Lactobacillus fructivorans
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 fructivorans Charlton, Nelson And Werkman 1934.

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.
Growth is slow, in 4-14 days. In liquid cultures, growth is sedimented with clear
supernatant. CO
2 facilitates initial isolation. Grows  in media with 15% v/v ethanol.
Optimum growth temperature is 25-30 ºC. No growth at 45 ºC. Variable growth at 15
ºC. 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.
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 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 arginine hydrolysis (NH
3 from arginine),  fermentation of: fructose (with gas),  glucose (with gas), gluconate and
ribose (weak reaction).

Negative results for gelatin hydrolysis, fermentation of: adonitol, amygdalin, arabinose, cellobiose, dulcitol, erythritol, esculin,
galactose, glycerol, inositol, lactose, mannitol, mannose, melezitose, melibiose, raffinose, rhamnose, salicin, sorbitol, sorbose,
starch, trehalose and xylose.

Variable fermentation of inulin (weak), maltose, and sucrose.
(c) Costin Stoica
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