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Lactobacilli biology, applications and host interactions.

Alejandra Mejía-Caballero1, Maria L Marco2

  • 1Department of Food Science and Technology, University of California, Davis, CA, USA.

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Lactobacilli, crucial lactic acid bacteria, are vital in food production and human health as probiotics. Their genetic diversity and metabolic functions offer significant potential for expanded applications in food and medicine.

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Area of Science:

  • Microbiology
  • Food Science
  • Probiotics Research

Background:

  • Lactobacilli comprise over 300 species across 25 genera, inhabiting diverse microbiomes.
  • These bacteria are key in fermented foods, animal feed, and human health, influencing gut and vaginal environments.

Purpose of the Study:

  • To review established and emerging concepts of lactobacilli.
  • To highlight their genetic diversity, metabolism, stress tolerance, and microbiome distribution.
  • To explore their role in food production and health modulation as probiotics.

Main Methods:

  • Literature review of scientific studies on lactobacilli.
  • Analysis of genetic, metabolic, and functional characteristics.
  • Examination of their presence and impact in various host-associated microbiomes.

Main Results:

  • Lactobacilli exhibit diverse metabolic pathways crucial for redox balance and pH regulation.
  • They play dual roles in food: spoilage or essential for fermentation.
  • Host-associated lactobacilli modulate immune and epithelial cells, conferring health benefits.

Conclusions:

  • Lactobacilli are essential microorganisms with significant roles in food science and medicine.
  • Their genetic and metabolic diversity presents opportunities for novel applications.
  • Further research can expand their use in food production and health modulation.