| Lactobacillus (Liquorilactobacillus) vini |
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Bacillota (Firmicutes), Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, Lactobacillus vini
Rodas, Chenoll, Macian, Ferrer, Pardo and Aznar 2006.
Homotypic synonym: Liquorilactobacillus vini (Rodas et al. 2006) Zheng et al. 2020.
Rodas, Chenoll, Macian, Ferrer, Pardo and Aznar 2006.
Homotypic synonym: Liquorilactobacillus vini (Rodas et al. 2006) Zheng et al. 2020.
Gram-positive rods (0.49-0.82 x 1.36-2.8 μm) occurring singly, in pairs and in short
chains. Motile. Nonspore-forming.
chains. Motile. Nonspore-forming.
Colonies on MRS agar after 4 days incubation at 28 ºC are 0.7-1.5 mm in diameter,
with entire edges, smooth, glistening and white. Facultatively anaerobic. Can grow at
25-45 ºC; not at 15 ºC. Can grow in NaCl 5%; not in NaCl 10%. Range of pH 3.7-8.0.
with entire edges, smooth, glistening and white. Facultatively anaerobic. Can grow at
25-45 ºC; not at 15 ºC. Can grow in NaCl 5%; not in NaCl 10%. Range of pH 3.7-8.0.
Isolated from fermenting grape musts.
Undetermined.
- Rodas A.M., Chenoll E., Macian M.C., Ferrer S., Pardo I. and Aznar R., 2006. Lactobacillus vini sp. nov., a wine lactic acid bacterium
homofermentative for pentoses. IJSEM 56, 513-517. - 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.
Homofermentative. Strains have the ability to utilize pentose sugars (ribose and/or L-arabinose), although they are homofermentative
bacteria.
Positive results for esculin hydrolysis, fermentation of: N-acetylglucosamine, amygdalin, L-arabinose, cellobiose, fructose, gentiobiose,
glucose (acid production without gas), maltose, mannose, salicin, sucrose, and trehalose.
Negative results for catalase, fermentation of: adonitol, D-arabinose, arabitol, arbutin, dulcitol, erythritol, fucose, galactose, gluconate,
glycerol, glycogen, inositol, inulin, 2- or 5-ketogluconate, lactose, lyxose, mannitol, melezitose, melibiose, raffinose, rhamnose, sorbitol,
sorbose, starch, tagatose, turanose, xylitol, and xylose.
Variable results for arginine hydrolysis and ribose fermentation.
bacteria.
Positive results for esculin hydrolysis, fermentation of: N-acetylglucosamine, amygdalin, L-arabinose, cellobiose, fructose, gentiobiose,
glucose (acid production without gas), maltose, mannose, salicin, sucrose, and trehalose.
Negative results for catalase, fermentation of: adonitol, D-arabinose, arabitol, arbutin, dulcitol, erythritol, fucose, galactose, gluconate,
glycerol, glycogen, inositol, inulin, 2- or 5-ketogluconate, lactose, lyxose, mannitol, melezitose, melibiose, raffinose, rhamnose, sorbitol,
sorbose, starch, tagatose, turanose, xylitol, and xylose.
Variable results for arginine hydrolysis and ribose fermentation.
(c) Costin Stoica
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