Lactobacillus

Lactobacillus, also called Dderlein's bacillus, is a genus of Gram-positive facultative anaerobic or

microaerophilic rod-shaped bacteria.
Lower classifications: Lactobacillus acidophilus
Rank: Genus
Higher classification: Lactobacillaceae

Lactobacillus, also called Dderlein's bacillus, is a genus of Gram-positive facultative anaerobic or

microaerophilic rod-shaped bacteria.[1] They are a major part of the lactic acid bacteria group, named as
such because most of its members convert lactose and other sugars to lactic acid. In humans they are
present in the vagina [2] and the gastrointestinal tract, where they make up a small portion of the gut flora.
[3]
They are usually benign, except in the mouth where they have been associated with cavities and tooth
decay (dental caries). Many species are prominent in decaying plant material. The production of lactic
acid makes its environment acidic, which inhibits the growth of some harmful bacteria. Several members
of the genus have had their genome sequenced

Food production
Some Lactobacillus species are active in the production of yogurt, cheese, sauerkraut, pickles, beer, wine,
cider, kimchi, cocoa, kefir, and other fermented foods, as well as animal feeds.
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. The bacteria metabolize sugars into lactic acid, which
lowers the pH of their environment, creating a signature "sourness" associated with yogurt, sauerkraut,
etc.
In many traditional pickling processes, vegetables are submerged in brine, and salt-tolerant lactobacillus
species feed on natural sugars found in the vegetables. The resulting mix of salt and lactic acid is a hostile
environment for other microbes, such as fungi, and the vegetables are thus preserved -- remaining edible
for long periods.
Lactobacilli, especially L. casei and L. brevis, are some of the most common beer spoilage organisms.
Probiotics and biotherapeutics
Some strains of Lactobacillus spp. and other lactic acid bacteria may possess potential therapeutic
properties including anti-inflammatory and anti-cancer activities, as well as other features of interest. A
study by researchers from the Beth Israel Deaconess Medical Center and UCLA in 2009 demonstrated the
protective effects of some strains of these bacteria for anti-tumor and anti-cancer effects in mice.[5]
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This section's factual accuracy is disputed. (February 2015)
Lactobacilli can also be used to restore particular physiological balance such as in the vaginal eco-system.
[6][7][8] Their role is (1) to physically protect the vaginal epithelium by building a thick layer separating
the epithelium from pathogens, (2) to physiologically keep the balance of the vaginal ecosystem in
maintaining the pH at ~4.5, and (3) generating hydrogen peroxide against pathogens. Lactobacilli are
highly tolerant to low pH and can easily maintain low pH and protect the vaginal eco-system from Gramnegative and Gram-positive bacteria.

Taxonomy
The genus Lactobacillus currently consists of over 180 species and encompasses a wide variety of
organisms.[9] 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).

Dental caries
While streptococci family bacteria (e.g. Streptococcus mutans) are the main cause of tooth decay, other
varieties of microbes can cause dental caries, but to a lesser extent. For example, although considered
beneficial, some Lactobacillus species have been associated with dental caries. The Lactobacillus count in
saliva has been used as a "caries test" for many years. This is one of the arguments used in support of the
use of fluoride in toothpaste. Lactobacilli characteristically cause existing carious lesions to progress,
especially those in coronal caries. The issue is, however, complex as recent studies show probiotics can
allow beneficial lactobacilli to populate sites on teeth, preventing streptococci pathogens from taking hold
and inducing dental decay.[1]
Metabolism
Many lactobacilli are unusual in that they operate using homofermentative metabolism (that is, they
produce only lactic acid from sugars in contrast to heterofermentative lactobacilli which can produce
either alcohol or lactic acid from sugars) and are aerotolerant despite the complete absence of a
respiratory chain[citation needed]. This aerotolerance is manganese-dependent and has been explored
(and explained) in Lactobacillus plantarum. Many lactobacilli do not require iron for growth and have an
extremely high hydrogen peroxide tolerance.