Lactovum miscens
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Streptococcaceae, Genus Lactovum, Lactovum miscens Matthies et
al. 2005. Type species of the genus.
Gram-positive, 0.7 × 1.0 μm, ovoid cells, containing multiple cell-wall layers and
intracellular membranes. Grouping mostly in pairs. Non-motile (no flagella).
Endospores are not formed.
Anaerobic with an aerotolerant, chemo-organotrophic, fermentative metabolism.
Grows at  pH 3.5–7.5 and 0–35 ºC. Doubling time is 4.7 h at pH 6.3 and 25 ºC. Cell
lysis is minimal in broth cultures.
Isolated from an acidic forest floor (L horizon) solution obtained from a beech forest in east-central Germany.
Undetermined.
Catalase and NADH oxidase negative.

Grows on glucose, galactose, fructose, mannitol, glucosamine, N-acetylglucosamine, cellobiose, and maltose. Lactate, ethanol,
formate, and acetate are the end products of fermentation.  Minor amounts of CO
2 are produced.
(c) Costin Stoica
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  1. Harold L. Drake Genus III. Lactovum. Matthies, Gössner, Acker, Schramm and Drake 2005, 547VP. 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, 722-723.