Amygdalin
Cellobiose
Lactose
Maltose
Mannose
Salicin
Sucrose
Trehalose
subsp. bulgaricus
-
d
+
-
-
-
-
-
subsp. delbrueckii
-
-
-
d
+
-
+
d
subsp. indicus
-
-
+
-
+
-
d
-
subsp. lactis
+
d
+
+
+
+
+
+
subsp. sunkii
+
+
-
+
+
+
+
+
Lactobacillus delbrueckii subsp. indicus
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus [fermentation-type Group A
lactobacilli (obligately homofermentative), Lactobacillus delbrueckii phylogenetic-group],
Lactobacillus delbrueckii subsp. indicus  
Dellaglio, Felis, Castioni, Torriani and Germond 2005.
Gram-positive rods with rounded ends, 0.5-0.8 x 2.0-9.0 µm, occuring singly and in
short chains.  Internal granulation may be revealed with methylene blue stain.
Nonmotile.
Colonies are normally rough and non-pigmented becoming smooth and compact in
the presence of Tween 80 or sodium oleate. Surface growth is greatly enhanced by
reduced O
2-tension or anaerobiosis.
Optimum temperature for growth is 40-44 ºC. Variable growth at 48-52 ºC. Can grow
at 45 ºC. No growth at 15 ºC. Can grow at pH 3.0-5.0. Growth is observed in MRS plus
2.5% (w/v) NaCl, except one strain.
Isolated from a traditional Indian dairy fermented (type Dahi) product.
Nonpathogenic.
  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. Rogosa M., 1974. Genus I. Lactobacillus Beijerinck 1901. In: (Eds.) Buchanan R.E. and Gibbons N.E., Bergey’s Manual of
    Determinative Bacteriology, Eighth Edition, The Williams & Wilkins Company, Baltimore, 576-593.
  3. Kudo Y, Oki K, Watanabe K. Lactobacillus delbrueckii subsp. sunkii subsp. nov., isolated from sunki, a traditional Japanese
    pickle. Int J Syst Evol Microbiol 2012; 62:2643-2649.
Obligately homofermentative (hexoses are fermented almost exclusively to lactic acid
by the Embden-Meyerhof pathway; pentoses or gluconate are not fermented).

Positive results for esculin hydrolysis, fermentation of: fructose, glucose, lactose, and mannose.

Negative results for arginine hydrolysis, indole production, H
2S production, catalase, oxidase, gelatin liquefaction, casein digestion,
nitrate reduction, fermentation of: adonitol, amygdalin, arabinose, cellobiose, dulcitol, erythritol, esculin, galactose, gluconate,
glycerol, inositol, inulin, maltose, mannitol, melezitose, melibiose, raffinose, rhamnose, ribose, salicin, sorbitol, starch, trehalose,
and xylose.

Variable results for sucrose fermentation.
(c) Costin Stoica
Antibiogram
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Differential characters of Lactobacillus delbrueckii subspecies:
Legend: +  positive 90-100%, - negative 90-100%, [+] positive 75-89%, [-] negative 75-89%, d positive 25-74% of strains