Lactobacillus suantsaii Liou & Huang & Wang & Lee & Mori & Tamura & Watanabe & Blom & Huang & Watanabe 2019, SP. NOV.
Creators: name: Liou, Jong-Shian
name: Huang, Chien-Hsun
name: Wang, Chun-Lin
name: Lee, Ai-Yun
name: Mori, Koji
name: Tamura, Tomohiko
name: Watanabe, Mizuki
name: Blom, Jochen
name: Huang, Lina
name: Watanabe, Koichi
Publisher: name: Zenodo
Year: 2019
Subjects: Biodiversity
Taxonomy
Bacteria
Firmicutes
Bacilli
Lactobacillales
Lactobacillaceae
Lactobacillus
Lactobacillus suantsaii

description: DESCRIPTION OF LACTOBACILLUS SUANTSAII SP. NOV.   
 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).   
 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 A4a (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.   
 The type strain is L88 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%.
description: Published as part of 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, pp. 1484-1489 in International Journal of Systematic and Evolutionary Microbiology 69 (5) on pages 1488-1489, DOI: 10.1099/ijsem.0.003346, http://zenodo.org/record/6223872