Lactobacillus apodemi
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
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Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus [Group B lactobacilli
(facultatively heterofermentative), Lactobacillus salivarius phylogenetic-group],
Lactobacillus apodemi  Osawa, Fujisawa & Pukall,
2006.
Gram-positive rods, 0.5-1.0 x 5-6 µm, occuring singly or in pairs. Nonspore-forming.
Nonmotile.
After anaerobic growth 48 h at 37 ºC, colonies on MRS agar are 2-3 mm in diameter,
white with opaque border, smooth and convex. Growth on same agar also occurs
under microaerophilic conditions and reduced growth is detected under aerobic
conditions. Optimum growth temperature 25-37 ºC. No growth at 15 ºC. Can grow at
45 ºC.
Isolated from  faeces of the Japanese large wood mouse, Apodemus speciosus.
Undetermined.
  1. Osawa R., Fujisawa T. and Pukall R., 2006. Lactobacillus apodemi sp. nov., a tannase-producing species isolated from wild
    mouse faeces. IJSEM 56, 1693-1696.
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).
Produces gallic acid from tannic acid (tannase-positive), but does not convert gallic acid further to pyrogallol.

Positive results for aesculin hydrolysis, fermentation of: arbutin, fructose, galactose, glucose (without gas), lactose, maltose,
mannose, melibiose, N-acetylglucosamine, raffinose, sucrose & trehalose.

Negative results for catalase, fermentation of: adonitol, amygdalin, arabinose, dulcitol, erythritol, gluconate, glycerol, glycogen,  
inositol, inulin, mannitol, melezitose, rhamnose, sorbitol, sorbose, starch & xylose.

Variable results for fermentation of: cellobiose, ribose & salicin.
(c) Costin Stoica
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