Lactobacillus rossiae
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, [Group C lactobacilli
(obligately heterofermentative),  unique phylogenetic group]
Lactobacillus rossiae corrig. Corsetti, Settanni, Sinderen, Felis, Dellaglio  
and Gobbetti 2005.
Gram-positive rods, 0.5 x 1.0-1.5 µm, occuring singly or in pairs and in short chains.
Nonmotile.
After 3 days at 30 ºC on MRS agar, colonies are 1-1.5 mm in diameter, white, smooth,
and circular or convex. Can grow at 15 ºC, but not at 45 ºC. Microaerophilic.
Isolated from wheat sourdough.
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. Corsetti A., Settanni L., van Sinderen D., Felis G.E., Dellaglio F. and Gobbetti M., 2005. Lactobacillus rossii sp. nov., isolated from
    wheat sourdough. IJSEM 55, 35-40.
Obligately heterofermentative (hexoses are fermented to lactic acid, acetic acid
(ethanol), and CO
2 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 (weak reaction), glucose
(with acid and gas production), gluconate (weak reaction), N-acetylglucosamine, maltose, mannose (weak reaction) & ribose.

Negative results for catalase, esculin hydrolysis, fermentation of: adonitol, amygdalin, arabitol, arbutin, D-arabinose, cellobiose,
dulcitol, erythritol, esculin, fucose, beta-gentiobiose, 2 and 5-ketogluconate, glycerol, glycogen, inositol, inulin, lactose, mannitol,
melezitose, raffinose, rhamnose, salicin, sorbitol, sorbose, starch, sucrose, tagatose, trehalose, turanose, xylitol & L-xylose.

Variable results for fermentation of: lyxose, melibiose & D-xylose.
(c) Costin Stoica
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