| Lactobacillus suntoryeus |
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), Lactobacillus delbrueckii phylogenetic-group], Lactobacillus suntoryeus Cachat and Priest 2005.
Synonyms: According to Naser et al. 2006, Lactobacillus suntoryeus Cachat and Priest 2005 is a later heterotypic synonym of
Lactobacillus helveticus (Orla-Jensen 1919) Bergey et al. 1925.
(obligately homofermentative), Lactobacillus delbrueckii phylogenetic-group], Lactobacillus suntoryeus Cachat and Priest 2005.
Synonyms: According to Naser et al. 2006, Lactobacillus suntoryeus Cachat and Priest 2005 is a later heterotypic synonym of
Lactobacillus helveticus (Orla-Jensen 1919) Bergey et al. 1925.
Gram positive rods varying in length from 2 µm to long filaments. Nonspore-forming.
Nonmotile.
Nonmotile.
Colonies on MRS agar supplemented with maltose and brain heart infusion broth (2
days incubation) are 2.0-5.0 mm in diameter, circular, shiny, and creamy white.
Growth is poor in unsupplemented MRS medium. Can grow at 37 and 45 ºC. No
growth at 15 ºC.
days incubation) are 2.0-5.0 mm in diameter, circular, shiny, and creamy white.
Growth is poor in unsupplemented MRS medium. Can grow at 37 and 45 ºC. No
growth at 15 ºC.
Isolated from whisky fermentations.
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. - Cachat E. and Priest F.G., 2005. Lactobacillus suntoryeus sp. nov., isolated from malt whisky distilleries. IJSEM 55, 31-34.
- Naser S.M., Hagen K.E., Vancanneyt M., Cleenwerck I., Swings J. and Tompkins T.A., 2006. Lactobacillus suntoryeus Cachat and
Priest 2005 is a later synonym of Lactobacillus helveticus (Orla-Jensen 1919) Bergey et al. 1925 (Approved Lists 1980). IJSEM 56,
355-360.
Obligately homofermentative (hexoses are fermented almost exclusively to lactic acid by the Embden-Meyerhof pathway; pentoses or
gluconate are not fermented).
Positive results for fermentation of: amygdalin, cellobiose, fructose, gentiobiose, glucose (acid production), maltose, mannose,
salicin, and sucrose.
Negative results for catalase, fermentation of: adonitol, D- or L-arabinose, D- or L-arabitol, dulcitol, erythritol, D- or L-fucose,
gluconate, glycerol, inositol, inulin, 2- or 5-ketogluconate, D-lyxose, mannitol, melezitose, rhamnose, ribose, sorbitol, sorbose,
tagatose, turanose, xylitol, D- and L-xylose.
Variable results for N-acetylglucosamine, arbutin, esculin, galactose, lactose, starch, and trehalose.
gluconate are not fermented).
Positive results for fermentation of: amygdalin, cellobiose, fructose, gentiobiose, glucose (acid production), maltose, mannose,
salicin, and sucrose.
Negative results for catalase, fermentation of: adonitol, D- or L-arabinose, D- or L-arabitol, dulcitol, erythritol, D- or L-fucose,
gluconate, glycerol, inositol, inulin, 2- or 5-ketogluconate, D-lyxose, mannitol, melezitose, rhamnose, ribose, sorbitol, sorbose,
tagatose, turanose, xylitol, D- and L-xylose.
Variable results for N-acetylglucosamine, arbutin, esculin, galactose, lactose, starch, and trehalose.
(c) Costin Stoica
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