- 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.
- 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.
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.
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