Lactobacillus malefermentans
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, [Group C lactobacilli
(obligately heterofermentative),  unique phylogenetic group],
Lactobacillus  malefermentans (ex Russell and Walker 1953) Farrow,
Phillips and Collins 1989.

Synonym:
Lactobacillus malefermentans Russell and Walker 1953.
Rods, 0.8-1.0 x 1.5-2.5 µm, occuring singly or in pairs and in chains. Nonmotile.
Can grow at 15 ºC, but not at 4 or 45 ºC. No growth in 4%, 6.5% or 8% NaCl media.
Isolated from beer.
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. Takizawa S., Kojima S., Tamura S., Fujinaga S., Benno Y. and Nakase T., 1994. Lactobacillus kefirgranum sp. nov. and
    Lactobacillus parakefir sp. nov., Two New Species from Kefir Grains . IJSB Vol. 44, No. 3, 435-439.
  3. Tohno M, Kitahara M, Irisawa T, Inoue H, Uegaki R, Ohkuma M and Tajima K, 2013. Lactobacillus oryzae sp. nov., isolated from
    fermented rice grain (Oryza sativa L. subsp. japonica). Int J Syst Evol Microbiol 63, 2957-2962.
Obligately heterofermentative (hexoses are fermented to lactic acid, acetic acid
(ethanol), and CO
2 via the phosphogluconate pathway; pentoses are  fermented to
lactic acid and acetic acid by the related pentose phosphate pathaway).

Positive results for arginine hydrolysis (NH
3 from arginine), chymotrypsin, alpha-glucosidase, fermentation of fructose,
glucose (acid and gas production), N-acetylglucosamine, maltose, and ribose.

Negative results for esculin hydrolysis, alpha- and beta-galactosidase, beta-glucosidase, urease, Voges-Proskauer reaction,
fermentation of amygdalin, arabinose, D-arabitol, arbutin, cellobiose, esculin, galactose, 2- and 5-ketogluconate, lactose, mannitol,
mannose, melezitose, melibiose, raffinose, rhamnose, salicin, sorbitol, sucrose, trehalose, methyl beta-D-xylopyranoside and xylose.

Fermentation with acid production from gluconate is variable.
(c) Costin Stoica
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