| Lactobacillus (Lentilactobacillus) parakefiri |
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Bacillota (Firmicutes), Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, [Group C
lactobacilli (obligately heterofermentative), unique phylogenetic group], Lactobacillus parakefiri corrig. Takizawa, Kojima, Tamura,
Fujinaga, Benno and Nakase 1994.
Homotypic synonym: Lentilactobacillus parakefiri (Takizawa et al. 1994) Zheng et al. 2020.
lactobacilli (obligately heterofermentative), unique phylogenetic group], Lactobacillus parakefiri corrig. Takizawa, Kojima, Tamura,
Fujinaga, Benno and Nakase 1994.
Homotypic synonym: Lentilactobacillus parakefiri (Takizawa et al. 1994) Zheng et al. 2020.
Gram-positive rods, 0.5-1.2 x 1.0-3.5 µm, occurring singly, in pairs, or occasionally in
short chains. Nonmotile.
short chains. Nonmotile.
Colonies on R-CW agar at 30 ºC after 5 days are 0.5-2.0 mm, circular to irregular, flat,
opaque, white and rough. Facultatively anaerobic. Grow 15 ºC, not at 45 ºC.
opaque, white and rough. Facultatively anaerobic. Grow 15 ºC, not at 45 ºC.
Isolated from kefir grains.
Undetermined.
- Hammes W.P. and Hertel C., 2009. Genus I. Lactobacillus Beijerinck 1901. In: (Eds.) P.D. Vos, G. Garrity, D. Jones, N.R. Krieg, W.
Ludwig, F.A. Rainey, K.-H. Schleifer, W.B. Whitman. Bergey’s Manual of Systematic Bacteriology, Volume 3: The Firmicutes,
Springer, 465-511. - Takizawa S., Kojima S., Tamura S., Fujinaga S., Benno Y. and Nakase T., 1994. Lactobacillus kefirgranum sp. nov. and
Lactobacillus parakefir sp. nov., Two New Species from Kefir Grains . IJSB Vol. 44, No. 3, 435-439. - 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.
Obligately heterofermentative (produces L-lactic acid and CO2 by heterofermentation).
Milk is curdled. Positive results for arginine hydrolysis (NH3 from arginine), fermentation of: L-arabinose, galactose, glucose (with gas
production), lactose, maltose, and ribose.
Negative results for catalase, esculin hydrolysis, H2S production, oxidase, fermentation of: amygdalin, cellobiose, esculin, fructose,
gluconate (acid), mannitol, mannose, raffinose, rhamnose, salicin, sorbitol, sucrose, trehalose, and xylose.
Variable results for melezitose and melibiose fermentation.
Milk is curdled. Positive results for arginine hydrolysis (NH3 from arginine), fermentation of: L-arabinose, galactose, glucose (with gas
production), lactose, maltose, and ribose.
Negative results for catalase, esculin hydrolysis, H2S production, oxidase, fermentation of: amygdalin, cellobiose, esculin, fructose,
gluconate (acid), mannitol, mannose, raffinose, rhamnose, salicin, sorbitol, sucrose, trehalose, and xylose.
Variable results for melezitose and melibiose fermentation.
(c) Costin Stoica
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