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Lactobacillus is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus Lactobacillus comprised over 260 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus assigned lactobacilli to 25 genera.
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.
Lacticaseibacillus rhamnosus is a bacterium that originally was considered to be a subspecies of L. casei, but genetic research found it to be a separate species in the L. casei clade, which also includes L. paracasei and L. zeae. It is a short Gram-positive homofermentative facultative anaerobic non-spore-forming rod that often appears in chains. Some strains of L. rhamnosus bacteria are being used as probiotics, and are particularly useful in treating infections of the female urogenital tract, most particularly very difficult to treat cases of bacterial vaginosis. The species Lacticaseibacillus rhamnosus and Limosilactobacillus reuteri are commonly found in the healthy female genito-urinary tract and are helpful to regain control of dysbiotic bacterial overgrowth during an active infection. L. rhamnosus sometimes is used in dairy products such as fermented milk and as non-starter-lactic acid bacterium (NSLAB) in long-ripened cheese. While frequently considered a beneficial organism, L. rhamnosus may not be as beneficial to certain subsets of the population; in rare circumstances, especially those primarily involving weakened immune system or infants, it may cause endocarditis. Despite the rare infections caused by L. rhamnosus, the species is included in the list of bacterial species with qualified presumed safety (QPS) status of the European Food Safety Agency.
Leuconostoc is a genus of gram-positive bacteria, placed within the family of Lactobacillaceae. They are generally ovoid cocci often forming chains. Leuconostoc spp. are intrinsically resistant to vancomycin and are catalase-negative. All species within this genus are heterofermentative and are able to produce dextran from sucrose. They are generally slime-forming.
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.
Weissella is a genus of gram-positive bacteria placed within the family Lactobacillaceae, formerly considered species of the Leuconostoc paramesenteroides group. The morphology of Weissella species varies from spherical or lenticular cells to irregular rods. Several strains of Weissella cibaria and Weissella confusa have shown probiotic potential. In particular, the cell-free culture supernatant of Weissella confusa shows a number of beneficial characteristics, such as antibacterial potential and anti-inflammatory efficiency. However, several strains of W. confusa are opportunistic bacteria. A number of studies have been done on the safety of the bacterial species, indicating their probiotic potential. The Senate Commission on Food Safety has validated the use of W. confusa in food.
Limosilactobacillus fermentum is a Gram-positive species in the heterofermentative genus Limosilactobacillus. It is associated with active dental caries lesions. It is also commonly found in fermenting animal and plant material including sourdough and cocoa fermentation. A few strains are considered probiotic or "friendly" bacteria in animals and at least one strain has been applied to treat urogenital infections in women. Some strains of lactobacilli formerly mistakenly classified as L. fermentum have since been reclassified as Limosilactobacillus reuteri. Commercialized strains of L. fermentum used as probiotics include PCC, ME-3 and CECT5716
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.
Oenococcus oeni is a Gram-positive bacterial species in the genus of Oenococcus. It was the only species in the genus until 2006, when the species Oenococcus kitaharae was identified. As its name implies, Oe. oeni holds major importance in the field of oenology, where it is the primary bacterium involved in completing the malolactic fermentation.
Latilactobacillus sakei is the type species of the genus Latilactobacillus that was previously classified in the genus Lactobacillus. It is homofermentative; hexoses are metabolized via glycolysis to lactic acid as main metabolite; pentoses are fermented via the Phosphoketolase pathway to lactic and acetic acids.
Weissella hellenica is a species of Gram-positive bacteria, placed within the family of Leuconostocaceae. It is frequently isolated from fermented sausage and flounder intestine, as well as Korean fermented pickle Kimchi and barrels used to make Japanese pickles. Some strains have been observed to be probiotic while some have not. Some strains produce bacteriocins named weissellicins which show antimicrobial activity against other bacteria.
Ligilactobacillus acidipiscis is a species in the genus Ligilactobacillus. It is a homofermentative, rod-shaped lactic acid bacteria. Its type strain is FS60-1T.
Lactobacillus crispatus is a common, rod-shaped species of genus Lactobacillus and is a hydrogen peroxide (H2O2) producing beneficial microbiota species located in both the vagina, through vaginal discharge, and the vertebrate gastrointestinal tract. The strain CTV-05 is used as a probiotic that can be used by premenopausal and postmenopausal women that experience recurrent urinary tract infections. It is being evaluated specifically for the prevention and treatment of bacterial vaginosis, which is characterized by the absence of Lactobacillus flora necessary to protect the host from infection.
Dellaglioa algida is a species of lactic acid bacteria.
Ligilactobacillus is a genus of lactic acid bacteria associated with vertebrate hosts, formed through the 2020 division of the Lactobacillus genus. Most of these homofermentative species are motile and express urease to survive gastric acids, making them popular choices for probiotics. The G/C content of this genus varies between 32.5-43.3%.
Secundilactobacillus is a genus of lactic acid bacteria containing secondary fermenters separated from the primary fermenters of Lactobacillus after the latter group depletes hexoses and disaccharides. These Gram-positive, rod-shaped heterofermenters have been isolated from beer and apple cider, and they are generally incapable of reducing fructose to mannitol.
Convivina intestini is a species of lactic acid bacteria.
Acetilactobacillus jinshanensis is a species of lactic acid bacteria.
Ligilactobacillus animalis is a non-motile, homofermentative species in the Gram-positive genus Ligilactobacillus, initially isolated from the dental plaque of primates and intestinal samples of a dog and mouse. L. animalis has optimal growth at 37°C on MRS agar, making this species mesophilic. The first reported isolates could ferment cellobiose, fructose, glucose, lactose, maltose, melibiose, raffinose, and salicin, but not xylose. The genome size of the type strain is 1.89 Mbp and the G/C content is 41.1%.
References
- 1 2 3 Zheng J, Wittouck S, Salvetti E, Franz CMAP, Harris HMB, Mattarelli P, O'Toole PW, Pot B, Vandamme P, Walter J, Watanabe K, Wuyts S, Felis GE, Gänzle MG, Lebeer S. (2020). "A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae". Int J Syst Evol Microbiol. 70 (4): 2782–2858. doi: 10.1099/ijsem.0.004107 . hdl: 10067/1738330151162165141 . PMID 32293557.
- 1 2 Euzéby JP, Parte AC. "Holzapfelia floricola". List of Prokaryotic names with Standing in Nomenclature (LPSN). Retrieved June 30, 2021.
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