1. De Bruyne K, Camu N, De Vuyst L and Vandamme P, 2009. Lactobacillus fabifermentans sp. nov. and Lactobacillus cacaonum
    sp. nov., isolated from Ghanaian cocoa fermentations. Int J Syst Evol Microbiol. 59, 7-12.
  2. Zheng J, Wittouck S, Salvetti E, Franz MAP et al., 2020. A taxonomic note on the genus Lactobacillus: Description of 23 novel
    genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae.
    Int J Syst Microbiol. 70, 2782-2858.
Lactobacillus cacaonum
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, Lactobacillus cacaonum De
Bruyne, Camu, De Vuyst and Vandamme 2009.

Homotypic synonym:
Liquorilactobacillus caccaonum (De Bruyne et al. 2009) Zheng et al. 2020.
Gram-positive rods, 0.8-1.0 / 2-3 µm. Non-spore-forming. Non-motile.
Colonies are beige, opaque, smooth with a convex elevation and entire margins, 0.5
mm in diameter after 2 days of incubation at 37 ºC on MRS agar. Facultative
anaerobe. Grows at 20-37 ºC (optimally at 37 ºC). Grows at pH 3.0-6.0. No growth in
2% NaCl media.
Isolated from a cocoa bean heap fermentation, Ghana.
Undetermined.
Description is based mostly on API 50 CHL and API ZYM (bioMerieux) results.

Positive results for arginine deaminase, acid production from cellobiose, esculin, D-fructose, glucose (without gas production),
maltose, mannose, salicin, and N-acetylglucosamine.

Negative results for catalase, acid production from adonitol, amygdalin, arbutin, L- and  D-arabinose, D- and L-arabitol, dulcitol,
erythritol, D- and L-fucose, galactose, gentiobiose, gluconate, 2-ketogluconate, glycerol, glycogen, inositol, inulin, lactose, D-lyxose,
mannitol, melibiose, melezitose, methyl alpha-D-glucopyranoside, methyl alpha-D-xyloside, methylalpha-D-mannopyranoside,
raffinose, rhamnose, ribose, L-sorbose, sorbitol, starch, sucrose, turanose, D-tagatose, trehalose, methyl beta-D-xylopyranoside,
xylitol, D- and L-xylose.
(c) Costin Stoica
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