Lactiplantibacillus

Lactiplantibacillus is a genus of bacteria that belongs to the family Lactobacillaceae. It was formerly part of the genus Lactobacillus, but was reclassified in 2020 following a comprehensive phylogenetic analysis. The genus name Lactiplantibacillus is derived from the Latin words lactis (milk) and plantarum (of plants), reflecting the fact that these bacteria are commonly found in both dairy products and plant material.

Characteristics

Members of the Lactiplantibacillus genus are Gram-positive, non-spore-forming rod-shaped organisms. They are facultatively anaerobic, meaning they can survive in both oxygen-rich and oxygen-poor environments. Most species are homofermentative, producing lactic acid as their primary metabolic end product.

Ecology and distribution

Lactiplantibacillus species are widespread in nature and can be found in a variety of environments, including the gastrointestinal tract of humans and other animals, fermented foods, and plant material. They play a crucial role in the fermentation of many foods and beverages, including yogurt, cheese, sauerkraut, and wine.

Health implications

Many Lactiplantibacillus species are probiotics, beneficial bacteria that confer a health benefit to the host when administered in adequate amounts. They have been shown to improve gut health, enhance immune response, and protect against certain pathogens. However, some species can also be opportunistic pathogens, causing infections in individuals with compromised immune systems.

Species

The Lactiplantibacillus genus includes several species, such as Lactiplantibacillus plantarum, Lactiplantibacillus pentosus, and Lactiplantibacillus paraplantarum.

See also

• Lactic acid bacteria
• Fermentation (food)
• Probiotic

   This article is a bacteria-related stub. You can help WikiMD by expanding it!

   This article is a medical stub. You can help WikiMD by expanding it!