Lactobacillus pobuzihii
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, Lactobacillus pobuzihii Chen,
Miyashita, Suzuki, Sato, Hsu and Yanagida 2010.

Homotypic synonym:  
Ligilactobacillus pobuzihii (Chen et al. 2010) Zheng et al. 2020.
Gram-positive rods, 0.5 x 2.2-3.9 µm.
Colonies on MRS agar containing 6% NaCl are opaque with smooth edges and 2
mm in diameter after 4-5 days of growth at 37 ºC. optimum growth at 30-37 ºC; no
growth at 15 or 45 ºC. Can grow in 10% NaCl medium. Facultatively anaerobic.
Isolated from fermented cummingcordia (pobuzihi), a traditional food in Taiwan.
Undetermined.
  1. Chen Y.S., Miyashita M., Suzuki K.I., Sato H., Hsu J.S. and Yanagida F., 2010. Lactobacillus pobuzihii sp. nov., isolated from
    "pobuzihi" (fermented cummingcordia). IJSEM 60, 1914-1917.
  2. Tohno M, Tanizawa Y, Kojima Y, Sakamoto M, Nakamura Y, Ohkuma M and Kobayashi H, 2019. Lactobacillus salitolerans sp. nov.,
    a novel lactic acid bacterium isolated from spent mushroom substrates. Int J Syst Evol Microbiol 69, 964-969.
  3. 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.
Utilizes D-glucose  homofermentatively but does not produce gas from glucose.
Produces L-lactic acid from glucose.

Positive results for alkaline phosphatase, alpha-glucosidase, beta-galactosidase, fermentation of: N-acetylglucosamine,
L-arabinose, cellobiose, fructose, glucose (acid production without gas), 2- and 5-ketogluconate, lactose, maltose, rhamnose, ribose,
methyl alpha-D-glucopyranoside, and trehalose.

Negative results for catalase, esterase (C4), beta-glucosidase, N-acetyl-beta-glucosaminidase, fermentation of: adonitol, amygdalin,  
D-arabinose, D- or L-arabitol, arbutin, dulcitol, erythritol, D- or L-fucose, glycogen, gentibiose, inositol, inulin, mannitol, melezitose,
melibiose, raffinose, sorbitol, sorbose, starch, turanose, D- or L-xylose, and xylitol.

Variable results for glycerol and tagatose fermentation.
(c) Costin Stoica
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