Lactobacillus pontis
| Lactobacillus pontis | |
|---|---|
| Scientific classification | |
| Domain: | Bacteria |
| Phylum: | Firmicutes |
| Class: | Bacilli |
| Order: | Lactobacillales |
| Family: | Lactobacillaceae |
| Genus: | Lactobacillus |
| Species: | L. pontis |
| Binomial name | |
|
Lactobacillus pontis Vogel et al. 1994 |
|
| Known strain names | |
|
Strain LTH 2587T(also known as DSM 8475/ LMG 14187), ATCC 51518, CCM 4540, CCUG 33456, CIP 104232, JCM 11051, KCTC 5074, NCIMB 13406, and VTT E-052865. |
|
Strain LTH 2587T(also known as DSM 8475/ LMG 14187), ATCC 51518, CCM 4540, CCUG 33456, CIP 104232, JCM 11051, KCTC 5074, NCIMB 13406, and VTT E-052865.
Lactobacillus pontis is a rod-shaped, Gram-positive facultatively anaerobic bacterium. Along with other Lactobacillus species, it is capable of converting sugars, such as lactose, into lactic acid.Lactobacillus pontis is classified under the phylum Firmicutes, class Bacilli, and is a member of the family Lactobacillaceae and is found to be responsible for the fermentation of sourdough, along with many other Lactobacillus species. This microorganism produces lactic acid during the process of fermentation, which gives sourdough bread its characteristic sour taste.
In 1994, Lactobacillus pontis was discovered during an experiment focusing on the microflora found in sourdough preparations for making sourdough bread. Scientists isolated Lactobacillus pontis as well as many common species such as Lactobacillus reuteri, Lactobacillus brevis, and Lactobacillus sanfranciscensis by investigating protein patterns in cells, physiological features, and running 16S rRNA sequences to look at each Lactobacillus species separately. An isolate from rye sourdough was discovered to be a new species by reason of protein configurations, physiological features, and by GC-content.
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