| Lactobacillus (Secundilactobacillus) paracollinoides |
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 paracollinoides Suzuki, Funahashi, Koyanagi
and Yamashita 2004.
Homotypic synonym: Secundilactobacillus paracollinoides (Suzuki et al. 2004) Zheng et al. 2020
Historical synonym: Lactobacillus pastorianus Van Laer,1892.
lactobacilli (obligately heterofermentative), unique phylogenetic group], Lactobacillus paracollinoides Suzuki, Funahashi, Koyanagi
and Yamashita 2004.
Homotypic synonym: Secundilactobacillus paracollinoides (Suzuki et al. 2004) Zheng et al. 2020
Historical synonym: Lactobacillus pastorianus Van Laer,1892.
Gram positive rods, occurring singly or in short chains. Nonmotile.
On MRS agar, the colonies were small and non-pigmented. Facultatively anaerobic.
Grow 15 ºC, not at 45 ºC.
Grow 15 ºC, not at 45 ºC.
Isolated from brewery environments. Exhibit strong beer-spoilage ability.
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. - Suzuki K., Funahashi W., Koyanagi M. and Yamashita H., 2004. Lactobacillus paracollinoides sp. nov., isolated from brewery
environments. IJSEM 54, 115-117. - Tohno M, Kitahara M, Irisawa T, Inoue H, Uegaki R, Ohkuma M and Tajima K, 2013. Lactobacillus oryzae sp. nov., isolated from
fermented rice grain (Oryza sativa L. subsp. japonica). Int J Syst Evol Microbiol 63, 2957-2962. - 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 alpha- and beta-galactosidase, alpha- and beta-glucosidase, naphthol-AS-BI-phosphohydrolase, cystine
arylamidase, fermentation of glucose (acid and gas production), maltose, melibiose, ribose, and D-xylose.
Negative results for alkaline phosphatase, catalase, chymotrypsin, fermentation of N-acetylglucosamine, adonitol, amygdalin, D- or
L-arabitol, arbutin, D-arabinose, cellobiose, dulcitol, erythritol, D-fructose, D- or L-fucose, beta-gentiobiose, gluconate acid, 2 and
5-ketogluconate, glycerol, glycogen, inositol, inulin, lactose, lyxose, mannitol, mannose, melezitose, raffinose, rhamnose, salicin,
sorbitol, sorbose, starch, sucrose, tagatose, trehalose, turanose, methyl alpha-D-glucopyranoside, methyl beta-D-xylopyranoside,
methyl beta-D-xylopyranoside, L-xylose and xylitol.
L-arabinose fermentation is variable.
(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 alpha- and beta-galactosidase, alpha- and beta-glucosidase, naphthol-AS-BI-phosphohydrolase, cystine
arylamidase, fermentation of glucose (acid and gas production), maltose, melibiose, ribose, and D-xylose.
Negative results for alkaline phosphatase, catalase, chymotrypsin, fermentation of N-acetylglucosamine, adonitol, amygdalin, D- or
L-arabitol, arbutin, D-arabinose, cellobiose, dulcitol, erythritol, D-fructose, D- or L-fucose, beta-gentiobiose, gluconate acid, 2 and
5-ketogluconate, glycerol, glycogen, inositol, inulin, lactose, lyxose, mannitol, mannose, melezitose, raffinose, rhamnose, salicin,
sorbitol, sorbose, starch, sucrose, tagatose, trehalose, turanose, methyl alpha-D-glucopyranoside, methyl beta-D-xylopyranoside,
methyl beta-D-xylopyranoside, L-xylose and xylitol.
L-arabinose fermentation is variable.
(c) Costin Stoica
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