| Lactobacillus ferintoshensis |
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), unique phylogenetic group], Lactobacillus ferintoshensis Simpson, Pettersson and Priest 2002.
Synonyms: according to Vancanneyt et al. 2005, Lactobacillus ferintoshensis Simpson et al. 2002, is a later heterotypic synonym of
Lactobacillus parabuchneri Farrow et al. 1989.
(obligately heterofermentative), unique phylogenetic group], Lactobacillus ferintoshensis Simpson, Pettersson and Priest 2002.
Synonyms: according to Vancanneyt et al. 2005, Lactobacillus ferintoshensis Simpson et al. 2002, is a later heterotypic synonym of
Lactobacillus parabuchneri Farrow et al. 1989.
Gram-positive rods (3-4 x 1 µm), occuring single, in pairs, or in short chains.
Nonmotile.
Nonmotile.
After 48 h incubation on modified MRS agar (MRS agar supplemented with vitamins),
colonies are 2-5 mm in diameter, circular, shiny, and creamy white. Optimum growth
temperature 28 ºC. Can grow at 15 ºC, but not at 45 ºC.
colonies are 2-5 mm in diameter, circular, shiny, and creamy white. Optimum growth
temperature 28 ºC. Can grow at 15 ºC, but not at 45 ºC.
Isolated from malt whiskey 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. - Vancanneyt M., Engelbeen K., De Wachter M.,Vandemeulebroecke K., Cleenwerck I. and Swings J., 2005. Reclassification of
Lactobacillus ferintoshensis as a later heterotypic synonym of Lactobacillus parabuchneri. IJSEM 55, 2195-2198.
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), fermentation of: L-arabinose, fructose, galactose, D-glucose, gluconate,
maltose, mannose, ribose and sucrose.
Negative results for fermentation of: adonitol, amygdalin, D-arabitol, L-arabitol, arbutin, dulcitol, erythritol, D-fucose, L-fucose, glycerol,
glycogen, inositol, inulin, 2-ketogluconate, lactose, mannitol, methyl alpha-D-glucoside, N-acetylglucosamine, rhamnose, salicin,
sorbitol, sorbose, starch and D-lyxose.
Variable results for fermentation of: cellobiose, esculin, 5-ketogluconate (weak), melezitose, melibiose, raffinose, trehalose and xylose.
(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), fermentation of: L-arabinose, fructose, galactose, D-glucose, gluconate,
maltose, mannose, ribose and sucrose.
Negative results for fermentation of: adonitol, amygdalin, D-arabitol, L-arabitol, arbutin, dulcitol, erythritol, D-fucose, L-fucose, glycerol,
glycogen, inositol, inulin, 2-ketogluconate, lactose, mannitol, methyl alpha-D-glucoside, N-acetylglucosamine, rhamnose, salicin,
sorbitol, sorbose, starch and D-lyxose.
Variable results for fermentation of: cellobiose, esculin, 5-ketogluconate (weak), melezitose, melibiose, raffinose, trehalose and xylose.
(c) Costin Stoica
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