Genomics of the Genus Lactobacillus
Aleksandr Barinov, Alexander Bolotin, Philippe Langella, Emmanuelle Maguin and Maarten Van De Guchte
from: Lactic Acid Bacteria and Bifidobacteria: Current Progress in Advanced Research (Edited by: Kenji Sonomoto and Atsushi Yokota). Caister Academic Press, U.K. (2011)
Lactobacilli can be found in very diverse environments, ranging from plants and fermented food products to the mucosal surfaces of the human body, including the Gastro Intestinal tract. Like many other lactic acid bacteria, they are traditionally used in food fermentation, serving food preservation as well as flavor and texture development. In this chapter we present an overview of the phylogenetic diversity, occurrence and industrial applications of lactobacilli. We then focus on genome sequence data and how this recent source of information changed our view of the genus Lactobacillus, largely improving our understanding of these bacteria and their particular properties. To end with, we compare lactobacilli from the viewpoint of surface exposed and secreted proteins, which may prove particularly important in the emerging field of bacteria?host interactions in the GI tract. We present a novel vision of what the proteinaceous component of the Lactobacillus cell surface may look like, and reveal differences between the different species in an attempt to establish a potentially important link in the interaction of the bacteria with their biotic and abiotic environment read more ...