Lactobacillus durianis
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus [Group C lactobacilli (obligately
heterofermentative), unique phylogenetic group],
Lactobacillus durianis  Leisner, Vancanneyt, Lefebvre, Vandemeulebroecke, Hoste,
Euras Vilalta, Rusul and Swings 2002.

Synonyms: according to Dellaglio et al. 2006,
Lactobacillus durianis Leisner et al. 2002 is a later heterotypic synonym of  Lactobacillus
vaccinostercus
Kozaki and Okada 1983.
Gram-positive,  nonspore-forming rods that occur as single cells, in pairs, or in
short chains Nonmotile.
Surface colonies on APT agar with D-xylose or glucose after 3 days/micro-aerophilic
incubation at 30 ºC are up to 1 mm in diameter, round and with smooth surfaces
able to grow on acetate agar but unable to acidify La-broth below pH 4.15.
Can grow at 15 and 42 ºC, but not at 45 ºC. Variable growth at 10 ºC. No growth in
6.5% NaCl medium.
Isolated from a traditional Malaysian acid-fermented condiment, tempoyak, made from the durian fruit. Resistant to vancomycin.
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. Leisner J.J., Vancanneyt M., Lefebvre K., Vandemeulebroecke, Hoste B., Euras Vilalta N., Rusul G. and Swings J., 2002.
    Lactobacillus durianis sp. nov., isolated from an acid-fermented condiment (tempoyak) in Malaysia. IJSEM 52, 927-931.
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).
D(-)- and L-(+)-lactic acid and acetic acid are produced from both glucose and D-xylose.

Positive results for fermentation of: L-arabinose, gluconate (with gas production), 5-ketogluconate (weak), maltose, methyl
beta-xyloside, ribose
, and D-xylose.

Negative results for arginine hydrolysis (NH
3 from arginine), catalase, nitrate reduction, fermentation of: adonitol, amygdalin,
L-arabitol, arbutin, cellobiose, dulcitol, erythritol, fucose, fructose, glycerol, glycogen, inositol, inulin, 2-ketogluconate, lactose,
mannitol, mannose, melezitose, melibiose, methyl alpha-D-glucoside, N-acetylglucosamine, raffinose, rhamnose, salicin, sorbitol,
sorbose, sucrose, trehalose
, and L-xylose.

Variable results for aesculin hydrolysis, fermentation of: D-arabitol, D-arabinose, galactose, D-glucose (without gas production),
starch (weak),
and D-lyxose.
(c) Costin Stoica
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