The genus Lactobacillus â a genomic basis for understanding its diversity

Claesson, Marcus J.; van Sinderen, Douwe; O'Toole, Paul W.

doi:10.1111/j.1574-6968.2006.00596.x

Cited by 154Probiotics and Fermented FoodsGenomics and Phylogenetic StudiesReproductive tract infections research

The genus Lactobacillus â a genomic basis for understanding its diversity

Claesson, Marcus J., van Sinderen, Douwe, O'Toole, Paul W.·2007·FEMS Microbiology Letters

DOI 10.1111/j.1574-6968.2006.00596.x

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Abstract

The genus Lactobacillus is a diverse group that includes many species used in food production and preservation. Some lactobacilli are considered probiotic, conferring health benefits upon the host. The heterogeneity of this genus poses challenges and opportunities when characterizing or exploiting individual strains. To date, 10 Lactobacillus genome sequences have been published, and at least 11 more sequencing projects are ongoing. These studies will dramatically improve one's understanding of metabolic processes, bioprocessing capabilities and potential roles in health and well-being of the Lactobacilli. This review describes the current status of Lactobacillus genome sequence projects, highlights the major findings and summarizes functional genomics or comparative genomics studies. The genomic basis for the unusual diversity of this genus is discussed, and the potential for comparative genomics to rigorously extend phylogenetic analysis of the Lactobacilli is described.

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Several LAB species have been characterized and used as probiotics that successfully promote human health.
“Some lactobacilli are considered probiotics due to their beneficial effects on host health [72,78].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [78]
Some lactobacilli are considered probiotics due to their beneficial effects on host health.
“Some lactobacilli are considered probiotics due to their beneficial effects on host health [72,78].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [78]

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Authors: Claesson, M. J., van Sinderen, D., & O'Toole, P. W.
Affiliations: University College Cork (IE)
Corresponding author: Claesson, Marcus J.
ORCID: Claesson, Marcus J.
Venue: FEMS Microbiology Letters
Publisher: Oxford University Press (OUP)
Published: 2007-04
Volume: 269
Issue: 1
Pages: 22-28
ISSN: 0378-1097 (ISSN-L)
1574-6968
DOI: 10.1111/j.1574-6968.2006.00596.x
OpenAlex: W2000034666
Cited by: 154
References: 57
Citations by year: 2026: 3 · 2025: 9 · 2024: 4 · 2023: 6 · 2022: 8 · 2021: 8 · 2020: 8 · 2019: 6 · 2018: 14 · 2017: 4 · 2016: 6 · 2015: 8 · 2014: 12 · 2013: 12 · 2012: 5
FWCI: 1.10
Type: journal article
Language: en
Open access: closed
Locations: FEMS Microbiology Letters (publishedVersion)
PubMed (publishedVersion)
Funders: Science Foundation Ireland
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Genomics and Phylogenetic Studies
Life Sciences › Immunology and Microbiology › Microbiology › Reproductive tract infections research
Keywords: Lactobacillus, bacterial genome sequencing, comparative genomics, functional genomics, bacterial diversity, phylogenetic analysis, probiotics, metabolism
MeSH terms: Lactobacillus, Phylogeny, Genome, Bacterial, Sequence Analysis, DNA, Genomics, Biodiversity

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