| Lactobacillus (Levilactobacillus) spicheri |
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 spicheri Meroth, Hammes and Hertel 2004.
Homotypic synonym: Levilactobacillus spicheri (Meroth et al. 2004) Zheng et al. 2020.
lactobacilli (obligately heterofermentative), unique phylogenetic group], Lactobacillus spicheri Meroth, Hammes and Hertel 2004.
Homotypic synonym: Levilactobacillus spicheri (Meroth et al. 2004) Zheng et al. 2020.
Rods, 1.5 x 3.0-5.0 µm, occuring singly or in pairs, seldom in short chains. Nonmotile.
After 3 days of incubation on MRS5 agar, colonies are white, circular, smooth, and
0.5–1 mm in diameter. Can grow at 15 ºC, but not at 45 ºC. Can grow in pH 5.0-8.0.
Can grow in 0-5% NaCl media, not in 7% NaCl.
0.5–1 mm in diameter. Can grow at 15 ºC, but not at 45 ºC. Can grow in pH 5.0-8.0.
Can grow in 0-5% NaCl media, not in 7% NaCl.
Isolated from an industrial processed rice sourdough.
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. - BacDive in 2019: bacterial phenotypic data for High-throughput biodiversity analysis Reimer, L. C., Vetcininova, A., Sarda
Carbasse, J., Sohngen, C., Gleim, D., Ebeling, C., Overmann, J.Nucleic Acids Research; database issue 2019. - 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. - Liou JS, Huang CH, Wang CL, Lee AY, Mori K, Tamura T, Watanabe M, Blom J, Huang L and Watanabe K, 2019. Lactobacillus
suantsaii sp. nov., isolated from suan-tsai, a traditional Taiwanese fermented mustard green. Int J Syst Evol Microbiol 69, 1484-
1489.
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).
Fructose is reduced to mannitol.
Description is based mostly on API 50 CHL, API 20E, and API ZYM results.
Positive results for arginine hydrolysis (NH3 from arginine), acid and alkaline phosphatase, cystine arylamidase, esterase (C4),
alpha-galactosidase, beta-galactosidase, beta-glucosidase, beta-glucuronidase, leucine arylamidase, naphthol-AS-BI-
phosphohydrolase, valine arylamidase, fermentation of: L-arabinose, D-fructose, gluconate, 5-ketogluconate, glucose (weak reaction,
but it is strong in combination with fructose), maltose, ribose, and D-xylose.
Negative results for catalase, alpha-fucosidase, alpha-glucosidase, gelatin hydrolysis, H2S production, indole production, lipase
(C14), N-acetyl-beta-glucosaminidase, alpha-mannosidase, trypsin, alpha-chymotrypsin, urease, fermentation of: D-arabinose,
adonitol, amygdalin, arbutin, L-arabitol, cellobiose, dulcitol, erythritol, esculin, L- and D-fucose, gentiobiose, 2- ketogluconate,
glycerol, glycogen, inositol, inulin, lactose, D-lyxose, mannose, melezitose, methyl alpha-D-glucopyranoside, methyl
alpha-D-mannopyranoside, rhamnose, raffinose, sucrose, salicin, sorbitol, L-sorbose, starch, D-tagatose, turanose, trehalose, xylitol,
and L-xylose.
Variable resuts for galactose and melibiose fermentation.
(ethanol), and CO2 via the phosphogluconate pathway; pentoses are fermented to lactic acid and acetic acid by the related pentose
phosphate pathaway).
Fructose is reduced to mannitol.
Description is based mostly on API 50 CHL, API 20E, and API ZYM results.
Positive results for arginine hydrolysis (NH3 from arginine), acid and alkaline phosphatase, cystine arylamidase, esterase (C4),
alpha-galactosidase, beta-galactosidase, beta-glucosidase, beta-glucuronidase, leucine arylamidase, naphthol-AS-BI-
phosphohydrolase, valine arylamidase, fermentation of: L-arabinose, D-fructose, gluconate, 5-ketogluconate, glucose (weak reaction,
but it is strong in combination with fructose), maltose, ribose, and D-xylose.
Negative results for catalase, alpha-fucosidase, alpha-glucosidase, gelatin hydrolysis, H2S production, indole production, lipase
(C14), N-acetyl-beta-glucosaminidase, alpha-mannosidase, trypsin, alpha-chymotrypsin, urease, fermentation of: D-arabinose,
adonitol, amygdalin, arbutin, L-arabitol, cellobiose, dulcitol, erythritol, esculin, L- and D-fucose, gentiobiose, 2- ketogluconate,
glycerol, glycogen, inositol, inulin, lactose, D-lyxose, mannose, melezitose, methyl alpha-D-glucopyranoside, methyl
alpha-D-mannopyranoside, rhamnose, raffinose, sucrose, salicin, sorbitol, L-sorbose, starch, D-tagatose, turanose, trehalose, xylitol,
and L-xylose.
Variable resuts for galactose and melibiose fermentation.
(c) Costin Stoica
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