Lactobacillus kefiranofaciens

Zheng, Jinshui, Wittouck, Stijn, Salvetti, Elisa, Franz, Charles M. A. P., Harris, Hugh M. B., Mattarelli, Paola, O’Toole, Paul W., Pot, Bruno, Vandamme, Peter, Walter, Jens, Watanabe, Koichi, Wuyts, Sander, Felis, Giovanna E., Gänzle, Michael G. & Lebeer, Sarah, 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, International Journal of Systematic and Evolutionary Microbiology 70 (4), pp. 2782-2858 : 2798

Lactobacillus kefiranofaciens

Lactobacillus kefiranofaciens (ke.fi.ra.no.fa'ci.ens. N.L. neut. n. kefiranum, a polysaccharide of kefir grain, kefiran; L. v. facio , produce; N.L. part. adj. kefiranofaciens , kefiran producing).

Lactobacillus kefiranofaciens produces DL-lactic acid with an excess of D(−)-lactic acid from glucose, fructose, galactose, sucrose, maltose, lactose and raffinose, but not from arabinose, ribose, cellobiose or trehalose [ 99].

Two subspecies are recognised.