Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, Lactobacillus paucivorans
Ehrmann, Preissler, Danne and Vogel, 2010.
Description is based on a single isolate.
Gram-positive rods, 0.9 x 1.5-5 µm, occuring singly, in pairs or in short chains.
Colonies are whitish, convex, smooth, 1-2 mm in diameter after 2 days,
smooth-edged or roughly textured with fringed edges. Anaerobic. Grow at 15 ºC,
but not at 45 ºC. Can grow in media containing 5% NaCl, but not in 10% NaCl.
Isolated from a strage tank of a brewery.
- Ehrmann M.A., Preissler P., Danne M. and Vogel R.F., 2010. Lactobacillus paucivorans sp. nov., isolated from a brewery
environment. IJSEM 60, 2353-2357.
Positive results for fermentation of: fructose, beta-gentiobiose (weak reaction), melezitose (weak reaction), ribose, tagatose (weak
reaction), and D-xylose.
Negative results for arginine hydrolysis, catalase, fermentation of: N-acetylglucosamine, adonitol, amygdalin, arbutin, D- or L-
arabinose, D- or L-arabitol, cellobiose, dulcitol, erythritol, aesculin, D- or L-fucose, galactose, glucose (acid), gluconate (acid), 2- or
5-ketogluconate, glycerol, glycogen, inositol, inulin, lactose, D-lyxose, maltose, mannitol, mannose, melibiose, raffinose, rhamnose,
salicin, starch, sorbitol, sorbose, sucrose, trehalose, turanose, L-xylose, and xylitol.
(c) Costin Stoica