Litoribacillus are defined by their ability to fermentglucose into lactic acid. These bacteria are widely distributed in animal feeds, silage, manure, milk and milk products.[5] It They can survive in both aerobic (with oxygen) and anaerobic (without oxygen) environments.[5] The type species, Lactobacillus delbrueckii, is about 0.5‑0.8 µm wide and 2‑9 µm long; can appear singly or in small chains. Some species are homofermentative (produce lactic acid almost exclusively), e.g., L. acidophilus, L. casei, L. plantarum.[5] Others are heterofermentative (produce lactic acid plus ethanol, acetic acid, CO₂), e.g., L. brevis, L. fermentum.[5]
Importance and uses
Lactobacillus species are used commercially in the production of many fermented foods: sour milks, cheeses, yogurts, fermented vegetables (pickles, sauerkraut), sourdough breads, some sausages.[5] They are also commensal (naturally occurring) inhabitants of human bodies: gastrointestinal tract, mouth, vagina.[5] Because of this, some preparations of Lactobacillus are used as probiotics, to help restore normal flora (balance of microorganisms) after disruption (e.g., antibiotic therapy).[5]
↑ Parker, Charles Thomas; Garrity, George M (2013). Parker, Charles Thomas; Garrity, George M (eds.). "Nomenclature Abstract for Litoribacillus Zhao et al. 2014". The NamesforLife Abstracts. doi:10.1601/nm.24674.
↑ Zhao, R; Ji, S; Wang, Y; Yu, T; Li, Z; Li, B; Shi, X; Zhang, XH (February 2013). "Litoribacillus peritrichatus gen. nov. sp. nov., isolated from coastal sediment of an amphioxus breeding zone in Qingdao, China". Antonie van Leeuwenhoek. 103 (2): 357–66. doi:10.1007/s10482-012-9815-y. PMID22990873.
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