Lactobacillale Bacteria (LAB)

A Lactobacillale Bacteria (LAB) is a Gram-Positive low-GC, acid-tolerant, generally nonsporulating, nonrespiring, rod-shaped (bacilli) or spherical (cocci) bacteria that converts sugars into lactic acid.

• AKA: Lactic Acid Bacteria.
• Example(s):
  • Lactobacillus;
  • Leuconostoc;
  • Pediococcus;
  • Lactococcus;
  • Streptococcus.
• See: Lactic Acid, Streptococcaceae, Weissella, Hematoxylin, Eosin, Liver, Portal Triad, Neutrophilic Infiltration, Emboli, Vein, Acute Pneumonia, Edema, Fermentation.

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References

2020

• (Wikipedia, 2020) ⇒ https://en.wikipedia.org/wiki/Lactic_acid_bacteria Retrieved:2020-3-14.
  • Lactic acid bacteria (LAB) are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical (cocci) 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 microbiota of animal and 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; these belong to the order Lactobacillales.

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