Summary: An order of gram-positive bacteria in the class Bacilli, that have the ability to ferment sugars to lactic acid. They are widespread in nature and commonly used to produce fermented foods.

Top Publications

  1. Breaker R. Ancient, giant riboswitches at atomic resolution. Nat Struct Mol Biol. 2012;19:1208-9 pubmed publisher
  2. PĂ©rez Santiago J, Gianella S, Massanella M, Spina C, Karris M, Var S, et al. Gut Lactobacillales are associated with higher CD4 and less microbial translocation during HIV infection. AIDS. 2013;27:1921-31 pubmed
    ..Using pyrosequencing, we identified that higher proportions of Lactobacillales in the distal gut of recently HIV-infected individuals were associated with lower markers of microbial ..
  3. Tsai Y, Cheng P, Pan T. Anti-obesity effects of gut microbiota are associated with lactic acid bacteria. Appl Microbiol Biotechnol. 2014;98:1-10 pubmed
    ..Lastly, we focus on the potential role of LAB in mediating the effects of the gut microbiota in the development of obesity. ..
  4. Pardali E, Paramithiotis S, Papadelli M, Mataragas M, Drosinos E. Lactic acid bacteria population dynamics during spontaneous fermentation of radish (Raphanus sativus L.) roots in brine. World J Microbiol Biotechnol. 2017;33:110 pubmed publisher
    ..A succession at sub-species level was revealed by the combination of RAPD-PCR and rep-PCR analyses. Glucose and fructose were the main carbohydrates detected in brine and were metabolized into lactic acid, acetic acid and ethanol. ..
  5. Fiorda F, de Melo Pereira G, Thomaz Soccol V, Rakshit S, Pagnoncelli M, Vandenberghe L, et al. Microbiological, biochemical, and functional aspects of sugary kefir fermentation - A review. Food Microbiol. 2017;66:86-95 pubmed publisher
    ..This diversification is of crucial importance for the production of new probiotic products to provide people with special needs (lactose intolerance) and vegan consumers. ..