| Lactobacillus (Companilactobacillus) farciminis |
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Bacillota (Firmicutes), Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus [Group A lactobacilli
(obligately homofermentative), unique phylogenetic-group], Lactobacillus farciminis Reuter 1983.
Homotypic synonym: Companilactobacillus farciminis (Reuter 1983) Zheng et al. 2020.
(obligately homofermentative), unique phylogenetic-group], Lactobacillus farciminis Reuter 1983.
Homotypic synonym: Companilactobacillus farciminis (Reuter 1983) Zheng et al. 2020.
Gram-positive, slender rods (0.6–0.8 x 2.0–6.0 μm) occurring singly and in short
chains. Nonmotile.
chains. Nonmotile.
Can grow at 15 ºC. No growth at 45 ºC. Can grow in 10% and 12% NaCl media.
Isolated from meat products (fermented sausages) and sourdough.
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. - Fu ML and Gu CT, 2019. Lactobacillus zhachilii sp. nov., a lactic acid bacterium isolated from Zha-Chili. Int J Syst Evol Microbiol
69, 2196-2201. - Ehrmann M.A., Müller M.R.A. and Vogel R.F., 2003. Molecular analysis of sourdough reveals Lactobacillus mindensis sp. nov.
IJSEM 53, 7-13. - Takizawa S., Kojima S., Tamura S., Fujinaga S., Benno Y. and Nakase T., 1994. Lactobacillus kefirgranum sp. nov. and
Lactobacillus parakefir sp. nov., Two New Species from Kefir Grains . IJSB Vol. 44, No. 3, 435-439. - 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.
Obligately homofermentative (hexoses are fermented almost exclusively to lactic acid
by the Embden-Meyerhof pathway; pentoses or gluconate are not fermented).
Positive results for arginine hydrolysis, acid phosphatase, cystine arylamidase (weak reaction), alpha- and beta-glucosidase,
fermentation of: amygdalin, cellobiose, esculin, fructose, galactose, glucose (without gas production), lactose, maltose, mannose,
salicin, sucrose, and trehalose.
Negative results for esterase (C4), beta-glucuronidase, N-acetyl-beta-glucosaminidase, fermentation of: arabinose, gluconate,
mannitol, melezitose, melibiose, raffinose, rhamnose, ribose, sorbitol, and xylose.
by the Embden-Meyerhof pathway; pentoses or gluconate are not fermented).
Positive results for arginine hydrolysis, acid phosphatase, cystine arylamidase (weak reaction), alpha- and beta-glucosidase,
fermentation of: amygdalin, cellobiose, esculin, fructose, galactose, glucose (without gas production), lactose, maltose, mannose,
salicin, sucrose, and trehalose.
Negative results for esterase (C4), beta-glucuronidase, N-acetyl-beta-glucosaminidase, fermentation of: arabinose, gluconate,
mannitol, melezitose, melibiose, raffinose, rhamnose, ribose, sorbitol, and xylose.
(c) Costin Stoica
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