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| Lactobacillus (Loigolactobacillus) coryniformis |
Legend: + positive 90-100%, - negative 90-100%, [+] positive 75-89%, [-] negative 75-89%, d positive 25-74% of strains
Differential characters of Lactobacillus coryniformis subspecies:
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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), unique phylogenetic-group], two subspecies:
- Lactobacillus coryniformis subsp. coryniformis Abo-Elnaga and Kandler 1965,
- Lactobacillus coryniformis subsp. torquens Abo-Elnaga and Kandler 1965.
Homotypic synonym: Loigolactobacillus coryniformis (Abo-Elnaga and Kandler 1965) Zheng et al. 2020.
(facultatively heterofermentative), unique phylogenetic-group], two subspecies:
- Lactobacillus coryniformis subsp. coryniformis Abo-Elnaga and Kandler 1965,
- Lactobacillus coryniformis subsp. torquens Abo-Elnaga and Kandler 1965.
Homotypic synonym: Loigolactobacillus coryniformis (Abo-Elnaga and Kandler 1965) Zheng et al. 2020.
Gram-positive, short or coccoid rods (0.8-1.1 x 1.0-3.0 μm), frequently somewhat pear-
shaped occurring singly, in pairs, or in short chains.
shaped occurring singly, in pairs, or in short chains.
Optimum growth temperature 30-37 ºC. Can grow at 15 ºC, but not at 45 ºC. Growth
factor requirements: pantothenic acid, niacin, riboflavin, biotin, and p-aminobenzoic
acid are essential for all or the majority of the strains tested.
factor requirements: pantothenic acid, niacin, riboflavin, biotin, and p-aminobenzoic
acid are essential for all or the majority of the strains tested.
Isolated from silage, cow dung, dairy barn air, and sewage.
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. - Tohno M, Kitahara M, Irisawa T, Masuda T, Uegaki R, Ohkuma M and Tajima K, 2013. Description of Lactobacillus iwatensis sp. nov.
isolated from orchardgrass (Dactylis glomerata L.) silage, and Lactobacillus backii sp. nov. Int J Syst Evol Microbiol 63, 3854-3860. - 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.
Facultatively heterofermentative.
Subsp. torquens: exclusively D(−)-lactic acid is produced.
Subsp. coryniformis: the lactic acid produced from glucose contains substantial amounts of the L-isomer (15-20% of total lactic acid).
Positive results for fermentation of: fructose, galactose, glucose (without gas production), gluconate (with gas production), maltose
and mannitol.
Negative results for esterase C4, esterase lipase C8, beta-glucosidase, N-acetyl-beta-glucosaminidase, fermentation of: D-adonitol,
amygdalin, arabinose, arabitol, arbutin, cellobiose, erythritol, inositol, melezitose, ribose, trehalose, xylitol and xylose.
Variable results for aesculin hydrolysis.
Subsp. torquens: exclusively D(−)-lactic acid is produced.
Subsp. coryniformis: the lactic acid produced from glucose contains substantial amounts of the L-isomer (15-20% of total lactic acid).
Positive results for fermentation of: fructose, galactose, glucose (without gas production), gluconate (with gas production), maltose
and mannitol.
Negative results for esterase C4, esterase lipase C8, beta-glucosidase, N-acetyl-beta-glucosaminidase, fermentation of: D-adonitol,
amygdalin, arabinose, arabitol, arbutin, cellobiose, erythritol, inositol, melezitose, ribose, trehalose, xylitol and xylose.
Variable results for aesculin hydrolysis.
(c) Costin Stoica
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