Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, [Group A lactobacilli
(obligately homofermentative), unique phylogenetic-group], Lactobacillus sharpae Weiss, Schillinger, Laternser and Kandler 1982.
Rods with rounded ends, 0.6-0.8 x 3.0-8.0 µm, with tendency to form “snakes” and,
after prolonged incubation, long characteristically wrinkled chains. Nonmotile.
In broth cultures, a flocculent sediment is observed. Colonies are grayish and flat.
Can grow at 15 ºC, but not at 45 ºC.
Isolated from municipal sewage and pig intestines.
- 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,
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: amygdalin, cellobiose, galactose, lactose, maltose, mannose, and salicin.
Negative results for arginine hydrolysis, indole production, lipase, urease, fermentation of: mannitol, melibiose, raffinose, sucrose,
(c) Costin Stoica