Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus [Group B lactobacilli
(facultatively heterofermentative), Lactobacillus salivarius phylogenetic-group], Lactobacillus algidus Kato, Sakala, Hayashidani,
Kiuchi, Kaneuchi and Ogawa 2000.
Gram-positive rods with rounded ends/MRS agar, coccobacilli or short rods/MRS
broth, 0.3-0.7 x 1.1-1.9 µm, occurring singly and in pairs on agar media and in rather
long chains in broth media. Nonmotile. Non-spore-forming.
Colonies are circular, convex, smooth, cream-white, and 1.0-1.5 mm in diameter after
48 h anaerobic incubation at 20 ºC on MRS agar.
Facultatively anaerobic. Psychrophilic; optimum growth temperature 15-25 ºC. Can
grow at 0-25 ºC; no growth at 30 ºC or higher.
Isolated from vacuum-packaged refrigerated beef, stored at low temperature (20 ºC). Does not resist 10 minutes at 70 ºC.
- 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,
- Kato Y., Sakala R.M., Hayashidani H., Kiuchi A., Kaneuchi C. and Ogawa M., 2000. Lactobacillus algidus sp. nov., a psychrophilic
lactic acid bacterium isolated from vacuum-packaged refrigerated beef. IJSEM 50, 1143-1149.
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 & formic acid under glucose limitations; pentoses are fermented to lactic acid and acetic acid via an inducible
Positive results for aesculin hydrolysis, fermentation of: esculin, fructose, galactose, glucose (without gas production), mannose,
ribose, salicin & trehalose.
Negative results for arginine hydrolysis, catalase, gelatin hydrolysis, H2S production, nitrate reduction, oxidase, reaction in litmus
milk, Voges-Proskauer, fermentation of: adonitol, dulcitol, erythritol, gluconate, glycerol, glycogen, inositol, inulin, mannitol,
melezitose, rhamnose, sorbitol, sorbose, starch & L-xylose.
Variable results for fermentation of: arabinose, amygdalin, cellobiose, lactose, maltose, melibiose, raffinose & sucrose.
(c) Costin Stoica