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.
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 CO2 are produced.
(c) Costin Stoica
- 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.