Lactobacillus

Lactobacillus (in the broad, traditional sense) is a genus of Gram-positive, rod-shaped lactic-acid bacteria of the family Lactobacillaceae, occurring in wines, beer, fruits, meat products, dairy products, sourdoughs and the human mouth and gut — recently reclassified by taxonomists into some 25 genera (Lactiplantibacillus, Lacticaseibacillus, etc.). Used extensively as starter and adjunct cultures for yoghurt, cheese, fermented sausages, pickles and sourdough, they also include probiotic strains and, conversely, spoilage organisms in beer and wine (producing diacetyl, ropiness, turbidity); strain selection and process control determine whether a given lactobacillus is friend or foe.