Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus [Group C lactobacilli (obligately
heterofermentative), unique phylogenetic group], Lactobacillus diolivorans Krooneman, Alderkamp, OudeElferink, Driehuis,
Cleenwerck, Swings, Gottschal and Vancanneyt 2002.
Gram-positive, nonmotile rods that occur as single cells, in pairs, or occasionally in
short chains. On MRS-MOD medium with 1.2-propanediol as substrate, cells are 1
μm x 2 μm whereas, on glucose, the cells are longer, up to 10 μm. Nonspore-
Colonies are off-white on MRS medium. Facultatively anaerobic. Can grow in 0-2%
NaCl, but not in 4% NaCl medium. Optimum growth temperature 30-32 ºC. Can grow
at 15 ºC, but not at 12, 42, or 45 ºC. Grow at pH 4.0-7.0.
Isolated from maize silage in the Netherlands. It may play an important role in stabilizing maize silages.
- 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,
- Krooneman J., Faber F., Alderkamp A.C., Oude Elferink S.J.H.W., Driehuis F., Cleenwerck I., Swings J., Gottschal J.C. and
Vancanneyt M., 2002. Lactobacillus diolivorans sp. nov., a 1,2-propanediol-degrading bacterium isolated from aerobically stable
maize silage. IJSEM 52, 639-646.
Obligately heterofermentative (hexoses are fermented to lactic acid, acetic acid (ethanol), and CO2 via the phosphogluconate pathway;
pentoses are fermented to lactic acid and acetic acid by the related pentose phosphate pathaway). Fermentative growth on
1,2-propanediol under anoxic conditions, producing propanol and propionic acid.
Positive results for fermentation of: D-arabitol, L-arabinose, fructose, galactose, D-Glucose, gluconate, 5-ketogluconate, maltose,
melibiose, methyl alpha-D-glucoside, methyl beta-xyloside, ribose, and D-xylose.
Negative results for catalase, fermentation of: adonitol, amygdalin, L-arabitol, arbutin, D-arabinose, cellobiose, dulcitol, erythritol,
esculin, fucose, glycerol, glycogen, inositol, inulin, 2-ketogluconate, lactose, mannitol, mannose, melezitose, N-acetylglucosamine,
rhamnose, salicin, sorbitol, sorbose, starch, sucrose, trehalose, and L-xylose.
Variable and weak results for raffinose fermentation.
(c) Costin Stoica