Lactobacillus senmaizukei
Taxonomy
Morphology
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Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, [Group C lactobacilli
(obligately heterofermentative)],
Lactobacillus senmaizukei  Hiraga, Ueno, Sukontasing, Tanasupawat and Oda 2008.
Gram-positive rods, 0.5-0.8 x 1.0-5.0 µm. Nonspore-forming. Nonmotile.
Facultatively anaerobic. Can grow at 30 and 15 ºC. No growth at 45 ºC. Can grow in 0
to 8% NaCl medium.
Isolated from senmaizuke, a Japanese traditional pickle from Kyoto, Japan.
Undetermined.
  1. Hiraga K., Ueno Y., Sukontasing S., Tanasupawat S. and Oda K., 2008. Lactobacillus senmaizukei sp. nov., isolated from
    Japanese pickle. IJSEM 58, 1625-1629.
Obligately heterofermentative.

Positive results for fermentation of: N-acetylglucosamine (weak), aesculin, fructose
(weak), galactose, glucose (weak), gluconate (weak), 2-ketogluconate (weak), ribose
and D-xylose.

Negative results for arginine hydrolysis (NH
3 from arginine), catalase, fermentation of: adonitol, amygdalin, D-arabitol, L-arabinose,
arbutin, cellobiose, dulcitol, erythritol, gentibiose, 5-ketogluconate, glycerol, glycogen, inositol, inulin, lactose, lyxose, maltose,
mannitol, mannose, melezitose, melibiose, raffinose, rhamnose, salicin, sorbitol, sorbose, starch, sucrose, tagatose, trehalose,
turanose, xylitol, and L-xylose.
(c) Costin Stoica
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