Fructilactobacillus

Fructilactobacillus is a genus of bacteria that belongs to the family Lactobacillaceae. It was formerly known as a part of the genus Lactobacillus, but was reclassified in 2020 based on phylogenetic, phenotypic, and chemotaxonomic analyses.

Taxonomy[edit | edit source]

The genus Fructilactobacillus is part of the order Lactobacillales, in the phylum Firmicutes. It was established in 2020 following a major reclassification of the genus Lactobacillus. This reclassification was based on whole genome sequence analyses, which revealed that the genus Lactobacillus was polyphyletic. As a result, the genus was split into 25 genera, including Fructilactobacillus.

Characteristics[edit | edit source]

Fructilactobacillus species are Gram-positive, non-spore-forming, and anaerobic. They are rod-shaped and occur in pairs or short chains. Fructilactobacillus species are homofermentative, meaning they ferment sugars primarily to lactic acid.

Species[edit | edit source]

The genus Fructilactobacillus currently includes five species:

Fructilactobacillus sanfranciscensis
Fructilactobacillus fructivorans
Fructilactobacillus durionis
Fructilactobacillus ficulneus
Fructilactobacillus pseudoficulneus

Ecology and applications[edit | edit source]

Fructilactobacillus species are commonly found in fermented foods and beverages. For example, Fructilactobacillus sanfranciscensis is a key player in the production of sourdough bread. Some species are also found in the gut microbiota of humans and animals.

Due to their ability to produce lactic acid, Fructilactobacillus species are used in the food industry for the fermentation of food products. They are also studied for their potential probiotic properties.