Lactobacillus amylophilus
Taxonomy
Morphology
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Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus [Group A lactobacilli (obligately
homofermentative),
Lactobacillus delbrueckii phylogenetic-group], Lactobacillus amylophilus  Nakamura and Crowell 1981.
Gram-positive thin rods (0.5-0.7 x 2-3 μm) occurring singly and in short chains. Nonmotile.
Growth factor requirements: riboflavin, pyridoxal, pantothenic acid, niacin, and folic
acid are essential. Can grow at 45 ºC; not at 15 ºC.
Isolated from swine waste-corn fermentation.
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: fructose, galactose, glucose, maltose, mannose &
starch.

Negative results for fermentation of: amygdalin, cellobiose, lactose, mannitol,
melibiose, raffinose, salicin, sucrose & trehalose.
(c) Costin Stoica
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