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( Lactobacillus)
L. acetotolerans
L. acidifarinae
L. acidipiscis
L. acidophilus
L. agilis
L. algidus
L. alimentarius
L. amylolyticus
L. amylophilus
L. amylotrophicus
L. amylovorus
L. animalis
L. antri
L. apodemi
L. aviarius
L. bifermentans
L. brevis
L. buchneri
L. camelliae
L. casei
L. catenaformis
L. ceti
L. coleohominis
L. collinoides
L. composti
L. concavus
L. coryniformis
L. crispatus
L. crustorum
L. curvatus
L. delbrueckii subsp. delbrueckii
L. delbrueckii subsp. bulgaricus
L. delbrueckii subsp. lactis
L. dextrinicus
L. diolivorans
L. equi
L. equigenerosi
L. farraginis
L. farciminis
L. fermentum
L. fornicalis
L. fructivorans
L. frumenti
L. fuchuensis
L. gallinarum
L. gasseri
L. gastricus
L. ghanensis
L. graminis
L. hammesii
L. hamsteri
L. harbinensis
L. hayakitensis
L. helveticus
L. hilgardii
L. homohiochii
L. iners
L. ingluviei
L. intestinalis
L. jensenii
L. johnsonii
L. kalixensis
L. kefiranofaciens
L. kefiri
L. kimchii
L. kitasatonis
L. kunkeei
L. leichmannii
L. lindneri
L. malefermentans
L. mali
L. manihotivorans
L. mindensis
L. mucosae
L. murinus
L. nagelii
L. namurensis
L. nantensis
L. oligofermentans
L. oris
L. panis
L. pantheris
L. parabrevis
L. parabuchneri
L. paracollinoides
L. parafarraginis
L. parakefiri
L. paralimentarius
L. paraplantarum
L. pentosus
L. perolens
L. plantarum
L. pontis
L. psittaci
L. rennini
L. reuteri
L. rhamnosus
L. rimae
L. rogosae
L. rossiae
L. ruminis
L. saerimneri
L. sakei
L. salivarius
L. sanfranciscensis
L. satsumensis
L. secaliphilus
L. sharpeae
L. siliginis
L. spicheri
L. suebicus
L. thailandensis
L. ultunensis
L. vaccinostercus
L. vaginalis
L. versmoldensis
L. vini
L. vitulinus
L. zeae
L. zymae
Some Lactobacillus species are used industrially for the production of yogurt, cheese, sauerkraut, pickles, beer, wine, cider, kimchi, chocolate and other fermented foods, as well as animal feeds, such as silage. Sourdough bread is made using a "starter culture" which is a symbiotic culture of yeast and lactic acid bacteria growing in a water and flour medium. Lactobacilli, especially L. casei and L. brevis, are some of the most common beer spoilage organisms. The species operate by lowering the pH of the fermenting substance by creating the lactic acid, neutralising it to the desired extent. Some Lactobacillus spp. and other lactic acid bacteria may possess potential therapeutic properties including anti-inflammatory and anti-cancer activities and other features of interest. Research studies have demonstrated the protective effects of some strains of these bacteria for anti-tumor and anti-cancer effects. Dietary administration alleviated the risks of certain types of cancers and suppressed colonic tumor incidence, volume and multiplicity induced by various carcinogens. For a few strains oral administration effectively reduced DNA adduct formation, ameliorated DNA damage and prevented putative preneoplastic lesions such as aberrant crypt foci induced by chemical carcinogens in the gastrointestinal tract. Reports also indicated that some cultures administered to animals inhibited liver, colon, bladder and mammary tumors, highlighting potential systemic effects of probiotics with anti-neoplastic activities.[2] The genus Lactobacillus currently consists of over 125 species and encompasses a wide variety of organisms. The genus is polyphyletic, with the genus Pediococcus dividing the L. casei group, and the species L. acidophilus, L. salivarius, and L. reuteri being representatives of three distinct subclades. The genus Paralactobacillus falls within the L. salivarius group. In recent years, other members of the genus Lactobacillus (formerly known as the Leuconostoc branch of Lactobacillus) have been reclassified into the genera Atopobium, Carnobacterium, Weissella, Oenococcus, and Leuconostoc. More recently, the Pediococcus species P. dextrinicus has been reclassified as a Lactobacillus species (IJSEM, Paper in Press).
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Lactobacillus Subcategories
Lactobacillus Articles
The Advantages of Taking Supplementary Lactobacillus Acidophilus by Fabiola Castillo
It is known to everybody that bacteria are dangerous to human health. Bacteria is the root cause behind many diseases some of which are life threatening. However, there are also some good bacteria; meaning bacteria which do us good. But very littl...
Lactobacillus Acidophilus by Brian Balster
Bacteria comes in two forms: the good and the bad. The good bacteria helps us digest our food. The bad bacteria infects our cells. When we get infected with this bad bacteria, most of us run to the doctor to get pills to kill this bad bacteria....
Acidophilus - A Beneficial Bacteria by Nutrovita1 Nutrovita1
Lactobacillus acidophilus, or acidophilus for short, is one of the most useful organisms in your body. Acidophilus a beneficial ...
Irritable Bowel Disease Treatment Through Natural Medication by Geraint Roberts
Many different natural medications are available today for treating inflammatory bowel disease IBD). The most popular appear to be probiotics, fatty acids, botanicals, glutamine, DHEA and glucosamine. However, these natural treatments lack enough med...
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