| Lactobacillus (Fructilactobacillus) fructivorans |
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Bacillota (Firmicutes), Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus [Group C lactobacilli
(obligately heterofermentative), unique phylogenetic group], Lactobacillus fructivorans Charlton, Nelson And Werkman 1934.
Homotypic synonym: Fructilactobacillus fructivorans (Charlton et al. 1934) Zheng et al. 2020.
Old synonyms: Lactobacillus trichodes Fornachon et al. 1949, and Lactobacillus heterohiochii Kitahara et al. 1957, have been
reclassified as later synonyms of Lactobacillus fructivorans by Weiss et al. 1983.
(obligately heterofermentative), unique phylogenetic group], Lactobacillus fructivorans Charlton, Nelson And Werkman 1934.
Homotypic synonym: Fructilactobacillus fructivorans (Charlton et al. 1934) Zheng et al. 2020.
Old synonyms: Lactobacillus trichodes Fornachon et al. 1949, and Lactobacillus heterohiochii Kitahara et al. 1957, have been
reclassified as later synonyms of Lactobacillus fructivorans by Weiss et al. 1983.
Gram-positive rods with rounded ends, 0.5-0.8 x 1.5-4.0 µm, occuring singly, in pairs
or in chains; very long, more or less curved or coiled filaments often observed.
Nonmotile.
or in chains; very long, more or less curved or coiled filaments often observed.
Nonmotile.
Colonies are white. Growth is slow, in 4-14 days. In liquid cultures, growth is
sedimented with clear supernatant. CO2 facilitates initial isolation. Optimum growth
temperature is 25-30 ºC. No growth at 45 ºC. Variable growth at 15 ºC. Grows in
media with 15% v/v ethanol or 0-8% NaCl. Grows at pH 5.0-9.0. Depending on the
source of isolation, mevalonic acid, tomato juice, and/or ethanol are required for
growth. Some strains, especially those isolated from non-alcohol-containing sources,
often become less fastidious during laboratory transfers and grow well in MRS broth.
sedimented with clear supernatant. CO2 facilitates initial isolation. Optimum growth
temperature is 25-30 ºC. No growth at 45 ºC. Variable growth at 15 ºC. Grows in
media with 15% v/v ethanol or 0-8% NaCl. Grows at pH 5.0-9.0. Depending on the
source of isolation, mevalonic acid, tomato juice, and/or ethanol are required for
growth. Some strains, especially those isolated from non-alcohol-containing sources,
often become less fastidious during laboratory transfers and grow well in MRS broth.
Isolated from spoiled mayonnaise, salad dressings, vinegar preserves, spoiled sake, dessert wines, and aperitifs and human
intestine.
intestine.
Undetermined.
- 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. - Zheng J, Wittouck S, Salvetti E, Franz MAP et al., 2020. A taxonomic note on the genus Lactobacillus: Description of 23 novel
genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae.
Int J Syst Microbiol. 70, 2782-2858. - Yu Y, Li X, Zhang J, Chai LJ, Lu ZM, Xu ZH, 2020. Lactobacillus jinshani sp. nov., isolated from solid-state vinegar culture of
Zhenjiang aromatic vinegar. Antonie van Leeuwenhoek 113, 43-54.
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).
Positive results for acid phosphatase, arginine hydrolysis (NH3 from arginine), cystine arylamidase, esterase (C4), esterase lipase
(C8), alpha-glucosidase (weak reaction), lipase (C14), leucine arylamidase, valine arylamidase fermentation of: fructose (with gas),
glucose (with gas), gluconate, and ribose (weak reaction).
Negative results for alkaline phosphatase, catalase, alpha-fucosidase, alpha- and beta-galactosidase, beta-glucosidase,
beta-glucuronidase, N-acetyl-beta-glucosaminidase, gelatin hydrolysis, alpha-mannosidase, oxidase, trypsin, alpha-chymotrypsin,
urease, fermentation of: adonitol, amygdalin, arabinose, cellobiose, dulcitol, erythritol, esculin, galactose, glycerol, gentiobiose,
N-acetylglucosamine, methyl alpha-D-glucopyranoside, methyl alpha-D-mannopyranoside, inositol, lactose, mannitol, mannose,
melezitose, melibiose, raffinose, rhamnose, salicin, sorbitol, sorbose, starch, trehalose, xylitol, and xylose.
Variable fermentation of aesculin, galactose, inulin (weak), maltose, ribose, and sucrose.
pentoses are fermented to lactic acid and acetic acid by the related pentose phosphate pathaway).
Positive results for acid phosphatase, arginine hydrolysis (NH3 from arginine), cystine arylamidase, esterase (C4), esterase lipase
(C8), alpha-glucosidase (weak reaction), lipase (C14), leucine arylamidase, valine arylamidase fermentation of: fructose (with gas),
glucose (with gas), gluconate, and ribose (weak reaction).
Negative results for alkaline phosphatase, catalase, alpha-fucosidase, alpha- and beta-galactosidase, beta-glucosidase,
beta-glucuronidase, N-acetyl-beta-glucosaminidase, gelatin hydrolysis, alpha-mannosidase, oxidase, trypsin, alpha-chymotrypsin,
urease, fermentation of: adonitol, amygdalin, arabinose, cellobiose, dulcitol, erythritol, esculin, galactose, glycerol, gentiobiose,
N-acetylglucosamine, methyl alpha-D-glucopyranoside, methyl alpha-D-mannopyranoside, inositol, lactose, mannitol, mannose,
melezitose, melibiose, raffinose, rhamnose, salicin, sorbitol, sorbose, starch, trehalose, xylitol, and xylose.
Variable fermentation of aesculin, galactose, inulin (weak), maltose, ribose, and sucrose.
(c) Costin Stoica
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