| 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.
(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.
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.
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.
- 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. - 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 (NH3 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.
pentoses are fermented to lactic acid and acetic acid by the related pentose phosphate pathaway).
Positive results for arginine hydrolysis (NH3 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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