| Lactobacillus paracasei subsp. tolerans |
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], Lactobacillus paracasei subsp. tolerans (Abo-Elnaga and Kandler
1965) Collins, Phillips and Zanoni 1989
Historical synonyms: Lactobacillus casei subsp. tolerans Abo-Elnaga and Kandler 1965.
(facultatively heterofermentative), unique phylogenetic-group], Lactobacillus paracasei subsp. tolerans (Abo-Elnaga and Kandler
1965) Collins, Phillips and Zanoni 1989
Historical synonyms: Lactobacillus casei subsp. tolerans Abo-Elnaga and Kandler 1965.
Gram-positive rods (0.8-1.0 x 2.0-4.0 μm) often with square ends, occurring singly or
in chains. Nonmotile.
in chains. Nonmotile.
Can grow at 10-37 ºC. No growth at 40 ºC.
Isolated from dairy products. Survive during the pasteurization of milk (can resist heating at 72 ºC for 40 seconds).
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. - Collins M.D., Phillips B.A., and Zanoni P., 1989. Deoxyribonucleic Acid Homology Studies of Lactobacillus casei, Lactobacillus
paracasei sp. nov., subsp. paracasei and subsp. tolerans, and Lactobacillus rhamnosus sp. nov., comb. nov. IJSB vol. 39, no 2,
105-108.
Facultatively heterofermentative (hexoses are fermented almost exclusively to lactic
acid by the Embden-Meyerhof pathway or, at least by some species, to lactic acid,
acetic acid, ethanol & formic acid under glucose limitations; pentoses are fermented
to lactic acid and acetic acid via an inducible phosphoketolase).
Positive results for fermentation of: fructose, galactose, glucose (acid), gluconate (weak reaction), lactose, mannose,
N-acetyl-glucosamine, and tagatose.
Negative results for arginine hydrolysis, urease, fermentation of: adonitol, amygdalin, arabinose, arabitol, arbutin, cellobiose, dulcitol,
erythritol, esculin, fucose, beta-gentibiose, glycerol, inositol, inulin, 2-ketogluconate, 5-ketogluconate, maltose, mannitol, melezitose,
melibiose, raffinose, rhamnose, ribose, salicin, sorbitol, sorbose, starch, sucrose, trehalose, turanose, xylitol, and xylose.
acid by the Embden-Meyerhof pathway or, at least by some species, to lactic acid,
acetic acid, ethanol & formic acid under glucose limitations; pentoses are fermented
to lactic acid and acetic acid via an inducible phosphoketolase).
Positive results for fermentation of: fructose, galactose, glucose (acid), gluconate (weak reaction), lactose, mannose,
N-acetyl-glucosamine, and tagatose.
Negative results for arginine hydrolysis, urease, fermentation of: adonitol, amygdalin, arabinose, arabitol, arbutin, cellobiose, dulcitol,
erythritol, esculin, fucose, beta-gentibiose, glycerol, inositol, inulin, 2-ketogluconate, 5-ketogluconate, maltose, mannitol, melezitose,
melibiose, raffinose, rhamnose, ribose, salicin, sorbitol, sorbose, starch, sucrose, trehalose, turanose, xylitol, and xylose.
(c) Costin Stoica
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