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Lactobacillus
Lactobacillus bacteria (around vaginal squamous epithelial cells)
Lactobacillus bacteria (around vaginal squamous epithelial cells)
Scientific classification
Kingdom: Bacteria
Division: Firmicutes
Class: Bacilli
Order: Lactobacillales
Family: Lactobacillaceae
Genus: Lactobacillus
Beijerinck 1901
Species

L. The Bacteria ( singular: bacterium) are a large group of unicellular Microorganisms Typically a few Micrometres in length bacteria have The Firmicutes ( Latin: firmus, strong and cutis, skin referring to the cell wall are a division of bacteria, most of which have Gram-positive Bacilli specifically refers to a taxonomic class of Bacteria. The Lactobacillales are an order of Gram-positive Bacteria that comprise the Lactic acid bacteria. The Lactobacillaceae are a family of Lactic acid bacteria. acetotolerans
L. acidifarinae
L. acidipiscis
L. acidophilus
L. Lactobacillus acidophilus is one Species in the genus Lactobacillus. agilis
L. algidus
L. alimentarius
L. amylolyticus
L. amylophilus
L. amylotrophicus
L. amylovorus
L. animalis
L. antri
L. apodemi
L. aviarius
L. bifermentans
L. brevis
L. buchneri
L. Lactobacillus brevis is a species of Lactic acid bacteria. It can be found in many different environments and in fermented foods such as Lactobacillus buchneri is a heterofermentative bacteria that produces lactic and acetic acid during fermentation camelliae
L. casei
L. Lactobacillus casei is a Species of Genus Lactobacillus found in the human intestine and mouth catenaformis
L. ceti
L. coleohominis
L. collinoides
L. composti
L. concavus
L. coryniformis
L. crispatus
L. crustorum
L. curvatus
L. delbrueckii
L. delbrueckii subsp. bulgaricus
L. Lactobacillus delbrueckii subspecies bulgaricus (also known as Lactobacillus bulgaricus) is one of several bacteria used for the production of Yogurt. delbrueckii subsp. lactis
L. diolivorans
L. equi
L. equigenerosi
L. farraginis
L. farciminis
L. fermentum
L. Lactobacillus fermentum is a Gram-positive species of bacterium in the genus Lactobacillus. fornicalis
L. fructivorans
L. frumenti
L. fuchuensis
L. gallinarum
L. gasseri
L. gastricus
L. ghanensis
L. graminis
L. hammesii
L. hamsteri
L. harbinensis
L. hayakitensis
L. helveticus
L. Lactobacillus helveticus is a lactic-acid producing rod shaped bacterium of the genus Lactobacillus. hilgardii
L. homohiochii
L. iners
L. ingluviei
L. intestinalis
L. jensenii
L. johnsonii
L. kalixensis
L. kefiranofaciens
L. kefiri
L. kimchii
L. kitasatonis
L. kunkeei
L. leichmannii
L. lindneri
L. malefermentans
L. mali
L. manihotivorans
L. mindensis
L. mucosae
L. murinus
L. nagelii
L. namurensis
L. nantensis
L. oligofermentans
L. oris
L. panis
L. pantheris
L. parabrevis
L. parabuchneri
L. paracollinoides
L. parafarraginis
L. parakefiri
L. paralimentarius
L. paraplantarum
L. pentosus
L. perolens
L. plantarum
L. Lactobacillus plantarum is a widespread member of the genus Lactobacillus, commonly found in Sauerkraut, pickles brined olives Korean pontis
L. psittaci
L. rennini
L. reuteri
L. rhamnosus
L. Lactobacillus reuteri is a Gram-positive Bacterium that naturally inhabits the Gut of Mammals and Birds First described Lactobacillus rhamnosus is a Probiotic Bacterium that was originally considered to be a subspecies of L rimae
L. rogosae
L. rossiae
L. ruminis
L. saerimneri
L. sakei
L. salivarius
L. sanfranciscensis
L. Lactobacillus sanfranciscensis (formerly L sanfrancisco) is a species of Lactic acid bacteria that helps give Sourdough bread its satsumensis
L. secaliphilus
L. sharpeae
L. siliginis
L. spicheri
L. suebicus
L. thailandensis
L. ultunensis
L. vaccinostercus
L. vaginalis
L. versmoldensis
L. vini
L. vitulinus
L. zeae
L. zymae

Lactobacillus is a genus of Gram-positive facultative anaerobic or microaerophilic bacteria[1]. A genus (plural genera from Γένος Latin genus "descent family type gender" is a low-level Taxonomic Gram-positive bacteria are those that are stained dark blue or violet by Gram staining. A facultative anaerobic organism is an Organism, usually a Bacterium, that makes ATP by Aerobic respiration if Oxygen is present Microaerophilic Organisms are a specific type of microorganism (especially bacteria that requires Oxygen to survive but requires environments containing lower levels The Bacteria ( singular: bacterium) are a large group of unicellular Microorganisms Typically a few Micrometres in length bacteria have They are a major part of the lactic acid bacteria group, named as such because most of its members convert lactose and other sugars to lactic acid. The Lactic Acid Bacteria (LAB comprise a Clade of Gram positive, low- G[[Cytosine C]] acid tolerant non-sporulating non-respiring rod or cocci that are Lactose (also referred to as milk sugar) is a Sugar which is found most notably in Milk. Sugar is a class of edible Crystalline substances mainly Sucrose, Lactose, and Fructose. Lactic acid ( IUPAC Systematic name: 2-hydroxypropanoic acid) also known as milk acid, is a Chemical compound that plays a role They are common and usually benign. In humans they are present in the vagina and the gastrointestinal tract, where they are symbiotic and make up a small portion of the gut flora. The vagina (from Latin, literally " Sheath " or " Scabbard " is a fibromuscular tubular tract leading from the Uterus This article is about the biological phenomenon for other uses see Symbiosis (disambiguation The term symbiosis (from the Greek The gut flora are the Microorganisms that normally live in the Digestive tract and can perform a number of useful functions for their hosts Many species are prominent in decaying plant material. The production of lactic acid makes its environment acidic which inhibits the growth of some harmful bacteria. Several members of the genus have had their genome sequenced. In classical genetics the genome of a Diploid Organism including Eukarya refers to a full set of chromosomes or genes in a Gamete, thereby

Contents

Food production

Some Lactobacillus species are used industrially for the production of yogurt, cheese, sauerkraut, pickles, beer, wine, cider, kimchi, chocolate and other fermented foods, as well as animal feeds, such as silage. Yoghurt, yogurt, yoghourt, youghurt or yogourt (see spelling below is a Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. Sauerkraut ( English:, German:, Yiddish: ˈzɔi̯əʀˌkʀɔi̯t is finely shredded Cabbage that has been fermented by various Pickling, also known as brining or corning, is the process of preserving Food by Anaerobic fermentation in Brine (a solution Beer is the world's oldest and most widely consumed Alcoholic beverage and the third most popular drink overall after water and tea Wine is an Alcoholic beverage made from the fermentation of Grape juice For the non-alcoholic beverage commonly known in the US as "cider" see Apple cider. Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of vegetables with varied seasonings most commonly referring to Chocolate ( pronounced or /-ˈələt/ comprises a number of raw and processed foods that are produced from the seed of the tropical Cacao tree Fermentation in Food processing typically refers to the conversion of Sugar to Alcohol using Yeast under Anaerobic conditions For the Christian Alternative band please see Silage (band Silage is fermented, high-moisture Fodder that can Sourdough bread is made using a "starter culture" which is a symbiotic culture of yeast and lactic acid bacteria growing in a water and flour medium. Sourdough (or more formally natural leaven or Levain) refers to the process of leavening Bread by capturing wild Yeasts Yeasts are a growth form of eukaryotic Microorganisms classified in the kingdom Fungi, with about 1500 Species currently described The Lactic Acid Bacteria (LAB comprise a Clade of Gram positive, low- G[[Cytosine C]] acid tolerant non-sporulating non-respiring rod or cocci that are Water is a common Chemical substance that is essential for the survival of all known forms of Life. Flour is a powder made of Cereal grains It is the key ingredient of Bread, which is a staple food in many countries and therefore the availability A growth medium or culture medium is a liquid or gel designed to support the growth of Microorganisms or cells There are different types of media for Lactobacilli, especially L. casei and L. brevis, are some of the most common beer spoilage organisms. Lactobacillus casei is a Species of Genus Lactobacillus found in the human intestine and mouth Lactobacillus brevis is a species of Lactic acid bacteria. It can be found in many different environments and in fermented foods such as The species operate by lowering the pH of the fermenting substance by creating the lactic acid, neutralising it to the desired extent.

Taxonomy

The genus Lactobacillus currently consists of over 125 species and encompasses a wide variety of organisms. The genus is polyphyletic, with the genus Pediococcus dividing the L. In Phylogenetics, a Taxon is polyphyletic ( Greek for "of many races" if the trait its members have in common evolved separately in different Pediococcus is a genus of Gram-positive Lactic acid bacteria, placed within the family of Lactobacillaceae. casei group, and the species L. acidophilus, L. Lactobacillus acidophilus is one Species in the genus Lactobacillus. salivarius, and L. reuteri being representatives of three distinct subclades. Lactobacillus reuteri is a Gram-positive Bacterium that naturally inhabits the Gut of Mammals and Birds First described The genus Paralactobacillus falls within the L. salivarius group. In recent years, other members of the genus Lactobacillus (formerly known as the Leuconostoc branch of Lactobacillus) have been reclassified into the genera Atopobium, Carnobacterium, Weissella, Oenococcus, and Leuconostoc. Atopobium is a genus of Actinobacteria, in the family Coriobacteriaceae. Weissella is a genus of Gram-positive bacteria, placed within the family of Leuconostocaceae. Oenococcus is a genus of Gram-positive bacteria, placed within the family of Leuconostocaceae. Leuconostoc is a genus of Gram-positive bacteria, placed within the family of Leuconostocaceae.

Dental cavities

Although considered beneficial, some Lactobacillus species have been associated with dental caries. Dental caries is a disease that damages Tooth structures resulting in what is commonly called tooth decay or cavities which are holes in the teeth [1] Lactobacillus count in saliva has been used as a "caries test" for many years. [2] This is one of the arguments used in support of the use of fluoride in toothpaste and lozenges. Fluoride is the reduced form of Fluorine. Both organic and Inorganic compounds containing the element fluorine are considered fluorides Toothpaste is a Paste or Gel Dentifrice used to clean and maintain the aesthetics and health of Teeth. A throat lozenge or cough drop is a small medicated Candy intended to be dissolved slowly in the mouth to lubricate and soothe irritated tissues of the Throat [3]

Metabolism

Many lactobacilli are unusual in that they operate using homofermentative metabolism (that is, they produce only lactic acid from sugars) and are aerotolerant despite the complete absence of a respiratory chain. This aerotolerance is manganese-dependent and has been explored (and explained) in Lactobacillus plantarum. Manganese (ˈmæŋgəniːz is a Chemical element, designated by the symbol Mn. Lactobacillus plantarum is a widespread member of the genus Lactobacillus, commonly found in Sauerkraut, pickles brined olives Korean Many lactobacilli do not require iron for growth and have an extremely high hydrogen peroxide tolerance. Iron (ˈаɪɚn is a Chemical element with the symbol Fe (ferrum and Atomic number 26 Hydrogen peroxide (H2O2 is a very pale blue liquid which appears colorless in a dilute solution slightly more Viscous than water

According to metabolism, Lactobacillus species can be divided into three groups:

References

  1. ^ Non Nutrient Factors Affecting Growth

See also

External links

The Firmicutes ( Latin: firmus, strong and cutis, skin referring to the cell wall are a division of bacteria, most of which have Gram-positive The Lactic Acid Bacteria (LAB comprise a Clade of Gram positive, low- G[[Cytosine C]] acid tolerant non-sporulating non-respiring rod or cocci that are Pediococcus is a genus of Gram-positive Lactic acid bacteria, placed within the family of Lactobacillaceae. Probiotics are Dietary supplements containing potentially beneficial Bacteria or Yeasts According to the currently adopted definition by FAO /
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