Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, [Group A lactobacilli
(obligately homofermentative), unique phylogenetic-group], Lactobacillus mindensis Ehrmann, Muller and Vogel 2003.
Gram-positive, straight rods, 0.3-0.7 x 3-5 µm, occurring singly, in pairs or in chains.
Colonies on MRS agar are white, low convex, flat, smooth, small (2 mm). Can grow at
15-30 ºC, but not at 45 ºC. No growth in pH 6.5. Can grow in pH 4.6-5.2, optimum.
Isolated from commercial sourdough starter preparations and from bakeries' sourdough after continuous propagations for long
- 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,
- Ehrmann M.A., Muller M.R.A. and Vogel R.F., 2003. Molecular analysis of sourdough reveals Lactobacillus mindensis sp. nov.
IJSEM 53, 7-13.
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: cellobiose, esculin, fructose, glucose (acid without gas), maltose (weak reaction), mannose,
salicin, and N-acetylglucosamine.
Negative results for arginine hydrolysis, catalase, H2S production, nitrate reduction, urease, fermentation of: arabinose, galactose,
gluconate, lactose, mannitol, melibiose, melezitose, raffinose, rhamnose, ribose, sorbitol, sucrose, trehalose, and xylose.
(c) Costin Stoica