lactobacilli

乳酸桿菌、乳酸菌

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acidophilus、lactic acid bacteria、lactic acid bacterium、Lactobacillus

WordNet

1. a bacterium that is used to make yogurt and to supplement probiotics (同)Lactobacillus_acidophilus

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2012/11/01 20:07:22」(JST)

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Lactobacillus
Lactobacillus near a squamous epithelial cell
Scientific classification
Phylum:	Firmicutes
Class:	Bacilli
Order:	Lactobacillales
Family:	Lactobacillaceae
Genus:	Lactobacillus Beijerinck 1901
Species
L. acetotolerans L. acidifarinae L. acidipiscis L. acidophilus L. agilis L. algidus L. alimentarius L. amylolyticus L. amylophilus L. amylotrophicus L. amylovorus L. animalis L. antri L. apodemi L. aviarius L. bifermentans L. brevis L. buchneri L. camelliae L. casei L. catenaformis L. ceti L. coleohominis L. collinoides L. composti L. concavus L. coryniformis L. crispatus L. crustorum L. curvatus L. delbrueckii subsp. delbrueckii L. delbrueckii subsp. bulgaricus L. delbrueckii subsp. lactis L. dextrinicus L. diolivorans L. equi L. equigenerosi L. farraginis L. farciminis L. fermentum L. fornicalis L. fructivorans L. frumenti L. fuchuensis L. gallinarum L. gasseri L. gastricus L. ghanensis L. graminis L. hammesii L. hamsteri L. harbinensis L. hayakitensis L. helveticus L. hilgardii L. homohiochii L. iners L. ingluviei L. intestinalis L. jensenii L. johnsonii L. kalixensis L. kefiranofaciens L. kefiri L. kimchii L. kitasatonis L. kunkeei L. leichmannii L. lindneri L. malefermentans L. mali L. manihotivorans L. mindensis L. mucosae L. murinus L. nagelii L. namurensis L. nantensis L. oligofermentans L. oris L. panis L. pantheris L. parabrevis L. parabuchneri L. paracollinoides L. parafarraginis L. parakefiri L. paralimentarius L. paraplantarum L. pentosus L. perolens L. plantarum L. pontis L. psittaci L. rennini L. reuteri L. rhamnosus L. rimae L. rogosae L. rossiae L. ruminis L. saerimneri L. sakei L. salivarius L. sanfranciscensis L. satsumensis L. secaliphilus L. sharpeae L. siliginis L. spicheri L. suebicus L. thailandensis L. ultunensis L. vaccinostercus L. vaginalis L. versmoldensis L. vini L. vitulinus L. zeae L. zymae

Lactobacillus, also called Döderlein's bacillus, is a genus of Gram-positive facultative anaerobic or microaerophilic rod-shaped bacteria. They are a major part of the lactic acid bacteria group, named as such because most of its members convert lactose and other sugars to lactic acid. In humans they are present in the vagina and the gastrointestinal tract, where they make up a small portion of the gut flora. They are usually benign, except in the mouth where they have been associated with cavities and tooth decay (dental caries). Many species are prominent in decaying plant material. The production of lactic acid makes its environment acidic, which inhibits the growth of some harmful bacteria. Several members of the genus have had their genome sequenced.

Food production

Some Lactobacillus species are used for the production of yogurt, cheese, sauerkraut, pickles, beer, wine, cider, kimchi, cocoa, and other fermented foods, as well as animal feeds, such as silage. Sourdough bread is made using a "starter culture," which is a symbiotic culture of yeast and lactic acid bacteria growing in a water and flour medium. Lactobacilli, especially L. casei and L. brevis, are some of the most common beer spoilage organisms. The species operate by lowering the pH of the fermenting substance by creating the lactic acid, neutralising it to the desired extent.

Probiotics and biotherapeutics

Some strains of Lactobacillus spp. and other lactic acid bacteria may possess potential therapeutic properties including anti-inflammatory and anti-cancer activities, as well as other features of interest. A study by researchers from the Beth Israel Deaconess Medical Center and UCLA in 2009 demonstrated the protective effects of some strains of these bacteria for anti-tumor and anti-cancer effects. Dietary administration alleviated the risks of certain types of cancers and suppressed colonic tumor incidence, volume and multiplicity induced by various carcinogens in mice. For a few strains oral administration effectively reduced DNA adduct formation, ameliorated DNA damage and prevented putative preneoplastic lesions such as aberrant crypt foci induced by chemical carcinogens in the gastrointestinal tract. Reports also indicated that some cultures administered to animals inhibited liver, colon, bladder, and mammary tumors, highlighting potential systemic effects of probiotics with anti-neoplastic activities.

Lactobacilli can also be used to restore particular physiological balance such as in the vaginal eco-system. Their role is (1) to physically protect the vaginal epithelium by building a thick layer separating the epithelium from pathogens, (2) to physiologically keep the balance of the vaginal ecosystem in maintaining the pH at ~4.5, and (3) generating hydrogen peroxide against pathogens. Lactobacilli are highly tolerant to low pH and can easily maintain low pH and protect the vaginal eco-system from Gram-negative and Gram-positive bacteria

Taxonomy

The genus Lactobacillus currently consists of over 180 species and encompasses a wide variety of organisms (http://www.bacterio.cict.fr/l/lactobacillus.html). The genus is polyphyletic, with the genus Pediococcus dividing the L. casei group, and the species L. acidophilus, L. salivarius, and L. reuteri being representatives of three distinct subclades. The genus Paralactobacillus falls within the L. salivarius group. In recent years, other members of the genus Lactobacillus (formerly known as the Leuconostoc branch of Lactobacillus) have been reclassified into the genera Atopobium, Carnobacterium, Weissella, Oenococcus, and Leuconostoc. More recently, the Pediococcus species P. dextrinicus has been reclassified as a Lactobacillus species (IJSEM, Paper in Press).

Dental caries

Although considered beneficial, some Lactobacillus species have been associated with dental caries. The Lactobacillus count in saliva has been used as a "caries test" for many years. This is one of the arguments used in support of the use of fluoride in toothpaste and lozenges. Lactobacilli characteristically cause existing carious lesions to progress, especially those in coronal caries.

Metabolism

Many lactobacilli are unusual in that they operate using homofermentative metabolism (that is, they produce only lactic acid from sugars in contrast to heterofermentative lactobacilli which can produce either alcohol or lactic acid from sugars) and are aerotolerant despite the complete absence of a respiratory chain. This aerotolerance is manganese-dependent and has been explored (and explained) in Lactobacillus plantarum. Many lactobacilli do not require iron for growth and have an extremely high hydrogen peroxide tolerance.

According to metabolism, Lactobacillus species can be divided into three groups:

• Obligately homofermentative (Group I) including:
  • L. acidophilus, L. delbrueckii, L. helveticus, L. salivarius
• Facultatively heterofermentative (Group II) including:
  • L. casei, L. curvatus, L. plantarum, L. sakei
• Obligately heterofermentative (Group III) including:
  • L. brevis, L. buchneri, L. fermentum, L. reuteri

See also

• Firmicutes
• Lactic acid bacteria
• Lactic acid fermentation
• Paralactobacillus
• Pediococcus
• Probiotics

References

External links

• Prakash, S. et al. “The Gut Microbiota and Human Health with an Emphasis on the Use of Microencapsulated Bacterial Cells”, Journal of Biomedicine and Biotechnology (2011),
• Data related to Lactobacillus at Wikispecies
• List of species of the genus Lactobacillus

UpToDate Contents

全文を閲覧するには購読必要です。 To read the full text you will need to subscribe.

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English Journal

• Biofilms of Lactobacillus plantarum and Lactobacillus fermentum: Effect on stress responses, antagonistic effects on pathogen growth and immunomodulatory properties.

• Aoudia N1, Rieu A2, Briandet R3, Deschamps J3, Chluba J4, Jego G4, Garrido C5, Guzzo J1.
• Food microbiology.Food Microbiol.2016 Feb;53(Pt A):51-9. doi: 10.1016/j.fm.2015.04.009. Epub 2015 Apr 29.
• Few studies have extensively investigated probiotic functions associated with biofilms. Here, we show that strains of Lactobacillus plantarum and Lactobacillus fermentum are able to grow as biofilm on abiotic surfaces, but the biomass density differs between strains. We performed microtiter plate bi
• PMID 26611169
• PMID 26572459

• The expression of heterologous MAM-7 in Lactobacillus rhamnosus reduces its intrinsic capacity to inhibit colonization of pathogen Vibrio parahaemolyticus in vitro.

• Beltran S1,2, Munoz-Bergmann CA3,4, Elola-Lopez A5, Quintana J6, Segovia C7, Trombert AN8.
• Biological research.Biol Res.2016 Jan 7;49(1):2. doi: 10.1186/s40659-015-0064-1.
• BACKGROUND: Vibrio parahaemolyticus (V. parahaemolyticus) is a Gram-negative, halophilic bacterium recognized as one of the most important foodborne pathogen. When ingested, V. parahaemolyticus causes a self-limiting illness (Vibriosis), characterized mainly by watery diarrhoea. Treatment is usually
• PMID 26739707

Japanese Journal

• Absence of lactobacilli containing glycolipids with the α-galactose epitope and the enhanced fucosylation of a receptor glycolipid GA1 in the digestive tracts of immune-deficient scid mice

• The journal of biochemistry 158(1), 73-82, 2015-07
• NAID 40020522527

• 植物発酵エキス配合酵母摂取による内臓脂肪低減効果

• 日本未病システム学会雑誌 = The journal of Japan Mibyo System Association 21(2), 56-64, 2015
• NAID 40020586382

• <b>Orally Ingested </b><b><i>Lactobacillus crispatus </i></b><b>KT-11 Inhibits </b><b><i>Porphyromonas gingivalis</i></b><b>infected Alveolar Bone Resorption </b>

• International Journal of Oral-Medical Sciences 13(3), 102-109, 2015
• NAID 130005076109

Related Links

• Lactobacillus - Wikipedia, the free encyclopedia

Lactobacillus, also called Döderlein's bacillus, is a genus of Gram-positive facultative anaerobic or microaerophilic rod-shaped bacteria. They are a major part of the lactic acid bacteria group, named as such because most of its members ...

• Lactobacilli Bacteria | FermPlus

Lactobacilli are one of the most important types of friendly bacteria found in the digestive tract. These bacteria get their name (lacto) because they are able to form lactic acid. They play a key role in producing fermented foods, fermented milk, ...

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リンク元	「乳酸菌」「acidophilus」「lactic acid bacteria」「lactic acid bacterium」

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英

lactobacilli、acidophilus、lactic acid bacteria、lactic acid bacterium

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乳酸桿菌、ビフィドバクテリウム

「acidophilus」

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乳酸菌

関

lactic acid bacteria、lactic acid bacterium、lactobacilli

• Lactobacillus acidophilus

　

「lactic acid bacteria」

　　[★] 乳酸菌

関

acidophilus、lactic acid bacterium、lactobacilli

「lactic acid bacterium」

　　[★] 乳酸菌

関

acidophilus、lactic acid bacteria、lactobacilli