Lactobacillus sharpae
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
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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.
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.
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,
and trehalose.
(c) Costin Stoica
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