Lactobacillus johnsonii: Difference between revisions
| Line 18: | Line 18: | ||
==Description and significance== | ==Description and significance== | ||
Lactobacillus johnsonii is one of the many microorganisms that reside in the human intestines. Like all species of the Lactobacillus genus, it is an anaerobic, Gram-positive bacteria, which has a rod-like shape and does not undergo spore formation (1). The human Gastrointestinal tract in which L. johnsonii resides is abundant with nutrients and relies upon more than 500 microbial species that inhabit it in order to develop and function properly. Specifically L. johnsonii and other GI tract microbes aid in polysaccharide and protein digestion and also generate a variety of nutrients, including vitamins and short-chain fatty acids that make up 15% of a human’s total caloric intake. In addition, because L. johnsonnii are able to undergo fermentation and can therefore make lactic acid, they play a major role in the fermentation and preservation of various food items, such as dairy, meat and vegetable, and cereal products (1, 2). Finally, L. johnsonii is characterized as being part of the “acidophilus complex” of the Lactobacillus genus. This complex is comprised of six Lactobacillus species that are thought to be involved in probiotic activities, meaning they are able to undergo processes that are beneficial to a human’s general health and well-being (2, 3). Such probiotic benefits particularly attributed to L. johnsonii include immunomodulation, pathogen inhibition, and epithelial cell attachment (2). | |||
==Genome structure== | ==Genome structure== | ||
Revision as of 01:38, 5 June 2007
A Microbial Biorealm page on the genus Lactobacillus johnsonii
Classification
Higher order taxa
Bacteria; Firmicutes; Bacilli; Lactobacillales; Lactobacillaceae; Lactobacillus
Species
|
NCBI: Taxonomy |
Lactobacillus johnsonii
Description and significance
Lactobacillus johnsonii is one of the many microorganisms that reside in the human intestines. Like all species of the Lactobacillus genus, it is an anaerobic, Gram-positive bacteria, which has a rod-like shape and does not undergo spore formation (1). The human Gastrointestinal tract in which L. johnsonii resides is abundant with nutrients and relies upon more than 500 microbial species that inhabit it in order to develop and function properly. Specifically L. johnsonii and other GI tract microbes aid in polysaccharide and protein digestion and also generate a variety of nutrients, including vitamins and short-chain fatty acids that make up 15% of a human’s total caloric intake. In addition, because L. johnsonnii are able to undergo fermentation and can therefore make lactic acid, they play a major role in the fermentation and preservation of various food items, such as dairy, meat and vegetable, and cereal products (1, 2). Finally, L. johnsonii is characterized as being part of the “acidophilus complex” of the Lactobacillus genus. This complex is comprised of six Lactobacillus species that are thought to be involved in probiotic activities, meaning they are able to undergo processes that are beneficial to a human’s general health and well-being (2, 3). Such probiotic benefits particularly attributed to L. johnsonii include immunomodulation, pathogen inhibition, and epithelial cell attachment (2).
Genome structure
Describe the size and content of the genome. How many chromosomes? Circular or linear? Other interesting features? What is known about its sequence? Does it have any plasmids? Are they important to the organism's lifestyle?
Cell structure and metabolism
Describe any interesting features and/or cell structures; how it gains energy; what important molecules it produces.
Ecology
Describe any interactions with other organisms (included eukaryotes), contributions to the environment, effect on environment, etc.
Pathology
How does this organism cause disease? Human, animal, plant hosts? Virulence factors, as well as patient symptoms.
Application to Biotechnology
Does this organism produce any useful compounds or enzymes? What are they and how are they used?
Current Research
Enter summaries of the most recent research here--at least three required
References
Edited by student of Rachel Larsen and Kit Pogliano
