Amylolactobacillus

Amylolactobacillus is a genus of bacteria in the family Lactobacillaceae. It was formerly included in the genus Lactobacillus, but was reclassified in 2020 following a major revision of the family Lactobacillaceae. The genus name Amylolactobacillus reflects the ability of these bacteria to ferment starch (amylum in Latin) and produce lactic acid.

Characteristics

Amylolactobacillus species are Gram-positive, non-spore-forming, rod-shaped organisms. They are facultative anaerobes, meaning they can grow in both the presence and absence of oxygen. They are also catalase-negative, which means they do not produce the enzyme catalase.

Metabolism

Amylolactobacillus species are heterofermentative, meaning they produce lactic acid, carbon dioxide, ethanol and/or acetic acid from the fermentation of sugars. They are also capable of fermenting starch, which is a distinguishing feature of this genus.

Ecology

Amylolactobacillus species are found in a variety of environments, including the human gut, fermented foods and plant material. They play a key role in the fermentation of many traditional foods and beverages, contributing to their taste and preservation.

Health implications

Some species of Amylolactobacillus are used as probiotics, beneficial bacteria that can promote health when consumed. They have been studied for their potential to improve gut health, boost the immune system, and prevent or treat various diseases.

Species

The genus Amylolactobacillus currently includes the following species:

• Amylolactobacillus amylophilus
• Amylolactobacillus crispatus
• Amylolactobacillus gallinarum
• Amylolactobacillus ghanensis
• Amylolactobacillus helveticus
• Amylolactobacillus jensenii
• Amylolactobacillus johnsonii
• Amylolactobacillus kitasatonis
• Amylolactobacillus kunkeei
• Amylolactobacillus ruminis
• Amylolactobacillus salivarius
• Amylolactobacillus vaginalis

See also

• Lactic acid bacteria
• Fermentation (food)
• Probiotic