Lactobacillus leichmannii

Genus/species (aliases): Lactobacillus leichmannii 

Gram Stain: Positive

Morphology:
Cell: rod-shaped 
Colony: about 1 mm in diameter                 
Liquid Growth: likely dispersed; morphology on liquid growth could not be determined. 

Physiological Traits: 

Adensoylcobalamin is required as a cofactor for the bacteria’s enzyme, Ribonucleotide reductase. This enzyme is responsible for the transformation of nucleoside triphosphates into deoxynucleotides. Arginine is an amino acid used by the bacteria to make energy compounds, such as ATP. Other products include carbon dioxide as well as ammonia. DNA synthesis for this bacteria is counteracted by vitamin B12
Ecological Traits:

Found within animal intestinal tracts.

Distinguishing Features:



Role in wine:

Rarely found  in wine, when found suggests contamination of grapes perhaps from fertilizers.


Sensitivities:

  • SO2:
  • Sorbate:
  • DMDC:
  • pH:
  • Acids: tolerant
  • Ethanol: Low tolerance
  • Anaerobiosis: Heat