| Lactobacillus acetotolerans |
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus [fermentation-type Group B
lactobacilli (facultatively heterofermentative), Lactobacillus delbrueckii phylogenetic-group], Lactobacillus acetotolerans Entani, Masai
and Suzuki 1986.
Two biovars were described.
lactobacilli (facultatively heterofermentative), Lactobacillus delbrueckii phylogenetic-group], Lactobacillus acetotolerans Entani, Masai
and Suzuki 1986.
Two biovars were described.
Gram-positive rods, 0.4-0.5 x 1.1-3.4 µm, occuring singly, in pairs and in short chains.
Nonmotile. Nonsporeforming.
Nonmotile. Nonsporeforming.
Colonies are 0.3–1.5 mm in diameter, circular to irregular, convex, opaque, yellowish
white, rough, and undulate when grown at 30 ºC for 14 days on Briggs agar (pH 5.0).
Riboflavin, pantothenic acid, folic acid, uracil, and Tween 80 are required for growth;
some strains require pyridoxal, nicotinic acid, vitamin B12, and peptides. Only the
strains of biovar II require nicotinic acid, vitamin B12, and peptides in addition to
common growth factors. Strains of biovar II are more fastidious than those of biovar I.
Aerobic, facultatively anaerobic.
Growth temperature is 23-40 ºC. No growth at 15 or 45 ºC. pH growth 3.3-6.8.
white, rough, and undulate when grown at 30 ºC for 14 days on Briggs agar (pH 5.0).
Riboflavin, pantothenic acid, folic acid, uracil, and Tween 80 are required for growth;
some strains require pyridoxal, nicotinic acid, vitamin B12, and peptides. Only the
strains of biovar II require nicotinic acid, vitamin B12, and peptides in addition to
common growth factors. Strains of biovar II are more fastidious than those of biovar I.
Aerobic, facultatively anaerobic.
Growth temperature is 23-40 ºC. No growth at 15 or 45 ºC. pH growth 3.3-6.8.
Isolated from fermented vinegar broth.
Resistant to 4–5% and 9–11% acetic acid at pH 3.5 and 5.0, respectively.
Resistant to 4–5% and 9–11% acetic acid at pH 3.5 and 5.0, respectively.
Nonpathogenic.
- Hammes W.P. and Hertel C., 2009. Genus I. Lactobacillus Beijerinck 1901. In: (Eds.) P.D. Vos, G. Garrity, D. Jones, N.R. Krieg, W.
Ludwig, F.A. Rainey, K.-H. Schleifer, W.B. Whitman. Bergey’s Manual of Systematic Bacteriology, Volume 3: The Firmicutes,
Springer, 465-511. - Entani E., Masai H. and Suzuki K.I., 1986. Lactobacillus acetotolerans, a new species from fermented vinegar broth. Int. J. Syst.
Bacteriol., 1986, 36, 544-549.
Facultatively heterofermentative (hexoses are fermented almost exclusively to lactic acid by the Embden-Meyerhof pathway or, at least
by some species, to lactic acid, acetic acid, ethanol, and formic acid under glucose limitations; pentoses are fermented to lactic acid
and acetic acid via an inducible phosphoketolase).
Positive results for esculin hydrolysis, fermentation of: esculin (weak reaction), fructose, glucose (without gasproduction), mannose,
salicin & trehalose.
Negative results for arginine hydrolysis, catalase, gelatin liquefaction, H2S production, nitrate reduction, oxidase, starch hydrolysis,
fermentation of: amygdalin, arabinose, galactose, gluconate, lactose, melezitose, melibiose, raffinose, rhamnose, sorbitol, sorbose,
starch, sucrose & xylose. Milk is not curdled.
Variable results for fermentation of: cellobiose, maltose, mannitol & ribose.
Biovar I ferments maltose, ribose & mannitol, but not cellobiose. Biovar II ferments cellobiose, but not maltose, ribose & mannitol.
by some species, to lactic acid, acetic acid, ethanol, and formic acid under glucose limitations; pentoses are fermented to lactic acid
and acetic acid via an inducible phosphoketolase).
Positive results for esculin hydrolysis, fermentation of: esculin (weak reaction), fructose, glucose (without gasproduction), mannose,
salicin & trehalose.
Negative results for arginine hydrolysis, catalase, gelatin liquefaction, H2S production, nitrate reduction, oxidase, starch hydrolysis,
fermentation of: amygdalin, arabinose, galactose, gluconate, lactose, melezitose, melibiose, raffinose, rhamnose, sorbitol, sorbose,
starch, sucrose & xylose. Milk is not curdled.
Variable results for fermentation of: cellobiose, maltose, mannitol & ribose.
Biovar I ferments maltose, ribose & mannitol, but not cellobiose. Biovar II ferments cellobiose, but not maltose, ribose & mannitol.
(c) Costin Stoica
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