SUBSTRATA MAIN PAGE|
TAXONOMY: Terrabacteria group -> Firmicutes -> Bacilli -> Lactobacillales -> Lactobacillaceae -> Lactobacillus -> Lactobacillus buchneri
Lactobacillus buchneri is a gram-positive, non-spore forming, anaerobic, rod prokaryote. L. buchneri is a heterofermentative bacteria that produces lactic acid and acetic acid during fermentation. It is used as a bacterial inoculant to improve the aerobic stability of silage. These bacteria are inoculated and used for preventing heating and spoilage after exposure to air. L. buchneri are sensitive to low heat and are slow growing. Lactic acid is converted to two most common products which are acetic acid and 1,2-propanediol. Higher concentrations of acetic acid are produced rather than 1,2-propanediol. They both are more effective at reducing the growth of mold and yeast than lactic acid. Strains of L. buchneri may be found in wine since it involves growth of lactic acid bacteria for malolactic fermentation. For this reason winemakers are encouraged to inoculate some malolactic starters to replace indigenous microflora. Identified as a constituent of the oral microbiome by Human Oral Microbiome Database.
This species has been identified as a resident in the human gastrointestinal tract based on the phylogenetic framework of its small subunit ribosomal RNA gene sequences.[PMC 4262072]
|COGEM||COGEM released a comprehensive database of pathogenicity assessment of around 2575 bacterial species in 2011. The database ranks the pathogenicity of species on a scale of 1 to 4. Lactobacillus buchneri ranks on this scale: |