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.
- 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,
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