Bacteria > Firmicutes > Bacilli > Lactobacillales

Lactobacillales with Relationships

Wikipedia Abstract

Lactobacillales or lactic acid bacteria (LAB) are a clade of Gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod- or coccus-shaped bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation. This trait has, throughout history, linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents. Proteinaceous bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms. Furthermore, lactic acid and other metabolic products contribute to the organoleptic and textural profile of a food item. The industria
View Wikipedia Record: Lactobacillales

Family

Aerococcaceae (1)
Enterococcaceae (Enterococcaceae) (2)
Listeriaceae (2)
Streptococcaceae (Streptococcaceae) (13)
Vagococcaceae (1)

(...) = Species count

External References

Species taxanomy provided by GBIF Secretariat (2022). GBIF Backbone Taxonomy. Checklist dataset https://doi.org/10.15468/39omei accessed via GBIF.org on 2023-06-13; License: CC BY 4.0