Lactobacillus

bacteria

Written and fact-checked by The Editors of Encyclopaedia Britannica

Last Updated: Mar 14, 2024 • Article History

Category: Science & Tech

Related Topics:: Lactobacillus acidophilus; Lactobacillus plantarum; Lactobacillus fermentum; Lactobacillus casei; Lactobacillus brevis

See all related content →

Lactobacillus, (genus Lactobacillus), any of a group of rod-shaped, gram-positive, non-spore-forming bacteria of the family Lactobacillaceae. Similar to other genera in the family, Lactobacillus are characterized by their ability to produce lactic acid as a by-product of glucose metabolism. The organisms are widely distributed in animal feeds, silage, manure, and milk and milk products. Various species of Lactobacillus are used commercially during the production of sour milks, cheeses, and yogurt, and they have an important role in the manufacture of fermented vegetables (pickles and sauerkraut), beverages (wine and juices), sourdough breads, and some sausages. Lactobacillus are generally nonmotile and can ...(100 of 308 words)

Access the full article

Help support true facts by becoming a member.