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
Isolated from the Korean fermented food, Kimchi.
- 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.
- 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.
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