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: