Lactobacillus amylovorus
From Wikipedia, the free encyclopedia
| Lactobacillus amylovorus | |
|---|---|
Scientific classification  | |
| Domain: | Bacteria |
| Kingdom: | Bacillati |
| Phylum: | Bacillota |
| Class: | Bacilli |
| Order: | Lactobacillales |
| Family: | Lactobacillaceae |
| Genus: | Lactobacillus |
| Species: | L. amylovorus |
| Binomial name | |
| Lactobacillus amylovorus Nakamura, 1981 | |
| Type strain | |
| NRRL B-4540 (DSM 20531, ATCC 33620) | |
| Synonyms | |
|
Lactobacillus sobrius Konstantinov et al., 2006 | |
Lactobacillus amylovorus is a species of Gram-positive lactic acid bacteria in the genus Lactobacillus. It was first described in 1981 following isolation from fermented cattle feed.[1] The species is known for its ability to ferment starch and is commonly found in the gastrointestinal tract of pigs, as well as in silage and traditional fermented foods. Strains of L. amylovorus have probiotic potential and are used in livestock feed and functional food products.[2][3]
Lactobacillus amylovorus is a rod-shaped bacterium, Gram-positive, non-spore-forming, and nonmotile. It is catalase-negative and facultatively anaerobic. Colonies are convex and opaque, and it grows optimally at 37–45 °C.[1] The species is homofermentative, producing lactic acid as the primary fermentation product. It is capable of degrading starch via α-amylase and metabolizes sugars such as glucose, maltose, sucrose, and cellobiose.[4]
Its genome size ranges from 1.9 to 2.1 megabase pairs with a GC content around 37–38%.[5] A 2024 taxonomic update proposed dividing the species into two subspecies: L. amylovorus subsp. amylovorus and subsp. animalis.[6]