1. Long GY and Gu CT, 2019. Lactobacillus jixianensis sp. nov., Lactobacillus baoqingensis sp. nov., Lactobacillus jiayinensis sp.
    nov., Lactobacillus zhaoyuanensis sp. nov., Lactobacillus lindianensis sp. nov., Lactobacillus huananensis sp. nov., Lactobacillus
    tangyuanensis sp. nov., Lactobacillus fuyuanensis sp. nov., Lactobacillus tongjiangensis sp. nov., Lactobacillus fujinensis sp. nov.
    and Lactobacillus mulengensis sp. nov., isolated from Chinese traditional pickle. Int J Syst Evol Microbiol 69, 2340-2353.
Lactobacillus tangyuanensis
Taxonomy
Morphology
Cultural characteristics
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Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, Lactobacillus tangyuanensis
Long and Gu 2019.
Gram-positive rods, 0.5-1 / 1-8 µm, occurring singly. Non-motile. Non-spore-forming.
Colonies are white or beige, convex, smooth with entire edges, 0.5 mm in diameter
after 2 days at 30 ºC on mMRS agar.  Facultative anaerobe. Grows at temperature
range 15-33 ºC (optimally at 30 ºC). Variable growwth at 37 ºC. Can grow at pH
5.0-9.0. Can grow in 5% NaCl media, but variable growth in 6.0% NaCl media.
Isolated from traditional pickle, China. Tellurite tolerant.
Undetermined.
Description is based mostly on API 50 CHL (bioMerieux) results (48 h / 30 ºC).

Positive results for hippurate hydrolysis, esculin hydrolysis, acid production from galactose, glucose (with gas production), gluconate
(without gas production), maltose, ribose, and D-xylose.

Negative results for arginine deamination, catalase, H
2S production, indole production, nitrate reduction, nitrite reduction, pyruvate
utilisation, urease, Voges-Proskauer test, acid production from adonitol, amygdalin, arbutin, D- and L-arabinose, D- and L-arabitol,
cellobiose, dulcitol, erythritol, esculin, D- and L-fucose, gentiobiose, 2- and 5-ketogluconate, glycerol, glycogen, inositol, inulin,
lactose, D-lyxose, mannitol, mannose, melezitose, melibiose, methyl alpha-D-glucopyranoside, methyl alpha-D-mannopyranoside,
methyl alpha-D-xyloside, raffinose, rhamnose, salicin, sorbitol, L-sorbose, starch, sucrose, D-tagatose, trehalose, turanose, methyl
beta-D-xylopyranoside, xylitol, and L-xylose.

Variable results for D-fructose and N-acetylglucosamine fermentation.
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