Lactobacillus sunkii
Taxonomy
Morphology
Cultural characteristics
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Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, [Group C lactobacilli
(obligately heterofermentative)],
Lactobacillus sunkii  Watanabe, Fujimoto, Tomii, Sasamoto, Makino, Kudo and Okada 2009.
Gram-positive rods (0.4-0.8 x 1.0-4.0 µm) that occur as single cells, in pairs, or in short
chains. Nonmotile. Nonspore-forming.
After anaerobic growth at 30 ºC for 48 hours, colonies on MRS agar are beige, with a
smooth to rough surface, circular to slightly irregular and 1-3 mm in diameter.
Facultatively anaerobic. Can grow at  10 and 30 ºC, but not at 45 ºC. Range of pH
4.0-8.5. Can grow in 5% NaCl (variable), but not in 8% NaCl.
Isolated from non-salted pickle solution used in producing sunki products, Japan.
Undetermined.
  1. Watanabe K., Fujimoto J., Tomii Y., Sasamoto M., Makino H., Kudo Y. and Okada S., 2009. Lactobacillus kisonensis sp. nov.,
    Lactobacillus otakiensis sp. nov., Lactobacillus rapi sp. nov. and Lactobacillus sunkii sp. nov., heterofermentative species
    isolated from sunki, a traditional Japanese pickle. IJSEM 59, 754-760.
Positive results for arginine hydrolysis (NH3 from arginine), aesculin hydrolysis (weak), fermentation of: L-arabinose, fructose,
D-glucose (acid & gas production), gluconate (weak), maltose, melibiose, raffinose, ribose, and sucrose.

Negative results for catalase,  nitrate reduction, fermentation of: adonitol, amygdalin, D-arabitol, L-arabitol, arbutin, D-arabinose,
cellobiose, dulcitol, erythritol, fucose, galactose, glycerol, glycogen, inositol, inulin, 2-ketogluconate,  lactose, mannitol, mannose,
methyl alpha-D-glucoside, N-acetylglucosamine, rhamnose, salicin, sorbitol, sorbose, starch, trehalose, turanose, and L-xylose.

Variable results for fermentation of: galactose, melezitose, methyl beta-xyloside, 5-ketogluconate and D-xylose.
(c) Costin Stoica
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