Lacticaseibacillus

Lacticaseibacillus is a genus of bacteria that belongs to the family Lactobacillaceae. This genus was formerly part of the genus Lactobacillus, but was reclassified in 2020 following advancements in phylogenetics and genomics. The bacteria in this genus are known for their ability to produce lactic acid as a by-product of carbohydrate metabolism.

Characteristics

Lacticaseibacillus species are Gram-positive, non-spore-forming, and aerobic or facultative anaerobic. They are rod-shaped and occur in pairs or short chains. The bacteria are catalase-negative and produce lactic acid as the major end product of carbohydrate fermentation.

Classification

The genus Lacticaseibacillus currently includes several species, including Lacticaseibacillus casei, Lacticaseibacillus paracasei, and Lacticaseibacillus rhamnosus. These species were previously classified under the genus Lactobacillus, but were moved to the new genus following a major reclassification of the family Lactobacillaceae in 2020.

Role in Health and Disease

Lacticaseibacillus species are part of the normal microbiota of the human gastrointestinal tract, oral cavity, and vagina. They play a crucial role in maintaining gut health by producing lactic acid, which inhibits the growth of harmful bacteria.

Some Lacticaseibacillus species are used as probiotics to promote gut health. For example, Lacticaseibacillus rhamnosus GG is a well-studied probiotic strain that has been shown to prevent diarrhea, improve irritable bowel syndrome symptoms, and enhance immune response.

However, Lacticaseibacillus can also cause disease in certain circumstances. For instance, they can cause bacterial endocarditis (inflammation of the heart's inner lining) and bacteremia (bacteria in the blood), particularly in people with weakened immune systems.

See Also

• Lactobacillus
• Lactobacillaceae
• Probiotics
• Lactic acid bacteria

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