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Encyclopedia > Lactobacillales
iLactobacillales
Scientific classification
Kingdom: Bacteria
Division: Firmicutes
Class: Bacilli
Order: Lactobacillales
Families

Aerococcaceae
Carnobacteriaceae
Enterococcaceae
Lactobacillaceae
Leuconostocaceae
Streptococcaceae Scientific classification or biological classification is how biologists group and categorize extinct and living species of organisms. ... Phyla/Divisions Actinobacteria Aquificae Bacteroidetes/Chlorobi Chlamydiae/Verrucomicrobia Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Nitrospirae Omnibacteria Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Bacteria (singular, bacterium) are a major group of living organisms. ... Classes Bacilli Clostridia Mollicutes The Firmicutes are a division of bacteria, most of which have Gram-positive stains. ... Orders Bacillales Lactobacillales The term bacilli (singular bacillus) is used to refer to any rod-shaped bacteria. ... Genera Atopobacter Enterococcus Melissococcus Tetragenococcus Vagococcus The Enterococcaceae is a family of Gram-positive bacteria, placed within the order of Lactobacillales. ... Genera Lactobacillus Paralactobacillus Pediococcus The Lactobacillaceae is a family of Gram-positive bacteria, placed within the order of Lactobacillales. ... Genera Leuconostoc Oenococcus Weissella The Leuconostocaceae is a family of Gram-positive bacteria, placed within the order of Lactobacillales. ... Genera Lactococcus Lactovum Pilibacter Streptococcus The Streptococcaceae is a family of Gram-positive bacteria, placed within the order of Lactobacillales. ...

The Lactobacillales are an order of Gram-positive bacteria that comprise the lactic acid bacteria. They are widespread in nature, and are found in soil, water, plants and animals. They are widely used in the production of fermented foods, including dairy products such as yoghurt, cheese, butter, buttermilk, kefir and koumiss. LAB are also responsible for the malolactic fermentation process in wine production, and the fermenting of salted cabbage to sauerkraut. Gram-positive bacteria are those that are stained dark blue or violet by gram staining, in contrast to gram-negative bacteria, which are not affected by the stain. ... Phyla Actinobacteria Aquificae Chlamydiae Bacteroidetes/Chlorobi Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Lentisphaerae Nitrospirae Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Verrucomicrobia Bacteria (singular: bacterium) are unicellular microorganisms. ... Species L. acidophilus L. bulgaricus L. plantarum L.reuteri etc. ... Fermentation typically refers to the conversion of sugar to alcohol using yeast. ... Yoghurt or yogurt, or less commonly yoghourt or yogourt (see spelling below), is a dairy product produced by bacterial fermentation of milk. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... Butter is commonly sold in sticks (pictured) or small blocks, and frequently served with the use of a butter knife. ... Percentages are relative to US RDI values for adults. ... Grains of kefir Kefir (alternately kephir, kewra, talai, mudu kekiya, waterkefir, milkkefir, búlgaros) is a fermented milk drink originating in the Caucasus. ... Kumis (called airag by the Mongolians), is a traditional drink of the people of Central Asia. ... Malolactic fermentation is a process of fermentation where tart malic acid is converted to softer-tasting lactic acid. ... Wine is an alcoholic beverage produced by the fermentation of the juice of fruits, usually grapes. ... Sauerkraut and sausage on a plate Percentages are relative to US RDI values for adults. ...


Lactic acid bacteria genera


 
 

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