Lactobacillus manihotivorans
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, [Group A lactobacilli
(obligately homofermentative), unique phylogenetic-group],
Lactobacillus manihotivorans Morlon-Guyot, Guyot, Pot, Jacobe de Haut
and Raimbault 1998.
Gram-positive rods occurring in short chains or occasionally as single cells. Nonmotile.
Nonspore-forming.
Colonies on MRS agar were white, convex and opaque with smooth edges. Can grow
at  15 and 45 ºC, optimum at 30 ºC. Can grow in NaCl 2-6.5%. No growth in 10%
NaCl. Can grow in pH 5.0-7.0, optimum pH 6.0. Facultatively anaerobic.
Isolated from sour cassava starch fermentation.
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. Morlon-Guyot J., Guyot J.P., Pot B., Jacobe de Haut I. and Raimbault M., 1998. Lactobacillus manihotivorans sp. nov., a new starch-
    hydrolysing lactic acid bacterium isolated during cassava sour starch fermentation. IJSB 48, 1101-1109.
Obligately homofermentative (hexoses are fermented almost exclusively to lactic acid
by the Embden-Meyerhof pathway; pentoses or gluconate are not fermented).
One strain has an extracellular amylase activity and other strain shows cell-linked amylase activity.

Positive results for starch hydrolysis, fermentation of: amygdalin, arbutin, cellobiose, esculin, D-fructose, galactose, D-glucose,
glycogen, beta-gentiobiose, lactose, maltose, mannose, melibiose, raffinose, salicin, starch, sucrose, trehalose, D-turanose, and
N-acetylglucosamine.

Negative results for catalase, fermentation of: adonitol, D-arabinose, D- and L-arabitol, dulcitol, erythritol, D- and L-fucose, gluconate,
2,5-ketogluconate, glycerol, inositol, inulin, D-lyxose, mannitol, melezitose, rhamnose, ribose, sorbitol, sorbose, D-tagatose, xylitol
and xylose.
(c) Costin Stoica
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