| Lactobacillus (Companilactobacillus) paralimentarius |
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Bacillota (Firmicutes), Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, [Group B
lactobacilli (facultatively heterofermentative), unique phylogenetic-group], Lactobacillus paralimentarius Cai, Okada, Mori, Benno and
Nakase 1999.
Lactobacillus paralimentarius Cai et al. 1999 is an earlier heterotypic synonym of Lactobacillus bobalius Manes-Lazaro et al. 2008,
and an earlier heterotypic synonym of Lactobacillus kimchii Yoon et al. 2000.
Homotypic synonym: Companilactobacillus paralimentarius (Cai et al. 1999) Zheng et al. 2020
lactobacilli (facultatively heterofermentative), unique phylogenetic-group], Lactobacillus paralimentarius Cai, Okada, Mori, Benno and
Nakase 1999.
Lactobacillus paralimentarius Cai et al. 1999 is an earlier heterotypic synonym of Lactobacillus bobalius Manes-Lazaro et al. 2008,
and an earlier heterotypic synonym of Lactobacillus kimchii Yoon et al. 2000.
Homotypic synonym: Companilactobacillus paralimentarius (Cai et al. 1999) Zheng et al. 2020
Gram-positive rods, 0.7-1.0 x 4.0-7.0 µm. Nonmotile.
Grow well anaerobically on MRS agar. Facultatively anaerobic. Grow 15 and 45 ºC, not
at 10 or 50 ºC. Grow in 1-6.5% NaCl and at pH 4-10.
at 10 or 50 ºC. Grow in 1-6.5% NaCl and at pH 4-10.
Isolated from sourdough.
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. - Cai Y., Okada H., Mori H., Benno Y. and Nakase T., 1999. Lactobacillus paralimentarius sp. nov., isolated from sourdough. IJSB
49, 1451-1455. - Pang (H.), KitaharaI(M.), Tan (Z.), Wang (Y.), Qin (G.), Ohkuma (M.) and Cai (Y.): Reclassification of Lactobacillus kimchii and
Lactobacillus bobalius as later subjective synonyms of Lactobacillus paralimentarius. Int. J. Syst. Evol. Microbiol., 2012, 62, 2383-
2387. - Lin ST, Wang LT, Wang HM, Tamura T, Mori K, Huang L and Watanabe K, 2020. Lactobacillus suantsaicola sp. nov. and
Lactobacillus suantsaiihabitans sp. nov., isolated from suan-tsai, a traditional fermented mustard green product of Taiwan. Int J
Syst Evol Microbiol 70, 2972-2980. - 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.
Facultatively heterofermentative (fermenting hexoses almost exclusively to lactic acid
by the Embden-Meyerhof pathway or, at least by some species, to lactic acid, acetic
acid, ethanol, and formic acid under glucose limitations; pentoses are fermented to
lactic acid and acetic acid via an inducible phosphoketolase).
Positive results for acid phosphatase, cystine arylamidase, esculin hydrolysis, alph- and beta-glucosidase,
N-acetyl-beta-glucosaminidase, naphthol-AS-BI-phosphohydrolase, leucine arylamidase, valine arylamidase, Voges-Proskauer test,
fermentation of: N-acetylglucosamine, amygdalin, arbutin, cellobiose, esculin, fructose, glucose (acid production without gas),
beta-gentiobiose, mannose, ribose, salicin, sucrose, and trehalose.
Negative results for alkaline phosphatase, arginine dihydrolase, catalase, citrate, esterase (C4), esterase lipase (C8), lipase (C14),
alpha-fucosidase, alpha- and beta-galactosidase, beta-glucuronidase, gelatin hydrolysis, indole, lysine decarboxilase,
alpha-mannosidase, ornithine decarboxilase, rypsin, alpha-chymotrypsin, tryptophane deaminase, urease, fermentation of: adonitol,
L-arabinose, D- or L-arabitol, dulcitol, erythritol, D- or L-fucose, galactose, gluconate, 2 or 5-ketogluconate, glycerol, glycogen, inositol,
inulin, lactose, D-lyxose, mannitol, melezitose, melibiose, methyl alpha-D-glucopyranoside, methyl alpha-D-mannopyranoside,
raffinose, rhamnose, sorbitol, L-sorbose, starch, tagatose, turanose, methyl beta-D-xylopyranoside, D- or L-xylose, and xylitol.
Variable results for maltose fermentation.
by the Embden-Meyerhof pathway or, at least by some species, to lactic acid, acetic
acid, ethanol, and formic acid under glucose limitations; pentoses are fermented to
lactic acid and acetic acid via an inducible phosphoketolase).
Positive results for acid phosphatase, cystine arylamidase, esculin hydrolysis, alph- and beta-glucosidase,
N-acetyl-beta-glucosaminidase, naphthol-AS-BI-phosphohydrolase, leucine arylamidase, valine arylamidase, Voges-Proskauer test,
fermentation of: N-acetylglucosamine, amygdalin, arbutin, cellobiose, esculin, fructose, glucose (acid production without gas),
beta-gentiobiose, mannose, ribose, salicin, sucrose, and trehalose.
Negative results for alkaline phosphatase, arginine dihydrolase, catalase, citrate, esterase (C4), esterase lipase (C8), lipase (C14),
alpha-fucosidase, alpha- and beta-galactosidase, beta-glucuronidase, gelatin hydrolysis, indole, lysine decarboxilase,
alpha-mannosidase, ornithine decarboxilase, rypsin, alpha-chymotrypsin, tryptophane deaminase, urease, fermentation of: adonitol,
L-arabinose, D- or L-arabitol, dulcitol, erythritol, D- or L-fucose, galactose, gluconate, 2 or 5-ketogluconate, glycerol, glycogen, inositol,
inulin, lactose, D-lyxose, mannitol, melezitose, melibiose, methyl alpha-D-glucopyranoside, methyl alpha-D-mannopyranoside,
raffinose, rhamnose, sorbitol, L-sorbose, starch, tagatose, turanose, methyl beta-D-xylopyranoside, D- or L-xylose, and xylitol.
Variable results for maltose fermentation.
(c) Costin Stoica
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