Lactobacillus

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Lactobacillus
Lactobacillus sp 01.png
Lactobacillus sp. near a squamous epithelial cell
Scientific classification OOjs UI icon edit-ltr.svg
Domain: Bacteria
Phylum: Bacillota
Class: Bacilli
Order: Lactobacillales
Family: Lactobacillaceae
Genus: Lactobacillus
Beijerinck 1901 (Approved Lists 1980) [1]
Type species
Lactobacillus delbrueckii
(Leichmann 1896) Beijerinck 1927 (Approved Lists 1980) [1]
Species

See text

Lactobacillus is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. [2] [3] 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 (see § Taxonomy below). [3]

Contents

Lactobacillus species constitute a significant component of the human and animal microbiota at a number of body sites, such as the digestive system, and the female genital system. [4] In women of European ancestry, Lactobacillus species are normally a major part of the vaginal microbiota. [5] [6] Lactobacillus forms biofilms in the vaginal and gut microbiota, [7] allowing them to persist during harsh environmental conditions and maintain ample populations. [8] Lactobacillus exhibits a mutualistic relationship with the human body, as it protects the host against potential invasions by pathogens, and in turn, the host provides a source of nutrients. [9] Lactobacilli are among the most common probiotic found in food such as yogurt, and it is diverse in its application to maintain human well-being, as it can help treat diarrhea, vaginal infections, and skin disorders such as eczema. [10]

Metabolism

Lactobacilli are homofermentative, i.e. hexoses are metabolised by glycolysis to lactate as major end product, or heterofermentative, i.e. hexoses are metabolised by the Phosphoketolase pathway to lactate, CO2 and acetate or ethanol as major end products. [11] Most lactobacilli are aerotolerant and some species respire if heme and menaquinone are present in the growth medium. [11] Aerotolerance of lactobacilli is manganese-dependent and has been explored (and explained) in Lactiplantibacillus plantarum (previously Lactobacillus plantarum). [12] Lactobacilli generally do not require iron for growth. [13]

The Lactobacillaceae are the only family of the lactic acid bacteria (LAB) that includes homofermentative and heterofermentative organisms; in the Lactobacillaceae, homofermentative or heterofermentative metabolism is shared by all strains of a genus. [3] [11] Lactobacillus species are all homofermentative, do not express pyruvate formate lyase, and most species do not ferment pentoses. [3] [11] In L. crispatus, pentose metabolism is strain specific and acquired by lateral gene transfer. [14]

Genomes

The genomes of lactobacilli are highly variable, ranging in size from 1.2 to 4.9 Mb (megabases). [3] Accordingly, the number of protein-coding genes ranges from 1,267 to about 4,758 genes (in Fructilactobacillus sanfranciscensis and Lentilactobacillus parakefiri, respectively). [15] [16] Even within a single species there can be substantial variation. For instance, strains of L. crispatus have genome sizes ranging from 1.83 to 2.7 Mb, or 1,839 to 2,688 open reading frames. [17] Lactobacillus contains a wealth of compound microsatellites in the coding region of the genome, which are imperfect and have variant motifs. [18] Many lactobacilli also contain multiple plasmids. A recent study has revealed that plasmids encode the genes which are required for adaptation of lactobacilli to the given environment. [19]

Species

The genus Lactobacillus comprises the following species: [20] [21]

Taxonomy

The genus Lactobacillus currently contains 44 species which are adapted to vertebrate hosts or to insects. [3] 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 . The Pediococcus species P. dextrinicus has been reclassified as a Lapidilactobacillus dextrinicus [3] [22] and most lactobacilli were assigned to Paralactobacillus or one of the 23 novel genera of the Lactobacillaceae. [3] Two websites inform on the assignment of species to the novel genera or species (http://www.lactobacillus.uantwerpen.be/; http://www.lactobacillus.ualberta.ca/).

The 23 new genera of 2020
GenusMeaning of the genus nameProperties of the genus
LactobacillusRod-shaped bacillus from milkType species: L. delbrueckii .

Homofermentative with strain-specific ability to ferment pentoses, thermophilic, vancomycin-sensitive, adapted to vertebrate or insect hosts.

Holzapfelia Wilhelm Holzapfel's lactobacilliType species: H. floricola .

Homofermentative, vancomycin sensitive, unknown ecology but likely host-adapted.

Amylolactobacillus Starch-degrading lactobacilliType species: A. amylophilus .

Homofermentative, vancomycin sensitive, extracellular amylases are frequent, unknown ecology but likely host-adapted.

Bombilactobacillus Lactobacilli from bees and bumblebeesType species: B. mellifer .

Homofermentative, thermophilic, vancomycin resistant, small genome size, adapted to bees and bumblebees

Companilactobacillus Companion-lactobacillus, referring to them growing in association with other lactobacilli in cereal, meat and vegetable fermentationsType species: C. alimentarius .

Homofermentative with strain- or species-specific ability to ferment pentoses, vancomycin resistant, unknown ecology, likely nomadic

Lapidilactobacillus Lactobacilli from stonesType species: L. concavus .

Homofermentative with strain- or species-specific ability to ferment pentoses, vancomycin resistant, unknown ecology.

Agrilactobacillus Lactobacilli from fieldsType species: A. composti .

Homofermentative, aerotolerant and vancomycin resistant. Genome size, G+C content of the genome and the source of the two species suggest a free-living lifestyle of the genus.

Schleiferilactobacillus Karl Heinz Schleifer’s lactobacilliType species: S. perolens .

Homofermentative, vancomycin resistant, aerotolerant. Schleiferilactobacillus spp. have a large genome size, ferment a wide range of carbohydrates, and spoil beer and dairy products by copious production of diacetyl.

Loigolactobacillus (Food) spoiling lactobacilliType species: L. coryniformis .

Homofermentative, vancomycin resistant, mesophilic or psychrotrophic organisms.

Lacticaseibacillus Lactobacilli related to cheeseType species: L. casei .

Homofermentative, vancomycin resistant; many species ferment pentoses, and are resistant to oxidative stress. L. casei and related species have a nomadic lifestyle.

Latilactobacillus Widespread lactobacilliType species: L. sakei .

Homofermentative, mesophilic free living and environmental lactobacilli. Many strains are psychrotrophic and grow below 8 °C.

Dellaglioa Franco Dellaglio’s lactobacilliType species: D. algidus .

Homofermentative, vancomycin resistant, aerotolerant and psychrophilic.

Liquorilactobacillus Lactobacilli from liquor or liquidsType species: L. mali .

Homofermentative, vancomycin resistant, motile organisms growing in liquid, plant-associated habitats. Many liquorilactobacilli produce EPS from sucrose and degrade fructans with extracellular fructanases.

Ligilactobacillus Uniting (host adapted) lactobacilliType species: L. salivarius .

Homofermentative, vancomycin resistant, most ligilactobacilli are host adapted and many strains are motile. Several strains of Ligilactobacillus express urease to withstand gastric acidity.

Lactiplantibacillus Lactobacilli related to plantsType species: L. plantarum .

Homofermentative, vancomycin resistant organisms with a nomadic lifestyle that ferment a wide range of carbohydrates; most species metabolise phenolic acids by esterase, decarboxylase and reductase activities. L. plantarum expresses pseudocatalase and nitrate reductase activities.

Furfurilactobacillus Lactobacilli from branType species: F. rossiae .

Heterofermentative, vancomycin resistant, with large genome size, broad metabolic potential and unknown ecology.

Paucilactobacillus Lactobacilli fermenting few carbohydratesType species: P. vaccinostercus .

Heterofermentative, vancomycin resistant, mesophilic or psychrotrophic, aerotolerant, most strains ferment pentoses but not disaccharides.

Limosilactobacillus Slimy (biofilm-forming) lactobacilliType species: L. fermentum .

Heterofermentative, thermophilic, vancomycin resistant with two exceptions, Limosilactobacillus species are vertebrate host adapted and generally form exopolysaccharides from sucrose to support biofilm formation in the upper intestine of animals.

Fructilactobacillus Fructose-loving lactobacilliType species: F. fructivorans .

Heterofermentative, vancomycin resistant, mesophilic, aerotolerant, small genome size. Fructilactobacilli are adapted to narrow ecological niches that relate to insects, flowers, or both.

Acetilactobacillus Lactobacilli from vinegarType species: A. jinshani .

Heterofermentative, vancomycin resistant, grow in the pH range of 3–5; fermenting disaccharides and sugar alcohols but few hexoses and no pentoses.

Apilactobacillus Lactobacilli from beesType species: A. kunkeei .

Heterofermentative, vancomycin resistant, small genome size, fermenting only few carbohydrates, adapted to bees and/or flowers.

Levilactobacillus (Dough)-leavening lactobacilliType species: L. brevis .

Heterofermentative, vancomycin resistant, mesophilic or psychrotrophic, metabolise agmatine, environmental or plant-associated lifestyle.

Secundilactobacillus Second lactobacilli, growing after other organisms depleted hexosesType species: S. collinoides .

Heterofermentative, vancomycin resistant, mesophilic or psychrotrophic, environmental or plant-associated lifestyle. Adapted to hexose-depleted habitats, most strains do not reduce fructose to mannitol but metabolize agmatine and diols.

Lentilactobacillus Slow (growing) lactobacilliType species: L. buchneri .

Heterofermentative, vancomycin resistant, mesophilic, fermenting a broad spectrum of carbohydrates. Most lentilactobacilli are environmental or plant-associated, metabolise agmatine and convert lactate and/or diols. L. senioris and L. kribbianus form an outgroup to the genus; both species were isolated from vertrebrates and may transition to a host-adapted lifestyle.

Phylogeny

The currently accepted taxonomy is based on the List of Prokaryotic names with Standing in Nomenclature [20] and the phylogeny is based on whole-genome sequences. [3]

Lactobacillus
outgroup

Holzapfelia

Human health

Vaginal tract

Lactobacillus s.s. species are considered "keystone species" in the vaginal flora of reproductive-age women. [23] Most, but not all, healthy women have vaginal floras dominated by one of four species of Lactobacillus: L. iners, L. crispatus, L. gasseri and L. jensenii. Other women have a more diverse mix of anaerobic microorganisms, though are still considered to have a healthy microbiome. [5]

Interactions with pathogens

Lactobacilli produce lactic acid, which contributes to the vaginal acidity, and this lowered pH is generally accepted to be the main mechanism controlling the composition of the vaginal microflora. [24]

Lactobacilli are also proposed to produce hydrogen peroxide, which inhibits the growth and virulence of the fungal pathogen Candida albicans in vitro , [25] [26] though this is argued not to be the main mechanism in vivo. [27]

In vitro studies have also shown that lactobacilli reduce the pathogenicity of C. albicans through the production of organic acids and certain metabolites. [28] Both the presence of metabolites, such as sodium butyrate, and the decrease in environmental pH caused by the organic acids reduce the growth of hyphae in C. albicans, which reduces its pathogenicity. [28] Lactobacilli also reduce the pathogenicity of C. albicans by reducing C. albicans biofilm formation. [28] Biofilm formation is reduced by both the competition from lactobacilli, and the formation of defective biofilms which is linked to the reduced hypha growth mentioned earlier. [28] On the other hand, following antibiotic therapy, certain Candida species can suppress the regrowth of lactobacilli at body sites where they cohabitate, such as in the gastrointestinal tract. [25] [26]

In addition to its effects on C. albicans, Lactobacillus sp. also interact with other pathogens. For example, Limosilactobacillus reuteri (formerly Lactobacillus reuteri) can inhibit the growth of many different bacterial species by using glycerol to produce the antimicrobial substance called reuterin. [29] Another example is Ligilactobacillus salivarius (formerly Lactobacillus salivarius), which interacts with many pathogens through the production of salivaricin B, a bacteriocin. [30]

Probiotics

Because of the interactions with other microbes, fermenting bacteria like lactic acid bacteria (LAB) are now in use as probiotics with many applications.

Lactobacilli administered in combination with other probiotics benefits cases of irritable bowel syndrome (IBS), although the extent of efficacy is still uncertain. [31] The probiotics help treat IBS by returning homeostasis when the gut microbiota experiences unusually high levels of opportunistic bacteria. [9] In addition, lactobacilli can be administered as probiotics during cases of infection by the ulcer-causing bacterium Helicobacter pylori. [32] Helicobacter pylori is linked to cancer, and antibiotic resistance impedes the success of current antibiotic-based eradication treatments. [32] When probiotic lactobacilli are administered along with the treatment as an adjuvant, its efficacy is substantially increased and side effects may be lessened. [32] In addition, lactobacilli with other probiotic [33] organisms in ripened milk and yogurt aid development of immunity in the mucous intestine in humans by raising the number of LgA (+).

Gastroesophageal reflux disease (GERD) is a common condition associated with bile acid-induced oxidative stress and accumulation of reactive oxygen species (ROS) in esophageal tissues that cause inflammation and DNA damage. [34] In an experimental model of GERD, Lactobacillus species (L. acidophilus , L. plantarum and L. fermentum ) facilitated the repair of DNA damage caused by bile-induced ROS. [34] For patients with GERD, there is significant interest in the anti-inflammatory effect of Lactobacilli that may help prevent progression to Barrett’s esophagus and esophageal adenocarcinoma. [34]

Vaginal squamous cell with normal vaginal flora versus bacterial vaginosis on Pap stain. Normal vaginal flora (left) is predominantly rod-shaped Lactobacilli, whereas in bacterial vaginosis (right) there is an overgrowth of bacteria, which can be of various species. Normal vaginal flora versus bacterial vaginosis on Pap stain.jpg
Vaginal squamous cell with normal vaginal flora versus bacterial vaginosis on Pap stain. Normal vaginal flora (left) is predominantly rod-shaped Lactobacilli, whereas in bacterial vaginosis (right) there is an overgrowth of bacteria, which can be of various species.

Given the known microbial associations, lactobacilli are currently available as probiotics to help control urogenital and vaginal infections, such as bacterial vaginosis (BV). Lactobacilli produce bacteriocins to suppress pathogenic growth of certain bacteria, [35] as well as lactic acid, which lowers the vaginal pH to around 4.5 or less, hampering the survival of other bacteria.

In children, lactobacilli such as Lacticaseibacillus rhamnosus (previously L. rhamnosus ) are associated with a reduction of atopic eczema, also known as dermatitis, due to anti-inflammatory cytokines secreted by this probiotic bacteria. [9]

Oral health

Dental caries Dental Caries Cavity 2.JPG
Dental caries

Some lactobacilli have been associated with cases of dental caries (cavities). Lactic acid can corrode teeth, and the Lactobacillus count in saliva has been used as a "caries test" for many years. Lactobacilli characteristically cause existing carious lesions to progress, especially those in coronal caries. The issue is, however, complex, as recent studies show probiotics can allow beneficial lactobacilli to populate sites on teeth, preventing streptococcal pathogens from taking hold and inducing dental decay. The scientific research of lactobacilli in relation to oral health is a new field and only a few studies and results have been published. [36] [37] Some studies have provided evidence of certain Lactobacilli which can be a probiotic for oral health. [38] Some species, but not all, show evidence in defense to dental caries. [38] Due to these studies, there have been applications of incorporating such probiotics in chewing gum and lozenges. [38] There is also evidence of certain Lactobacilli that are beneficial in the defense of periodontal disease such as gingivitis and periodontitis. [38]

Food production

Species of Lactobacillus (and related genera) comprise many food fermenting lactic acid bacteria [39] [40] and are used as starter cultures in industry for controlled fermentation in the production of wine, yogurt, cheese, sauerkraut, pickles, beer, cider, kimchi, cocoa, kefir, and other fermented foods, as well as animal feeds and the bokashi soil amendment. Lactobacillus species are dominant in yogurt, cheese, and sourdough fermentations. [39] [40]

Their importance in fermentation comes from both metabolism of the food itself, as well as the inhibition of growth of other potentially pathogenic microbes. The antibacterial and antifungal activity of lactobacilli relies on production of bacteriocins and low molecular weight compounds that inhibits these microorganisms. [41] [42]

Sourdough bread is made either spontaneously, by taking advantage of the bacteria naturally present in flour, or by using a "starter culture", which is a symbiotic culture of yeast and lactic acid bacteria growing in a water and flour medium. [43] The bacteria metabolize sugars into lactic acid, which lowers the pH of their environment and creates the signature sourness associated with yogurt, sauerkraut, etc.

In many traditional pickling processes, vegetables are submerged in brine, and salt-tolerant lactobacilli feed on natural sugars found in the vegetables. The resulting mix of salt and lactic acid is a hostile environment for other microbes, such as fungi, and the vegetables are thus preserved—remaining edible for long periods. [44]

Lactobacilli, especially pediococci and L. brevis , are some of the most common beer spoilage organisms. They are, however, essential to the production of sour beers such as Belgian lambics and American wild ales, giving the beer a distinct tart flavor. [45]

Scientist Elie Metchnikoff won a Nobel prize in 1908 for his work on LAB, the connection to food, and possible usage as a probiotic. [46]

See also

Related Research Articles

<span class="mw-page-title-main">Sourdough</span> Type of sour bread

Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping-qualities.

<span class="mw-page-title-main">Probiotic</span> Microorganisms said to provide health benefits when consumed

Probiotics are live microorganisms promoted with claims that they provide health benefits when consumed, generally by improving or restoring the gut microbiota. Probiotics are considered generally safe to consume, but may cause bacteria-host interactions and unwanted side effects in rare cases. There is some evidence that probiotics are beneficial for some conditions, such as helping to ease some symptoms of irritable bowel syndrome (IBS). However, many claimed health benefits, such as treating eczema, lack substantial scientific support.

<i>Lactobacillus acidophilus</i> Species of bacterium

Lactobacillus acidophilus is a rod-shaped, Gram-positive, homofermentative, anaerobic microbe first isolated from infant feces in the year 1900. The species is commonly found in humans, specifically the gastrointestinal tract and oral cavity as well as some speciality fermented foods such as fermented milk or yogurt, though it is not the most common species for this. The species most readily grows at low pH levels, and has an optimum growth temperature of 37 °C. Certain strains of L. acidophilus show strong probiotic effects, and are commercially used in dairy production. The genome of L. acidophilus has been sequenced.

Lactiplantibacillus plantarum is a widespread member of the genus Lactiplantibacillus and commonly found in many fermented food products as well as anaerobic plant matter. L. plantarum was first isolated from saliva. Based on its ability to temporarily persist in plants, the insect intestine and in the intestinal tract of vertebrate animals, it was designated as a nomadic organism. L. plantarum is Gram positive, bacilli shaped bacterium. L. plantarum cells are rods with rounded ends, straight, generally 0.9–1.2 μm wide and 3–8 μm long, occurring singly, in pairs or in short chains. L. plantarum has one of the largest genomes known among the lactic acid bacteria and is a very flexible and versatile species. It is estimated to grow between pH 3.4 and 8.8. Lactiplantibacillus plantarum can grow in the temperature range 12 °C to 40 °C. The viable counts of the "L. plantarum" stored at refrigerated condition (4 °C) remained high, while a considerable reduction in the counts was observed stored at room temperature.

<i>Lacticaseibacillus casei</i> Species of bacterium

Lacticaseibacillus casei is an organism that belongs to the largest genus in the family Lactobacillaceae, a lactic acid bacteria (LAB), that was previously classified as Lactobacillus casei. This bacteria has been identified as facultatively anaerobic or microaerophilic, acid-tolerant, non-spore-forming bacteria.

<i>Lacticaseibacillus rhamnosus</i> Species of bacterium

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.

<span class="mw-page-title-main">Lactic acid bacteria</span> Order of bacteria

Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical (cocci) bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation, giving them the common name lactic acid bacteria (LAB).

Limosilactobacillus reuteri is a lactic acid bacterium found in a variety of natural environments, including the gastrointestinal tract of humans and other animals. It does not appear to be pathogenic and may have health effects.

<span class="mw-page-title-main">Lactobacillaceae</span> Family of bacteria

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.

Levilactobacillus brevis is a gram-positive, rod shaped species of lactic acid bacteria which is heterofermentative, creating CO2, lactic acid and acetic acid or ethanol during fermentation. L. brevis is the type species of the genus Levilactobacillus (previously L. brevis group), which comprises 24 species. It can be found in many different environments, such as fermented foods, and as normal microbiota. L. brevis is found in food such as sauerkraut and pickles. It is also one of the most common causes of beer spoilage. Ingestion has been shown to improve human immune function, and it has been patented several times. Normal gut microbiota L. brevis is found in human intestines, vagina, and feces.

<span class="mw-page-title-main">Vaginal flora</span> Microorganisms present in the vagina

Vaginal flora, vaginal microbiota or vaginal microbiome are the microorganisms that colonize the vagina. They were discovered by the German gynecologist Albert Döderlein in 1892 and are part of the overall human flora. The amount and type of bacteria present have significant implications for an individual's overall health. The primary colonizing bacteria of a healthy individual are of the genus Lactobacillus, such as L. crispatus, and the lactic acid they produce is thought to protect against infection by pathogenic species.

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

<span class="mw-page-title-main">Kefir</span> Fermented milk drink made from kefir grains

Kefir is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. It is prepared by inoculating the milk of cows, goats, or sheep with kefir grains.

<i>Lacticaseibacillus paracasei</i> Species of bacterium

Lacticaseibacillus paracasei (commonly abbreviated as Lc. paracasei) is a gram-positive, homofermentative species of lactic acid bacteria that are commonly used in dairy product fermentation and as probiotic cultures. Lc. paracasei is a bacterium that operates by commensalism. It is commonly found in many human habitats such as human intestinal tracts and mouths as well as sewages, silages, and previously mentioned dairy products. The name includes morphology, a rod-shaped bacterium with a width of 2.0 to 4.0μm and length of 0.8 to 1.0μm.

Limosilactobacillus pontis is a rod-shaped, Gram-positive facultatively anaerobic bacterium. Along with other Lactobacillus species, it is capable of converting sugars, such as lactose, into lactic acid. Limosilactobacillus pontis is classified under the phylum Bacillota, class Bacilli, and is a member of the family Lactobacillaceae and is found to be responsible for the fermentation of sourdough, along with many other Lactobacillus species. This microorganism produces lactic acid during the process of fermentation, which gives sourdough bread its characteristic sour taste.

Lactobacillus crispatus is a common, rod-shaped species of genus Lactobacillus and is a lactic acid producing bacterial species located in both the vagina, through vaginal discharge, and the vertebrate gastrointestinal tract. This species commonly found in vaginal microbiome and is thought to be beneficial to health.

Lactobacillus kefiranofaciens is a species of slime-forming, homofermentative, rod-shaped lactic acid bacteria first isolated from kefir grains, hence its name. Its type strain is WT-2B. Its genome has been sequenced. Lactobaccillus kefiranofaciens was first identified in 1967 in Russia through studying kefir granules. Lactobaccillus kefiranofaciens is part of the Lactobacillus genus and Firmicutes phylum of bacteria. These bacterium metabolize carbohydrates and produce lactic acid, which can be useful in fermentation. Two subspecies have been identified as kefirgranum and kefiranofaciens, which share properties such as being gram-positive, facultatively anaerobic, and rod-shaped.L. kefiranofaciens is the subspecies related to kefir granules. Studies have investigated the origins and causes for variation in kefir composition and led to conflicting results. Some studies indicate the presence of L.kefiranofaciens was due to geographical location, while others indicate it was due to the different milks used.

Lactobacillus jensenii is a lactic acid bacteria species in the genus Lactobacillus.

Limosilactobacillus is a thermophilic and heterofermentative genus of lactic acid bacteria created in 2020 by splitting from Lactobacillus. The name is derived from the Latin limosus "slimy", referring to the property of most strains in the genus to produce exopolysaccharides from sucrose. The genus currently includes 31 species or subspecies, most of these were isolated from the intestinal tract of humans or animals. Limosilactobacillus reuteri has been used as a model organism to evaluate the host-adaptation of lactobacilli to the human and animal intestine and for the recruitment of intestinal lactobacilli for food fermentations.

References

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  2. ↑ Makarova K, Slesarev A, Wolf Y, Sorokin A, Mirkin B, Koonin E, et al. (October 2006). "Comparative genomics of the lactic acid bacteria". Proceedings of the National Academy of Sciences of the United States of America. 103 (42): 15611–6. Bibcode:2006PNAS..10315611M. doi: 10.1073/pnas.0607117103 . PMC   1622870 . PMID   17030793.
  3. 1 2 3 4 5 6 7 8 9 Zheng, Jinshui; Wittouck, Stijn; Salvetti, Elisa; Franz, Charles M.A.P.; Harris, Hugh M.B.; Mattarelli, Paola; O’Toole, Paul W.; Pot, Bruno; Vandamme, Peter; Walter, Jens; Watanabe, Koichi (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". International Journal of Systematic and Evolutionary Microbiology. 70 (4): 2782–2858. doi: 10.1099/ijsem.0.004107 . hdl: 10067/1738330151162165141 . ISSN   1466-5026. PMID   32293557. S2CID   215771564.
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    In vitro, bacterial hydrogen peroxide or organic acids can inhibit C. albicans growth and virulence61
    In vivo, Lactobacillus sp. can inhibit the GI colonisation and infection of C. albicans62
    In vivo, C. albicans can suppress Lactobacillus sp. regeneration in the GI tract after antibiotic therapy63, 64
  26. 1 2 Erdogan A, Rao SS (April 2015). "Small intestinal fungal overgrowth". Current Gastroenterology Reports. 17 (4): 16. doi:10.1007/s11894-015-0436-2. PMID   25786900. S2CID   3098136. Small intestinal fungal overgrowth (SIFO) is characterized by the presence of excessive number of fungal organisms in the small intestine associated with gastrointestinal (GI) symptoms. Candidiasis is known to cause GI symptoms particularly in immunocompromised patients or those receiving steroids or antibiotics. However, only recently, there is emerging literature that an overgrowth of fungus in the small intestine of non-immunocompromised subjects may cause unexplained GI symptoms. ... Fungal-bacterial interaction may act in different ways and may either be synergistic or antagonistic or symbiotic [29]. Some bacteria such as Lactobacillus species can interact and inhibit both the virulence and growth of Candida species in the gut by producing hydrogen peroxide [30]. Any damage to the mucosal barrier or disruption of GI microbiota with chemotherapy or antibiotic use, inflammatory processes, activation of immune molecules and disruption of epithelial repair may all cause fungal overgrowth [27].
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  33. ↑ Ashraf, Shah, Rabia, Nagendra P (2014). "Immune system stimulation by probiotic microorganisms". Critical Reviews in Food Science and Nutrition. 54 (7): 938–56. doi:10.1080/10408398.2011.619671. PMID   24499072. S2CID   25770443.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  34. 1 2 3 Bernard, J.N.; Chinnaiyan, V.; Almeda, J.; Catala-Valentin, A.; Andl, C.D. Lactobacillus sp. Facilitate the Repair of DNA Damage Caused by Bile-Induced Reactive Oxygen Species in Experimental Models of Gastroesophageal Reflux Disease. Antioxidants 2023, 12, 1314. https://doi.org/10.3390/antiox12071314
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  39. 1 2 Gänzle, Michael (2019), "Fermented Foods", Food Microbiology, John Wiley & Sons, Ltd, pp. 855–900, doi:10.1128/9781555819972.ch33, ISBN   978-1-68367-047-6, S2CID   242940113 , retrieved 2020-11-28
  40. 1 2 Hutkins, Robert W., ed. (2018). Microbiology and Technology of Fermented Foods, 2nd edition. Ames, Iowa, USA: Blackwell Publishing. doi:10.1002/9780470277515. ISBN   978-0-470-27751-5.
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  45. ↑ Carriglio, John; Budner, Drew; Thompson-Witrick, Katherine A. (November 2022). "Comparison Review of the Production, Microbiology, and Sensory Profile of Lambic and American Coolship Ales". Fermentation. 8 (11): 646. doi: 10.3390/fermentation8110646 . ISSN   2311-5637.
  46. ↑ 'Lactic Acid Bacteria and Their Uses in Animal Feeding to Improve Food Safety' in Advances in Food and Nutrition Research, Volume 50 (Elsevier),

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