Lactobacillus mali
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, [Group A lactobacilli
(obligately homofermentative), Lactobacillus salivarius phylogenetic-group],
Lactobacillus mali Carr and Davies, 1970, emend.
Kaneuchi, Seki and Komagata 1988.

Synonym:
Lactobacillus yamanashiensis subsp. mali (Carr and Davies 1970) Nonomura 1983, comb. nov.
Gram positive rods (0.5–0.8 x 1.2-1.3 μm) occurring singly, in pairs  and in short
chains. Variable motility (peritrichous flagella). Nonspore-forming.
Colonies are white, smooth, and glistening after a few days; liquid cultures are turbid
after few days, with subsequent clearing and sediment. Facultatively anaerobic. Can
grow at  15 ºC. Variable growth at 45 ºC or in NaCl 6%. Can grow in pH 4.0.
Isolated from wine must, fermenting cider, and fermented molasses.
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. Kaneuchi C., Seki M. and Komagata K., 1988. Taxonomic Study of Lactobacillus mali Carr and Davis 1970 and Related Strains:
    Validation of Lactobacillus mali Carr and Davis 1970 over Lactobacillus yamanashiensis Nonomura 1983. IJSB vol.38, no. 3, 269-
    272.
  3. Carr JG, Davies PA. Homofermentative Lactobacilli of ciders including Lactobacillus mali nov. spec. J Appl Bacteriol 1970; 33:768-
    774.
Obligately homofermentative (hexoses are fermented almost exclusively to lactic acid
by the Embden-Meyerhof pathway; pentoses or gluconate are not fermented).

Positive results for fermentation of: amygdalin, arbutin, cellobiose, esculin, fructose, galactose, gentiobiose, glucose (acid but no gas
production), gluconate, inulin, mannitol, mannose, salicin, sucrose (dextran is produced), tagatose, trehalose and
N-acetylglucosamine.

Negative results for arginine hydrolysis, gelatin digestion, nitrate reduction, H
2S, indole, lecithinase, lipase, urease, litmus milk,
fermentation of: adonitol, arabinose, dulcitol, erythritol, glycerol, glycogen, inositol, 5-ketogluconate, sorbitol, turanose, xylose and gas
production from citrate.

Variable results for catalase, esculin hydrolysis, Voges-Proskauer reaction, fermentation of: lactose, maltose, melezitose, melibiose,
raffinose, rhamnose, ribose and sorbose.
(c) Costin Stoica
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