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Lactobacillales

RANK: Order

TAXONOMY: cellular organisms -> Bacteria -> Terrabacteria group -> Firmicutes -> Bacilli -> Lactobacillales

OVERVIEW:

Lactobacillales or lactic acid bacteria (LAB) are a clade of Gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod- or cocci-shaped bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation. This trait has, throughout history, linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents. Proteinaceous bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms. Furthermore, lactic acid and other metabolic products contribute to the organoleptic and textural profile of a food item. The industrial importance of the LAB is further evidenced by their generally recognized as safe (GRAS) status, due to their ubiquitous appearance in food and their contribution to the healthy microflora of human mucosal surfaces. The genera that comprise the LAB are at its core Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, and Streptococcus, as well as the more peripheral Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weissella; these belong to the order Lactobacillales.



Microbial Abundance Data: Lactobacillales
(Percent of total population with standard deviation [PMID: 22698087])
Group 1
Group 2
Group 3
Group 4
Group 1 Avg
Buccal
Mucosa
Keratinized
Gingiva
Hard
Palate
Group 2 Avg
Throat
Throat
Tonsils
Saliva
Group 3 Avg
Supragingival
Plaque
Subgingival
Plaque
Stool
49.525 %
(17.381)
53.804 %
(16.067)
50.468 %
(19.442)
44.304 %
(16.634)
22.217 %
(14.593)
26.968 %
(17.703)
25.335 %
(17.831)
22.326 %
(14.512)
14.237 %
(8.325)
13.841 %
(9.648)
15.312 %
(9.629)
12.371 %
(9.668)
0.090 %
(0.464)
TAGS
Keystone
Core species
Type species
Pathogen
Dysbiosis associated
Flora/ commensal
Gut associated
Probiotic
Leanness
Obesity
Skin microbiome
Fecal distribution
Oral microbiome
Vaginal microbiome
Butyrate producer
Catalase producer
Histamine producer
Food fermenter
Amylolytic
Propionate producer
Nitrifying
DESCENDANTS
INTERACTIONS
KEGG PATHWAYS

CLUSTERS WITH
METABOLOMICS       
NUTRIENTS/ SUBSTRATES

ENDPRODUCTS
  • Lactic acid
  • ANTIBIOTIC RESISTANCE   
    BIOFILM FORMERS   
    COGEM PATHOGENICITY   

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