Lactobacillus
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Lactobacillus | |
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Lactobacillus sp. near a squamous epithelial cell
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Scientific classification | |
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]
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Species | |
See text |
Lactobacillus is a
Lactobacillus
Metabolism
This section needs additional citations for verification. (April 2015) |
Lactobacilli are
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]
- Lactobacillus acetotolerans Entani et al. 1986
- Lactobacillus acidophilus (Moro 1900) Hansen and Mocquot 1970 (Approved Lists 1980)
- "Lactobacillus alvi" Kim et al. 2011
- Lactobacillus amylolyticus Bohak et al. 1999
- Lactobacillus amylovorus Nakamura 1981
- Lactobacillus apis Killer et al. 2014
- "Lactobacillus backi" Bohak et al. 2006
- Lactobacillus bombicola Praet et al. 2015
- Lactobacillus colini Zhang et al. 2017
- Lactobacillus crispatus (Brygoo and Aladame 1953) Moore and Holdeman 1970 (Approved Lists 1980)
- Lactobacillus delbrueckii (Leichmann 1896) Beijerinck 1901 (Approved Lists 1980)
- Lactobacillus equicursoris Morita et al. 2010
- Lactobacillus fornicalis Dicks et al. 2000
- Lactobacillus gallinarum Fujisawa et al. 1992
- Lactobacillus gasseri Lauer and Kandler 1980
- Lactobacillus gigeriorum Cousin et al. 2012
- "Lactobacillus ginsenosidimutans" Jung et al. 2013
- Lactobacillus hamsteri Mitsuoka and Fujisawa 1988
- Lactobacillus helsingborgensis Olofsson et al. 2014
- Lactobacillus helveticus (Orla-Jensen 1919) Bergey et al. 1925 (Approved Lists 1980)
- Lactobacillus hominis Cousin et al. 2013
- Lactobacillus iners Falsen et al. 1999
- Lactobacillus intestinalis (ex Hemme 1974) Fujisawa et al. 1990
- Lactobacillus jensenii Gasser et al. 1970 (Approved Lists 1980)
- "Lactobacillus jinshani" Yu et al. 2020
- Lactobacillus johnsonii Fujisawa et al. 1992
- Lactobacillus kalixensis Roos et al. 2005
- Lactobacillus kefiranofaciens Fujisawa et al. 1988
- Lactobacillus kimbladii Olofsson et al. 2014
- Lactobacillus kitasatonis Mukai et al. 2003
- Lactobacillus kullabergensis Olofsson et al. 2014
- Lactobacillus melliventris Olofsson et al. 2014
- Lactobacillus mulieris Rocha et al. 2020
- Lactobacillus nasalidis Suzuki-Hashido et al. 2021
- Lactobacillus panisapium Wang et al. 2018
- Lactobacillus paragasseri Tanizawa et al. 2018
- Lactobacillus pasteurii Cousin et al. 2013
- Lactobacillus porci Kim et al. 2018
- Lactobacillus psittaci Lawson et al. 2001
- "Lactobacillus raoultii" Nicaise et al. 2018
- Lactobacillus rodentium Killer et al. 2014
- Lactobacillus rogosae Holdeman and Moore 1974 (Approved Lists 1980)
- Lactobacillus taiwanensis Wang et al. 2009
- "Lactobacillus thermophilus" Ayers and Johnson 1924
- "Lactobacillus timonensis" Afouda et al. 2017
- Lactobacillus ultunensis Roos et al. 2005
- Lactobacillus xujianguonis Meng et al. 2020
Taxonomy
The genus Lactobacillus currently contains 44 species which are adapted to vertebrate hosts or to insects.
Genus | Meaning of the genus name | Properties of the genus |
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Lactobacillus | Rod-shaped bacillus from milk | Type species: L. delbrueckii.
Homofermentative with strain-specific ability to ferment pentoses, thermophilic, vancomycin-sensitive, adapted to vertebrate or insect hosts. |
Holzapfelia | Wilhelm Holzapfel's lactobacilli | Type species: H. floricola .
Homofermentative, vancomycin sensitive, unknown ecology but likely host-adapted. |
Amylolactobacillus | Starch-degrading lactobacilli | Type species: A. amylophilus.
Homofermentative, vancomycin sensitive, extracellular amylases are frequent, unknown ecology but likely host-adapted. |
Bombilactobacillus | Lactobacilli from bees and bumblebees | Type 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 fermentations | Type species: C. alimentarius.
Homofermentative with strain- or species-specific ability to ferment pentoses, vancomycin resistant, unknown ecology, likely nomadic |
Lapidilactobacillus | Lactobacilli from stones | Type species: L. concavus.
Homofermentative with strain- or species-specific ability to ferment pentoses, vancomycin resistant, unknown ecology. |
Agrilactobacillus | Lactobacilli from fields | Type 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 lactobacilli | Type 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 lactobacilli | Type species: L. coryniformis.
Homofermentative, vancomycin resistant, mesophilic or psychrotrophic organisms. |
Lacticaseibacillus | Lactobacilli related to cheese | Type 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 lactobacilli | Type species: L. sakei.
Homofermentative, mesophilic free living and environmental lactobacilli. Many strains are psychrotrophic and grow below 8 °C. |
Dellaglioa
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Franco Dellaglio’s lactobacilli | Type species: D. algidus.
Homofermentative, vancomycin resistant, aerotolerant and psychrophilic. |
Liquorilactobacillus | Lactobacilli from liquor or liquids | Type 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) lactobacilli | Type 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 plants | Type 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 bran | Type species: F. rossiae.
Heterofermentative, vancomycin resistant, with large genome size, broad metabolic potential and unknown ecology. |
Paucilactobacillus | Lactobacilli fermenting few carbohydrates | Type species: P. vaccinostercus.
Heterofermentative, vancomycin resistant, mesophilic or psychrotrophic, aerotolerant, most strains ferment pentoses but not disaccharides. |
Limosilactobacillus | Slimy (biofilm-forming) lactobacilli | Type 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 lactobacilli | Type 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
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Lactobacilli from vinegar | Type 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 bees | Type species: A. kunkeei.
Heterofermentative, vancomycin resistant, small genome size, fermenting only few carbohydrates, adapted to bees and/or flowers. |
Levilactobacillus | (Dough)-leavening lactobacilli | Type species: L. brevis.
Heterofermentative, vancomycin resistant, mesophilic or psychrotrophic, metabolise agmatine, environmental or plant-associated lifestyle. |
Secundilactobacillus | Second lactobacilli, growing after other organisms depleted hexoses | Type 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) lactobacilli | Type 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]
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Human health
Vaginal tract
Lactobacillus s.s. species are considered "keystone species" in the vaginal flora of reproductive-age women. 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.[5]
Interactions with pathogens
Lactobacilli produce hydrogen peroxide which inhibits the growth and virulence of the fungal pathogen Candida albicans in vitro and in vivo.[23][24] In vitro studies have also shown that lactobacilli reduce the pathogenicity of C. albicans through the production of organic acids and certain metabolites.[25] 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.[25] Lactobacilli also reduce the pathogenicity of C. albicans by reducing C. albicans biofilm formation.[25] 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.[25] 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.[23][24]
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.[26] Another example is Ligilactobacillus salivarius (formerly Lactobacillus salivarius), which interacts with many pathogens through the production of salivaricin B, a bacteriocin.[27]
Probiotics
Fermenting bacteria like
Lactobacilli administered in combination with other probiotics benefits cases of irritable bowel syndrome (IBS), although the extent of efficacy is still uncertain.[29] 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.[30] Helicobacter pylori is linked to cancer, and antibiotic resistance impedes the success of current antibiotic-based eradication treatments.[30] When probiotic lactobacilli are administered along with the treatment as an adjuvant, its efficacy is substantially increased and side effects may be lessened.[30]
Also, lactobacilli are used to help control urogenital and vaginal infections, such as
Oral health
Some lactobacilli have been associated with cases of
Food production
Lactobacilli comprise most food fermenting lactic acid bacteria
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.[41] 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
Lactobacilli, especially pediococci and
See also
- Lactobacillus L. anticaries
- Lactic acid fermentation
- MRS agar
- Pediococcus
- Probiotics
- Proteobiotics
- Carbon monoxide-releasing molecules
References
- ^ a b Beijerinck MW. (1901). "Sur les ferments lactiques de l'industrie" [On industrial dairy fermentation]. Archives Néerlandaises des Sciences Exactes et Naturelles (Section 2) [Dutch Archives of Exact and Natural Sciences (Section 2)]. 6: 212–243.
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- ^ a b Euzéby JP, Parte AC. "Lactobacillus". List of Prokaryotic names with Standing in Nomenclature (LPSN). Retrieved July 2, 2021.
- ^ "Lactobacillus". NCBI taxonomy. Bethesda, MD: National Center for Biotechnology Information. Retrieved 1 March 2019.
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In addition, GI fungal infection is reported even among those patients with normal immune status. Digestive system-related fungal infections may be induced by both commensal opportunistic fungi and exogenous pathogenic fungi. ...
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 - ^ 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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- ^ '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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- ^ a b c 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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{{cite journal}}
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External links
- Data related to Lactobacillus at Wikispecies
- Lactobacillus at Milk the Funk Wiki
- Lactobacillus at BacDive - the Bacterial Diversity Metadatabase