Lactobacillus salivarius
Lactobacillus salivarius Gram-staining
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus [Group A lactobacilli (obligately
homofermentative), Lactobacillus salivarius  phylogenetic-group],
Lactobacillus salivarius Rogosa, Wiseman, Mitchell and Disraely
1953, emend. Li et al. 2006.

Synonyms:  
L. salivarius subsp. salivarius and  L. salivarius subsp. salicinus Rogosa, Wiseman, Mitchell and Disraely 1953.
Gram-positive rods with rounded ends (0.6-0.9 x 1.5-5 μm) occurring singly, in pairs
and in chains. Nonmotile. Nonspore-forming.
Colonies normally rough becoming smooth and compact in the presence of Tween
80 or sodium oleate, 1-3 mm in diameter, non-pigmented (white to light-gray), convex.
Optimum growth temperature is 35-40 ºC. Grow at 45 ºC, not at 15 ºC. Calcium
pantothenate, niacin, riboflavin and folic acid are required. Growth is stimulated in the
presence of 5% CO
2 .
Isolated from the mouth and intestinal tract of humans, hamsters, and chickens and from intestinal tract of pig and horse.
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. Rogosa M., 1974. Genus I. Lactobacillus Beijerinck 1901. In: (Eds.) Buchanan R.E. and Gibbons N.E., Bergey’s Manual of
    Determinative Bacteriology, Eighth Edition , The Williams & Wilkins Company, Baltimore, 576-593.
  3. Yin Li, Emma Raftis, Carlos Canchaya, Gerald F. Fitzgerald, Douwe van Sinderen, and Paul W. O'Toole. Polyphasic analysis
    indicates that Lactobacillus salivarius subsp. salivarius and Lactobacillus salivarius subsp. salicinius do not merit separate
    subspecies status. Int J Syst Evol Microbiol October 2006 56:2397-2403.
Obligately homofermentative (hexoses are fermented almost exclusively to lactic acid
by the Embden-Meyerhof pathway; pentoses or gluconate are not fermented).

Positive results for fermentation of: fructose, galactose, glucose (acid without gas),
lactose, maltose, mannitol, mannose, sorbitol, sucrose and trehalose.

Negative results for arginine hydrolysis, catalase, nitrates reduction, fermentation of:
amygdalin, arabinose, cellobiose, gluconate, glycerol, inositol, inulin, melezitose,
ribose, starch and xylose.

Variable results for aesculin hydrolysis, fermentation of aesculin, melibiose, raffinose,
rhamnose (weak reaction), salicin and trehalose.
(c) Costin Stoica
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