Lactobacillales and Microorganism

Shortcuts: Differences, Similarities, Jaccard Similarity Coefficient, References.

Difference between Lactobacillales and Microorganism

Lactobacillales vs. Microorganism

Lactobacillales or lactic acid bacteria (LAB) are an order of Gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod- or coccus-shaped bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation. This trait has, throughout history, linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents. Proteinaceous bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms. Furthermore, lactic acid and other metabolic products contribute to the organoleptic and textural profile of a food item. The industrial importance of the LAB is further evidenced by their generally recognized as safe (GRAS) status, due to their ubiquitous appearance in food and their contribution to the healthy microflora of human mucosal surfaces. The genera that comprise the LAB are at its core Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, and Streptococcus, as well as the more peripheral Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weissella; these belong to the order Lactobacillales. A microorganism, or microbe, is a microscopic organism, which may exist in its single-celled form or in a colony of cells. The possible existence of unseen microbial life was suspected from ancient times, such as in Jain scriptures from 6th century BC India and the 1st century BC book On Agriculture by Marcus Terentius Varro. Microbiology, the scientific study of microorganisms, began with their observation under the microscope in the 1670s by Antonie van Leeuwenhoek. In the 1850s, Louis Pasteur found that microorganisms caused food spoilage, debunking the theory of spontaneous generation. In the 1880s Robert Koch discovered that microorganisms caused the diseases tuberculosis, cholera and anthrax. Microorganisms include all unicellular organisms and so are extremely diverse. Of the three domains of life identified by Carl Woese, all of the Archaea and Bacteria are microorganisms. These were previously grouped together in the two domain system as Prokaryotes, the other being the eukaryotes. The third domain Eukaryota includes all multicellular organisms and many unicellular protists and protozoans. Some protists are related to animals and some to green plants. Many of the multicellular organisms are microscopic, namely micro-animals, some fungi and some algae, but these are not discussed here. They live in almost every habitat from the poles to the equator, deserts, geysers, rocks and the deep sea. Some are adapted to extremes such as very hot or very cold conditions, others to high pressure and a few such as Deinococcus radiodurans to high radiation environments. Microorganisms also make up the microbiota found in and on all multicellular organisms. A December 2017 report stated that 3.45 billion year old Australian rocks once contained microorganisms, the earliest direct evidence of life on Earth. Microbes are important in human culture and health in many ways, serving to ferment foods, treat sewage, produce fuel, enzymes and other bioactive compounds. They are essential tools in biology as model organisms and have been put to use in biological warfare and bioterrorism. They are a vital component of fertile soils. In the human body microorganisms make up the human microbiota including the essential gut flora. They are the pathogens responsible for many infectious diseases and as such are the target of hygiene measures.

Bacteria

Bacteria (common noun bacteria, singular bacterium) is a type of biological cell.

Bacteria and Lactobacillales · Bacteria and Microorganism · See more »

Bacteriophage

A bacteriophage, also known informally as a phage, is a virus that infects and replicates within Bacteria and Archaea.

Bacteriophage and Lactobacillales · Bacteriophage and Microorganism · See more »

Biotechnology

Biotechnology is the broad area of science involving living systems and organisms to develop or make products, or "any technological application that uses biological systems, living organisms, or derivatives thereof, to make or modify products or processes for specific use" (UN Convention on Biological Diversity, Art. 2).

Biotechnology and Lactobacillales · Biotechnology and Microorganism · See more »

Caister Academic Press

Caister Academic Press is an independent academic publishing company that produces books and ebooks on microbiology, and molecular biology.

Caister Academic Press and Lactobacillales · Caister Academic Press and Microorganism · See more »

Carbohydrate

A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (where m may be different from n).

Carbohydrate and Lactobacillales · Carbohydrate and Microorganism · See more »

Cell (biology)

The cell (from Latin cella, meaning "small room") is the basic structural, functional, and biological unit of all known living organisms.

Cell (biology) and Lactobacillales · Cell (biology) and Microorganism · See more »

Cheese

Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.

Cheese and Lactobacillales · Cheese and Microorganism · See more »

Fermentation in food processing

Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.

Fermentation in food processing and Lactobacillales · Fermentation in food processing and Microorganism · See more »

Genome

In the fields of molecular biology and genetics, a genome is the genetic material of an organism.

Genome and Lactobacillales · Genome and Microorganism · See more »

Genomics

Genomics is an interdisciplinary field of science focusing on the structure, function, evolution, mapping, and editing of genomes.

Genomics and Lactobacillales · Genomics and Microorganism · See more »

Lactic acid

Lactic acid is an organic compound with the formula CH3CH(OH)COOH.

Lactic acid and Lactobacillales · Lactic acid and Microorganism · See more »

Lactobacillus

Lactobacillus is a genus of Gram-positive, facultative anaerobic or microaerophilic, rod-shaped, non-spore-forming bacteria.

Lactobacillales and Lactobacillus · Lactobacillus and Microorganism · See more »

Metabolism

Metabolism (from μεταβολή metabolē, "change") is the set of life-sustaining chemical transformations within the cells of organisms.

Lactobacillales and Metabolism · Metabolism and Microorganism · See more »

Pathogen

In biology, a pathogen (πάθος pathos "suffering, passion" and -γενής -genēs "producer of") or a '''germ''' in the oldest and broadest sense is anything that can produce disease; the term came into use in the 1880s.

Lactobacillales and Pathogen · Microorganism and Pathogen · See more »

PH

In chemistry, pH is a logarithmic scale used to specify the acidity or basicity of an aqueous solution.

Lactobacillales and PH · Microorganism and PH · See more »

Probiotic

Probiotics are microorganisms that are claimed to provide health benefits when consumed.

Lactobacillales and Probiotic · Microorganism and Probiotic · See more »

Streptococcus

Streptococcus (term coined by Viennese surgeon Albert Theodor Billroth (1829-1894) from strepto- "twisted" + Modern Latin coccus "spherical bacterium," from Greek kokkos meaning "berry") is a genus of coccus (spherical) Gram-positive bacteria belonging to the phylum Firmicutes and the order Lactobacillales (lactic acid bacteria).

Lactobacillales and Streptococcus · Microorganism and Streptococcus · See more »