Lactobacillus amylolyticus
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 amylolyticus  Bohak, Back, Richter,
Ehrmann, Ludwig and Schleifer, 1999.
Gram-positive rods with rounded ends (0.7–0.9 x 5–20 μm) occurring singly,
in pairs, and in short chains. Nonmotile.
Colonies on MRS are flat, rough, dull surface, beige to dirtywhite color;
diameter 2–3 mm. Growth in agar stabs occurs throughout the stab but not
up to the surface.
Optimum growth temperature 45-48 ºC. Can grow at 52 ºC; not at 20 ºC.
Optimum pH 5.0-5.5; no growth at pH 3.5 or 6.0.
Isolated from brewery, unhoped wort, malt-mash, and malt.
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.
Obligately homofermentative (hexoses are fermented almost exclusively to lactic acid by the Embden-Meyerhof pathway; pentoses or
gluconate are not fermented).

Positive results for fermentation of: galactose, maltose, mannose
and sucrose.

Negative results for arginine hydrolysis, urease, fermentation of: cellobiose, lactose, mannitol
and trehalose.

Variable results for esculin hydrolysis, fermentation of: amygdalin, melibiose
and raffinose.
(c) Costin Stoica
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