| Lactobacillus amylolyticus |
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Bacillota (Firmicutes), Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus [Group B lactobacilli
(facultatively heterofermentative), Lactobacillus salivarius phylogenetic-group], Lactobacillus amylolyticus Bohak, Back, Richter,
Ehrmann, Ludwig and Schleifer, 1999.
(facultatively heterofermentative), Lactobacillus salivarius phylogenetic-group], Lactobacillus amylolyticus Bohak, Back, Richter,
Ehrmann, Ludwig and Schleifer, 1999.
Gram-positive rods with rounded ends (0.7–0.9 x 5–20 μm) occurring singly, in pairs,
and in short chains. Non-motile. Non-spore-forming.
and in short chains. Non-motile. Non-spore-forming.
Colonies on MRS are flat, rough, dull surface, beige to dirtywhite color; diameter 2-3
mm. Microaerophilic, growth in agar stabs occurs throughout the stab but not up to
the surface.
Optimum growth temperature is 45-48 ºC. Can grow at 52 ºC; not at 20 ºC. Optimum
pH 5.0-5.5; no growth at pH 3.5 or 6.0.
mm. Microaerophilic, growth in agar stabs occurs throughout the stab but not up to
the surface.
Optimum growth temperature is 45-48 ºC. Can grow at 52 ºC; not at 20 ºC. Optimum
pH 5.0-5.5; no growth at pH 3.5 or 6.0.
Isolated from brewery, unhoped wort, malt-mash, and malt.
Undetermined.
- Bohak I, Back W, Richter L, Ehrmann M, Ludwig W, Schleifer KH. Lactobacillus amylolyticus sp. nov., isolated from beer malt and
beer wort. Syst Appl Microbiol 1998; 21:360-364. - 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.
Obligately homofermentative (hexoses are fermented almost exclusively to lactic acid by the Embden-Meyerhof pathway; pentoses or
gluconate are not fermented).
Positive results for fermentation of: dextrin, fructose, galactose, glucose, maltose, mannose and sucrose.
Negative results for arginine hydrolysis, H2S production, nitrate reduction, urease, fermentation of: arabinose, cellobiose, lactose,
mannitol, melezitose, rhamnose, ribose, sorbitol, trehalose and xylose.
Variable results for esculin hydrolysis, fermentation of: amygdalin, melibiose, raffinose, and salicin.
gluconate are not fermented).
Positive results for fermentation of: dextrin, fructose, galactose, glucose, maltose, mannose and sucrose.
Negative results for arginine hydrolysis, H2S production, nitrate reduction, urease, fermentation of: arabinose, cellobiose, lactose,
mannitol, melezitose, rhamnose, ribose, sorbitol, trehalose and xylose.
Variable results for esculin hydrolysis, fermentation of: amygdalin, melibiose, raffinose, and salicin.
(c) Costin Stoica
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