Latilactobacillus sakei subsp. carnosus

(aka Lactobacillus sake subsp. carnosus)

Bacteria
General | Carbohydrate O/F | Substrate utilisation | Enzymes | Metabolites | Antibiotics

Overview

  • Latilactobacillus sakei subsp. carnosus, (aka Lactobacillus sake subsp. carnosus), is a Gram-positive, non-spore-forming, facultatively anaerobic, non-motile, rod-shaped - curved bacterium. The DNA G+C content is 42-44%. Latilactobacillus sakei subsp. carnosus is probably a rare gut coloniser. (Torriani1996)



  • This organism has been recovered from fermented meat products, sauerkraut and other fermented plant material. The risk classification (www.baua.de) for this organism is 1, i.e., low risk of infection and spread. Pathogenicity status unknown, or very unlikely to be pathogenic. A possible gut commensal.
    • GENERAL CHARACTERISTICS (Torriani1996);
    Character Response
  • Substrates hydrolysed or digested:
  • arginine;
  • 🧂
  • Salt tolerance:
  • tolerates 10(d)% salt;
  • 🌡
  • Temperature tolerance:
  • grows at 4℃; grows at 42℃;
  • H+
  • Acid from carbohydrates usually produced:
  • fructose; galactose; glucose; mannose; ribose; melibiose; sucrose; trehalose; gluconate;
  • ±
  • Strain-dependent acid from carbs:
  • arabinose; cellubiose; maltose;
    • SPECIAL FEATURES (Torriani1996);
    Character Response
  • ✓
  • Metabolites produced:
  • lactate; ammonia;
  • ±
  • VP test:
  • active for most strains

    • Details

    GENERAL
    Lineage Physiology General Growth Tolerances Hydrol./digest./degr.
    Phylum:  Firmicutes Class:  Bacilli Order:  Lactobacillales Family:  Lactobacillaceae Genus:  Latilactobacillus Alt. name:  Lactobacillus sake subsp. carnosus Gram stain:  + O2 Relation.:  facultatively anaerobic Spore:  No spore Motility:  Sessile Morphology:  Rod - curved
    Health:  Unknown
    Source:  fermented meat products, sauerkraut and other fermented plant material
    DNA G+C(%):  42-44
    Low T(℃):  4(+)
    High T(℃):  42(+)
    NaCl >6%:  10(d(+))
    		Arginine:  +
    CARBOHYDRATE ACID FORMATION
    Monosaccharide O/F Oligosaccharide O/F Polysaccharide O/F Polyol O/F Other O/F
    Arabinose:  d(neg) Fructose:  + Galactose:  + Glucose:  + Mannose:  + Rhamnose:  neg Ribose:  + Xylose:  neg Cellubiose:  d Gentiobiose:  w Lactose:  neg Maltose:  d Melezitose:  neg Melibiose:  + Sucrose:  + Trehalose:  + Amygdalin:  neg Inositol:  neg Mannitol:  neg Sorbitol:  neg Arbutin:  neg Gluconate:  + Me-α-D-Glc:  neg Salicin:  w

    References

    SPECIFIC REFERENCES FOR LATILACTOBACILLUS SAKEI SUBSP. CARNOSUS
  • Zheng2020 - 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.
  • Bojovic2020 - Gut Microbiota Dysbiosis Associated With Altered Production of Short Chain Fatty Acids in Children With Neurodevelopmental Disorders
  • Torriani1996 - Lactobacillus curvatus subsp. curvatus subsp. nov. and Lactobacillus curvatus subsp. melibiosus subsp. nov. and Lactobacillus sake subsp. sake subsp. nov. and Lactobacillus sake subsp. carnosus subsp. nov., New Subspecies of Lactobacillus curvatus Abo-Elnaga and Kandler 1965 and Lactobacillus sake Katagiri, Kitahara, and Fukami 1934 (Klein et al. 1996, Emended Descriptions), Respectively.
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    • Added: September 07, 2022