Lactobacillus fermentum
Synonym: Lactobacillus cellobiosus Rogosa et al. 1953 has been reclassified as a later synonym of Lactobacillus fermentum
Beijerinck (1901) by Dellaglio et al. (2004).
Old synonyms:  "
Bacillus δ" von Freudenreich 1895, "Bacillus casei δ" von Freudenreich and Thoni 1904, "Lactobacterium fermentum"
(Beijerinck 1901) van Steenberge 1920,
Betabacterium Jensenii Franck 1936 in Orla-Jensen 1943, Bacterium gayoni Muller-Thurgau
and Osterwalder 1917,
Betabacterium longum Orla-Jensen 1919, Lactobacillus gayoni (Müller-Thurgau and Osterwalder) Pederson
1929,
Lactobacillus longus (Orla-Jensen) Bergey et al. 1934, Lactobacterium longum (Orla-Jensen) Krasil’nikov 1949.

Lactobacillus fermentum cannot be definitely distinguished from Lactobacillus reuteri
by simple physiological tests. The genotypic methods used provide clear results.
L. fermentum, Gram-positive, non-sporulated bacilli
L. fermentum colonies on MRS Agar
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus [Group C lactobacilli
(obligately heterofermentative), Lactobacillus reuteri - phylogenetic group],
Lactobacillus fermentum Beijerinck 1901.
Gram-positive rods, 0.5-0.9 x 3.0 µm,  occuring singly or in pairs. Nonmotile.
Colonies are generally flat, circular or irregular to rough, often translucent;
nonpigmented, but rare strains produce rusty orange pigment. Grow at 41-42 ºC
(usually optimum for freshly isolated strains). No growth at 15 ºC. Can grow at 45 ºC.
Growth factor requirements: calcium pantothenate, niacin, and thiamine are essential;
Isolated from yeast, milk products, sourdough, fermenting plant material, manure,
sewage, and mouth and feces of humans, and intestines of pig, birds, cattle,
mouse and rat.
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. 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.
Obligately heterofermentative (hexoses are fermented to lactic and acetic acid
(ethanol), and CO
2 via the phosphogluconate pathway; pentoses are  fermented to
lactic acid and acetic acid by the related pentose phosphate pathaway).

Positive results for arginine hydrolysis (NH
3 from arginine), fermentation of: fructose,
galactose, glucose (with gas production), gluconate, lactose, maltose, mannose
(weak reaction), melibiose, raffinose, ribose, and sucrose.

Negative results for nitrate reduction, fermentation of: adonitol, amygdalin, arabitol,
dulcitol, erythritol, esculin, glycerol, inositol, inulin, mannitol, melezitose, rhamnose,
salicin, sorbitol, sorbose, and starch. Admin note: catalase- and oxidase- negative.

Variable results for fermentation of: arabinose, cellobiose, trehalose, and xylose.
(c) Costin Stoica
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