Lactococcus fujiensis
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
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Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Streptococcaceae, Genus Lactococcus, Lactococcus fujiensis Cai et
al. 2011.
Gram-positive round to ovoid cells, grouped mostly in pairs or short chains. Nonmotie.
Endospores are not formed.
Pinpoint colonies on MRS agar plates are white, opaque and 0.4 mm in diameter.
Facultatively anaerobic. Good growth anaerobically on MRS agar at 30 ºC. Grows at
pH 4, at 35 ºC and in 3 % (w/v) NaCl but not at pH 3.5, at 40 ºC or in 6.5 % (w/v) NaCl.
Isolated from Chinese cabbage (Brassica rapa L. var. glabra Regel) sample taken from a commercial vegetable food factory in Japan.
Undetermined.
  1. Yimin Cai, Jinsong Yang, Huili Pang, and Maki Kitahara. Lactococcus fujiensis sp. nov., a lactic acid bacterium isolated from
    vegetable matter. Int J Syst Evol Microbiol July 2011 61:1590-1594.
Positive results for acid phosphatase, beta-glucuronidase, acid production from:
adonitol, D-arabinose, D- or L-arabitol, dulcitol, erythritol, D-fructose, D- or L-fucose,
beta-gentiobiose, glucose (acid without gas production), glycerol, glycogen, myo-inositol, 2- or 5-ketogluconate, D-lyxose, mannitol,
D-mannose, methyl alpha-D-mannoside, rhamnose, ribose, L-sorbose, starch, D-tagatose, xylitol, L-xylose & beta-methyl-xyloside.

Negative results for catalase, leucine aminopeptidase, acid production from: amygdalin & D-xylose.
(c) Costin Stoica
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