Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, [Group B lactobacilli
(facultatively heterofermentative), unique phylogenetic-group], Lactobacillus versmoldensis Krockel, Schillinger, Franz, Bantleon and
Gram-positive, straight rods with rounded ends, 0.9 x 1.6-6.0 µm, occurring singly, in
pairs, or in short chains (four cells). Nonmotile. Nonspore-forming.
After 3 days incubation at 30 ºC on MRS agar, colonies are small (up to 1 mm in
diameter), circular, convex with entire edges, and grayish-white. Cells aggregate
during growth in MRS broth. Facultatively anaerobic, with better growth in anaerobic
conditions. Can grow at 8-37 ºC; not at 4 or 42 ºC. Can grow at pH 4.0. Can grow in
media containing NaCl 8% and weak in NaCl 14%.
Isolated from poultry salami.
- 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,
- Krockel L., Schillinger U., Franz C.M.A.P., Bantleon A. and Ludwig W., 2003. Lactobacillus versmoldensis sp. nov., isolated from
raw fermented sausage. IJSEM 53, 513-517.
- Jung MY, Lee SH, Lee M, Song JH and Chang JY, 2017. Lactobacillus allii sp. nov. isolated from scallion kimchi. Int J Syst Evol
Microbiol 67, 4936-4942.
Facultatively heterofermentative (hexoses are fermented almost exclusively to lactic acid by the Embden-Meyerhof pathway or, at least
by some species, to lactic and acetic acid, ethanol, and formic acid under glucose limitations; pentoses are fermented to lactic acid
and acetic acid via an inducible phosphoketolase).
Positive results for alpha- and beta-glucosidase, alpha- and beta-galactosidase, leucine arylamidase, valine arylamidase,
Voges-Proskauer test, fermentation of: galactose, glucose (acid production without gas), lactose, maltose, melibiose, and ribose.
Negative results for acid and alkaline phosphatase, arginine dihydrolase, catalase, citrate utilization, esterase, esterase lipase,
gelatin hydrolysis, N-acetyl-beta-glucosaminidase, hippurate hydrolysis, H2S production, indole production, pyrrolidonyl arylamidase,
urease, fermentation of: amygdalin, arabinose, cellobiose, esculin, gentiobiose, inulin, mannitol, melezitose, raffinose, rhamnose,
salicin, sorbitol, sucrose, trehalose, turanose, and xylose.
(c) Costin Stoica