Lactobacillus cypricasei
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus [Group B lactobacilli
(facultatively heterofermentative),
Lactobacillus salivarius phylogenetic-group], Lactobacillus cypricasei  Lawson, Papademas,
Wacher, Falsen, Robinson and Collins 2001.

Synonyms: it is a later heterotypic synonym of
Lactobacillus acidipiscis Tanasupawat et al. 2000.
Gram-positive rods, 0.6-0.8 x 3.0-5.0 µm, occuring singly, in pairs and in  short chains.
Nonmotile. Nonsporeforming.
Colonies on MRS agar are small, entire, and cream. Requires niacin and calcium
pantothenate for growth. Facultatively anaerobic. Growth temperature is 25-37 ºC. No
growth at 15 or 42 ºC. Optimum pH 5.5-7.5.
Isolated from Halloumi cheese, in Cyprus. L. acidipiscis was isolated from fermented fish (pla-ra and pla-chom) in Thailand.
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. Lawson P.A., Papademas P., Wacher C., Falsen E., Robinson R .and Collins M.D., 2001. Lactobacillus cypricasei sp. nov.,
    isolated from Halloumi cheese. IJSEM 51, 45-49.
  3. Tanasupawat S., Shida O., Okada S. and Komagata K., 2000. Lactobacillus acidipiscis sp. nov. and Weissella thailandensis sp.
    nov., isolated from fermented fish in Thailand. IJSEM 50, 1479-1485.
  4. Naser S.M., Vancanneyt M., Hoste B., Snauwaert C. and Swings J., 2006.  Lactobacillus cypricasei  Lawson et al. 2001 is a later
    heterotypic synonym of  Lactobacillus  acidipiscis Tanasupawat et al.2000. Int. J. Syst. Evol. Microbiol.,56, 1681-1683.
Facultatively heterofermentative (hexoses are fermented almost exclusively to lactic
acid by the Embden-Meyerhof pathway or, at least by some species, to lactic acid, acetic acid, ethanol, and formic acid under glucose
limitations; pentoses are  fermented to lactic acid and acetic acid via an inducible phosphoketolase).

Positive results for arginine hydrolysis, Voges-Proskauer test, fermentation of: arbutin, cellobiose, esculin, fructose, galactose,
glucose (without gas production), mannose, and salicin.

Negative results for catalase, hippurate hydrolysis, oxidase, urease, fermentation of: adonitol, dulcitol, erythritol, glycogen, inositol,
mannitol, melezitose, melibiose, raffinose, sorbitol, and xylose.

Variable results for fermentation of: arabinose, lactose, maltose, ribose, sucrose, and trehalose.
(c) Costin Stoica
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