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Species/Subspecies: Lactobacillus plantarum subsp. plantarum
Etymology: Genus name: small rod from milk.
Species epithet: of plants.
Significance:  [Of minor importance]   
Taxonomy:
PhylumClassOrderFamilyGenus
FirmicutesBacilliLactobacillalesLactobacillaceaeLactobacillus
Type Strain: ATCC 14917 = CCUG 30503
Macromorphology (smell):
Micromorphology: Straight non-motile rods (0.9-1.2 x 3-8 ┬Ám) with rounded ends. The rods appear singly, in pairs or as short chains.
Gram +/Gram -:G+
Metabolism: Aerotolerant. Ferments various carbohydrates to lactate and acetate.
Catalase/Oxidase:-/-
Other Enzymes: Esculinase +
Fermentation of carbohydrates:
D-glucoselactosemaltoseL-rhamnosesucrose
????+
L-arabinosecellobioseD-mannitolsalicintrehalose
v++?+
glycerolinulinraffinoseD-sorbitolstarch
??++?
Other carbohydrates: Ribose +, xylose v.
Spec. Char.:
Hosts: An environmental bacterium, which may be found on vegetables and fruit as well as in the gastrointestinal tract in animals and humans.
Disease (Swedish):Ej patogen.
Disease (English):Not pathogenic
Clinical Picture:
Genome Sequence:
Acc-noStrainSize (bp)Genome
NC_004567 WCFS1 3 308 274  

16S rRNA Seq.:
Acc-noStrainNumber of NTOperon
D79210 (T) 1519 

Taxonomy/phylogeny:
 Lactobacillus plantarum
Genus Lactobacillus is rather big and more than 200 species have been described. They are relatively close to species within genus Enterococcus and genus Bacillus.
Comment:Considered to strengthen the intestinal mucosa and is therefore used as probioticum. L. plantarum is an important bacterium in the process that leads to fermented vegetables.
Reference(s): No. 73
Updated:2018-11-29

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Swedish University of Agricultural Sciences