefiri corrig. Takizawa, Kojima, Tamura, Fujinaga,
Benno and Nakase 1994.
Gram-positive rods, 0.5-1.2 x 1.0-3.5 µm, occurring singly, in pairs, or occasionally in
short chains. Nonmotile.
Colonies on R-CW agar at 30 ºC after 5 days are 0.5-2.0 mm, circular to irregular, flat,
opaque, white and rough. Facultatively anaerobic. Grow 15 ºC, not at 45 ºC.
Isolated from kefir grains.
Undetermined.
  1. 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.
  2. Takizawa S., Kojima S., Tamura S., Fujinaga S., Benno Y. and Nakase T., 1994. Lactobacillus kefirgranum sp. nov. and
    Lactobacillus parakefir sp. nov., Two New Species from Kefir Grains . IJSB Vol. 44, No. 3, 435-439.
Obligately heterofermentative (produces L-lactic acid and CO2 by heterofermentation).

Milk is curdled. Positive results for arginine hydrolysis (NH
3 from arginine), fermentation of: L-arabinose, galactose, glucose (with gas
production), lactose, maltose, and ribose.

Negative results for catalase, esculin hydrolysis, H
2S production, oxidase, fermentation of: amygdalin, cellobiose, esculin, fructose,
gluconate (acid), mannitol, mannose, raffinose, rhamnose, salicin, sorbitol, sucrose, trehalose, and xylose.

Variable results for melezitose and melibiose fermentation.
(c) Costin Stoica
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