Pediococcus is a genus of gram-positive lactic acid bacteria, placed within the family of Lactobacillaceae. They usually occur in pairs or tetrads, and divide along two planes of symmetry, as do the other lactic acid cocci genera Aerococcus and Tetragenococcus. They are purely homofermentative.
Oenococcus is a genus of gram-positive bacteria, placed within the family Lactobacillaceae. The only species in the genus was Oenococcus oeni. In 2006, the species Oenococcus kitaharae was identified. As its name implies, Oenococcus oeni holds major importance in the field of oenology, where it is the primary bacterium involved in completing malolactic fermentation.
The Lactobacillaceae are a family of lactic acid bacteria. It is the only family in the lactic acid bacteria which includes homofermentative and heterofermentative organisms; in the Lactobacillaceae, the pathway used for hexose fermentation is a genus-specific trait. Lactobacillaceae include the homofermentative lactobacilli Lactobacillus, Holzapfelia, Amylolactobacillus, Bombilactobacillus, Companilactobacillus, Lapidilactobacillus, Agrilactobacillus, Schleiferilactobacillus, Loigolactobacillus, Lacticaseibacillus, Latilactobacillus, Dellaglioa, Liquorilactobacillus, Ligilactobacillus, and Lactiplantibacillus; the heterofermentative lactobacilli Furfurilactobacillus, Paucilactobacillus, Limosilactobacillus, Fructilactobacillus, Acetilactobacillus, Apilactobacillus, Levilactobacillus, Secundilactobacillus, and Lentilactobacillus, which were previously classified in the genus Lactobacillus; and the heterofermentative genera Convivina, Fructobacillus, Leuconostoc, Oenococcus, and Weissella which were previously classified in the Leuconostocaceae.
Companilactobacillus kimchii is a bacteriocin-producing lactic acid bacterium of the genus Companilactobacillus. It is named for and found in the Korean fermented-vegetable food kimchi.
Apilactobacillus is a genus of bacteria from the family of Lactobacillaceae.
Agrilactobacillus is a genus of lactic acid bacteria.
Amylolactobacillus is a genus of lactic acid bacteria.
Bombilactobacillus is a genus of lactic acid bacteria.
Dellaglioa algida is a species of lactic acid bacteria.
Fructilactobacillus is a genus of lactic acid bacteria.
Furfurilactobacillus is a genus of lactic acid bacteria.
Holzapfelia floricola is a species of lactic acid bacteria. It is the only described species in the monotypic genus Holzapfelia.
Lapidilactobacillus is a genus of lactic acid bacteria.
Latilactobacillus is a genus of lactic acid bacteria.
Loigolactobacillus is a genus of lactic acid bacteria.
Paucilactobacillus is a genus of lactic acid bacteria.
Schleiferilactobacillus is a genus of lactic acid bacteria.
Convivina intestini is a species of lactic acid bacteria.
Acetilactobacillus jinshanensis is a species of lactic acid bacteria.
Paucilactobacillus wasatchensis is a species of heterofermentative lactic acid bacteria (LAB). It is a non-starter LAB that was first isolated from aged Cheddar cheese showing gas defects from three different continents. The growth of P. wasatchensis is accelerated when ripening cheese is supplemented with ribose and galactose and incubated at elevated temperature. P. wasatchensis can be controlled by pasteurization, but post-pasteurization sources of contamination must be controlled.
