Lactobacillus homohiochii
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 homohiochii  Kitahara, Kaneko and Goto 1957.
Gram-positive rods with rounded ends, 0.7-0.8 x 2.0-6.0 µm, forming short chains.  
Nonmotile.
No growth in MRS broth; in Rogosa SL broth supplemented with DL-mevalonic acid
(30 mg/liter) and ethanol (40 mg/liter), abundant growth is obtained at 30 ºC after a
marked lag phase of 4–7 days. ATCC recommends Medium 142: Lactobacillus sake
medium. Grows in ethanol 13-16%. Microaerophilic. Optimum growth temperature is
30 ºC. No growth at 45 ºC. Can grow at 15 and 40 ºC (variable). pH < 5.5. Growth
factor requirements: D-mevalonic (hiochic) acid is essential or highly stimulatory;
ethanol is promotive.
Isolated from spoiled sake.
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.
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: fructose, gluconate (with gas), glucose (without gas), maltose, mannitol, mannose & salicin.

Negative results for fermentation of: adonitol, amygdalin, arabinose, cellobiose, dulcitol, erythritol, galactose, glycerol, inositol, inulin,
lactose, melezitose, melibiose, raffinose, rhamnose, ribose, sorbitol, sorbose, starch, sucrose, trehalose & xylose.
(c) Costin Stoica
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