Lactobacillus alimentarius

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1. Classification

a. Higher order taxa

Bacteria; Bacillota; Bacilli; Lactobacillales; Lactobacillaceae (1)

Species

Companilactobacillus (1)

2. Description and significance

Companilactobacillus alimentarius (also known as Lactobacillus alimentarius) is a lactic acid bacteria, which belongs to the family Lactobacillaceae. They are one of the most abundant groups of bacteria that are associated with humans, due to their use in fermentation to improve the taste and texture of food products. L. Alimentarius was discovered during an investigation on fish products, where it was identified as a spoilage organism in marinated herring (2). Although details relating to the genome and metabolism of L. alimentarius are unknown, it possesses a wide range of antimicrobial capabilities against Gram-positive and Gram-negative food-borne pathogens and several yeasts (3). Its heat-resistant properties and ability to withstand a broad range of pH allow it to be used as a natural food preservative, particularly for meats and dairy products (3). L. alimentarius is predominantly used in food spoilage prevention and safety in the food production industry.

3. 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?

4. Cell structure

Interesting features of cell structure. Can be combined with “metabolic processes”

5. Metabolic processes

Describe important sources of energy, electrons, and carbon (i.e. trophy) for the organism/organisms you are focusing on, as well as important molecules it/they synthesize(s).

6. Ecology

Habitat; symbiosis; contributions to the environment.

7. Pathology

How does this organism cause disease? Human, animal, plant hosts? Virulence factors, as well as patient symptoms.

8. Current Research

Include information about how this microbe (or related microbes) are currently being studied and for what purpose

9. References

It is required that you add at least five primary research articles (in same format as the sample reference below) that corresponds to the info that you added to this page. [Sample reference] Faller, A., and Schleifer, K. "Modified Oxidase and Benzidine Tests for Separation of Staphylococci from Micrococci". Journal of Clinical Microbiology. 1981. Volume 13. p. 1031-1035.