| Lactobacillus (Lentilactobacillus) hilgardii |
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 hilgardii Douglas and Cruess 1936.
Homotypic synonym: Lentilactobacillus hilgardii (Douglas and Cruess 1936) Zheng et al. 2020.
Old synonym: "Lactobacillus Type II" Fornachon 1943.
lactobacilli (obligately heterofermentative), unique phylogenetic group], Lactobacillus hilgardii Douglas and Cruess 1936.
Homotypic synonym: Lentilactobacillus hilgardii (Douglas and Cruess 1936) Zheng et al. 2020.
Old synonym: "Lactobacillus Type II" Fornachon 1943.
Gram-positive (becoming Gram-negative and granulated with age) rods with rounded
ends, 0.5-0.8 x 2.0-4.0 µm, occuring singly, in short chains and in long filaments.
Nonmotile.
ends, 0.5-0.8 x 2.0-4.0 µm, occuring singly, in short chains and in long filaments.
Nonmotile.
Growth on solid media (tryptone yeast extract glucose agar, yeast infusion glucose
agar) is poor, colonies are punctiform, white, glistening, translucent, with edges
entire. In such broths, there is moderate turbidity within 3-4 days with subsequent
clearing and sediment . Facultatively anaerobic.
Grows in wine containing 1% yeast autolysate. Grows in ethanol 15-18%. Optimum
growth temperature 30-35 ºC. Minimum growth temperature 15 ºC. Maximum growth
temperature 40-43 ºC. Grows in pH 3.8-8.0 (pH 4.5-5.5 optimum).
agar) is poor, colonies are punctiform, white, glistening, translucent, with edges
entire. In such broths, there is moderate turbidity within 3-4 days with subsequent
clearing and sediment . Facultatively anaerobic.
Grows in wine containing 1% yeast autolysate. Grows in ethanol 15-18%. Optimum
growth temperature 30-35 ºC. Minimum growth temperature 15 ºC. Maximum growth
temperature 40-43 ºC. Grows in pH 3.8-8.0 (pH 4.5-5.5 optimum).
Isolated from Californian table wines; widely distributed in wines of different origin. Grows in wine musts.
May be found in dairy products.
May be found in dairy products.
Undetermined. Important in spoilage of high-alcohol dessert wines. Can be used in malolactic fermentations.
- Morita H., Shiratori C., Murakami M., Takami H., Kato Y., Endo A., Nakajima F., Takagi M., Akita H., Okada S. and Masaoka T., 2007.
Lactobacillus hayakitensis sp. nov., isolated from intestines of healthy thoroughbreds. IJSEM 57, 2836-2839. - Rogosa M., 1974. Genus I. Lactobacillus Beijerinck 1901. In: (Eds.) Buchanan R.E. and Gibbons N.E., Bergey’s Manual of
Determinative Bacteriology, Eighth Edition , The Williams & Wilkins Company, Baltimore, 576-593. - Dicks, L.M.T. and Endo, A. 2009. Taxonomic Status of Lactic Acid Bacteria in Wine and Key Characteristics to Differentiate
Species. S. Afr. J. Enol. Vitic., Vol 30, No. 1. - 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, fermentation of: fructose, glucose acid (with gas production), gluconate (acid), maltose,
ribose, and D-xylose (not L-xylose by DSMZ - admin note).
Negative results for catalase, gelatin liquefaction, fermentation of: adonitol, amygdalin, arrbinose, cellobiose, dulcitol, erythritol,
esculin, glycerol, inositol, inulin, mannitol, mannose, melezitose, melibiose, rhamnose, salicin, sorbitol, sorbose, starch, and
trehalose.
Variable results for fermentation of: galactose, lactose, raffinose, and sucrose.
pentoses are fermented to lactic acid and acetic acid by the related pentose phosphate pathaway).
Positive results for arginine hydrolysis, fermentation of: fructose, glucose acid (with gas production), gluconate (acid), maltose,
ribose, and D-xylose (not L-xylose by DSMZ - admin note).
Negative results for catalase, gelatin liquefaction, fermentation of: adonitol, amygdalin, arrbinose, cellobiose, dulcitol, erythritol,
esculin, glycerol, inositol, inulin, mannitol, mannose, melezitose, melibiose, rhamnose, salicin, sorbitol, sorbose, starch, and
trehalose.
Variable results for fermentation of: galactose, lactose, raffinose, and sucrose.
(c) Costin Stoica
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