Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, [Group C lactobacilli
(obligately heterofermentative), unique phylogenetic group], Lactobacillus hammesii Valcheva, Korakli, Onno, Prevost, Ivanova,
Ehrmann, Dousset, Ganzle and Vogel 2005.
Gram-positive, straight rods, 0.5 x 2-4 µm, occuring singly, in pairs or in short
Colonies on MRS agar are white, smooth, 1-1.5 mm in diameter after 2 days; good
growth in liquid or solid MRS in aerobiosis. Can grow at 15 ºC, not at 45 ºC; optimum
at 30-35 ºC. Can grow in 0-2% NaCl, and at pH 4.7-7.2.
Isolated from French wheat sourdough.
- 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,
- Valcheva R., Korakli M., Onno B., Prevost H., Ivanova I., Ehrmann M. A., Dousset X., Ganzle M.G. and Vogel R.F., 2005.
Lactobacillus hammesii sp. nov., isolated from French sourdough. IJSEM 55, 763-767.
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 fermentation of: L-arabinose, N-acetylglucosamine, esculin, fructose, galactose, glucose (acid), maltose,
mannitol, and D-xylose.
Negative results for arginine hydrolysis, catalase, fermentation of: melezitose, melibiose, raffinose, ribose, and sucrose.
Variable results for fermentation of: cellobiose, mannose, and trehalose.
(c) Costin Stoica