| Lactobacillus (Amylolactobacillus) amylotrophicus |
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 amylotrophicus Naser, Vancanneyt,
Snauwaert, Vrancken, Hoste, Vuyst and Swings, 2006.
Homotypic synonym: Amylolactobacillus amylotrophicus (Naser et al. 2006) Zheng et al. 2020.
Historical synonym: Lactobacillus amylophilus Nakamura and Crowell 1981, strains LMG 11400 and NRRL B-4435.
(obligately homofermentative), Lactobacillus delbrueckii phylogenetic-group], Lactobacillus amylotrophicus Naser, Vancanneyt,
Snauwaert, Vrancken, Hoste, Vuyst and Swings, 2006.
Homotypic synonym: Amylolactobacillus amylotrophicus (Naser et al. 2006) Zheng et al. 2020.
Historical synonym: Lactobacillus amylophilus Nakamura and Crowell 1981, strains LMG 11400 and NRRL B-4435.
Gram-positive rods (0.9 x 1.2-2.0 μm) occurring singly, in pairs and in short chains
Nonmotile. Non-spore-forming.
Nonmotile. Non-spore-forming.
Growth factor requirements: riboflavin, pyridoxal, pantothenic acid, niacin, and folic
acid are essential. After 24 h, colonies are white, smooth, circular and approximately
1 mm in diameter. Can grow at 15 ºC; not at 45 ºC. Facultatively anaerobic.
acid are essential. After 24 h, colonies are white, smooth, circular and approximately
1 mm in diameter. Can grow at 15 ºC; not at 45 ºC. Facultatively anaerobic.
Isolated from swine waste-corn fermentation.
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. - Naser S.M., Vancanneyt M., Snauwaert C., Vrancken G., Hoste B., Vuyst L. and Swings J., 2006. Reclassification of Lactobacillus
amylophilus LMG 11400 and NRRL B-4435 as Lactobacillus amylotrophicus sp. nov. IJSEM 56, 2523-2527. - 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 fermentation of: esculin, fructose, galactose, glucose (without gas production), glycogen, maltose, mannose, and
starch.
Negative results for catalase, oxidase, fermentation of: arabinose, erythritol, inositol, lactose, mannitol, melezitose, melibiose,
raffinose, rhamnose, ribose, sorbitol, sucrose, trehalose, and xylose.
Variable and weak results for fermentation of: amygdalin, cellobiose, and salicin.
by the Embden-Meyerhof pathway; pentoses or gluconate are not fermented).
Positive results for fermentation of: esculin, fructose, galactose, glucose (without gas production), glycogen, maltose, mannose, and
starch.
Negative results for catalase, oxidase, fermentation of: arabinose, erythritol, inositol, lactose, mannitol, melezitose, melibiose,
raffinose, rhamnose, ribose, sorbitol, sucrose, trehalose, and xylose.
Variable and weak results for fermentation of: amygdalin, cellobiose, and salicin.
(c) Costin Stoica
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