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The lactic acid bacteria (LAB) are either rod-shaped (), or spherical (), and are characterized by an increased tolerance to acidity (low pH range).This aspect helps LAB to outcompete other bacteria in a natural fermentation, as they can withstand the increased acidity from organic acid production (e.g., lactic acid).
Lactococcus lactis is a gram-positive bacterium used extensively in the production of buttermilk and cheese, [1] but has also become famous as the first genetically modified organism to be used alive for the treatment of human disease. [2]
Levilactobacillus brevis is a gram-positive, rod shaped species of lactic acid bacteria which is heterofermentative, creating CO 2, lactic acid and acetic acid or ethanol during fermentation.
Lactobacillus delbrueckii subsp. bulgaricus was first identified in 1905 by Stamen Grigorov, who named it Bacillus bulgaricus. [1]Ilya Metchnikoff, a professor at the Pasteur Institute in Paris, researched the relationship between the longevity of Bulgarians and their consumption of yogurt.
Limosilactobacillus reuteri is found in a variety of natural environments. It has been isolated from many foods, especially meats and dairy products. [2] [5] [6] It appears to be essentially ubiquitous in the animal kingdom, having been found in the gastrointestinal tracts and feces of healthy humans, [7] sheep, chickens, [8] pigs, [9] and rodents. [10]
Lactobacillus acidophilus image taken with a scanning electron microscope (SEM). A Lactobacillus acidophilus culture. Lactobacillus acidophilus is an immobile rod-shaped (bacillus), gram-positive organism that ranges in size from 2-10 μm in size.
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. [1]
Latilactobacillus sakei is the type species of the genus Latilactobacillus that was previously classified in the genus Lactobacillus. [1] 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.