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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).
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.
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]
The species carries the name of Max Delbrück, who lent his name to the Berlin Institute for the Fermentation Industries, [3] where L. delbrueckii and L. delbrueckii subsp. bulgaricus were produced on an industrial scale from about 1896. [4]
Fusarium oxysporum conidiophores stained by lactophenol cotton blue. Lactophenol cotton blue (LCB) is a mixture of methyl blue, a histological stain, and lactophenol (a solution of phenol, lactic acid, and glycerol in water).
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.
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.
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]