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| 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.
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.
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 O2-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.
the presence of Tween 80 or sodium oleate. Surface growth is greatly enhanced by
reduced O2-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.
- 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. - 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. - 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, H2S 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.
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, H2S 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
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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
