Lactobacillus
Lactobacillus is a genus of Gram-positive, facultatively anaerobic or microaerophilic rod-shaped bacteria. They are a significant component of the microbiota of many humans and animal body parts, such as the gastrointestinal tract, mouth, and vagina. This genus comprises many species, each having its unique role and benefits.
Lactobacillus acidophilus
Lactobacillus acidophilus is well-known for its probiotic properties. It was first isolated from the human gastrointestinal tract in 1900 by Ernst Moro. This species is employed in the production of yogurt and other fermented products.
Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus delbrueckii subsp. bulgaricus is one of the primary bacteria used in the production of yogurt. It was historically identified as a standalone species but was later reclassified as a subspecies of Lactobacillus delbrueckii. This bacterium plays a crucial role in the fermentation and flavor development of yogurt.
Lactobacillus gasseri
Lactobacillus gasseri is an important part of the vaginal flora and was identified in 1980 by François Gasser and his associates. This bacterium is known for producing hydrogen peroxide, which can inhibit the growth of potentially harmful bacteria in the vaginal environment.
Lactobacillus crispatus
Lactobacillus crispatus is another significant species within the genus. This rod-shaped bacterium produces hydrogen peroxide, providing protection against infections in the female reproductive tract. It is a common constituent of a healthy vaginal microbiota.
Lactiplantibacillus plantarum
Formerly classified as Lactobacillus plantarum, this species is widespread in various fermented food products. It showcases versatility in metabolizing a broad range of carbohydrates, contributing to the preservation and flavor development in fermented vegetables and dairy products.
Limosilactobacillus reuteri
Limosilactobacillus reuteri was initially grouped under Lactobacillus fermentum but later identified as a distinct species. It exhibits probiotic properties and is found in various parts of the body, including the gastrointestinal tract.
Lacticaseibacillus rhamnosus
Previously known as Lactobacillus rhamnosus, this species was reclassified based on genetic studies. It is renowned for its health benefits, including enhancing gut health and possibly improving immune functions. The strain Lactobacillus rhamnosus GG is particularly well-studied for its probiotic effects.
Lactobacillus iners
Lactobacillus iners is a facultatively anaerobic rod-shaped bacterium. Unlike other Lactobacillus species, it does not produce hydrogen peroxide, making its role in vaginal health more complex and less understood compared to other species.
Lactobacillus kefiranofaciens
Lactobacillus kefiranofaciens is an integral component of kefir grains. This species contributes to the unique texture and probiotic qualities of kefir, a fermented milk product.
Lacticaseibacillus casei
Lacticaseibacillus casei, previously known as Lactobacillus casei, is a lactic acid-producing bacterium. It is widely utilized in dairy fermentations and probiotic supplements. Yakult, a popular probiotic drink, contains Lacticaseibacillus casei Shirota, a strain developed by Minoru Shirota.
Limosilactobacillus fermentum
Limosilactobacillus fermentum is associated with the fermentation of various foods and exhibits probiotic properties. It is known for its role in promoting oral and gut health and is often included in dietary supplements.
Levilactobacillus brevis
Levilactobacillus brevis is involved in the fermentation of foods such as sauerkraut and pickles. This species contributes to the complex flavor profiles of fermented vegetables and is a part of the diverse Lactobacillus genus.
Lactobacillus johnsonii
Lactobacillus johnsonii belongs to the Lactobacillus acidophilus group and is recognized for its probiotic potential. This species has been studied for its beneficial effects on gut health and its ability to inhibit the growth of harmful bacteria.