Lactic Acid Bacteria: Biodiversity and Taxonomy

doi:10.1002/9781118655252

Cited by 225Probiotics and Fermented FoodsReproductive tract infections researchBacterial Genetics and Biotechnology

Lactic Acid Bacteria: Biodiversity and Taxonomy

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DOI 10.1002/9781118655252

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The significant drop in lactic acid was not observed in LH samples, even though Lb. hilgardii is an obligate heterofermentative LAB.
“The significant drop in lactic acid was not observed in LH samples, even though Lb. hilgardii is an obligate heterofermentative LAB [60].”
From Dynamic succession of microbiota during ensiling of whole plant corn following inoculation with Lactobacillus buchneri and Lactobacillus hilgardii alone or in combination. (2019) · cites this paper as [60]

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“Research Article”
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Michelini, S., Modesto, M., Filippini, G., Spiezio, C., Sandri, C., Biavati, B., Pisi, A., & Mattarelli, P. (2016) · Systematic and Applied Microbiology · doi:10.1016/j.syapm.2016.04.005 · Cited by 35 · see citing works
Microbiological analysis of cadmium-contaminated sediments during biostabilization with indigenous sulfate-reducing bacteria
Peng, W., Li, X., Lin, M., et al. (2019) · Journal of Soils and Sediments · doi:10.1007/s11368-019-02415-2 · Cited by 35 · see citing works
“In this study’s experiment, Bacillaceaewas the dominant bacterial community in the selected test groups (Fig.”
BackgroundInfluential
In vitro properties of potential probiotic lactic acid bacteria originating from Ghanaian indigenous fermented milk products
Motey, G. A., Owusu‐Kwarteng, J., Obiri‐Danso, K., Ofori, L. A., Ellis, W. O., & Jespersen, L. (2021) · World Journal of Microbiology and Biotechnology · doi:10.1007/s11274-021-03013-6 · Cited by 36 · see citing works
Functional Properties and Sustainability Improvement of Sourdough Bread by Lactic Acid Bacteria
Fraberger, V., Ammer, C., & Domig, K. J. (2020) · Microorganisms · doi:10.3390/microorganisms8121895 · Cited by 34 · see citing works
“Furthermore, LAB have been applied for decades in food preservation, leading to their classification as generally recognized as safe (GRAS) and some of the species are harboring the qualified presumption of safety (QPS) status [30].”
Background
Antagonistic Activity of Lactic Acid Bacteria Against Pathogenic Vibrios and Their Potential Use as Probiotics in Shrimp (Penaeus vannamei) Culture
Thompson, J., Weaver, M. A., Lupatsch, I., et al. (2022) · Frontiers in Marine Science · doi:10.3389/fmars.2022.807989 · Cited by 34 · see citing works
Examining the Evidence for an Adult Healthy Middle Ear Microbiome
Jervis-Bardy, J., Leong, L. E. X., Papanicolas, L. E., Ivey, K. L., Chawla, S., Woods, C. M., Frauenfelder, C., Ooi, E. H., & Rogers, G. B. (2019) · mSphere · doi:10.1128/msphere.00456-19 · Cited by 33 · see citing works
Comparison of Six Commercial Meat Starter Cultures for the Fermentation of Yellow Mealworm (Tenebrio molitor) Paste
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Short chain carboxylic acids production and dynamicity of microbial communities from co-digestion of swine manure and corn silage
Cao, Q., Zhang, W., Lian, T., Wang, S., & Dong, H. (2020) · Bioresource Technology · doi:10.1016/j.biortech.2020.124400 · Cited by 33 · see citing works
Biochemical analysis of respiratory metabolism in the heterofermentativeLactobacillus spicheriandLactobacillus reuteri
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“Lactic acid bacteria (LAB) are facultative aerobic or anaerobic organisms in the order Lactobacillales that derive metabolic energy from fermentable carbohydrates by substrate level phosphorylation (Holzapfel and Wood 2014).”
Background
Leuconostoc strains isolated from dairy products: Response against food stress conditions
D’Angelo, L., Cicotello, J., Zago, M., Guglielmotti, D. M., Quiberoni, A. D. L., & Suárez, V. (2017) · Food Microbiology · doi:10.1016/j.fm.2017.04.001 · Cited by 32 · see citing works
“This grouping is not surprising because these two species are very closed phylogenetically (Holzapfel and Wood, 2014).”
Background
Systematic evaluation of genome-wide metabolic landscapes in lactic acid bacteria reveals diet- and strain-specific probiotic idiosyncrasies
Koduru, L., Lakshmanan, M., Lee, Y. Q., Ho, P. L., Lim, P. Y., Ler, W. X., Ng, S. K., Kim, D., Park, D., Banu, M., et al. (2022) · Cell Reports · doi:10.1016/j.celrep.2022.111735 · Cited by 31 · see citing works
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“…Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus and Weissella (Axelsson et al. 2012; El Sheikha and Hu 2020; Holzapfel and Wood 2014; Salmeron, Thomas, and Pandiella 2015; Tamang, Watanabe, and Holzapfel 2016).”
Microbial Communities and Physiochemical Properties of Four Distinctive Traditionally Fermented Vegetables from North China and Their Influence on Quality and Safety
Liang, T., Xie, X., Wu, L., Li, L., Li, H., Yu, X., Feng, Y., Xue, L., Chen, M., Chen, X., et al. (2021) · Foods · doi:10.3390/foods11010021 · Cited by 29 · see citing works
Safety Assessment of Lactiplantibacillus plantarum TWK10 Based on Whole-Genome Sequencing, Phenotypic, and Oral Toxicity Analysis
Hsu, H., Liao, Y.-C., Lin, S.-H., Lin, J., Lee, C., & Watanabe, K. (2022) · Microorganisms · doi:10.3390/microorganisms10040784 · Cited by 31 · see citing works
Identification, Classification and Screening for γ-Amino-butyric Acid Production in Lactic Acid Bacteria from Cambodian Fermented Foods
Ly, D., Mayrhofer, S., Yogeswara, I. B. A., Nguyen, T., & Domig, K. J. (2019) · Biomolecules · doi:10.3390/biom9120768 · Cited by 29 · see citing works
A Critical Review on the Role of Lactic Acid Bacteria in Sourdough Nutritional Quality: Mechanisms, Potential, and Challenges
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Metagenomic analysis and characterization of acidogenic microbiome and effect of pH on organic acid production
Ali, N., Gong, H., Giwa, A. S., Yuan, Q., & Wang, K. (2019) · Archives of Microbiology · doi:10.1007/s00203-019-01676-2 · Cited by 28 · see citing works
Food-Associated Lactobacillus plantarum and Yeasts Inhibit the Genotoxic Effect of 4-Nitroquinoline-1-Oxide
Prete, R., Tofalo, R., Federici, E., Ciarrocchi, A., Cenci, G., & Corsetti, A. (2017) · Frontiers in Microbiology · doi:10.3389/fmicb.2017.02349 · Cited by 27 · see citing works
“LAB mostly Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus and Weissella species, are widely used in food fermentation production, including dairy-products, fermented meats, and vegetables (Holzapfel and Wood, 2014).”
Background
Biogeochemical cycling of gold: Transforming gold particles from arctic Finland
Reith, F., Rea, M. A. D., Sawley, P., et al. (2018) · Chemical Geology · doi:10.1016/j.chemgeo.2018.03.021 · Cited by 27 · see citing works
Enhancement of Antioxidant Activities in Black Soy Milk through Isoflavone Aglycone Production during Indigenous Lactic Acid Bacteria Fermentation
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Antimicrobial Activity of a Phage Mixture and a Lactic Acid Bacterium against Staphylococcus aureus from Bovine Mastitis
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“Lactic acid bacteria (LAB) are a heterogeneous group of Gram-positive, catalase-negative and facultative anaerobic microorganisms which are summarized due to their specific kind of metabolism [29,30].”
Background
Development of Lactic Acid-Fermented Tomato Products
Ricci, A., Marrella, M., Saadoun, J. H., Bernini, V., Godani, F., Dameno, F., Neviani, E., & Lazzi, C. (2020) · Microorganisms · doi:10.3390/microorganisms8081192 · Cited by 24 · see citing works
Functional Fermented Milk with Fruit Pulp Modulates the In Vitro Intestinal Microbiota
Borgonovi, T. F., Salgaço, M. K., de Oliveira, G. L. V., de Carvalho, L. A. L., Pinheiro, D. G., Todorov, S. D., Sivieri, K., Casarotti, S. N., & Penna, A. L. B. (2022) · Foods · doi:10.3390/foods11244113 · Cited by 24 · see citing works
Acetic Acid Bacteria in Fermented Food and Beverage Ecosystems
Pothakos, V., Illeghems, K., Laureys, D., Spitaels, F., Vandamme, P. A. R., & Vuyst, L. D. (2016) · Springer eBooks · doi:10.1007/978-4-431-55933-7_3 · Cited by 29 · see citing works
Repeated-batch lactic acid fermentation using a novel bacterial immobilization technique based on a microtube array membrane
Chen, C., Lan, C.-C., Pan, C.-L., Huang, M.-Y., Chew, C.-H., Hung, C.-C., Chen, P.-H., & Lin, H. V. (2019) · Process Biochemistry · doi:10.1016/j.procbio.2019.09.016 · Cited by 24 · see citing works
Yogurt volatile compounds as affected by processing and compositional factors: A review
Alam, M. K., Prete, R., Faieta, M., Rannou, C., Prost, C., Lethuaut, L., Corsetti, A., & Pittia, P. (2025) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2025.104921 · Cited by 27 · see citing works
Do Your Kids Get What You Paid for? Evaluation of Commercially Available Probiotic Products Intended for Children in the Republic of the Philippines and the Republic of Korea
Dioso, C. M., Vital, P. G., Arellano, K., Park, H., Todorov, S. D., Ji, Y., & Holzapfel, W. H. (2020) · Foods · doi:10.3390/foods9091229 · Cited by 22 · see citing works
Lactic acid bacteria: little helpers for many human tasks
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Venue: Wiley eBooks
Publisher: Wiley
Published: 2014-04-30
DOI: 10.1002/9781118655252
OpenAlex: W2480410423
Cited by: 225
References: 0
Citations by year: 2026: 22 · 2025: 21 · 2024: 17 · 2023: 14 · 2022: 17 · 2021: 25 · 2020: 25 · 2019: 24 · 2018: 14 · 2017: 17 · 2016: 9 · 2015: 14 · 2014: 6
FWCI: 23.30
Type: book
Language: en
Open access: closed
Licence: doi.wiley.com/10.1002/tdm_license_1.1 (tdm)
Locations: Wiley eBooks (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Immunology and Microbiology › Microbiology › Reproductive tract infections research
Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
Keywords: lactic acid bacteria

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