Lactobacillaceae

Zheng, Jinshui, Wittouck, Stijn, Salvetti, Elisa, Franz, Charles M. A. P., Harris, Hugh M. B., Mattarelli, Paola, O’Toole, Paul W., Pot, Bruno, Vandamme, Peter, Walter, Jens, Watanabe, Koichi, Wuyts, Sander, Felis, Giovanna E., Gänzle, Michael G. & Lebeer, Sarah, 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, International Journal of Systematic and Evolutionary Microbiology 70, pp. 2782-2858 : 2793

Emended description of the family Lactobacillaceae

Theemended family Lactobacillaceae iscircumscribed on the basisof phylogenomic analyses reportedin thepresent paper, and includes all the genera previously included in families Lactobacillaceae Winslow etal. 1917 (Approved Lists 1980) and Leuconostocaceae Schleifer 2010 , i.e. Convivina , Fructobacillus , Lactobacillus , Leuconostoc , Oenococcus , Paralactobacillus , Pediococcus and Weissella .

Cells are Gram-positive, non-spore-forming facultative or strict anaerobic bacteria. Cells are coccoid or rod-shaped, which may form chains , pairs or tetrads (genus Pediococcus ). Main product of the fermentative metabolism is lactate, and other products may be acetate, ethanol, CO2, formate or succinate. Complex nutritional requirements for amino acids, peptides, nucleicacid derivatives, vitamins, salts, fattyacids or fatty acid esters, and fermentable carbohydrates. Lactobacillaceae are the only family in the Lactobacillales that includes homofermentative andheterofermentative micro-organisms.

Type genus: Lactobacillus Beijerinck 1901 212 (Approved Lists).