Lactobacillus siliginis
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, [Group C lactobacilli
(obligately heterofermentative)],
Lactobacillus  siliginis  Aslam, Im, Ten, Lee, Kim and Lee, 2006.
Gram-positive, short rods, 0.3-0.5 x 1.0-1.6 µm, occuring singly,  in pairs, in filament-
like and even in cluster forms. Cells are heat sensitive. Nonspore-forming. Nonmotile.
After 3 days at 30 ºC on MRS agar, colonies are 0.8-1.5 mm in diameter, white,
smooth, and circular.
Facultatively anaerobic. Can grow at 20 and 37 ºC. No growth at 15 and 45 ºC. Can
grow in 0 to 5% NaCl medium, not in 10% NaCl medium. Range of pH 5.0-8.0,
optimum pH 5.5.
Isolated from wheat sourdough in South Korea.
Sensitive to ampicillin and resistant to tetracycline, streptomycin, kanamycin and rifampicin.
Undetermined.
  1. Aslam Z., Im W.T., Ten L.N., Lee M.J., Kim K.H. and Lee S.T., 2006. Lactobacillus siliginis sp. nov., isolated from wheat sourdough
    in South Korea. IJSEM 56, 2209-2213.
Obligately heterofermentative.

Positive results for oxidase, arginine hydrolysis (NH
3 from arginine), fermentation of: galactose (weak), glucose (acid and CO2),
gluconate, maltose, mannose (weak), ribose and N-acetylglucosamine.

Negative results for catalase, fermentation of: L-arabinose, D-fructose, lyxose, melibiose and D-xylose.
(c) Costin Stoica
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