Lactobacillus paucivorans
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
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.
Nonmotile.
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.
Undetermined.
  1. 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
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