Lactobacillus Genus
Lactobacillus Genus - Related Videos
01:49
An Assay To Evaluate the Anticancer Effects of Lactobacillus Cell-Free Supernatant
0 Views •
2025
This video demonstrates an in vitro assay to study the anticancer effects of Lactobacillus cell-free supernatant (LCFS). Upon exposing colorectal cancer spheroids to varying doses of LCFS, the interaction with the bacterial metabolites in LCFS induces apoptosis in the cancer cells, disrupting the spheroid structure and leading to cell death in a dose-dependent manner.
10:07
Growing Magnetotactic Bacteria of the Genus Magnetospirillum: Strains MSR-1, AMB-1 and MS-1
0 Views •
Cited by 17 •
2018
We present a procedure for growing several strains of Magnetospirillum in two different types of growth media. Magnetospirillum gryphiswaldense strain MSR-1 is grown in both liquid and O2 concentration gradient semi-solid media while M. magneticum strain AMB-1 and M. magnetotacticum strain MS-1 are grown in liquid medium.
06:06
Adjunctive Diode Laser Therapy and Probiotic Lactobacillus Therapy in the Treatment of Periodontitis and Peri-Implant Disease
0 Views •
Cited by 1 •
2022
This article describes two protocols: 1) adjunctive diode laser therapy for treating periodontitis and 2) probiotic Lactobacillus therapy for treating peri-implant disease, with emphasis on the laser usage mode (inside or outside pocket), laser application regimen (single or multiple sessions), and a probiotic protocol of professional and home administration.
11:09
Multiplex Detection of Bacteria in Complex Clinical and Environmental Samples using Oligonucleotide-coupled Fluorescent Microspheres
0 Views •
Cited by 5 •
2011
We describe a multiplex method for the detection of microorganisms within a sample using oligonucleotide-coupled fluorescent beads. Amplicon from all organisms within a sample is hybridized to a panel of probe-coupled beads. A Luminex or Bio-Plex instrument is used to query each bead for bead type and hybridization signal.
08:38
Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
0 Views •
Cited by 14 •
2016
A production protocol is described for the small-scale production of probiotic fermented dairy drink with the aid of a novel bacterial starter culture.
FAQs
These bacteria use glycolysis to break down sugars and produce pyruvate. They then reduce pyruvate to lactate, a reaction that regenerates NAD+, an electron carrier required for glycolysis to continue. This linkage allows carbohydrate metabolism to proceed under fermentation conditions and connects cellular energy production with the acidification of the surrounding environment.
Lactate accumulation lowers environmental pH, creating conditions that can inhibit competing microorganisms. The resulting chemical change affects which organisms remain active or abundant in a community. In fermented foods and animal-associated microbiomes, this acidification therefore represents more than a metabolic end product: it can help shape interactions and the overall structure of microbial populations.
Members historically placed in Lactobacillus do not share identical physiological behavior. Oxygen tolerance and metabolic pathways vary among species, so observations from one member cannot automatically be generalized to the entire group. This variation matters when interpreting growth, fermentation, or microbiome findings, because environmental responses and metabolic outcomes may differ across species.
Research examines these bacteria as contributors to fermentation and as potential starter-culture organisms. Their carbohydrate conversion, lactate production, and associated pH reduction are relevant to how fermented environments develop and how competing microbes are affected. Comparing strains or species can help connect metabolic traits with fermentation performance, while recognizing that the historically defined group is physiologically diverse.
Studies investigate members of this group in animal-associated microbiomes and in probiotic research. The central questions include how their metabolism interacts with surrounding microorganisms and how acid production may influence community conditions. Because species differ in oxygen tolerance and metabolic pathways, research must consider the specific organism rather than treating all historical Lactobacillus members as equivalent.
Taxonomic understanding has changed, and many species formerly classified within Lactobacillus now belong to other genera. This reassignment affects how researchers label organisms, compare results, and search scientific literature. It also means that historical studies may use Lactobacillus names that do not match current classifications, making careful interpretation of taxonomy important in biology, fermentation, and health research.