Lactobacillus satsumensis
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, [Group A lactobacilli
(obligately homofermentative),
Lactobacillus salivarius  phylogenetic-group], Lactobacillus satsumensis Endo and Okada 2005.

Homotypic synonym:
Liquorilactobacillus satsumensis (Endo and Okada 2020) Zheng et al. 2020.
Gram-positive rods (0.6-0.8 x 1.0-1.5 μm) occurring singly or in pairs. Motile by
peritrichous flagella.
Colonies on MRS agar are white, smooth, and 2 mm in diameter after incubation for 2
days. Can grow at 15 and 45 ºC; no growth at  4 or 50 ºC. Can grow in pH 3.5, and in
5% NaCl medium.
Isolated from shochu mashes collected at a shochu distillery in the South Kyushu district of Japann.
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. Endo A. and Okada S., 2005. Lactobacillus satsumensis sp. nov., isolated from mashes of shochu, a traditional Japanese distilled
    spirit made from fermented rice and other starchy materials. IJSEM 55, 83-85.
  3. Puertas AI, Arahal DR, Ibarburu I, Elizaquivel P, Aznar R and Duenas MT, 2014. Lactobacillus sicerae sp. nov., a lactic acid
    bacterium isolated from Spanish natural cider. Int J Syst Evol Microbiol 64, 2949-2955.
  4. 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.
Obligately homofermentative (hexoses are fermented almost exclusively to lactic acid
by the Embden-Meyerhof pathway; pentoses or gluconate are not fermented).

Positive results for fermentation of: amygdalin, esculin, D-fructose, beta-gentibiose, mannitol, D-mannose, methyl alpha-D-
glucopyranoside, N-acetylglucosamine (weak), salicin, sucrose, D-sorbitol, D-tagatose, turanose, trehalose, and D-xylose.

Negative results for catalase, nitrate reduction, fermentation of: L-arabinose, D-arabitol, lactose, maltose, methyl alpha-D-
mannopyranoside, melibiose, raffinose, ribose, L-rhamnose, L-sorbose, and starch.

Variable results for:
cellobiose, galactose, gluconate, and melezitose.
(c) Costin Stoica
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