Lactobacillus suantsaii Liou, Huang, Wang, Lee, Mori, Tamura, Watanabe, Blom, Huang, and Watanabe 2019
- Dataset
- Lactobacillus suantsaii sp. nov., isolated from suan-tsai, a traditional Taiwanese fermented mustard green
- Rank
- SPECIES
- Published in
- Liou, Jong-Shian, Huang, Chien-Hsun, Wang, Chun-Lin, Lee, Ai-Yun, Mori, Koji, Tamura, Tomohiko, Watanabe, Mizuki, Blom, Jochen, Huang, Lina, Watanabe, Koichi (2019): Lactobacillus suantsaii sp. nov., isolated from suan-tsai, a traditional Taiwanese fermented mustard green. International Journal of Systematic and Evolutionary Microbiology 69 (5): 1484-1489, DOI: 10.1099/ijsem.0.003346, URL: http://dx.doi.org/10.1099/ijsem.0.003346
Classification
- kingdom
- Bacteria
- phylum
- Firmicutes
- class
- Bacilli
- order
- Lactobacillales
- family
- Lactobacillaceae
- genus
- Lactobacillus
- species
- Lactobacillus suantsaii
description
Cells are Gram-stain-positive, catalase and oxidase negative, rod-shaped (0.5 -- 0.6 × 1.1 -- 7.5 µm), and facultatively anaerobic. Colonies are approximately 2 mm in diameter, with a smooth to rough surface, circular to slightly irregular after 2 days at 37 Ǫ C on MRS agar plates. Homofermentative; no gas is produced from glucose. Both L- (65 %) and D- lactate (35 %) are produced as end products from glucose. In MRS broth, growth occurs at 10 -- 37 Ǫ C, but not at 45 Ǫ C. Growth occurs at pH 4.0 -- 7.0, but no growth at pH 8.0. Growth occurs in the presence of 1.0 – 2.0 % (w / v) NaCl, but not in the presence of 9 % (w / v) NaCl. Ammonia is not produced from arginine. Nitrate is not reduced. Indole, H 2 S and urease are not produced. Acetoin is produced. Gelatin and aesculin are not hydrolysed. Acid is produced from L- arabinose, D- galactose, D- glucose, D- fructose, N - acetylglucosamine, maltose and gluconate. Acid is not produced from glycerol, erythritol, D- arabinose, L- xylose, D- adonitol, methyl b- D- xylopyranoside, D- mannose, L- sorbose, L- rhamnose, dulcitol, inositol, D- mannitol, D- sorbitol, methyl a- D- mannopyranoside, methyl a- D- glucopyranoside, amygdalin, arbutin, salicin, cellobiose, lactose, melibiose, trehalose, inulin, melezitose, raffinose, arbutin, glycogen, xylitol, gentiobiose, turanose, D- lyxose, D- tagatose, D- fucose, L- fucose, D- arabitol, L- arabitol, and 2 - or 5 - ketogluconate. Esterase, esterase lipase, valine aminopeptidase, cystine aminopeptidase, trypsin, naphthol-AS-BIphosphohydrolase, a- galactosidase, b- galactosidase, b- glucuronidase, a- glucosidase and b- glucosidase are produced. Cells do not contain meso - diaminopimelic acid in their cell-wall peptidoglycan. The peptidoglycan type is A 4 a (L- Lys-D- Asp), with the presence of alanine (Ala), aspartic acid (Asp), glutamic acid (Glu) and lysine (Lys) in a molar ratio of 0.5: 1.0: 3.0: 1.0. The major cellular fatty acids are C 16: 0, C 18: 1 Ɯ 9 c, and C 18: 1 Ɯ 7 c and / or C 18: 1 Ɯ 6 c.
etymology
Lactobacillus suantsaii (suan. tsai′ i. N. L. neut. n. suantsaium suan-tsai, the name of a traditional fermented mustard green product in Taiwan; N. L. gen. n. suantsaii of suan-tsai, from which the type strain was isolated).
materials_examined
The type strain is L 88 T (= BCRC 12945 T = NBRC 113535 T), which was isolated from suan-tsai, a traditional fermented mustard green, in Hsinchu county, Taiwan, ROC. The DNA G + C content of the type strain is 51.1 mol %.