| Lactobacillus (Lentilactobacillus) parafarraginis |
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Bacillota (Firmicutes), Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, Lactobacillus
parafarraginis Endo and Okada 2007.
Homotypic synonym: Lentilactobacillus parafarraginis (Endo and Okada 2007) Zheng et al. 2020.
parafarraginis Endo and Okada 2007.
Homotypic synonym: Lentilactobacillus parafarraginis (Endo and Okada 2007) Zheng et al. 2020.
Gram-positive rods, 0.8 x 2-4 µm, occur as single cells, in pairs, or in chains.
Nonmotile.
Nonmotile.
Colonies on MRS agar are beige, smooth, 1-2 mm in diameter after incubation for 4
days. Facultatively anaerobic. Optimum growth temperature 20-37 ºC. No growth at 15
and 45 ºC. Can grow in 5% NaCl media, but not in 8% NaCl. Range of pH: 4.0-8.5
(variable at pH 9.0).
days. Facultatively anaerobic. Optimum growth temperature 20-37 ºC. No growth at 15
and 45 ºC. Can grow in 5% NaCl media, but not in 8% NaCl. Range of pH: 4.0-8.5
(variable at pH 9.0).
Isolated from a compost of distilled shochu residue collected at a shochu distillery, Japan.
Undetermined.
- Endo A. and Okada S., 2007. Lactobacillus farraginis sp. nov. and Lactobacillus parafarraginis sp. nov., heterofermentative
lactobacilli isolated from a compost of distilled shochu residue. IJSEM 57, 708-712. - 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. - Huang CH, Liou JS, Lee AY, Tseng M, Miyashita M, Huang L and Watanabe K, 2018. Polyphasic characterization of a novel
species in the Lactobacillus casei group from cow manure of Taiwan: Description of L. chiayiensis sp. nov. Syst Appl Microbiol 41
(4), 270-278.
Heterofermentative.
Positive results for fermentation of: L-arabinose, fructose, galactose, D-glucose, gluconate (weak reaction), 5-ketogluconate (weak
reaction), maltose, melezitose, melibiose, raffinose, ribose, sucrose, and D-xylose.
Negative results for catalase, nitrate reduction, fermentation of: amygdalin, D-adonitol, D- and L- arabitol, D-arabinose, arbutin,
cellobiose, dulcitol, erythritol, D- and L-fucose, gentiobiose, glycerol, glycogen, inositol, inulin, ketogluconate, lactose, D-lyxose,
methyl alpha-D-glucopyranoside, methyl alpha-D-mannopyranoside, mannose, N-acetylglucosamine, rhamnose, salicin, sorbitol,
starch, L-sorbose, D-tagatose, trehalose, xylitol, methyl beta-D-xylopyranoside, and L-xylose.
Acid production from D-mannitol is variable.
Positive results for fermentation of: L-arabinose, fructose, galactose, D-glucose, gluconate (weak reaction), 5-ketogluconate (weak
reaction), maltose, melezitose, melibiose, raffinose, ribose, sucrose, and D-xylose.
Negative results for catalase, nitrate reduction, fermentation of: amygdalin, D-adonitol, D- and L- arabitol, D-arabinose, arbutin,
cellobiose, dulcitol, erythritol, D- and L-fucose, gentiobiose, glycerol, glycogen, inositol, inulin, ketogluconate, lactose, D-lyxose,
methyl alpha-D-glucopyranoside, methyl alpha-D-mannopyranoside, mannose, N-acetylglucosamine, rhamnose, salicin, sorbitol,
starch, L-sorbose, D-tagatose, trehalose, xylitol, methyl beta-D-xylopyranoside, and L-xylose.
Acid production from D-mannitol is variable.
(c) Costin Stoica
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