Lactobacillus acidifarinae
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus [Group C lactobacilli
(obligately heterofermentative),  unique phylogenetic group],
Lactobacillus acidifarinae  Vancanneyt, Neysens, De Wachter,
Engelbeen, Snauwaert, Cleenwerck, Van der Meulen, Hoste, Tsakalidou, De Vuyst and Swings, 2005.
Gram-positive rods, 1.0 x 2.0-20 µm, occuring singly, in pairs or in chains.
Nonmotile. Nonsporeforming.
Colonies are beige, circular with a rough and wrinkled surface, and approximately 1
mm in diameter on MRS agar, pH 5.4, after 24 hours of incubation under aerobic
conditions. Aerobic, facultatively anaerobic. Optimum growth temperature is 37 ºC.
Can grow at 15 and 40 ºC, but not at 10 or 45 ºC. Grows at pH 3-10. Grows in 1-5%
NaCl; weak growth in 6% NaCl.
Isolated from a Belgian artisan wheat sourdough.
Undetermined.
  1. 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.
  2. Vancanneyt M., Neysens P., De Wachter M., Engelbeen K., Snauwaert C., Cleenwerck I., Van der Meulen R., Hoste B., Tsakalidou
    E., De Vuyst L. and Swings J., 2005. Lactobacillus acidifarinae sp. nov. and Lactobacillus zymae sp. nov., from wheat
    sourdoughs. IJSEM 55, 615-620.
  3. Guu JR, Wang LT, Hamada M, Wang C, Lin RW, Huang L and Watanabe K, 2018. Lactobacillus bambusae sp. nov., isolated from
    traditional fermented ma bamboo shoots in Taiwan. Int J Syst Evol Microbiol 68, 2424-2430.
Obligately heterofermentative (hexoses are fermented to lactic acid, acetic acid (ethanol), and CO2 via the phosphogluconate pathway;
pentoses are  fermented to lactic acid and acetic acid by the related pentose phosphate pathaway).

Positive results for arginine hydrolysis, acid phosphatase, cystine arylamidase, alpha-chymotrypsin, esculin hydrolysis, esterase C4,
esterase lipase C8, alpha- and beta-galactosidase, beta-glucosidase, beta-glucuronidase, leucine arylamidase, valine arylamidase,
Voges-Proskauer test, fermentation of: fructose, galactose, glucose (with gas production), maltose, mannitol, N-acetylglucosamine,
ribose, and xylose.

Negative results for alkaline phosphatase, catalase, alpha-fucosidase, gelatin hydrolysis, alpha-glucosidase,
N-acetyl-beta-glucosaminidase, H
2S production, indole production, lipase C14, alpha-mannosidase, trypsin, urease, fermentation of:
adonitol, amygdalin, arbutin, cellobiose, dulcitol, erythritol, esculin, glycerol, glycogen, inositol, inulin, lactose, mannose, melezitose,
melibiose, raffinose, rhamnose, salicin, sorbitol, sorbose, starch, sucrose, trehalose, 2- or 5-ketogluconate, methyl
beta-D-xylopyranoside, and methyl alpha-D-glucopyranoside.

Variable results for  fermentation of: arabinose, arabitol, and gluconate.
(c) Costin Stoica
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