Levilactobacillus namurensis

(aka Lactobacillus namurensis)

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

Overview

  • Levilactobacillus namurensis, (aka Lactobacillus namurensis), is a Gram-positive, non-spore-forming, facultatively anaerobic, non-motile, rod-shaped bacterium. The DNA G+C content is 52%. Levilactobacillus namurensis is likely to be transient and not a long-term gut coloniser. (Rossi2016)



  • This organism has been recovered from an artisanal sourdough manufactured with wheat, rye and spelt flour, Belgium. 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. Likely to be transient and not a long-term gut commensal.
    • GENERAL CHARACTERISTICS
    Character Response
  • Substrates hydrolysed or digested:
  • arginine;
  • 🧂
  • Salt tolerance:
  • tolerates 7% salt;
  • 🌡
  • Temperature tolerance:
  • grows at 15℃; doesn't grow at 45℃;
  • H+
  • Acid from carbohydrates usually produced:
  • fructose; galactose; glucose; ribose; aesculin; maltose; melibiose; mannitol; gluconate; methyl xyloside; N-Ac glucosamine;
    • SPECIAL FEATURES
    Character Response
  • ✓
  • Metabolites produced:
  • lactate; ammonia;

    • Details

    GENERAL
    Lineage Physiology General Growth Tolerances Hydrol./digest./degr.
    Phylum:  Firmicutes Class:  Bacilli Order:  Lactobacillales Family:  Lactobacillaceae Genus:  Levilactobacillus Alt. name:  Lactobacillus namurensis Gram stain:  + O2 Relation.:  facultatively anaerobic Spore:  No spore Motility:  Sessile Morphology:  Rod
    Health:  Unknown
    Source:  an artisanal sourdough manufactured with wheat, rye and spelt flour, Belgium
    DNA G+C(%):  52
    Low T(℃):  15(+)
    High T(℃):  45(neg)
    NaCl >6%:  7(+)
    		Arginine:  +
    CARBOHYDRATE ACID FORMATION
    Monosaccharide O/F Oligosaccharide O/F Polysaccharide O/F Polyol O/F Other O/F
    D-Arabinose:  neg L-Arabinose:  neg Fructose:  + Fucose:  neg D-Fucose:  neg Galactose:  + Glucose:  + Mannose:  neg D-Lyxose:  neg Rhamnose:  neg Ribose:  + Sorbose:  neg D-Tagatose:  neg Xylose:  neg Cellubiose:  neg Gentiobiose:  neg Lactose:  neg Maltose:  + Melezitose:  neg Melibiose:  + Sucrose:  neg Trehalose:  neg Turanose:  neg Amygdalin:  neg Aesculin:  + Glycogen:  neg Inulin:  neg Starch:  neg Adonitol:  neg D-Arabitol:  neg L-Arabitol:  neg Dulcitol:  neg Erythritol:  neg Glycerol:  neg Inositol:  neg Mannitol:  + Sorbitol:  neg Xylitol:  neg Arbutin:  neg Gluconate:  + 2-Ketogluconate:  neg 5-Ketogluconate:  neg Me-α-D-Glc:  neg Me-α-D-Mann:  neg Me-Xyloside:  + NAc-α-GA:  + Salicin:  neg
    ENZYME ACTIVITY
    Enzymes: General Enzymes: Carbohydrate Enzymes: Protein Enzymes: Arylamidases Enzymes: Esters/fats
    Catalase:  neg

    References

    SPECIFIC REFERENCES FOR LEVILACTOBACILLUS NAMURENSIS
  • Rossi2016 - Mining metagenomic whole genome sequences revealed subdominant but constant Lactobacillus population in the human gut microbiota.
  • Scheirlinck2007 - Lactobacillus namurensis sp. nov., isolated from a traditional Belgian sourdough.
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    • Added: May 06, 2022