Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, Lactobacillus
oligofermentans Koort, Murros, Coenye, Eorola, Vandamme, Sukura and Bjorkroth 2005.
Homotypic synonym: Paucilactobacillus oligofermentans (Koort, Murros, Coenye, Eorola, Vandamme, Sukura and Bjorkroth 2005)
Zheng et al. 2020.
Gram-positive rods, 0.8-3.1 x 5-27 µm, occurring singly, in pairs or in short chains.
Colonies are white, 0.5-2.5 mm in diameter at 15-25 ºC on MRS agar in anaerobic
atmosphere. Can grow at 4 ºC (psychotrophic), optimum at 15 ºC, but not at 37 ºC.
Grows at pH 6.3. Weak growth in 5.0% NaCl media; no growth in 6.5% NaCl.
Isolated from late-shelf-life, modified-atmosphere-packaged, marinated broiler chicken legs, Finland.
- Koort J, Murros A, Coenye T, Eerola S, Vandamme P, Sukura A and Björkroth J, 2005. Lactobacillus oligofermentans sp. nov.,
associated with spoilage of modified-atmosphere-packaged poultry products. App Environ Microbiol 71(8), 4400-4406.
- Zheng J, Wittouck S, Salvetti E, Franz MAP et al., 2020. A taxonomic note on the genus Lactobacillus: Description of 23 novel
genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae.
Int J Syst Microbiol. 70, 2782-2858.
Biochemical description is based mostly on API 50 CHL (bioMerieux) results, 5 days / 25 ºC.
Positive results for fermentation of L-arabinose, D-glucose (weak reaction, with gas production), gluconate (weak reaction, without
gas production), maltose (weak reaction), N-acetylglucosamine (weak reaction), ribose, and D-xylose.
Negative results for arginine deamination, fermentation of: arbutin, adonitol, amygdalin, D-arabinose, D- and L-arabitol, cellobiose,
dulcitol, erythritol, esculin, D- and L-fucose, D-fructose, galactose, gentibiose, glycerol, glycogen, 2- and 5-ketogluconate, inositol,
inulin, D-lactose, D-lyxose, mannitol, mannose, melezitose, melibiose, D-methyl alpha-D-mannopyranoside, raffinose, rhamnose,
salicin, sorbitol, L-sorbose, starch, sucrose, trehalose, D-tagatose, turanose, methyl alpha-D-glucopyranoside, methyl beta-D-
xylopyranoside, and xylitol, and L-xylose.
(c) Costin Stoica