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List of Prokaryotic names with Standing in Nomenclature (LPSN) is an online database that maintains information on the naming and taxonomy of prokaryotes, [1] following the taxonomy requirements and rulings of the International Code of Nomenclature of Prokaryotes. [2] The database was curated from 1997 to June 2013 by Jean P. Euzéby. [3]
Lactobacillus is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. [2] [3] 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 (see § Taxonomy below).
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The main method of producing yogurt is through the lactic acid fermentation of milk with harmless bacteria. [10] [18] The primary bacteria used are typically Lactobacillus bulgaricus and Streptococcus thermophilus, and United States as well as European law requires all yogurts to contain these two cultures (though others may be added as ...
The List of Prokaryotic names with Standing in Nomenclature (LPSN) currently recognizes fifteen member species: [1] [2] Secundilactobacillus angelensis Zhang et al. 2022; Secundilactobacillus collinoides (Carr and Davies 1972) Zheng et al. 2020; Secundilactobacillus folii Phuengjayaem et al. 2021; Secundilactobacillus hailunensis Liu et al. 2021
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 bulgaricus colonies grown on China Blue Lactose Agar, after anaerobic incubation. Lactobacillus bulgaricus is the main bacterium used for the production of yogurt . It also plays a crucial role in the ripening of some cheeses , [ 3 ] as well as in other processes involving naturally fermented products.
The Lactobacillaceae are a family of lactic acid bacteria. [3] It is the only family in the lactic acid bacteria which includes homofermentative and heterofermentative organisms; [4] in the Lactobacillaceae, the pathway used for hexose fermentation is a genus-specific trait.