Lactobacillus algidus
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
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.
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. 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
phosphoketolase).

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, H
2S 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.
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