Fructilactobacillus fructivorans

Fructilactobacillus fructivorans
Scientific classification
Domain:
Bacteria
Phylum:
Bacillota
Class:
Bacilli
Order:
Lactobacillales
Family:
Lactobacillaceae
Genus:
Fructilactobacillus
Species:
F. fructivorans
Binomial name
Fructilactobacillus fructivorans
(Charlton et al. 1934) Zheng et al. 2020
Synonyms
  • Lactobacillus trichodes Fornachon et al. 1949 (Approved Lists 1980)
  • Lactobacillus fructivorans Charlton et al. 1934 (Approved Lists 1980)
  • Lactobacillus homohiochii Kitahara et al. 1957 (Approved Lists 1980)
  • Lactobacillus heterohiochii Kitahara et al. 1957 (Approved Lists 1980)

Fructilactobacillus fructivorans is a gram-positive bacteria and a member of the genus Fructilactobacillus in the family Lactobacillaceae. It is found in wine, beer, grape must, dairy, sauerkraut, meat, and fish. They are facultative anaerobics and experience best growth in environments with 5-10% CO2. Temperature for growth is between 2 °C and 53 °C, with the optimum temperature between 30 °C and 40 °C and a pH level between 5.5 and 6.2.[1] The bacterium is rod shaped and can be found in the following forms: single, pairs, chains of varying lengths, or long curved filaments.[2] F. fructivorans is non-motile. The main end product of the metabolic process is lactate, although ethanol, acetate, formate, CO2, and succinate may also be produced.[3]

  1. ^ Dicks, L. M. T., and A. Endo. p. 81."
  2. ^ Dicks, L. M. T., and A. Endo. p. 81."
  3. ^ Dicks, L. M. T., and A. Endo. p. 81."