Lactobacillus parabuchneri
Taxonomy
Morphology
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Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus [Group C lactobacilli
(obligately heterofermentative),  unique phylogenetic group],
Lactobacillus parabuchneri Farrow, Phillips and Collins 1989.

Synonyms: according to Vancanneyt et al. 2005,
Lactobacillus ferintoshensis Simpson et al. 2002, is a later heterotypic synonym of  
Lactobacillus parabuchneri Farrow et al. 1989.
Gram-positive rods (0.8-1.0 x 2-4 µm), occuring  single, in pairs, or in short chains.
Nonmotile.
After 48 h incubation on modified MRS agar (MRS agar supplemented with vitamins),
colonies are 2–5 mm in diameter, circular, shiny, and creamy white. Optimum growth
temperature 28 ºC. Can grow at 15 ºC, but not at 45 ºC.
Isolated from human saliva, cheese, and contaminated brewery yeasts.
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. Vancanneyt M., Engelbeen K., De Wachter M.,Vandemeulebroecke K., Cleenwerck I. and  Swings J., 2005. Reclassification of
    Lactobacillus ferintoshensis as a later heterotypic synonym of Lactobacillus parabuchneri. IJSEM 55, 2195-2198.
Obligately heterofermentative (hexoses are fermented to lactic acid, acetic acid (ethanol), and CO2 via the phosphogluconate pathway;
pentoses are  fermented to lactic acid and acetic acid by the related pentose phosphate pathaway).

Positive results for arginine hydrolysis (NH
3 from arginine), fermentation of: L-arabinose, fructose, galactose, D-glucose, gluconate,
maltose, mannose, melezitose, melibiose, raffinose, ribose, and sucrose.

Negative results for urease, Voges-Proskauer test, fermentation of: adonitol, amygdalin, D-arabitol, L-arabitol, arbutin, cellobiose,
dulcitol, erythritol, esculin, D-fucose, L-fucose, glycerol, glycogen, inositol, inulin, 2-ketogluconate, lactose, mannitol, methyl
alpha-D-glucoside, N-acetylglucosamine, rhamnose, salicin, sorbitol, sorbose, starch, trehalose, xylose, and D-lyxose.

Variable and weak results for 5-ketogluconate fermentation.
(c) Costin Stoica
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