ABIS Encyclopedia

Lentilactobacillus buchneri

Taxonomy

Morphology

Cultural characteristics

Biochemical characters

Ecology

Pathogenicity

References

Phylum Bacillota (Firmicutes), Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus [Group C
lactobacilli (obligately heterofermentative), unique phylogenetic group],
- Lentilactobacillus buchneri subsp. buchneri (Henneberg 1903) Liu and Gu 2020
- Lentilactobacillus buchneri subsp. silagei (Tanizawa et al. 2020) Liu and Gu 2020

Historical synonyms: Bacillus Buchneri Henneberg 1903, Lactobacillus lycopersici Mickle 1924, Bacterium mannitopoeum
Muller-Thurgau 1908, Lentilactobacillus buchneri (Henneberg 1903) Zheng et al. 2020.

Gram-positive rods with rounded ends, 0.5-1.0 x 1.2-7.0 µm, occuring singly or in
short chains. Non-motile. Non-spore-forming.

Subsp. buchneri: colonies generally rough or intermediate, flat, may be nearly
translucent; generally non-pigmented, some strains pigmented orange to red.
Optimum growth temperature 30 ºC. Can grow at 15 ºC. No growth at 45 ºC. Growth
factors requirements: calcium pantothenate, niacin, thiamine are essential. Some
strains require folic acid and riboflavine.
Subsp. silagei: colonies are rough, dull white-grey, forming irregular circles, 0.4-1.1
mm in diameter after 3 days of incubation on MRS agar at 30 ºC under anaerobic
conditions. Facultatively anaerobic.

Subsp. buchneri was isolated from pressed yeast, milk, cheese, fermenting plant material, and human mouth.
Subsp. silagei was isolated from rice grain silage.

Undetermined.

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.
Rogosa M., 1974. Genus I. Lactobacillus Beijerinck 1901. In: (Eds.) Buchanan R.E. and Gibbons N.E., Bergey’s Manual of
Determinative Bacteriology, Eighth Edition , The Williams & Wilkins Company, Baltimore, 576-593.
Zheng J, Wittouck S, Salvetti E, Franz MAP et al., 2020. A taxonomic note on the genus Lactobacillus: Description of 23 novel
genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae.
Int J Syst Microbiol. 70, 2782-2858.
Tohno M, Tanizawa Y, Kojima Y, Sakamoto M, Ohkuma M and Kobayashi H, 2021. Lentilactobacillus fungorum sp. nov., isolated
from spent mushroom substrates. Int J Syst Evol Microbiol 71; 005184. DOI: 10.1099/ijsem.0.005184.
Tanizawa Y, Kobayashi H, Nomura M, Sakamoto M, Arita M, Nakamura Y, Ohkuma M and Tohno M, 2020. Lentilactobacillus
buchneri subsp. silagei subsp. nov., isolated from rice grain silage. Int J Syst Evol Microbiol 70; 3111-3116.
Liu DD, Gu CT, 2020. Proposal to reclassify Lactobacillus zhaodongensis, Lactobacillus zeae, Lactobacillus argentoratensis and
Lactobacillus buchneri subsp. silagei as Lacticaseibacillus zhaodongensis comb. nov., Lacticaseibacillus zeae comb. nov.,
Lactiplantibacillus argentoratensis comb. nov. and Lentilactobacillus buchneri subsp. silagei comb. nov., respectively and
Apilactobacillus kosoi as a later heterotypic synonym of Apilactobacillus micheneri. Int J Syst Evol Microbiol 70:6414-6417.

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 arginine hydrolysis (NH3 from arginine), alkaline phosphatase, esterase (C4), esterase lipase (C8),
beta-glucosidase, valine aminopeptidase, fermentation of arabinose, arbutin, fructose, glucose (with gas production), gluconate (with
gas production), 5-ketogluconate, maltose, melezitose, melibiose, ribose, and turanose.

Negative results for catalase, alpha-fucosidase, fermentation of amygdalin, D-arabitol, gentiobiose, D-lyxose, mannose, rhamnose,
sorbitol, trehalose, methyl beta-D-xylopyranoside, and xylitol.

Variable results for fermentation of esculin, galactose, lactose (weakly), mannitol (weakly), raffinose, sucrose, and xylose.