Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus [Group B lactobacilli
(facultatively heterofermentative), unique phylogenetic-group], Lactobacillus fuchuensis Sakala, Kato, Hayashidani, Murakami,
Kaneuchi and Ogawa 2002.
(facultatively heterofermentative), unique phylogenetic-group], Lactobacillus fuchuensis Sakala, Kato, Hayashidani, Murakami,
Kaneuchi and Ogawa 2002.
Gram-positive, straight and curved rods, 0.5-0.75 x 2-6 µm, occurring singly, in pairs,
or short chains. Nonspore-forming. Nonmotile.
or short chains. Nonspore-forming. Nonmotile.
Colonies on MRS agar plates after 48 h are small, 1.0-2.0 mm in diameter, smooth,
entire, convex, and cream. Facultatively anaerobic. No growth at 37 or 45 ºC. Can grow
at 0 and 15 ºC. No growth at pH 5.4. Can grow in 6.5% NaCl medium.
entire, convex, and cream. Facultatively anaerobic. No growth at 37 or 45 ºC. Can grow
at 0 and 15 ºC. No growth at pH 5.4. Can grow in 6.5% NaCl medium.
Isolated from vacuum-packaged refrigerated beef. Habitat is unknown.
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. - Sakala R.M., Kato Y., Hayashidani H., Murakami M., Kaneuchi C. and Ogawa M., 2002. Lactobacillus fuchuensis sp. nov., isolated
from vacuum-packaged refrigerated beef. IJSEM 52, 1151-1154.
Facultatively heterofermentative (hexoses are fermented almost exclusively to lactic acid by the Embden-Meyerhof pathway or, at least
by some species, to lactic acid, acetic acid, ethanol, and formic acid under glucose limitations; pentoses are fermented to lactic and
acetic acid via an inducible phosphoketolase).
Positive results for arginine hydrolysis (NH3 from arginine), Voges-Proskauer reaction (weak), fermentation of: amygdalin, arbutin,
cellobiose, esculin, fructose, galactose, glucose (without gas production), gluconate (without gas production), lactose, maltose,
mannose, rhamnose, ribose, salicin, starch, trehalose, and D-xylose (DSMZ result - admin note).
Negative results for catalase, hippurate hydrolysis, nitrate reduction, oxidase, urease, fermentation of adonitol, arabinose, arabitol,
dulcitol, erythritol, fucose, glycogen, inositol, inulin, 2- or 5-ketogluconate, mannitol, melezitose, melibiose, raffinose, sorbitol,
sorbose, sucrose & L-xylose.
Variable fermentation of glycerol.
by some species, to lactic acid, acetic acid, ethanol, and formic acid under glucose limitations; pentoses are fermented to lactic and
acetic acid via an inducible phosphoketolase).
Positive results for arginine hydrolysis (NH3 from arginine), Voges-Proskauer reaction (weak), fermentation of: amygdalin, arbutin,
cellobiose, esculin, fructose, galactose, glucose (without gas production), gluconate (without gas production), lactose, maltose,
mannose, rhamnose, ribose, salicin, starch, trehalose, and D-xylose (DSMZ result - admin note).
Negative results for catalase, hippurate hydrolysis, nitrate reduction, oxidase, urease, fermentation of adonitol, arabinose, arabitol,
dulcitol, erythritol, fucose, glycogen, inositol, inulin, 2- or 5-ketogluconate, mannitol, melezitose, melibiose, raffinose, sorbitol,
sorbose, sucrose & L-xylose.
Variable fermentation of glycerol.
(c) Costin Stoica
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