Lactobacillus animalis
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Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus [Group B lactobacilli
(facultatively heterofermentative),
Lactobacillus salivarius phylogenetic-group], Lactobacillus animalis Dent and Wiliams 1983.
Gram-positive rods with rounded ends, 1.0-1.2 x 3-6 µm,  occuring singly or in pairs. Nonmotile.
Grows at temperature 15 ºC. No growth at 45 ºC.
Isolated from dental plaques and intestines of animals.
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.
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 fermentation of: cellobiose, esculin & melibiose.

Negative results for arginine hydrolysis, fermentation of: gluconate, mannitol, melezitose, sorbitol & xylose.

Variable results for  fermentation of: arabinose, raffinose & ribose.
(c) Costin Stoica
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