Lactobacillus zymae
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, [Group C lactobacilli
(obligately heterofermentative),  unic phylogenetic group],
Lactobacillus zymae  Vancanneyt, Neysens, De Wachter, Engelbeen,
Snauwaert, Cleenwerck, Van der Meulen, Hoste, Tsakalidou, De Vuyst and Swings 2005.
Gram-positive rods (1.0 x 2-20 µm), occuring single, in pairs or in chains.  Nonmotile.
Nonspore-forming.
After 24 hours on MRS agar at 37 ºC, colonies are beige, circular with a rough and
wrinkled surface, and 1 mm in diameter. Facultatively anaerobic. Can grow at 15-40
ºC (optimum at 37
ºC); not at 45 ºC. Can grow in pH 4-10 and in 1-5% NaCl media.
weak growth at 6% or 7% NaCl.
Isolated from a Belgian artisan wheat 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. Vancanneyt M., Neysens P., De Wachter M., Engelbeen K., Snauwaert C., Cleenwerck I., Van der Meulen R., Hoste B., Tsakalidou
    E., De Vuyst L. and Swings J., 2005. Lactobacillus acidifarinae sp. nov. and Lactobacillus zymae sp. nov., from wheat
    sourdoughs. IJSEM 55, 615-620.
  3. Guu JR, Wang LT, Hamada M, Wang C, Lin RW, Huang L and Watanabe K, 2018. Lactobacillus bambusae sp. nov., isolated from
    traditional fermented ma bamboo shoots in Taiwan. Int J Syst Evol Microbiol 68, 2424-2430.
Obligately heterofermentative (hexoses are fermented to lactic acid, acetic acid (ethanol), and CO2 via the phosphogluconate pathway;
pentoses are fermented to lactic acid and acetic acid by the related pentose phosphate pathaway).

Positive results for acid and alkaline phosphatase, arginine dihydrolase, cystine arylamidase, esterase C4, esterase lipase C8,
alpha- and beta-galactosidase, beta-glucosidase, beta-glucuronidase, leucine arylamidase, valine arylamidase, Voges-Proskauer
test, fermentation of: arabitol, L-arabinose, N-acetylglucosamine
, fructose,  D-glucose (acid & gas are produced), gluconate (acid &
gas are produced), maltose, and ribose.

Negative results for catalase, esculin hydrolysis, alpha-fucosidase, alpha-glucosidase, N-acetyl-beta-glucosaminidase, gelatin
hydrolysis, H
2S production, indole production, lipase C14, alpha-mannosidase, alpha-chymotrypsin, trypsin, urease, fermentation of:
D-arabinose, adonitol, amygdalin, arbutin, cellobiose, dulcitol, esculin, erythritol, fucose, beta-gentiobiose, 2- or 5-ketogluconate,
glycerol, glycogen, inulin, inositol, lyxose, mannose, melezitose, raffinose, rhamnose, salicin, sorbitol, sorbose, starch, sucrose,
tagatose, trehalose, turanose, xylitol, methyl-beta-D-xylopyranoside, methyl-alpha-D-glucopyranoside, and L-xylose.

Variable results for fermentation of: galactose, lactose, mannitol, melibiose, and D-xylose.
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