Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, Lactobacillus farraginis Endo
and Okada 2007.
Gram-positive rods, 0.8 x 3-6 µm, occur as single cells, in pairs, or in chains.
Colonies on MRS agar are beige, smooth and 2 mm in diameter after incubation for 4
days. Facultatively anaerobic. Can grow at 15 and 45 ºC. No growth at 10 or 50 ºC. No
growth in 5% NaCl media. Range of pH: 4.0-8.5 (variable at pH 9.0).
Isolated from a compost of distilled shochu residue collected at a shochu distillery, Japan.
- Endo A. and Okada S., 2007. Lactobacillus farraginis sp. nov. and Lactobacillus parafarraginis sp. nov., heterofermentative
lactobacilli isolated from a compost of distilled shochu residue. IJSEM 57, 708-712.
Positive results for fermentation of: L-arabinose, fructose, galactose, D -glucose,
gluconate (weak), maltose, melezitose, melibiose, raffinose, ribose & sucrose.
Negative results for catalase, nitrate reduction, fermentation of: amygdalin, cellobiose, lactose, mannitol, mannose, rhamnose,
salicin, sorbitol, starch, trehalose & D-xylose.
(c) Costin Stoica