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International Journal of Systematic and Evolutionary Microbiology vol. 52, part 4, pp. 1151-1154
Supplementary Table. Characteristics that differentiate Lactobacillus fuchuensis from phylogenetically related species
Strains are listed as: 1. Lactobacillus fuchuensis (four strains); 2, Lactobacillus casei subsp. casei JCM 1134T; 3, Lactobacillus sakei JCM 1157T; 4, Lactobacillus curvatus JCM 1096T; 5, Lactobacillus paracasei subsp. paracasei JCM 8130T; 6, Lactobacillus rhamnosus JCM 1136T; 7, Lactobacillus paracasei subsp. tolerans JCM 1171T; 8, Lactobacillus algidus JCM 10491T; 9, Lactobacillus alimentarius JCM 1095T; 10, Lactobacillus farciminis JCM 1097T. Characteristics are scored as: +, positive; –, negative; ND, not determined. Results for L. paracasei subsp. paracasei are from Collins et al. (1989). Data for L. alimentarius and L. farciminis are from Yoon et al. (2000), Kandler & Weiss (1986) and this study.
| Characteristic | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
| Acid production from: | ||||||||||
| Amygdalin | + | + | – | – | + | + | – | – | + | + |
| L-Arabinose | – | – | + | – | – | – | – | + | + | – |
| Arbutin | + | + | – | – | + | + | – | + | + | + |
| Cellobiose | + | + | – | + | + | – | – | + | + | + |
| alpha-Gentiobiose | + | + | + | – | + | + | – | – | + | – |
| Gluconate | + | + | + | – | + | + | + | – | + | – |
| 2-Ketogluconate | – | + | – | – | – | – | – | – | – | – |
| Mannitol | – | + | – | – | + | + | – | – | – | – |
| Melezitose | – | + | – | – | + | + | – | – | – | – |
| Melibiose | – | – | + | – | – | – | – | – | – | – |
| Rhamnose | + | – | + | – | – | + | – | – | – | – |
| Ribose | + | – | + | + | + | + | – | + | + | – |
| Sorbitol | – | + | – | – | + | + | – | – | – | – |
| Starch | + | – | – | – | – | – | – | – | – | – |
| Sucrose | – | – | + | – | + | + | – | – | + | + |
| D-Tagatose | + | + | – | – | + | + | + | – | – | + |
| Trehalose | + | + | + | – | + | + | – | + | + | + |
| D-Xylose | + | – | – | – | – | – | – | + | – | – |
| Gas production from gluconate | – | + | – | – | + | – | – | – | ND | ND |
| Arginine decarboxylase | + | – | – | – | – | – | – | – | – | – |
| Acetoin production | + | + | + | – | + | + | – | – | – | – |
| Growth on/at: | ||||||||||
| Acetate agar | – | + | – | + | + | + | + | – | + | + |
| 6.5 % NaCl | + | + | + | + | – | + | – | – | + | + |
| 0 °C | + | – | – | + | – | – | – | + | – | – |
| 45 °C | – | – | – | – | – | + | – | – | – | – |
| Lactate isomer* | L+DL | L | DL | L+DL | L/DL | L | L | L | L+DL | L+DL |
| DNA G+C content (mol%)† | 41.4‡ | 45–47 | 42–44 | 42–45 | 45–47 | 45–47 | 45–48 | 37 | 36–37 | 34–36 |
*Based on the content of L-(+)-lactic acid: D+DL, 20–40 %; DL, 40–60 %; L+DL, 60–80 %; L, 80–100 %.
†Data from Wood & Holzapfel (1995) and this study.
‡Mean G+C content for two strains, B4M16 and B5M10T.
Collins, M. D., Phillips, B. A. & Zanoni, P. (1989). Deoxyribonucleic acid homology studies of Lactobacillus casei, Lactobacillus paracasei sp. nov. subsp. paracasei and subsp. tolerans and Lactobacillus rhamnosus sp. nov., comb. nov. Int J Syst Bacteriol 39, 105–108.
Kandler, O. & Weiss, N. (1986). Genus Lactobacillus. In Bergey's Manual of Systematic Bacteriology, vol. 2, pp. 1209–1234. Edited by P. H. A. Sneath, N. S. Mair, M. E. Sharpe & J. G. Holt, Baltimore: Williams & Wilkins.
Wood, B. J. B. & Holzapfel, W. H. (1995). The Genera of Lactic Acid Bacteria, vol 2. Glasgow: Black Academic and Professional.
Yoon, J.-H., Kang, S.-S., Mheen, T.-I. & 7 other authors (2000). Lactobacillus kimchii sp. nov., a new species from kimchi. Int J Syst Evol Microbiol 50, 1789–1795.
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