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.
- 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.
Positive results for oxidase, arginine hydrolysis (NH3 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