Lactobacillus oeni
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, Lactobacillus oeni  
Manes-Lazaro, Ferrer, Rossello-Mora and Pardo 2009.
Gram positive rods (0.6-0.9 x 1.3 μm), occurring singly, in pairs and in short chains.
Usually motile (9 of 10 strains). Nonspore-forming.
Colonies on MRS agar after 4 days of incubation at 28 ºC are 0.8-1.2 mm in diameter,
smooth, circular, regular and white. Grow at 15 and 45 ºC, not at 5 ºC. Variable growth
in NaCl 5%. Can grow in pH 4.5-8.0, not in pH 3.3. Microaerophilic.
Isolated from Bobal grape wines.
Undetermined.
  1. Manes-Lazaro R., Ferrer S., Rossello-Mora R. and Pardo I., 2009. Lactobacillus oeni sp. nov., from wine. IJSEM 59, 2010-2014.
Exopolysaccharide is produced from sucrose. Homofermentative.

Positive results for fermentation of: N-acetylglucosamine, fructose, glucose (acid), mannitol, mannose, sorbitol, sorbose, and
trehalose.

Negative results for arginine hydrolysis, catalase, esculin hydrolysis, fermentation of: adonitol, amygdalin, arabinose, arabitol, arbutin,
cellobiose, dulcitol, erythritol, fucose, galactose, gluconate, glycogen, inositol, inulin, 2- or 5-ketogluconate, lactose, maltose,
melezitose, melibiose, raffinose, rhamnose, ribose, sucrose, starch, tagatose, turanose, and xylose.

Variable results for gentiobiose, glycerol and salicin fermentation.
(c) Costin Stoica
Antibiogram
Encyclopedia
Culture media
Biochemical tests
Stainings
Images
Movies
Articles
Identification
Software
R E G N U M
PROKARYOTAE
Previous page
Back