Lactobacillus secaliphilus
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, Lactobacillus secaliphilus
Ehrmann, Brandt, Stolz, Vogel and Korakli 2007.
Gram-positive rods, 0.5-1.0 x 2.0-4.0 µm, occurring single, in pairs or in filaments.
Nonmotile.
Colonies are small (0.5-1.0 mm) colourless, circular to slightly irregular to rough and
flat on MRS agar at 37 ºC after 2 days. Facultatively anaerobic. No growth at 15 and 45
ºC.
Isolated from a type II sourdough in Germany.
Undetermined.
  1. Ehrmann A., Brandt M., Stolz P., Vogel R.F. and Korakli M., 2007. Lactobacillus secaliphilus sp. nov., isolated from type II
    sourdough fermentation. IJSEM 57, 745-750.
Heterofermentative.

Positive results for ribose fermentation. Sucrose fermentation is variable.

Negative results for catalase, fermentation of: L-arabinose, cellobiose, fructose, galactose, beta-gentiobiose, glucose, gluconate,
lactose, maltose, mannitol, melezitose, melibiose, raffinose, rhamnose, salicin, sorbitol, sorbose, tagatose, turanose, and D-xylose.
(c) Costin Stoica
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