Lactobacillus amylovorus
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus [Group A lactobacilli (obligately
homofermentative),
Lactobacillus delbrueckii phylogenetic-group], Lactobacillus amylovorus  Nakamura 1981.

Synonyms:   
Lactobacillus acidophilus group A 3  Johnson et al. (1980);  Lactobacillus
sobrius
 Konstantinov, Poznanski, Fuentes, Akkermans, Smidt and De Vos  2006 is a
later synonym of
Lactobacillus amylovorus Nakamura 1981.
Gram-positive rods (1.0 x 3–5 μm) occurring singly and in short chains. Nonmotile.
Non-spore-forming.
Colonies on LBS and modified MRS agar have entire edges and are white, smooth,
convex, and opaque. Clear zones of hydrolysis surrounded colonies that grew on
LBS-corn starch agar.
Facultatively anaerobic. Optimum growth temperature 37-45 ºC. No growth at 15 ºC.
Grow at pH 4.5-8.0. Growth factor requirements: niacin, pantothenic acid, folic acid,
and riboflavin are essential.
Isolated from cattle waste-corn fermentation. Present in intestines of pig, cattle and horse.
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. Nakamura L.K., 1981. Lactobacillus amylovorus, a new starch-hydrolyzing  species from cattle waste-corn fermentations. IJSB vol.
    31, No. 1, 56-63.
  3. Sergey R. Konstantinov, Elisa Poznanski, Susana Fuentes, Antoon D. L. Akkermans, Hauke Smidt, and Willem M. de Vos
    Lactobacillus sobrius sp. nov., abundant in the intestine of weaning piglets. Int J Syst Evol Microbiol January 2006 56:29-32,
Obligately homofermentative (hexoses are fermented almost exclusively to lactic acid by the Embden-Meyerhof pathway; pentoses or
gluconate are not fermented).
Extracellular amylolytic enzyme activity.

Positive results for fermentation of: amygdalin (in 4 or more days), cellobiose, esculin (in 4 or more days), fructose, galactose,  
glucose (without gas production), maltose, mannose, salicin (in 4 or more days), sucrose, starch & trehalose.

Negative results for catalase, nitrate reduction, oxidase, fermentation of: arabinose, gluconate, melezitose, melibiose, raffinose,  
rhamnose, ribose, sorbitol & xylose.

Variable results for  fermentation of: lactose (in 4 or more days) & mannitol (in 4 or more days).
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