Lactobacillus
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. acidophilus L. brevis L. delbrueckii subsp. bulgaricus L. casei L. delbrueckii L. fermentum L. helveticus L. plantarum L. reuteri L. sanfranciscensis etc. Image File history File links Lactobacillus_sp_01. ... Scientific classification or biological classification is a method by which biologists group and categorize species of organisms. ... Phyla/Divisions Actinobacteria Aquificae Bacteroidetes/Chlorobi Chlamydiae/Verrucomicrobia Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Nitrospirae Omnibacteria Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Bacteria (singular, bacterium) are a major group of living organisms. ... Classes Bacilli Clostridia Mollicutes The Firmicutes are a division of bacteria, most of which have Gram-positive cell wall structure. ... Orders Bacillales Lactobacillales The term bacilli (singular bacillus) is used to refer to any rod-shaped bacteria. ... Families Aerococcaceae Carnobacteriaceae Enterococcaceae Lactobacillaceae Leuconostocaceae Streptococcaceae The Lactobacillales are an order of Gram-positive bacteria that comprise the lactic acid bacteria. ... Genera Lactobacillus Paralactobacillus Pediococcus The Lactobacillaceae is a family of Gram-positive bacteria, placed within the order of Lactobacillales. ... Binomial name Lactobacillus acidophilus (Moro 1900) Hansen & Mocquot 1970 Lactobacillus acidophilus is one of several bacteria in the genus Lactobacillus. ... Binomial name Lactobacillus brevis Lactobacillus brevis (sometimes identified as ) is a species of lactic acid bacteria. ... Binomial name Lactobacillus delbrueckii subsp. ... Binomial name Lactobacillus casei (Orla-Jensen 1916) Hansen & Lessel 1971 Lactobacillus casei is a transient, anaerobic microorganism of genus Lactobacillus found in the human intestine and mouth. ... Binomial name Lactobacillus plantarum (Orla-Jensen 1919) Bergey 1923 Lactobacillus plantarum is a widespread member of the genus Lactobacillus, commonly found in sauerkraut, pickles, brined olives, korean kimchi, nigerian ogi, sourdugh and other fermented plant material and also in some cheeses and fermented sausages. ... Binomial name Lactobacillus reuteri N/A L. reuteri is a gram-positive bacterial species that typically inhabits mice and pigs. ... Binomial name Lactobacillus sanfranciscensis (ex Kline & Sugihara 1971) Weiss & Schillinger 1984 Lactobacillus sanfranciscensis (formerly L. sanfrancisco) is a species of bacteria that helps give sourdough bread its characteristic taste. ...

Lactobacillus is a genus of Gram-positive facultative anaerobic bacteria. 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. 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. 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. For other uses of the word, please see Genus (disambiguation). ... Gram-positive bacteria are those that are stained dark blue or violet by gram staining, in contrast to gram-negative bacteria, which are not affected by the stain. ... A facultative anaerobic organism is an organism, usually a bacterium, that makes ATP by aerobic respiration if oxygen is present but is also capable of switching to fermentation. ... Phyla Actinobacteria Aquificae Chlamydiae Bacteroidetes/Chlorobi Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Lentisphaerae Nitrospirae Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Verrucomicrobia Bacteria (singular: bacterium) are unicellular microorganisms. ... Species L. acidophilus L. bulgaricus L. plantarum L.reuteri etc. ... Lactose is a disaccharide that consists of β-D-galactose and β-D-glucose molecules bonded through a β1-4 glycosidic linkage. ... This article deals with sugar as food and as an important, widely traded commodity; the word also has other uses; see Sugar (disambiguation) A sugar is a form of carbohydrate; the most commonly used sugar is a white crystalline solid, sucrose; used to alter the flavor and properties (mouthfeel, perservation... Lactic acid (IUPAC systematic name: 2-hydroxypropanoic acid), also known as milk acid, is a chemical compound that plays a role in several biochemical processes. ... The vagina, (from Latin, literally sheath or scabbard ) is the tubular tract leading from the uterus to the exterior of the body in female placental mammals and marsupials, or to the cloaca in female birds, monotremes, and some reptiles. ... The gastrointestinal tract (GI tract), also called the digestive tract, alimentary canal, or gut, is the system of organs within multicellular animals that takes in food, digests it to extract energy and nutrients, and expels the remaining waste. ... Common Clownfish (Amphiprion ocellaris) in their Magnificent Sea Anemone (Heteractis magnifica) home. ... Gut flora, or intestinal bacteria, are the bacteria that normally live in the digestive tract and perform a number of useful functions involving digestion for their hosts. ... In biology the genome of an organism is the whole hereditary information of an organism that is encoded in the DNA (or, for some viruses, RNA). ...

Food production

Some Lactobacillus species are used industrially for the production of yogurt, cheese, sauerkraut, pickles, beer, wine, cider, kimchi and other fermented foods, as well as animal feeds, such as silage. 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. Lactobacilli, especially L. casei and L. brevis, are some of the most common beer spoilage organisms. Yoghurt or yogurt, or less commonly yoghourt or yogourt (see spelling below), is a dairy product produced by bacterial fermentation of milk. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... Sauerkraut and sausage on a plate Percentages are relative to US recommendations for adults. ... Look up pickle in Wiktionary, the free dictionary. ... A selection of bottled beers A selection of cask beers Beer is the worlds oldest[1] and most popular[2] alcoholic beverage, selling more than 133 billion litres (35 billion gallons) per year - producing total global revenues of $331. ... A glass of red wine This article is about the alcoholic beverage. ... Cider in a pint glass Cider (or cyder) is an alcoholic beverage made primarily from the juices of specially grown varieties of apples. ... Kimchi, also spelled gimchi or kimchee, is a traditional Korean side dish or relish made of fermented vegetables, often Chinese cabbage, seasoned with red chili peppers (bbalgan-gochu) and salt. ... Beer fermenting at a brewery. ... Silage (hay) somewhere in Allschwil or Schönenbuch, near Basel, Switzerland. ... White Vienna Sourdough loaves sometimes arrive on shelves at speeds in excess of 75mph Sourdough is a symbiotic culture of lactobacilli and yeasts used to leaven bread. ... Typical divisions Ascomycota Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota Basidiomycotina (club fungi) Urediniomycetes Sporidiales Yeasts are unicellular, eukaryotic microorganisms classified in the kingdom Fungi. ... Species L. acidophilus L. bulgaricus L. plantarum L.reuteri etc. ... Impact of a drop of water. ... Look up flour in Wiktionary, the free dictionary. ... A growth medium is an object in which microorganisms or cells in experience growth. ... Binomial name Lactobacillus casei (Orla-Jensen 1916) Hansen & Lessel 1971 Lactobacillus casei is a transient, anaerobic microorganism of genus Lactobacillus found in the human intestine and mouth. ... Binomial name Lactobacillus brevis Lactobacillus brevis (sometimes identified as ) is a species of lactic acid bacteria. ...

Dental cavities

Although considered beneficial, some Lactobacillus species have been associated with dental caries. [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 water fluoridation. Conversely, products containing a species called Lactobacillus anticaries that reportedly prevent caries have been developed. [3] Another product has also been developed for the treatment of mouth ulcers containing the species Lactobacillus brevis in the form of lozenges. [4] Fluoride is the ionic form of fluorine. ... Modern toothpaste gel Toothpaste is a paste or gel used to clean and improve the aesthetic appearance and health of teeth. ... Water fluoridation is the practice of adding fluoride compounds to water with the intended purpose of reducing tooth decay in the general population. ... Mouth ulcer on the lower lip An oral ulcer (from Latin ulcus) is the name for the appearance of an open sore inside the mouth caused by a break in the mucous membrane or the epithelium on the lips or surrounding the mouth. ... Binomial name Lactobacillus brevis Lactobacillus brevis (sometimes identified as ) is a species of lactic acid bacteria. ... This does not cite its references or sources. ...

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. Many lactobacilli do not require iron for growth and have an extremely high hydrogen peroxide tolerance. General Name, Symbol, Number manganese, Mn, 25 Chemical series transition metals Group, Period, Block 7, 4, d Appearance silvery metallic Atomic mass 54. ... Binomial name Lactobacillus plantarum (Orla-Jensen 1919) Bergey 1923 Lactobacillus plantarum is a widespread member of the genus Lactobacillus, commonly found in sauerkraut, pickles, brined olives, korean kimchi, nigerian ogi, sourdugh and other fermented plant material and also in some cheeses and fermented sausages. ... General Name, Symbol, Number iron, Fe, 26 Chemical series transition metals Group, Period, Block 8, 4, d Appearance lustrous metallic with a grayish tinge Atomic mass 55. ... Hydrogen peroxide (H2O2) is a very pale blue liquid which appears colourless in a dilute solution, slightly more viscous than water. ...

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

• Obligately homofermentative (Group I)
  • L. acidophilus, L. delbrueckii, L. helveticus, L. salivarius
• Facultatively heterofermentative (Group II)
  • L. casei, L. curvatus, L. plantarum, L. sakei
• Obligately heterofermentative (Group III)
  • L. brevis, L. buchneri, L. fermentum, L. reuteri

Binomial name Lactobacillus acidophilus (Moro 1900) Hansen & Mocquot 1970 Lactobacillus acidophilus is one of several bacteria in the genus Lactobacillus. ... Binomial name Lactobacillus casei (Orla-Jensen 1916) Hansen & Lessel 1971 Lactobacillus casei is a transient, anaerobic microorganism of genus Lactobacillus found in the human intestine and mouth. ... Binomial name Lactobacillus plantarum (Orla-Jensen 1919) Bergey 1923 Lactobacillus plantarum is a widespread member of the genus Lactobacillus, commonly found in sauerkraut, pickles, brined olives, korean kimchi, nigerian ogi, sourdugh and other fermented plant material and also in some cheeses and fermented sausages. ... Binomial name Lactobacillus brevis Lactobacillus brevis (sometimes identified as ) is a species of lactic acid bacteria. ... Binomial name Lactobacillus reuteri N/A L. reuteri is a gram-positive bacterial species that typically inhabits mice and pigs. ...

References

• Tomas James Rees, Cranfield University, 1997. The development of a novel antifungal silage inoculant. PhD Thesis (HTML)
• The Ohio State University Food Science and Technology Department. Lactic Acid Bacteria - Carbohydrate and Protein Metabolism. PowerPoint lecture
• Dicks LM, Silvester M, Lawson PA, Collins MD (2000). Lactobacillus fornicalis sp. nov., isolated from the posterior fornix of the human vagina. Absitract, PDF file

See also

• Lactic acid bacteria
• Probiotics

Species L. acidophilus L. bulgaricus L. plantarum L.reuteri etc. ... Probiotics are dietary supplements containing potentially beneficial bacteria. ...

External Link

• List of species of the genus Lactobacillus