Lactobacillus spicheri
Taxonomy
Morphology
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Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, [Group C lactobacilli
(obligately heterofermentative),  unique phylogenetic group],
Lactobacillus  spicheri Meroth, Hammes and Hertel 2004.
Rods, 1.5 x 3.0-5.0 µm, occuring singly or in pairs, seldom in short chains. Nonmotile.
After 3 days of incubation on MRS5 agar, colonies are white, circular, smooth, and
0.5–1 mm in diameter. Can grow at 15 ºC, but not at 45 ºC. Can grow in pH 5.0. Can
grow in 5% NaCl media, not in 7% NaCl.
Isolated from an industrial processed rice sourdough.
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.
  2. BacDive in 2019: bacterial phenotypic data for High-throughput biodiversity analysis Reimer, L. C., Vetcininova, A., Sarda
    Carbasse, J., Sohngen, C., Gleim, D., Ebeling, C., Overmann, J.Nucleic Acids Research; database issue 2019.
Obligately heterofermentative (hexoses are fermented to lactic acid, acetic acid
(ethanol), and CO
2 via the phosphogluconate pathway; pentoses are  fermented to
lactic acid and acetic acid by the related pentose phosphate pathaway).
Fructose is reduced to mannitol.

Positive results for arginine hydrolysis (NH
3 from arginine), fermentation of: L-arabinose, glucose
(weak reaction, but it is strong in combination with fructose), maltose, ribose, and D-xylose.

Negative results for catalase, fermentation of: D-arabinose, cellobiose, esculin, galactose, mannose, melezitose, melibiose,
raffinose, sucrose, trehalose, and L-xylose.
(c) Costin Stoica
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