Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, [Group A lactobacilli
(obligately homofermentative)], Lactobacillus nantensis Valcheva, Ferchichi, Korakli, Ivanova, Ganzle, Vogel, Prevost, Bernard and
Gram-positive rods (1.0 x 2.0–5.0 μm) with irregular internal granulation, occurring
singly, in pairs and in chains. Nonmotile. Nonspore-forming.
Colonies are small (1.5 mm), circular to slightly irregular, convex, with a smooth to
rough surface and white when grown on MRS agar. Cells grow well in liquid and solid
MRS under anaerobic conditions. Can grow at 15 and 30 ºC, but not at 45 ºC. Can
grow in NaCl 8%. Can grow in pH 4.4-7.7.
Isolated from traditional French wheat sourdough.
- Valcheva R., Ferchichi M.F., Korakli M., Ivanova I., Ganzle M.G., Vogel R.F., Prevost H., Bernard O. and Dousset X., 2006.
Lactobacillus nantensis sp. nov., isolated from French wheat sourdough. IJSEM 56, 587-591.
- Fu ML and Gu CT, 2019. Lactobacillus zhachilii sp. nov., a lactic acid bacterium isolated from Zha-Chili. Int J Syst Evol Microbiol
Positive results for acid phosphatase (weak reaction), cystine arylamidase, beta-glucosidase (weak reaction),
N-acetyl-beta-glucosaminidase (weak reaction), fermentation of: amygdalin, arbutin, cellobiose, esculin, fructose, galactose,
glucose, beta-gentiobiose, N-acetylglucosamine, lactose, maltose, mannitol, mannose, melibiose, raffinose, ribose (weak), salicin,
sorbitol, sucrose, tagatose and trehalose.
Negative results for arginine hydrolysis, catalase, esterase (C4), alpha-glucosidase, beta-glucuronidase, oxidase, fermentation of:
L-arabinose, melezitose, and D-xylose.
(c) Costin Stoica