LP267095-0     Lactobacillales

  Part: Lactobacillales
  Description: Lactobacillales or lactic acid bacteria (LAB) are an order of Gram-positive bacteria that are either rod- or coccus-shaped. 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, Leuconostoc, Pediococcus, Lactococcus, and Streptococcus, as well as the more peripheral Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weissella.

  Status: ACTIVE
  Created On: 5/3/2018

  Detail Page Created On: 6/20/2019 11:28:44 AM
  Display name: Lactobacillales
  Preferred Abbreviation: Lactobacillales