Lactobacillales

Background

• Lactobacillales are an order of Gram-positive bacteria that are useful in fermentation of food
  • Includes both cocci and bacilli
  • Do not produce spores
  • Generally tolerant of acidic and salty environments
• Includes the following important genera:
  • Lactobacillus
  • Leuconostoc
  • Pediococcus
  • Lactococcus
  • Streptococcus
  • Also: Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weissella
• Important bacteria for food fermentations, and are used to make yoghurt, cheese, cultured butter, sour cream, sausage, pickled vegetables, olives, and sauerkraut