Genus/species: Lactobacillus nagelii
Gram Stain: Positive
- Cell: rod-shaped
- Colony: opaque with smooth edges, 2 mm in diameter
- Liquid Growth:
- Facultative anaerobe, tolerates oxygen but can live anerobically.
- Grows well in CO2 atmosphere
- Produces DL-lactic acid from glucose but not gas
- Utilizes citrate or malate in presence of glucose
- Produces dextran from sucrose
- No production of mannitol from sucrose nor ammonia from arginine
- No reduction of nitrate
- Gelatin is not liquefied, casein is not digested
- No Indole and no H2S production
- Ferments many carbohydrates: galactose, glucose, fructose, mannose, sorbose, rhamnose, mannitol, sorbitol, etc.
- Wide pH tolerance between 3.7-8.0, but sensitive to basic pH, optimal pH 5.5 – 6.2, Temperature tolerant between 15-45oC
- Oxidase (-), Catalase (-)
Ecological Traits: Ubiquitous in acid environments. Human and animal hosts.
- To identify, confirm Rod shape, (-) gas production from glucose, (-) gas from gluconate, (+) presence of meso-DAP in peptidoglycan. Narrows down to 2 species.
- Closely related to L. mali, but in contrast to L. mali, can ferment maltose and sorbitol, catalase (-), and grew in 5% NaCl w/v at pH 8.
Role in wine:
L. nagelii may be responsible for slowing wine fermentations. Like other Lactobacillus spp. may be considered a wine spoilage organism due to the production of acetic acid and other off flavors. Primarily observed as a contributor to malolactic fermentation.
- SO2: Sensitive
- Sorbate: Unknown
- DMDC: Unknown
- pH: Seinsitve to basic pHs
- Acids: No
- Ethanol: Senstive
- Anaerobiosis: No
- Heat: Sensitive
- Antiobiotic sensitivity, i.e. penicillin, erythromycin, tetracycline…
- Aciduric/acidophilic. Maximum for growth pH is approx. 7.2
Edwards C., M. Collins, P. Lawson, A. Rodriguez. 2000. Lactobacillus nagelii sp. nov., an organism isolated from a partially fermented wine. International Journal of Systematic and Evolutionary Microbiology. 50, 699-702.