Lactobacillaceae

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Family of bacteria

title: "Lactobacillaceae" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["lactobacillaceae", "lactobacillales", "bacteria-families"] description: "Family of bacteria" topic_path: "general/lactobacillaceae" source: "https://en.wikipedia.org/wiki/Lactobacillaceae" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Family of bacteria ::

| image = Lactobacillus_sp_01.png | image_caption = Lactobacillus near a squamous epithelial cell | taxon = Lactobacillaceae | authority = Winslow et al. 1917 (Approved Lists 1980) | type_genus = Lactobacillus | type_genus_authority = Beijerinck 1901 (Approved Lists 1980) | subdivision_ranks = Genera | subdivision_ref = | subdivision =

| synonyms =

  • "Acidobacteriaceae" Orla-Jesen 1909 non Thrash & Coates 2012
  • Leuconostocaceae Schleifer 2010 | synonyms_ref =

The Lactobacillaceae are a family of lactic acid bacteria. It is the only family in the lactic acid bacteria which includes homofermentative and heterofermentative organisms; in the Lactobacillaceae, the pathway used for hexose fermentation is a genus-specific trait. Lactobacillaceae include the homofermentative lactobacilli Lactobacillus, Holzapfelia, Amylolactobacillus, Bombilactobacillus, Companilactobacillus, Lapidilactobacillus, Agrilactobacillus, Schleiferilactobacillus, Loigolactobacillus, Lacticaseibacillus, Latilactobacillus, Dellaglioa, Liquorilactobacillus, Ligilactobacillus, and Lactiplantibacillus; the heterofermentative lactobacilli Furfurilactobacillus, Paucilactobacillus, Limosilactobacillus, Fructilactobacillus, Acetilactobacillus, Apilactobacillus, Levilactobacillus, Secundilactobacillus, and Lentilactobacillus, which were previously classified in the genus Lactobacillus; and the heterofermentative genera Convivina, Fructobacillus, Leuconostoc, Oenococcus, and Weissella which were previously classified in the Leuconostocaceae.

The Lactobacillaceae are also the only family of the lactic acid bacteria which does not include pathogenic or opportunistic pathogenic organisms although some species, particularly Lacticaseibacillus rhamnosus and Weissella spp. can cause rare infections in critically ill patients.

With the exception of Lactococcus lactis, Streptococcus thermophilus and Tetragenococcus halophilus, most food fermenting lactic acid bacteria are now classified in the Lactobacillaceae.

The grandfathered term lactobacilli refers to all bacteria classified in Lactobacillaceae prior to 2020, i.e. Lactobacillus sensu lato (pre-split), Pediococcus, and Sharpea. Some authors use lactobacilli to refer to Lactobacillus sensu lato only.

Leuconostocaceae

At one point five genera (Convivina, Fructobacillus, Leuconostoc, Oenococcus and Weissella) were considered a separate family called Leuconostocaceae. These three genera are non-spore-forming, round or elongated in shape, and anaerobic or aerotolerant. They usually inhabit nutrient-rich environments such as milk, meat, vegetable products, and fermented drinks. Lactic acid is the main end product of their characteristic heterofermentative carbohydrate metabolism. In 2020 Leuconostocaceae was synonymized with Lactobacillaceae.

Phylogeny

The currently accepted taxonomy is based on the List of Prokaryotic names with Standing in Nomenclature (LPSN) and National Center for Biotechnology Information (NCBI).

::data[format=table]

Zheng et al. 202016S rRNA based LTP_10_2024120 marker proteins based GTDB 09-RS220
label1=Lactobacillaceae1={{clade
::

Unassigned genus:

References

References

  1. (2020). "A taxonomic note on the genus ''Lactobacillus'': Description of 23 novel genera, emended description of the genus ''Lactobacillus'' Beijerinck 1901, and union of ''Lactobacillaceae'' and ''Leuconostocaceae''". Int J Syst Evol Microbiol.
  2. "''Lactobacillaceae'' - Definition and More from Merriam-Webster's Free Medical Dictionary". Merriam-Webster Online.
  3. (December 2023). "Microbe Profile: The Lactobacillaceae". Microbiology.
  4. Gänzle, Michael G. (2015). "Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage". Current Opinion in Food Science.
  5. (2017). "Scientific Opinion on the update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA". EFSA Journal.
  6. (2015). "The controversial nature of the ''Weissella'' genus: Technological and functional aspects versus whole genome analysis-based pathogenic potential for their application in food and health". Frontiers in Microbiology.
  7. Gänzle, Michael. (2019). "Fermented Foods". John Wiley & Sons, Ltd.
  8. (2018). "Microbiology and Technology of Fermented Foods (2nd ed.)".
  9. (2007). "Congruence of evolutionary relationships inside the ''Leuconostoc''-''Oenococcus''-''Weissella'' clade assessed by phylogenetic analysis of the 16S rRNA gene, ''dnaA'', ''gyrB'', ''rpoC'' and ''dnaK''". International Journal of Systematic and Evolutionary Microbiology.
  10. (2006). "The Prokaryotes".
  11. (2020-08-25). "Probiotic properties of bacteria isolated from bee bread of stingless bee Heterotrigona itama". Journal of Apicultural Research.
  12. J.P. Euzéby. "Lactobacillaceae". [[List of Prokaryotic names with Standing in Nomenclature]] (LPSN).
  13. Sayers. "Lactobacillaceae". [[National Center for Biotechnology Information]] (NCBI) taxonomy database.
  14. "The LTP".
  15. "LTP_all tree in newick format".
  16. "LTP_10_2024 Release Notes".
  17. "GTDB release 09-RS220".
  18. "bac120_r220.sp_labels".
  19. "Taxon History".

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lactobacillaceaelactobacillalesbacteria-families