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Some of the characteristics are as follows:
| Basic Characteristics | Properties (Lactobacillus spp.) |
| Capsule | Negative (-ve) |
| Catalase | Negative (-ve) |
| Citrate | Negative (-ve) |
| Flagella | If present, peritrichous |
| Gas | Negative (-ve) |
| Gelatin Hydrolysis | Negative (-ve) |
| Gram Staining | Gram-positive (+ve) |
| H2S | Negative (-ve) |
| Indole | Negative (-ve) |
| Motility | Mostly Negative (-ve) |
| MR (Methyl Red) | Mostly Negative (-ve), Some spp. Positive (+ve) |
| Nitrate Reduction | Negative (-ve) |
| Oxidase | Negative (-ve) |
| Pigment | Rare; if present, yellow or orange to rust or brick red. |
| Shape | long and slender, sometimes bent rods to short, often coryneform coccobacilli |
| Spore | Negative (-ve) |
| Urease | Negative (-ve) |
| VP (Voges Proskauer) | Negative (-ve) |
| Fermentation of (For L. acidophilus) | |
| Amygdalin | Positive (+ve) |
| Arabinose | Positive (+ve) |
| Cellobiose | Positive (+ve) |
| Fructose | Positive (+ve) |
| Galactose | Positive (+ve) |
| Glucose | Positive (+ve) |
| Lactose | Positive (+ve) |
| Maltose | Positive (+ve) |
| Mannitol | Negative (-ve) |
| Mannose | Positive (+ve) |
| Melibiose | Variable |
| Raffinose | Variable |
| Rhamnose | Positive (+ve) |
| Ribose | Negative (-ve) |
| Salicin | Positive (+ve) |
| Starch | Positive (+ve) |
| Sucrose | Positive (+ve) |
| Trehalose | Variable |
| Xylose | Variable |
| Enzymatic Reactions | |
| Casein Hydrolysis | Negative (-ve) |
| Esculin Hydrolysis | Positive (+ve) |
References
- Bergey, D. H., Whitman, W. B., De, V. P., Garrity, G. M., & Jones, D. (2009). Bergey’s manual of systematic bacteriology: Vol. 3. New York: Springer.
- https://scialert.net/fulltextmobile/?doi=ajbs.2016.1.9
- https://www.ijcmas.com/5-4-2016/P.%20Kavitha,%20et%20al.pdf
- http://www.bioline.org.br/request?cc05006
- Kavitha, P., D. Sindhuja and Banumathi, M. 2016. Isolation and Biochemical Characterization of Lactobacillus species Isolated from Dahi. Int.J.Curr.Microbiol.App.Sci. 5(4): 1042-1049. doi: http://dx.doi.org/10.20546/ijcmas.2016.504.119
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC84537/
- https://www.sciencedirect.com/science/article/pii/0740002085900206
- https://www.jstage.jst.go.jp/article/fstr/11/3/11_3_328/_pdf
methyl red test for lactobacillus spp. is positive,because it produce lactic acid after incubation . you’re wrong. please crt it.
Hi, Thank you for your comment. Since Lactobacillus genus have many species, some of them are MR +ve. But most the Lactobacillus are MR -ve which I found in some papers. I changed it to mostly MR -ve, some +ve.
Here are the links the research article:
https://www.nature.com/articles/s41598-022-27003-2 (this paper say MR/VP -ve)
https://www.sciencedirect.com/science/article/pii/S1687157X18300234 (this paper say MR/VP -ve)
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9144466/ (this paper say both MR +ve and MR -ve)
How does it grow in Triple sugar iron agar?
j’ai trés besoin de tableau de classification des bacteries lactiques
veuillez m’envoyer si c possible la classification de toutes les bactéries lactiques