Lactobacillus camelliae
Classification
Domain: Bacteria Kingdom: Bacteria Phylum: Firmicutes Class: Bacilli Order: Lactobacillales Family: Lactobacillaceae Genus: Lactobacillus Species: Lactobacillus camelliae
Genus Species
Lactobacillus camelliae
Description and Significance
Lactobacillus, also called Döderlein's bacillus, is a genus of Gram-positive facultative anaerobic or microaerophilic rod-shaped bacteria. They are a major part of the lactic acid bacteria group, named as such because most of its members convert lactose and other sugars to lactic acid. [1] Lactobacillus camelliae is the species of Lactobacillus which found in camellia leaves.
Structure, Metabolism, and Life Cycle
Enterococcus camelliea, a Gram-positive and catalase-negative coccus that formed chains, strain FP15-1(T), isolated from fermented tea leaves ('miang'), was studied systematically.
Ecology and Pathogenesis
In humans, Lactobacillus are present in the vagina [2] and the gastrointestinal tract, where they make up a small portion of the gut flora. [3] They are usually benign, except in the mouth where they have been associated with cavities and tooth decay (dental caries). Lactobacillus camelliae are prominent in decaying plant material. The production of lactic acid makes its environment acidic, which inhibits the growth of some harmful bacteria.
Some strains of Lactobacillus sp. and other lactic acid bacteria may possess potential therapeutic properties including anti-inflammatory and anti-cancer activities, as well as other features of interest. Lactobacilli can also be used to restore particular physiological balance such as in the vaginal eco-system. [4] [5] [6]Their role is (1) to physically protect the vaginal epithelium by building a thick layer separating the epithelium from pathogens, (2) to physiologically keep the balance of the vaginal ecosystem in maintaining the pH at ~4.5, (3) generating hydrogen peroxide against pathogens. Lactobacilli are highly tolerant to low pH and can easily maintain low pH and protect the vaginal eco-system from Gram-negative and Gram-positive bacteria.
References
[http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1622870/] Tanasupawat, S., Pakdeeto, A., Thawai, C., Yukphan, P., and Okada, S. Identification of lactic acid bacteria from fermented tea leaves (miang) in Thailand and proposals of Lactobacillus thailandensis sp. nov., Lactobacillus camelliae sp. nov., and Pediococcus siamensis sp. nov." J. Gen. Appl. Microbiol. (2007) 53:7-15.
Author
Page authored by __Kaiwen Huang___, student of Mandy Brosnahan, Instructor at the University of Minnesota-Twin Cities, MICB 3301/3303: Biology of Microorganisms.
