Lactobacillus capillatus
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
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
pH: 4.0-8.0.
Isolated from fermented stinky tofu brine.
Undetermined.
  1. 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
from glucose.

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
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