Lactobacillus buchneri
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus [Group C lactobacilli
(obligately heterofermentative), unique phylogenetic group],
Lactobacillus  buchneri  (Henneberg 1903) Bergey, Harrison, Breed,
Hammer and Huntoon 1923.

Historical synonyms:   
Bacillus Buchneri  Henneberg 1903, Lactobacillus lycopersici Mickle 1924, Bacterium mannitopoeum
Muller-Thurgau 1908.
Gram-positive rods with rounded ends, 0.7-1.0 x 2.0-4.0 µm, occuring singly or in  
short chains. Nonmotile.
Colonies generally rough or intermediate, flat, may be nearly translucent; generally
non-pigmented, some strains pigmented orange to red.
Optimum growth temperature 30 ºC. Can grow at 15 ºC. No growth at 45 ºC.
Growth factors requirements: calcium pantothenate, niacin, thiamine are essential.
Some strains require folic acid and riboflavine.
Isolated from pressed yeast, milk, cheese, fermenting plant material, and human mouth.
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. Rogosa M., 1974. Genus I. Lactobacillus Beijerinck 1901. In: (Eds.) Buchanan R.E. and Gibbons N.E., Bergey’s Manual of
    Determinative Bacteriology, Eighth Edition , The Williams & Wilkins Company, Baltimore, 576-593.
Obligately heterofermentative (hexoses are fermented to lactic acid, acetic acid (ethanol), and CO2 via the phosphogluconate pathway;
pentoses are  fermented to
lactic acid and acetic acid by the related pentose phosphate pathaway).

Positive results for arginine hydrolysis (NH
3 from arginine), fermentation of: arabinose, fructose, glucose (with gas production),
gluconate (with gas production), maltose, melezitose, melibiose & ribose.

Negative results for fermentation of: amygdalin, cellobiose, mannose, rhamnose, salicin, sorbitol & trehalose.

Variable results for fermentation of: esculin, galactose, lactose (weak reaction), mannitol (weak reaction), raffinose, sucrose & xylose.
(c) Costin Stoica
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