Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, Lactobacillus capillatus
Chao, Tomii, Sasamoto, Fujimoto, Tsai and Watanabe 2008.
Gram-positive rods (0.8-1.2 x 1.5-2.0 μm) occurring singly, in pairs and in short
chains. Motile by peritrichous flagella. Nonspore-forming.
After anaerobic growth at 30 ºC for 48 hours, colonies on MRS agar are 2-3 mm in
diameter; they are white, opaque, smooth and circular with entire edges. Facultatively
anaerobic. Can grow at 15 ºC. No growth at 45 ºC. No growth in 8% NaCl. Range of
Isolated from fermented stinky tofu brine.
- Chao S. H., Tomii Y., Sasamoto M., Fujimoto J., Tsai Y. C. and Watanabe K., 2008. Lactobacillus capillatus sp. nov., a motile
bacterium isolated from stinky tofu brine. IJSEM 58, 2555-2559.
Both L-lactic acid (80%) and D-lactic acid (20%) are produced as the end products
Positive results for esculin hydrolysis, dextran production from sucrose, fermentation of: amygdalin, arbutin, fructose, D-galactose,
glucose (without gas production), inositol, melibiose, methyl alpha-D-mannoside, methyl alpha-D-glucoside, N-acetylglucosamine,
salicin, and sucrose.
Negative results for arginine hydrolysis, catalase, nitrate reduction, fermentation of: adonitol, D-arabinose, dulcitol, erythritol,
gluconate, glycerol, glycogen, inulin, lactose, maltose, mannose, melezitose, raffinose, L-rhamnose, ribose, sorbitol, starch,
trehalose, turanose, xylose, 2-ketogluconate, and 5-ketogluconate.
Variable results for fermentation of: L-arabinose, cellobiose, mannitol, and L-sorbose.
(c) Costin Stoica