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Lactobacillales

Lactobacillales
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Lesions of Weissella confusa in the mona monkey (hematoxylin and eosin stain): A) liver: portal triads with neutrophilic infiltration (x10); A1, presence of bacterial emboli inside the vein (arrow) (x40). B) acute pneumonia: edema, , and leukocyte cells exudation in the pulmonary alveoli (x10). C) encephalitis: congestion and marginalized neutrophils in nervous vessels (x10)
Scientific classification
Domain: Bacteria
Phylum: Firmicutes
Class: Bacilli
Order: Lactobacillales
Families

Acetoanaerobium
Aerococcaceae
Carnobacteriaceae
Enterococcaceae
Lactobacillaceae


Acetoanaerobium
Aerococcaceae
Carnobacteriaceae
Enterococcaceae
Lactobacillaceae

Lactobacillales or lactic acid bacteria (LAB) are an order 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 industrial importance of the LAB is further evidenced by their generally recognized as safe (GRAS) status, due to their ubiquitous appearance in food and their contribution to the healthy microflora of human mucosal surfaces. The genera that comprise the LAB are at its core Lactobacillus, , Pediococcus, , and , as well as the more peripheral Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weissella; these belong to the order Lactobacillales.



  • Holzapfel, W. H.; Wood, B. J. B., eds. (1998). The genera of lactic acid bacteria (1st ed.). London Blackie Academic & Professional. ISBN . 
  • Salminen, S.; von Wright, A.; Ouwehand, A. C., eds. (2004). Lactic Acid Bacteria: Microbiological and Functional Aspects (3rd ed.). New York: Marcel Dekker, Inc. ISBN . 
  • Madigan, Michael T.; Martinko, John M.; Parker, Jack (2004). Brock. Biología de los Microorganismos (10th ed.). Madrid: Pearson Educaciòn S.A. ISBN . 
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Wikipedia

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