Lactobacillus frumenti
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 frumenti Muller, Ehrmann and Vogel 2000.
Gram-positive rods, 0.3 x 3-5 µm, occuring singly or in pairs, seldom in chains.
Nonspore-forming. Nonmotile.
On modified MRS agar, the colonies were 1 mm in diameter, whitish with regular
sharp edges, transparent, after 3 days incubation. Facultatively anaerobic. Optimum
growth temperature is 25-30 ºC. No growth at 15 ºC. Can grow at 45 ºC.
Isolated from sourdough.
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. Muller M.R.A., Ehrmann M.A. and Vogel R.F.,2000. Lactobacillus frumenti sp. nov., a new lactic acid bacterium isolated from rye-
    bran fermentations with a long fermentation period. IJSEM 50, 2127-2133.
Obligately heterofermentative (hexoses are fermented to lactic acid, 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), esculin hydrolysis,  fermentation of: amygdalin, arbutin, cellobiose,
esculin, fructose, galactose, glucose, gluconate, lactose, maltose, mannitol, mannose, melibiose, N-acetylglucosamine, raffinose,
ribose, salicin, sorbitol, sucrose
, and trehalose.

Negative results for catalase, fermentation of erythritol
, and xylose.

Variable fermentation of arabinose, melezitose
, and rhamnose.
(c) Costin Stoica
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