Definition

Proper noun A taxonomic family of bacteria within the order Lactobacillales. These are Gram-positive, non-spore-forming bacteria, often rod-shaped or spherical (cocci), that ferment carbohydrates primarily into lactic acid. They are significant in food production (e.g., yogurt, cheese, sauerkraut) and some members are important human and animal pathogens.

Usage Notes

• Taxonomic Context: The term "Lactobacteriaceae" is a scientific family name in microbiology and taxonomy. It is always capitalized and typically used in formal, academic, or technical writing.
• Common Reference: In many modern classifications, this family name is synonymous with or has been largely replaced by Lactobacillaceae. However, "Lactobacteriaceae" may still be encountered in older literature or specific contexts.
• Key Characteristics: The defining functional characteristic of this family is lactic acid fermentation.

Examples of Usage

• Scientific Writing:
  • The study focused on several genera within the family Lactobacteriaceae.
  • These isolates were identified as members of the Lactobacteriaceae based on their metabolic products.
• General Context:
  • Yogurt is produced through the action of bacteria belonging to the family Lactobacteriaceae.

Advanced Usage

• Phylogenetics: In phylogenetic trees, the Lactobacteriaceae cluster closely with other families of lactic acid bacteria.
• Metagenomics: Lactobacteriaceae.

Variants and Related Words

• Lactobacillaceae (n): The more commonly accepted modern taxonomic name for this family.
• Lactic acid bacteria (LAB) (n, plural): A functional, non-taxonomic term describing bacteria, including those in Lactobacteriaceae, that produce lactic acid as a major end product of fermentation.
• Lactobacillus (n): A historically important genus within this family, though taxonomic revisions have reassigned many species to new genera.

Synonyms

• Lactic acid bacteria (LAB) (in a broad, functional sense, not a strict taxonomic synonym).

Related Phrases and Concepts

• Homofermentative: Describing bacteria that produce almost exclusively lactic acid from glucose fermentation. Many members of Lactobacteriaceae are homofermentative.
• Heterofermentative: Describing bacteria that produce lactic acid along with other products like carbon dioxide and acetic acid. Some members of this family are heterofermentative.
• Probiotic: A term often associated with certain beneficial species within this family that are used to promote gut health.

Noun

1. lactic acid bacteria and important pathogens; bacteria that ferment carbohydrates chiefly into lactic acid