Lactobacillus panis
Taxonomy
Morphology
Cultural characteristics
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Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, [Group C lactobacilli
(obligately heterofermentative),
Lactobacillus reuteri- phylogenetic group], Lactobacillus panis Wiese, Strohmar, Rainey and
Diekmann 1996.
Gram-positive rods, 0.7-0.9 x 2.5-6 µm, occurring in chains or clusters. Nonmotile.
Colonies are white to gray, convex, smooth, and up to 2 mm in diameter. Anaerobic.
Grow at 30 and 45 ºC; no growth at 15 ºC.
Isolated from long-fermented rye sourdough and intestines of pig.
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.
  2. Wiese B.G., Strohmar W., Rainey F.A. and  Diekmann H., 1996. Lactobacillus panis sp. nov., from sourdough with a long
    fermentation period. IJSB Vol. 46, No. 2, 449-453.
Obligately  heterofermentative, producing D-and L-lactic acids.

Positive results for esculin hydrolysis, fermentation of: L-arabinose, esculin, fructose,
galactose, beta-gentiobiose (delayed), glucose (acid and gas), lactose, maltose,
mannose, melibiose, raffinose, ribose, salicin, sucrose, turanose (delayed reaction), and D-xylose.

Negative results for arginine hydrolysis, catalase, fermentation of: N-acetylglucosamine, adonitol, D-arabinose, L-arabitol, cellobiose,
erythritol, fucose, glycerol, glycogen, inositol, inulin, 2- or 5-ketogluconate, D-lyxose, mannitol, melezitose, rhamnose, sorbose, starch,
trehalose, and tagatose.

Variable results for amygdalin, arbutin, gluconate (acid) and L-xylose fermentation.
(c) Costin Stoica
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