Lactobacillus mucosae
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, [Group C lactobacilli
(obligately heterofermentative),
Lactobacillus reuteri - phylogenetic group], Lactobacillus mucosae  Roos, Karner, Axelsson and
Jonsson 2000.
Gram-positive rods, 1 x 2-4 µm, occurring singly, in pairs or in short chains. Nonmotile.
Nonspore-forming.
On MRS agar its colonies are 1-2 mm in diameter, white, smooth and convex, after 2
days at 37 ºC in anaerobic growth; weak growth occurred in the presence of air. Can
grow at  45 ºC, but not at 15 ºC.
Isolated from the small intestines of pigs and from sourdough. Have a homologue to the mucus-binding protein (mub), and bind
mucus
in vitro.
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. Roos S., Karner F., Axelsson L. and Jonsson H., 2000. Lactobacillus mucosae sp. nov., a new species with in vitro mucus-binding
    activity isolated from pig intestine. IJSEM 50, 251-258.
Obligately heterofermentative (hexoses are fermented to lactic acid, acetic acid (ethanol), and CO2 via the phosphogluconate pathway;
pentoses are  fermented to lactic acid and acetic acid by the related pentose phosphate pathaway).

Positive results for  arginine hydrolysis (ammonia is produced from arginine), esculin hydrolysis, fermentation of: esculin, glucose  
(acid & gas production), maltose, ribose, and sucrose.

Negative results for catalase, fermentation of: N-acetylglucosamine, adonitol, D-arabitol, cellobiose, dulcitol, erythritol, fructose,
fucose, glycerol, glycogen, inositol, inulin, 2- or 5-ketogluconate, mannitol, mannose, melezitose, rhamnose, salicin, sorbitol,
sorbose, starch, trehalose, tagatose, turanose, L-xylose, and xylitol.

Variable results for fermentation of: L-arabinose, galactose, gluconate, lactose, melibiose, raffinose, and D-xylose.
(c) Costin Stoica
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