Lactobacillus concavus
Taxonomy
Morphology
Cultural characteristics
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Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus [ Lactobacillus casei /
Pediococcus phylogenetic-group],
Lactobacillus concavus Tong and Dong 2005.
Gram-positive, curved rods, 0.5-0.6 x 2.0-2.5 µm, nonmotile, nonspore-forming.
Colonies are convex, smooth, white, and 1.0 mm in diameter after 24 h anaerobic
incubation on MRS agar.
Facultatively anaerobic. Optimum growth temperature 30-37 ºC. Can grow at 15 ºC,
but not at 45 ºC. No growth in 6.5% NaCl medium. Optimum pH 6.0-6.4, range 4.3-8.1.
Isolated from the walls of a distilled spirit fermenting cellar in Hebei province, China.
Undetermined.
  1. Tong H. and Dong X., 2005. Lactobacillus concavus sp. nov., isolated from the walls of a distilled spirit fermenting cellar in China.
    IJSEM 55, 2199-2202.
Lactic acid [about 5 %(-)-D and 95 % (+)-L], but no gas, is produced from glucose and
gluconate fermentation.

Positive results for aesculin hydrolysis, fermentation of: arbutin, cellobiose, glucose
(without gas production), beta-gentiobiose, maltose, N-acetylglucosamine, salicin
, and trehalose.

Negative results for arginine hydrolysis, catalase, H
2S production, Voges-Proskauer test, fermentation of: adonitol, D- or L-arabinose,  
arabitol,  dulcitol,  erythritol,  fucose,  galactose,  gluconate,  glycerol, glycogen, inositol,  inulin, 2- or 5-ketogluconate, lactose,
mannitol, mannose, melezitose, melibiose, raffinose, rhamnose, ribose, sorbitol, sorbose, starch, sucrose
, and  xylose.

Variable results for amygdalin
and fructose fermentation.
(c) Costin Stoica
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