Lactobacillus collinoides
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 collinoides  Carr and Davies 1972.

Homotypic synonym:
Secundilactobacillus collinoides (Carr and Davis 1972) Zheng et al. 2020.
Gram-positive rods with rounded ends, 0.6-0.8 x 3.0-5.0 µm, with tendency to form
long filaments, occurring singly, in palisades, and irregular clumps.
Colony characteristics on MRS: round and irregular, cream to buff. Growth in MRS
broth is improved by the addition of 20% tomato juice and by replacement of glucose
by maltose. Facultatively anaerobic. Grow at 15 ºC, but not at 10 or 42 ºC. Anaerobic.
Isolated from cider.
Undetermined.
  1. 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.
  2. Liang Z.Q., Srinivasan S., Kim Y.J., Kim H.B., Wang H.T. and Ynag D.C., 2011. Lactobacillus kimchicus sp. nov., a beta-
    glucosidase-producing bacterium isolated from kimchi. IJSEM 61, 894-897.
  3. Tohno M, Kitahara M, Irisawa T, Inoue H, Uegaki R, Ohkuma M and Tajima K, 2013. Lactobacillus oryzae sp. nov., isolated from
    fermented rice grain (Oryza sativa L. subsp. japonica). Int J Syst Evol Microbiol 63, 2957-2962.
  4. Tohno M, Tanizawa Y, Irisawa T, Masuda T, Sakamoto M, Arita M, Ohkuma M and Kobayashi H, 2017. Lactobacillus silagincola sp.
    nov. and Lactobacillus pentosiphilus sp. nov., isolated from silage. Int J Syst Evol Microbiol 67, 3639-3644.
  5. 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.
Obligately heterofermentative (hexoses are fermented to lactic and acetic acid (ethanol),
and CO
2 via the phosphogluconate pathway; pentoses are  fermented to lactic acid
and acetic acid by the related pentose phosphate pathaway).
Mannitol is formed from fructose.

Positive results for arginine hydrolysis (NH
3 from arginine), cystine arylamidase, alpha- and beta-galactosidase, alpha- and beta-
glucosidase, fermentation of: arabinose,
arbutin, esculin, fructose, glucose, gluconate,  5-ketogluconate, lactose, maltose,  melezitose,
N-acetylglucosamine,
ribose and D-xylose.

Negative results for
alkaline phosphatase, chymotrypsin, naphthol-AS-BI-phosphohydrolase, fermentation of: arabitol, arbutin,
cellobiose, glycerol, 2-ketogluconate, mannose,
methyl alpha-D-glucopyranoside, methyl beta-D-xylopyranoside, raffinose, sucrose
and trehalose.

Variable results for cellobiose, galactose, mannitol, melibiose, and salicin
.
(c) Costin Stoica
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