Lactobacillus graminis
Taxonomy
Morphology
Cultural characteristics
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Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, [Group B lactobacilli
(facultatively heterofermentative), unique phylogenetic-group],
Lactobacillus graminis  Beck, Weiss and Winter 1989.
Gram-positive, slightly curved rods with rounded ends, 0.7-1.0 x 1.5-2 µm, occurring
singly, in pairs, or short chains. Nonmotile.
Colonies are smooth, round, nonpigmented. Produce a flocculant sediment after 3
days of growth in MRS broth. Can grow at 15 ºC, but not at 45 ºC.
Habitat: grass silage.
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.
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 acid and acetic acid via an inducible
phosphoketolase).

Positive results for fermentation of: amygdalin, cellobiose, esculin, sucrose, and D-xylose.

Negative results for fermentation of: arabinose, dulcitol, gluconate, mannitol, melezitose, melibiose, raffinose, ribose, and sorbitol.
(c) Costin Stoica
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