Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, [Group B lactobacilli
(facultatively heterofermentative), Lactobacillus salivarius phylogenetic-group], Lactobacillus murinus Hemme, Raibaud, Ducluzeau,
Galpin, Sicard and Van Heijenoort 1982.
Gram-positive rods, 0.8-1.0 x 2.0-4.0 µm, occuring frequently in chains. Nonmotile.
Can grow at 45 ºC, but not at 15 ºC. Riboflavin is essential for growth. Can grow in
Isolated from the intestinal tract of mice and rats and from sourdough.
- 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,
Facultatively heterofermentative (hexoses are fermented almost exclusively to lactic
acid by the Embden-Meyerhof pathway or, at least by some species, to lactic acid,
acetic acid, ethanol, and formic acid under glucose limitations; pentoses are fermented
to lactic acid and acetic acid via an inducible phosphoketolase).
Positive results for fermentation of: arabinose (weak reaction), cellobiose, esculin, melibiose, raffinose, ribose (weak reaction), and
Negative results for hippurate hydrolysis, urease, fermentation of: gluconate, melezitose, sorbitol, and xylose.
Variable results for amygdalin and mannitol fermentation.
(c) Costin Stoica