| Ligilactobacilus cholophilus |
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Bacillota (Firmicutes), Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Ligilactobacillus, Ligilactobacillus
cholophilus Ren, Wang, Han, Wang, Liu and Wu, 2023.
cholophilus Ren, Wang, Han, Wang, Liu and Wu, 2023.
Gram-positive short rods, 0.6-0.8 x 0.9-1.4 µm. Non-motile. Non-spore-forming.
Colonies are white, glossy, up to 1 mm in diameter after 3 days of anaerobic
incubation at 36 ºC on MRS agar. Grows at 30-45 ºC, at pH 4.0-8.0 and in 0-5%
NaCl medium. Facultatively anaerobic.
incubation at 36 ºC on MRS agar. Grows at 30-45 ºC, at pH 4.0-8.0 and in 0-5%
NaCl medium. Facultatively anaerobic.
Isolated from Chinese pickled potherb mustard (Brassica juncea Coss).
Undetermined.
- Ren Q, Wang D, Han J, Wang J, Liu Z and Wu Z, 2023. Ligilactobacillus cholophilus sp. nov., isolated from pickled potherb
mustard (Brassica juncea Coss.). Int J Syst Evol Microbiol 73:006160.
Homofermentative. Description is based on API 50 CHL and API 20A results.
Positive results for fermentation of: D-fructose, glucose (without gas production), mannose, N-acetylglucosamine, rhamnose,
sucrose and trehalose.
Negative results for catalase, indole production, urease, fermentation of: adonitol, amygdalin, arbutin, D- and L-arabinose, D- and
L-arabitol, cellobiose, dulcitol, erythritol, aesculin, D- and L- fucose, galactose, gentiobiose, gluconate, 2- and 5-ketogluconate,
glycerol, glycogen, inositol, inulin, lactose, D-lyxose, maltose, mannitol, melezitose, melibiose, methyl alpha-D-glucopyranoside,
methyl alpha-D-mannopyranoside, methyl alpha-D-xyloside, raffinose, ribose, salicin, sorbitol, L-sorbose, starch, D-tagatose,
turanose, xylitol, methyl beta-D-xylopyranoside, D- and L-xylose.
Positive results for fermentation of: D-fructose, glucose (without gas production), mannose, N-acetylglucosamine, rhamnose,
sucrose and trehalose.
Negative results for catalase, indole production, urease, fermentation of: adonitol, amygdalin, arbutin, D- and L-arabinose, D- and
L-arabitol, cellobiose, dulcitol, erythritol, aesculin, D- and L- fucose, galactose, gentiobiose, gluconate, 2- and 5-ketogluconate,
glycerol, glycogen, inositol, inulin, lactose, D-lyxose, maltose, mannitol, melezitose, melibiose, methyl alpha-D-glucopyranoside,
methyl alpha-D-mannopyranoside, methyl alpha-D-xyloside, raffinose, ribose, salicin, sorbitol, L-sorbose, starch, D-tagatose,
turanose, xylitol, methyl beta-D-xylopyranoside, D- and L-xylose.
(c) Costin Stoica
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