Lactobacillus bacteria

1. PRESENTATION ON
LACTOBACILLUS
Submitted to
Md. Mosiqur Rahman
Senior lecturer & Coordinator
Department of Pharmacy
Submission Date:30/05/2017
Submitted by
Md. Rakibul Islam
ID.2016000300008 Btach:27 Sec: “A”
Course Code:BPH-2013
Course Title: Pharmaceutical Microbiology

2. What is it?
Lactobacillus is a genus of Gram-positive,
facultative anaerobic or microaerophilic, rod-
shaped, non-spore-forming bacteria.They are a
major part of the lactic acid bacteria group (i.e.
they convert sugars to lactic acid). In humans,
they constitute a significant component of
the microbiota at a number of body sites.

3. Taxonomy
 Kingdom-Monera
 Phylum: Firmicutes
 Class: Bacilli
 Order: Lactobacillales
 Family: Lactobacillaceae
 Genus: Lactobacillus
 The genus Lactobacillus currently contains over 180 species:
L. acidophilus,L. algidus,L. amylolyticus, L. amylophilu,L.
buchneri,L.catenaformis,L. ceti,L. coleohominis,L. collinoides,L. composti
L. cory.

4. According to metabolism, Lactobacillus species can be divided into three
groups:
 Obligately homofermentative (group I) including:
L. acidophilus, L. delbrueckii, L. helveticus, L. salivarius
 Facultatively heterofermentative (group II) including:
L. casei, L. curvatus, L. plantarum, L. sakei
 Obligately heterofermentative (group III) including:
L. brevis, L. buchneri, L. fermentum, L. reuteri

5. Ecology
They are natural habitants, rapidly
colonising mammalian mucosal
membranes such as oral cavity,
intestine and vagina.

6. They are found where rich carbohydrate
sources are available such as plants and
materials of plant origin for example
sewage and fermenting or spoiled food.

7. Application of Lactobacillus on
Pharmaceutical Industry The
Production of Bacteriocins
 Among the Gram positive (+) bacteria, the Lactic
Acid Bacteria (LAB) have gained particular attention
nowadays, due to the production of bacteriocins .
 The use of bacteriocins in food industry especially on
dairy, egg, vegetable and meat products has been
extensively investigated.
 Among the LAB bacteriocins Nisin A and its natural
variant Nisin Z has been proven to be highly effective
against microbial agents causing food poisoning and
spoilage.

8. Application of Lactobacillus on
Pharmaceutical Industry Production
of Lactic acid
 Lactic acid or 2-hydroxypropanoic acid
is an important chemical substance
widely used in food industry and in
pharmaceutical and cosmetics
industry.
 Another modern application is the use
of lactic acid as a monomer
participating in the synthesis of
biodegradable homopolymers and co-
polymers, such as polylactide.

9. Application of Lactobacillus in the
Contemporary Food industry
Starter Cultures of Lactic Acid
Bacteria (LAB)
 Nowadays, LAB are constantly used in
the food process industry in the form
of starter cultures .
 Lactobacillus are widely applied in the
food industry as the acids they
produce suppress pH below the
growth range causing metabolic
inhibition of most pathogenic
bacteria.

10. Therapeutic uses
 Many studies have shown the beneficial effect of a healthy
intestinal Lactobacillus-containing microflora. Their
potential therapeutic roles include anti-inflammatory, anti-
cancer, and boosting the immune system, among other
benefits. As a result, Lactobacilli are often added to foods as
a probiotic supplement. This product has been used for
diarrhea and other stomach/intestinal problems. It has also
been used for vaginal and urinary tract infections.

11. Application of Lactobacillus in Dairy
Industry
 Lactic Acid Bacteria (LAB) especially
Lactobacilli are responsible for the
formation of the microflora of most
dairy products especially of cheese and
fermented milk.

12.  Lactobacilli are important for flavour, colour and texture of dairy
products through acidification due to lactic acid and of the
metabolism of milk proteins.
 The most commonly used species in dairy products are L.casei,
L.helveticus, L.rhamnosus, L.lactis, L.curvatus and L.plantarum

13. Application of Lactobacillus on Wine Industry
 Lactobacilli are also applied in wine
industry both for grape and fruit wines,
such as cider.
 The organic acids existing in wine which are
mainly malic and tartaric acid can be easily
metabolised by Lactobacilli.
 Malic acid is converted to lactic acid and
carbon dioxide, this phenomenon is called
malolactic fermentation which is
extensively used for fruit wines maturation.

14. Application of Lactobacilli on non-beverage food
products of plant origin
 Lactobacilli are applied
in the fermentation of
sauerkraut that is the
product of fresh
cabbage, pickles and
olive fermentation.

15. Industrial Importance of
Lactic Acid
 Lactic acid can be produced into large amounts,
biotechnologically, through fermentation process
performed by bacteria such Lactobacilli. The
fermentation can be carried out in a variety of
liquid or solid media.
 Usually, the product of fermentation is a racemic
mixture conglomerate mixture of D (-) - and L (+)
– isomers but there are also strains which produce
optically pure forms of one of the stereoisomer’s.

16. pathogenicity
 Most are non-pathogenic but some species can cause
dental caries, atopic dermatitis and endocarditis

17. References
1. Industrial Microbiology – Present and Dunn
2. Fundamental Principles of Bacteriology – Salle
3. medlineplus.gov
4. www.healthline.com
5. www.webmd.com
6. www.ncbi.nlm.nih.gov
7. prezi.com