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Thermus is a genus of thermophilic bacteria. It is one of several bacteria belonging to the Deinococcota phylum. Thermus species can be distinguished from other genera in the family Thermaceae as well as all other bacteria by the presence of eight conserved signature indels (CSIs) found in proteins such as adenylate kinase and replicative DNA helicase as well as 14 conserved signature proteins (CSPs) that are exclusively shared by members of this genus.
Halomonadaceae is a family of halophilic Pseudomonadota.
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.
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.
Halorubrum is a genus in the family Halorubraceae. Halorubrum species are usually halophilic and can be found in waters with high salt concentration such as the Dead Sea or Lake Zabuye.
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.
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.
Desulfosporosinus is a genus of strictly anaerobic, sulfate-reducing bacteria, often found in soil.
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.
Lactobacillus iners is a species in the genus Lactobacillus. It is a Gram-positive, catalase-negative, facultatively anaerobic rod-shaped bacterium with type strain CCUG 28746T. Lactobacillus iners is a normal inhabitant of the lower reproductive tract in healthy women.
Leuconostoc carnosum is a lactic acid bacterium; its type strain is NCFB 2776. Its genome has been sequenced. Its name derives from the fact that it was first isolated from chill-stored meats. Its significance is that it thrives in anaerobic environments with a temperature around 2 °C, thus has been known to spoil vacuum-packed meat, yet it is not pathogenic and certain strains of L. carnosum are known to produce bactericides known to inhibit or kill Listeria monocytogenes.
Psychrobacter is a genus of Gram-negative, osmotolerant, oxidase-positive, psychrophilic or psychrotolerant, aerobic bacteria which belong to the family Moraxellaceae and the class Gammaproteobacteria. The shape is typically cocci or coccobacilli. Some of those bacteria were isolated from humans and can cause humans infections such as endocarditis and peritonitis. This genus of bacteria is able to grow at temperatures between −10 and 42 °C. Rudi Rossau found through DNA-rRNA hybridization analysis that Psychrobacter belongs to the Moraxellaceae. The first species was described by Juni and Heym. Psychrobacter occur in wide range of moist, cold saline habitats, but they also occur in warm and slightly saline habitats.
Weissella thailandensis is a species of Gram-positive bacteria. It is a homofermentative, sphere-shaped lactic acid bacteria. Its type strain is FS61-1T. Its genome has been sequenced.
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.
Leuconostoc citreum is a vancomycin-resistant, Gram-positive, coccus-shaped bacterium, with type strain NCDO 1837. Its genome has been sequenced.
Weissella koreensis is a species of Gram-positive bacteria in the family Leuconostocaceae. The bacteria has irregular cells, is tolerant of acid, and does not develop spores. It was described by Lee et al. in 2002.
Cyclobacterium is a mesophilic, neutrophilic, chemoorganotrophic and aerobic bacterial genus from the family of Cyclobacteriaceae. Cyclobacterium bacteria occur in marine habitats
Weissella ceti is a Gram-positive and non-spore-forming bacterium from the genus of Weissella which was first isolated from beaked whales. Erstwhile believed that W. ceti could cause hemorrhagic illness in Rainbow trouts, however, seems to be a different species from the same genus: Weissella tructae.
Secundilactobacillus kimchicus is a rod-shaped species of lactic acid bacteria isolated from kimchi, a Korean dish involving fermented vegetables. It is part of the Lactobacillaceae family. It is Gram-positive, non-spore forming and non-motile prokaryote.
References
- ↑ 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 LactobacillusBeijerinck 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.
- ↑ Shaw, B. G.; Harding, C. D. (1989). "Leuconostoc gelidum sp. nov. and Leuconostoc carnosum sp. nov. from Chill-Stored Meats". International Journal of Systematic Bacteriology. 39 (3): 217–223. doi: 10.1099/00207713-39-3-217 . ISSN 0020-7713.
- ↑ Kim, Dae-Soo, et al. "Genome Sequence of Leuconostoc gelidum KCTC 3527, Isolated from Kimchi." Journal of Bacteriology 193.3 (2011): 799-800.
