Lesions of Weissella confusa in the mona monkey (hematoxylin and eosin stain): A) liver: portal triads with neutrophilic infiltration (x10); A1, presence of bacterial emboli inside the vein (arrow) (x40). B) acute pneumonia: edema, congestion, and leukocyte cells exudation in the pulmonary alveoli (x10). C) encephalitis: congestion and marginalized neutrophils in nervous vessels (x10)
Scientific classification
Domain:
Bacteria
Phylum:
Bacillota
Class:
Bacilli
Order:
Lactobacillales Ludwig, Schleifer & Whitman 2010
Families
Aerococcaceae
Carnobacteriaceae
Enterococcaceae
Lactobacillaceae
Leuconostocaceae
Streptococcaceae
Genera incertae sedis
"Aerosphaera"
"Carnococcus"
Chungangia
Synonyms
"Coccales" Krasilnikov 1949
"Plocamobacteriales" Pribram 1933
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).
Production of lactic acid has linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents. Proteinaceous bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms. Furthermore, lactic acid and other metabolic products contribute to the organoleptic and textural profile of a food item. The industrial importance of the LAB is further evidenced by their generally recognized as safe (GRAS) status, due to their ubiquitous appearance in food and their contribution to the healthy microbiota of animal and human mucosal surfaces.
The genera that comprise the LAB are at its core Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, and Streptococcus, as well as the more peripheral Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weissella. All but Sporolactobacillus are members of the Lactobacillales order, and all are members of the Bacillota phylum.
Although lactic acid bacteria are generally associated with the order Lactobacillales, bacteria of the genus Bifidobacterium (phylum Actinomycetota) also produce lactic acid as the major product of carbohydrate metabolism.[1]
^Saez-Lara MJ, Gomez-Llorente C, Plaza-Diaz J, Gil A (2015). "The role of probiotic lactic acid bacteria and bifidobacteria in the prevention and treatment of inflammatory bowel disease and other related diseases: a systematic review of randomized human clinical trials". BioMed Research International. 2015: 505878. doi:10.1155/2015/505878. PMC 4352483. PMID 25793197.
and 26 Related for: Lactic acid bacteria information
physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lacticacid as the major metabolic end product...
Lacticacid is an organic acid. It has the molecular formula CH3CH(OH)COOH. It is white in the solid state and it is miscible with water. When in the dissolved...
metabolite lactate, which is lacticacid in solution. It is an anaerobic fermentation reaction that occurs in some bacteria and animal cells, such as muscle...
of all these bacteria is to convert L-malic acid, one of the two major grape acids found in wine, to another type of acid, L+ lacticacid. This can occur...
by the fermentation of dough using wild lactobacillaceae and yeast. Lacticacid from fermentation imparts a sour taste and improves keeping qualities...
fermented foods, and probiotic-fortified foods. Lacticacidbacteria (LABs), which are food fermenting bacteria, have the ability to prevent food spoilage...
of bacteria and yeast (SCOBY) is a culinary symbiotic fermentation culture (starter) consisting of lacticacidbacteria (LAB), acetic acidbacteria (AAB)...
fermentation or MLF. In this process, bacteria convert the stronger malic acid into the softer lacticacid; formally, malic acid is polyprotic (contributes multiple...
its shelf life. The biopreservation of food, especially utilizing lacticacidbacteria (LAB) that are inhibitory to food spoilage microbes, has been practiced...
iron for growth. The Lactobacillaceae are the only family of the lacticacidbacteria (LAB) that includes homofermentative and heterofermentative organisms;...
various lacticacidbacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lacticacid formed when the bacteria ferment...
contributing factor in cork taint. Lacticacidbacteria have a useful role in winemaking converting malic acid to lacticacid in malolactic fermentation. However...
they produce lacticacid from sugars. They've also been reported to produce exclusive L-(+)-lacticacid. However, reported D-(−)-lacticacid can be produced...
been left to sour (raw milk alone or pasteurized milk with added lacticacidbacteria) will also naturally produce curds, and sour milk cheeses are produced...
family Lactobacillaceae, a lacticacidbacteria (LAB), that was previously classified as Lactobacillus casei. This bacteria has been identified as facultatively...
The Lactobacillaceae are a family of lacticacidbacteria. It is the only family in the lacticacidbacteria which includes homofermentative and heterofermentative...
ingredient in airag, responsible for its unique flavour, is lacticacid produced by lactobacilli bacteria. After the airag he consumed helped return his digestion...
Polylactic acid, also known as poly(lacticacid) or polylactide (PLA), is a thermoplastic polyester with backbone formula (C 3H 4O 2) n or [–C(CH 3)HC(=O)O–]...
of carbohydrates in the alcohol fermentation process. Lacticacidbacteria create lacticacid, which results in a pH decrease in the final vinegar product...
not of taxonomic significance: Lactic acidbacteria are bacteria that use carbohydrates to produce lacticacid. The main genera are Lactococcus, Leuconostoc...
Sourdough is a mixture of flour and water inhabited by a symbiosis of Lacticacidbacteria and yeasts. It is used in baking to leaven and acidify bread. Candida...
product obtained by fermenting regular cream with certain kinds of lacticacidbacteria. The bacterial culture, which is introduced either deliberately or...
muscle more acidic; bacteria usually cease multiplying when the pH drops below 4.5. A modern approach, biopreservation, adds lacticacidbacteria to the fish...
of endogenous enzymatic activities and the lacticacid produced by the starter culture. Lacticacidbacteria develop the tangy flavor of salami through...
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