Lactobacillus alimentarius
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus [Group B lactobacilli
(facultatively heterofermentative), unique phylogenetic-group],
Lactobacillus alimentarius  (Reuter 1970) Reuter 1983.

Homotypic synonym:
Companilactobacillus alimentarius (Reuter 1983) Zheng et al. 2020
Gram-positive short, slender rods, 0.6-0.8 x 1.5-2.5 µm. Nonmotile.
Can grow at 15-37 ºC; no growth at 4, 10, 45 or 50 ºC. Grows at pH 5.0-10.0  and in
1-9% NaCl.
Isolated from marinated fish products, meat products (fermented sausages, sliced prepacked sausages), and 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. Ehrmann M.A., Muller M.R.A. and Vogel R.F., 2003. Molecular analysis of sourdough reveals Lactobacillus mindensis sp. nov.
    IJSEM 53, 7-13.
  3. Lin ST, Wang LT, Wang HM, Tamura T, Mori K, Huang L and Watanabe K, 2020. Lactobacillus suantsaicola sp. nov. and
    Lactobacillus suantsaiihabitans sp. nov., isolated from suan-tsai, a traditional fermented mustard green product of Taiwan. Int J
    Syst Evol Microbiol 70, 2972-2980.
  4. Zheng J, Wittouck S, Salvetti E, Franz MAP et al., 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.
    Int J Syst Microbiol. 70, 2782-2858.
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 acid phosphatase, arginine dihydrolase, citrate utilization, cystine arylamidase, esculin hydrolysis,
beta-glucosidase, beta-galactosidase, N-acetyl-beta-glucosaminidase, leucine arylamidase, naphthol-AS-BI-phosphohydrolase,
valine arylamidase, Voges-Proskauer test, fermentation of arbutin, fructose, galactose, glucose, gentibiose (weak), mannose, salicin,
trehalose, N-acetylglucosamine, cellobiose, esculin, ribose, and sucrose.

Negative results for alkaline phosphatase, esterase (C4), esterase lipase (C8), lipase (C14), gelatin hydrolysis, alpha-fucosidase,
alpha-galactosidase, alpha-glucosidase, indole production, lysine decarboxilase, alpha-mannosidase, ornithine decarboxilase,
tryptophane deaminase, trypsin, alpha-chymotrypsin, urease,
fermentation of adonitol, arabitol, dulcitol, erythritol, D- and L-fucose, glycerol, glycogen, inositol, inulin, 2- and 5-ketogluconate,
D-lyxose, lactose, mannitol, melezitose, melibiose, methyl alpha-D-glucopyranoside, methyl alpha-D-mannopyranoside, raffinose,  
rhamnose, sorbitol, L-sorbose, starch, D-tagatose, turanose, xylitol, D- and L-xylose.

Variable results for amygdalin, arabinose, arbutin, gluconate, galactose, and maltose fermentation.
(c) Costin Stoica
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