Lactobacillus alimentarius
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
The full genome of L. alimentarius is 2.34 Mbp, and the percent G+C content of DNA is 35.4%. (4). L. alimentarius has nine “signature genes” that are unique to the lineage, but they have not been described in detail (4). 213 strains of Lactobacilli have had their genomes analyzed: among these, the core genome consists of 73 genes, with the majority of them responsible for encoding essential proteins that are necessary for cell growth and replication (5). Lactobacilli also exhibit genes and molecules that support their probiotic function (7) Specifically, they encode genes involved in carbohydrate and protein metabolism, adherence mechanisms, and bacteriocin secretion (7). A large majority of the genome consists of a variety of phage and plasmid sequences. (5).
4. Cell structure/Morphology
"L. alimentarius" are Gram-positive, motile, and non-spore-forming, bacilli (8)(6). The length of "L. alimentarius" is dependent on the growth environment. The presence of citric acid, gluconic acid, or their combination promotes cellular elongation of "L. alimentarius", but the bacterium does not show cellular elongation in the presence of NaCl (salt) (9), suggesting two different adaptation mechanisms by which cells respond to these substances (9). The cell wall of "Lactobacilli" consists of a thick, 20-100 nm, multi-layered peptidoglycan layer with teichoic acids, S-layer proteins, and other types of cell surface proteins that aid in structural integrity and protection (7).
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.
