Lactobacillus hordei
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, [Group A lactobacilli
(homofermentative)],
Lactobacillus hordei  Rouse, Canchaya and van Sinderen 2008
Gram-positive rods (0.5-0.8 x 1.0 μm) occurring singly, in pairs and in short chains.  
Nonmotile.
Colonies on MRS agar are white, smooth and of 0.75-1 mm in diameter after 3 days
at 30 ºC. No growth at 15 or 45 ºC. Optimum growth temperature 30 ºC, range 21-42
ºC. pH 4.0-8.0. No growth in 5% NaCl. Facultatively anaerobic.
Isolated from malted barley.
Produce bacteriocin. Sensitive to ampicillin, penicillin G, amoxicillin, trimethoprim, chloramphenicol, oxacillin, novobiocin,
gentamicin, tetracycline and ciprofloxacin. Resistant to metronidazole, cephradine, nalidixic acid and ceftizoxime.
Undetermined.
  1. Rouse S., Canchaya C. and van Sinderen D., 2008. Lactobacillus hordei sp. nov., a bacteriocinogenic strain isolated from malted
    barley. IJSEM 58, 2013-2017.
Homofermentative.

Positive results for aesculin hydrolysis, fermentation of: amygdalin, arbutin, cellobiose,
fructose, beta-gentiobiose, glucose (without gas production), maltose, mannitol,
mannose, salicin & sucrose.

Negative results for catalase, fermentation of: N-acetylglucosamine, adonitol, arabinose, arabitol, dulcitol, erythritol, fucose,
galactose, gluconate, 2-ketogluconate, 5-ketogluconate, glycerol, glycogen, inositol, inulin, lactose, melezitose, melibiose, raffinose,
rhamnose, ribose, sorbitol, sorbose, starch, tagatose, trehalose, turanose, xylose & xylitol.
(c) Costin Stoica
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