Lactobacillus yonginensis
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, Lactobacillus yonginensis Yi,
Yang, Lee, Park, Park, Shin, Kook and Yi, 2013.

Homotypic synonym:
Levilactobacillus yonginensis (Yi et al. 2013) Zheng et al. 2020.
Gram-positive rods. Non-motile. Non-spore-forming.
Colonies are convex, cream-coloured, after 2 days of incubation at 30 ºC on MRS
agar. Can grow at 4-40 ºC (30 ºC optimum), pH 4.0-7.0, 0-7% NaCl. Facultative
anaerobic.
Isolated from the Korean fermented food, Kimchi.
Undetermined.
  1. Techo S, Miyashita M, Shibata C, Tanaka N, Wisetkhan P, Visessanguan W and Tanasupawat S, 2013. Lactobacillus yonginensis
    sp. nov., a lactic acid bacterium with ginsenoside converting activity isolated from Kimchi. Int J Syst Evol Microbiol 63, 3274-3279.
  2. 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.
Heterofermentative.
Biochemical description is based mostly on API 50 CH (bioMerieux) results.

Positive results for beta-glucosidase, fermentation of L-arabinose, D-arabitol, esculin, D-fructose, galactose, D-glucose (with gas
production), gluconate (without gas production), N-acetylglucosamine, maltose, ribose, salicin, and D-xylose.

Negative results for catalase, oxidase, fermentation of: adonitol, amygdalin, D-arabinose, L-arabitol, arbutin, cellobiose, dulcitol,
erythritol, D- and L-fucose, glycerol, methyl alpha-D-glucopyranoside, gentibiose, glycogen, 5-ketogluconate, inositol, inulin,
D-lactose, D-lyxose, mannose, D-mannitol, melezitose, melibiose, methyl alpha-D-mannopyranoside, raffinose, rhamnose, starch,
sorbitol, L-sorbose, sucrose, D-tagatose, turanose, trehalose, methyl beta-D-xylopyranoside, xylitol and L-xylose.
(c) Costin Stoica
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