Lactobacillus amylolyticus
- Dataset
- 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
- Rank
- SPECIES
Classification
- kingdom
- Bacteria
- phylum
- Firmicutes
- class
- Bacilli
- order
- Lactobacillales
- family
- Lactobacillaceae
- genus
- Lactobacillus
- species
- Lactobacillus amylolyticus
description
Isolated from malt, mash and unhoppedwort in breweries but was also identified in sourdough and tofu whey. Thetypestrainis LA 5 T = CCUG 39901 T = DSM 11664 T = JCM 12529 T = LMG 18796 T. Genome sequence accession number: AZEP 00000000. 16 S rRNA gene accession number: FR 683095.
discussion
Lactobacillusamylolyticus (a. my. lo. ly'ti. cus. Gr. neut. n. amylon starch; N. L. masc. adj. lyticus (from Gr. masc. adj. lytikos) able to loosen; N. L. masc. adj. amylolyticus starch-digesting). Lactobacillus amylolyticus can grow up to 52 ° C with an optimum growth temperature between 45 ° C and 48 ° C. No growthoccurs at 20 ° C. These bacteriaproduce DL-lactic acid from glucose, fructose, galactose, glucose, maltose, mannose, sucrose raffinose and melibiose. Neither acid nor gas are producedfrom arabinose, cellobiose, lactose, mannitol, rhamnose, ribose and trehalose [73]. The genome size is 1.54 Mbp and the mol % G + C content of DNAis 38.2.
Name
- Homonyms
- Lactobacillus amylolyticus