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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.
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.
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.
The genus Massilia belongs to the family Oxalobacteriaceae, and describes a group of gram-negative, motile, rod-shaped cells. They may contain either peritrichous or polar flagella. This genus was first described in 1998, after the type species, Massilia timonae, was isolated from the blood of an immunocompromised patient. The genus was named after the old Greek and Roman name for the city of Marseille, France, where the organism was first isolated. The Massilia genus is a diverse group that resides in many different environments, has many heterotrophic means of gathering energy, and is commonly found in association with plants.
Desulfosporosinus is a genus of strictly anaerobic, sulfate-reducing bacteria, often found in soil.
The genus Alishewanella is one of the major branches of the family Alteromonadaceae. It was proposed to accommodate A. fetalis, isolated from an autopsy of a human fetus, in 2000. In 2009, A. aestuarii was isolated from tidal flat sediment and indicated as being a representative of Alishewanella. The third Alishewanella species was isolated from gajami sikhae, a Korean fermented food, in 2009 and was given the name A. jeotgali. Most recently, in 2010, the fourth currently isolated species of Alishewanella, A. agri, was isolated from landfill soil in Korea. Currently these are the only four isolated and characterized species of the genus Alishewanella.
Chitinimonas is a genus of Gram-negative, chitinolytic, rod-shaped bacteria which have flagella from the family of Burkholderiaceae which belongs to the class Betaproteobacteria. All species of Chitinimonas have been found in regions of Asia. Species of this genus are found to be both aerobic and anaerobic. Chitinimonas is optimally grown and cultured at 25 °C to 37 °C, with very little concentrations of NaCl.
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.
Leuconostoc gelidum is a Gram-positive lactic acid bacterium; its type strain is NCFB 2775. Its genome has been sequenced. Its name derives from the fact that it was first isolated from chill-stored meats.
Ligilactobacillus acidipiscis is a species in the genus Ligilactobacillus. It is a homofermentative, rod-shaped lactic acid bacteria. Its type strain is FS60-1T.
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.
Kazachstania humilis is a species of yeast in the genus Kazachstania. It commonly occurs in sourdough and kefir cultures, along with different species of lactic acid bacteria. K. humilis is the most representative yeast species found in type I sourdough ecosystems. The effects of electric field strength, pulse width and frequency, or pulse shape is significant on the membranes of Candida humilis, but not very noticeable.
Azospirillum is a Gram-negative, microaerophilic, non-fermentative and nitrogen-fixing bacterial genus from the family of Rhodospirillaceae. Azospirillum bacteria can promote plant growth.
Parapedobacter is a genus from the family of Sphingobacteriaceae.
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.
Mangrovibacter is a genus in the order Enterobacterales. Members of the genus are Gram-stain-negative, facultatively anaerobic, nitrogen-fixing, and rod shaped. The name Mangrovibacter derives from:
Neo-Latin noun mangrovum, mangrove; Neo-Latin masculine gender noun, a rod; bacter, nominally meaning "a rod", but in effect meaning a bacterium, rod; Neo-Latin masculine gender noun Mangrovibacter, mangrove rod.
Arthrobacter bussei is a pink-coloured, aerobic, coccus-shaped, Gram-stain-positive, oxidase-positive and catalase-positive bacterium isolated from cheese made of cow´s milk. A. bussei is non-motile and does not form spores. Rod–coccus life cycle is not observed. Cells are 1.1–1.5 µm in diameter. On trypticase soy agar it forms pink-coloured, raised and round colonies, which are 1.0 mm in diameter after 5 days at 30 °C The genome of the strain A. bussei KR32T has been fully sequenced.
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%.
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, 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; Wuyts, Sander; Felis, Giovanna E.; Gänzle, Michael G.; Lebeer, Sarah (15 April 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 1466-5034. PMID 32293557.
- 1 2 Liang, Zhi-Qi; Srinivasan, Sathiyaraj; Kim, Yeon-Ju; Kim, Ho-Bin; Wang, Hong-Tao; Yang, Deok-ChunYR 2011. "Lactobacillus kimchicus sp. nov., a β-glucosidase-producing bacterium isolated from kimchi". International Journal of Systematic and Evolutionary Microbiology. 61 (4): 894–897. doi:10.1099/ijs.0.017418-0. ISSN 1466-5034. PMID 20495030.
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