Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, [Group A lactobacilli
(obligately homofermentative), Lactobacillus salivarius phylogenetic-group], Lactobacillus nagelii Edwards, Collins, Lawson and
Gram-positive rods (0.5 x 1.0-1.5 μm).
Colonies on MR agar are opaque with smooth edges and are approximately 2 mm
diameter after 4-5 days growth at 25 ºC. Can grow at 15 and 45 ºC, weak growth at 5
ºC. Riboflavin is essential for growth. Can grow in NaCl 5%. Range of pH 3.7-8.0.
Isolated from partially fermented grape juice.
- 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,
- Edwards C.G., Collins M.D., Lawson P.A. and Rodriguez A.V., 2000. Lactobacillus nagelii sp. nov., an organism isolated from a
partially fermented wine. IJSEM 50, 699-702.
Obligately homofermentative (hexoses are fermented almost exclusively to lactic acid by the Embden-Meyerhof pathway; pentoses or
gluconate are not fermented).
Positive results for esculin hydrolysis, fermentation of: N-acetylglucosamine, amygdalin, cellobiose, fructose, galactose, gentiobiose,
glucose (acid without gas production), maltose, mannitol, mannose, rhamnose, salicin, sorbitol, sorbose, sucrose, and trehalose.
Negative results for arginine hydrolysis, catalase, nitrate reduction, urease, fermentation of: adonitol, arabinose, arabitol, arbutin,
dulcitol, erythritol, fucose, gluconate, glycerol, glycogen, inositol, inulin, 2- or 5-ketogluconate, lactose, melezitose, melibiose,
raffinose, ribose, starch, tagatose, turanose, and xylose.
(c) Costin Stoica