Limosilactobacillus fermentum

Limosilactobacillus fermentum
Scientific classification
Domain: Bacteria
Kingdom: Bacillati
Phylum: Bacillota
Class: Bacilli
Order: Lactobacillales
Family: Lactobacillaceae
Genus: Limosilactobacillus
Species:
L. fermentum
Binomial name
Limosilactobacillus fermentum
(Beijerinck 1901) Zheng et al. 2020[1]
Synonyms
  • Lactobacillus cellobiosus Rogosa et al. 1953 (Approved Lists 1980)
  • Lactobacillus fermentum Beijerinck 1901 (Approved Lists 1980)

Limosilactobacillus fermentum is a Gram-positive species in the heterofermentative genus Limosilactobacillus. It is associated with active dental caries lesions.[2] It is also commonly found in fermenting animal and plant material[3] including sourdough[4][5] and cocoa fermentation.[6] Some strains of lactobacilli formerly mistakenly classified as L. fermentum (such as RC-14) have since been reclassified as Limosilactobacillus reuteri.[7]

  1. ^ Zheng, Jinshui; Wittouck, Stijn; Salvetti, Elisa; Franz, Charles M.A.P.; Harris, Hugh M.B.; Mattarelli, Paola; O'Toole, Paul W.; Pot, Bruno; Vandamme, Peter; Walter, Jens; Watanabe, Koichi (2020). "A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae". International Journal of Systematic and Evolutionary Microbiology. 70 (4): 2782–2858. doi:10.1099/ijsem.0.004107. hdl:10067/1738330151162165141. ISSN 1466-5026. PMID 32293557.
  2. ^ Dickson, E M; Riggio, M P; Macpherson, L (1 March 2005). "A novel species-specific PCR assay for identifying Lactobacillus fermentum". Journal of Medical Microbiology. 54 (3): 299–303. doi:10.1099/jmm.0.45770-0. PMID 15713615.
  3. ^ Online Medical Dictionary - Lactobacillus Fermentum
  4. ^ Golden, David M.; Jay, James M.; Loessner, Martin J. (2005). Modern food microbiology. Berlin: Springer. p. 179. ISBN 0-387-23180-3.
  5. ^ Gänzle, Michael G.; Zheng, Jinshui (2019-08-02). "Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality?". International Journal of Food Microbiology. Special Issue: Seventh International Symposium on Sourdough: Health & Wealth through sourdough innovation. 302: 15–23. doi:10.1016/j.ijfoodmicro.2018.08.019. ISSN 0168-1605. PMID 30172443. S2CID 52143236.
  6. ^ De Vuyst, Luc; Leroy, Frédéric (2020-07-01). "Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes". FEMS Microbiology Reviews. 44 (4): 432–453. doi:10.1093/femsre/fuaa014. ISSN 0168-6445. PMID 32420601.
  7. ^ Kandler, Otto; Stetter, Karl-Otto; Köhl, Ruth (September 1980). "Lactobacillus reuteri sp. nov., a New Species of Heterofermentative Lactobacilli". Zentralblatt für Bakteriologie: I. Abt. Originale C: Allgemeine, angewandte und ökologische Mikrobiologie. 1 (3): 264–269. doi:10.1016/S0172-5564(80)80007-8.
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