Lactobacillus fermentum

Genus/species (aliases):  Lactobacillus fermentum

Gram Stain: Positive

Morphology:
Cell: rod shaped
Colony:            
Liquid Growth: dispsersed



Physiological Traits: 
Survives well in the complex and harsh environment of the animal and human stomach and intestinal tract.  Produces lysozyme, gas from glucose and NH3 from arginine.

Ecological Traits: 
It is the major heterofermentative Lactobacillus species of the human gut.   Also found in fermenting plant and animal materials.


Distinguishing Features: 
Catalase negative, non-spore forming, non-motile.
It is able to ferment ribose, galactose, D-glucose, D-fructose, D-mannose, aesculin, maltose, lactose, melibiose, saccharose, D-raffinose, D-tagatose and gluconate.  Prolonged survival time in presence of high H2O2, scavenging of superoxide and hydroxyl radicals, antioxidant properties.

Role in wine:  

 
Sensitivities:

 

  • SO2:
  • Sorbate:
  • DMDC:   
  • pH:
  • Acids: high tolerance
  • Ethanol: high tolerance
  • Anaerobiosis:
  • Heat: