Characterization of a novel Lactobacillus species closely related to Lactobacillus johnsonii using a combination of molecular and comparative genomics methods

Table 3 Differential phenotypic features of Lactobacillus taiwanensis strains (BL263, BL301, BL302, BL303, BL304) with respect to related species of the genus Lactobacillus (L. acidophilus, L. crispatus, L. gasseri, L. intestinalis, L. johnsonii, L. murinus and L. reuteri)

Strains^a	BL 263	BL 301	BL 302	BL 303	BL 304	BL 17	BL 279	BL 280	BL 221	BL 278	BL 223	BL 277	BL 292	BL 294	BL 296	BL 260	BL 288	BL 261	BL 281	BL 287	BL 295	BL 297	BL 298	BL 299	BL 262	BL 259
L-Arabinose	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	d	d
Ribose	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	d	d
D-Xylose	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	d
Galactose	-	-	-	-	d	-	+	+	+	-	+	+	-	+	-	-	+	d	d	+	d	-	-	d	+	+
D-Fructose	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	d	+	+	-
D-Mannose	+	+	+	+	+	+	+	+	d	-	+	+	-	+	+	+	+	+	d	+	+	+	d	+	+	-
Mannitol	-	-	-	-	-	-	-	-	+	-	-	-	-	-	-	d	+	-	-	-	-	-	-	-	+	-
α-methyl-D-Glucoside	-	-	-	-	-	-	-	d	d	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
N-Acethyl Glucosamine	-	d	+	-	+	+	+	+	+	+	+	+	+	+	+	+	+	d	d	+	+	+	+	+	+	-
Amygdalin	-	-	-	-	-	+	+	+	-	-	+	+	-	+	+	-	-	-	-	-	-	-	-	-	-	-
Arbutin	-	-	-	-	-	-	-	-	d	+	+	+	+	-	+	-	-	-	-	-	-	-	-	-	+	-
Aesculin	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	-	-	d	-	+	+	+	+	+	+	-
Salicin	-	-	-	-	-	+	+	d	d	+	+	+	d	+	+	-	-	-	-	-	d	d	-	-	+	-
Cellobiose	+	d	+	+	+	+	+	d	+	+	+	+	+	+	-	-	-	-	-	d	d	+	+	-	+	-
Maltose	+	+	+	+	+	+	+	+	+	+	+	+	d	+	+	+	+	+	+	+	+	+	-	+	+	+
D-Lactose	-	-	-	-	-	+	+	+	+	-	+	+	-	+	-	-	-	-	-	d	d	+	+	-	+	+
Melibiose	-	-	-	-	-	-	-	d	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	+	+
Trehalose	+	-	+	+	+	+	+	+	+	-	+	+	+	+	+	-	-	+	+	-	+	+	+	-	+	-
D-Raffinose	-	-	-	-	-	d	+	+	d	-	-	-	-	-	-	-	d	-	-	+	+	-	-	+	+	+
Starch	-	-	-	-	-	-	-	-	+	+	+	+	-	-	-	-	-	d	d	d	d	d	-	-	-	-
Glycogen	-	-	-	-	-	-	-	-	+	+	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
β-Gentibiose	d	-	+	+	+	+	+	+	d	-	+	+	+	+	+	-	-	+	-	+	+	+	-	+	+	-
D-Turanose	-	-	-	-	-	-	-	-	-	-	+	-	-	-	-	-	-	-	-	-	-	-	-	-	d	-
D-Tagatose	-	-	-	-	-	-	-	-	-	-	+	+	d	+	-	-	-	-	d	d	-	d	-	-	-	-
Growth 15°C	-	-	-	-	-	-	-	-	-	-	-	-	-	+	-	-	-	-	-	-	-	-	-	+	-	-
Growth 45°C	-	-	-	-	-	-	-	-	-	-	-	+	-	+	+	-	-	-	-	-	-	+	+	+	-	-
Growth 4.5% NaCl	-	-	-	-	-	+	-	-	-	-	+	+	-	-	-	-	-	+	+	+	-	+	-	-	+	-
Growth 7.0% NaCl	-	-	-	-	-	-	-	-	-	+	+	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
Growth pH 4.5	+	+	+	+	+	-	-	-	+	-	+	+	+	+	+	+	+	+	-	+	+	+	+	+	-	+

^aThe strain names correspond with the list showed on Table 1. +, good growth; -, no growh; d, poor growth. All strains fermented D-glucose and sucrose. No strains fermented L-sorbose, rhamnose, inositol, sorbitol, inulin, melezitose, xylitol, fucose, arabitol or gluconate.

ISSN: 1471-2164