Lactobacillus murinus
Taxonomy
Morphology
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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
NaCl 6%.
Isolated from the intestinal tract of mice and rats and from sourdough.
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.
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
sucrose.

Negative results for hippurate hydrolysis, urease, fermentation of: gluconate, melezitose, sorbitol, and xylose.

Variable results for amygdalin and mannitol fermentation.
(c) Costin Stoica
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