| Lactobacillus (Limosilactobacillus) frumenti |
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), Lactobacillus reuteri-phylogenetic group], Lactobacillus frumenti Muller, Ehrmann and Vogel 2000.
Homotypic synonym: Limosilactobacillus frumenti (Müller et al. 2000) Zheng et al. 2020.
(obligately heterofermentative), Lactobacillus reuteri-phylogenetic group], Lactobacillus frumenti Muller, Ehrmann and Vogel 2000.
Homotypic synonym: Limosilactobacillus frumenti (Müller et al. 2000) Zheng et al. 2020.
Gram-positive rods, 0.3 x 3-5 µm, occuring singly or in pairs, seldom in chains.
Nonspore-forming. Nonmotile.
Nonspore-forming. Nonmotile.
On modified MRS agar, the colonies were 1 mm in diameter, whitish with regular
sharp edges, transparent, after 3 days incubation. Facultatively anaerobic. Optimum
growth temperature is 25-30 ºC. No growth at 15 ºC. Can grow at 45 ºC.
sharp edges, transparent, after 3 days incubation. Facultatively anaerobic. Optimum
growth temperature is 25-30 ºC. No growth at 15 ºC. Can grow at 45 ºC.
Isolated from 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. - Muller M.R.A., Ehrmann M.A. and Vogel R.F.,2000. Lactobacillus frumenti sp. nov., a new lactic acid bacterium isolated from rye-
bran fermentations with a long fermentation period. IJSEM 50, 2127-2133. - 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 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), esculin hydrolysis, fermentation of: amygdalin, arbutin, cellobiose,
esculin, fructose, galactose, glucose, gluconate, lactose, maltose, mannitol, mannose, melibiose, N-acetylglucosamine, raffinose,
ribose, salicin, sorbitol, sucrose, and trehalose.
Negative results for catalase, fermentation of erythritol, and xylose.
Variable fermentation of arabinose, melezitose, and rhamnose.
(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), esculin hydrolysis, fermentation of: amygdalin, arbutin, cellobiose,
esculin, fructose, galactose, glucose, gluconate, lactose, maltose, mannitol, mannose, melibiose, N-acetylglucosamine, raffinose,
ribose, salicin, sorbitol, sucrose, and trehalose.
Negative results for catalase, fermentation of erythritol, and xylose.
Variable fermentation of arabinose, melezitose, and rhamnose.
(c) Costin Stoica
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