Litoribacillus

Litoribacillus is a bacterial genus from the family of Oceanospirillaceae, with one known species (Litoribacillus peritrichatus).^[1][2][3][4]

Litoribacillus are defined by their ability to ferment glucose into lactic acid. These bacteria are widely distributed in animal feeds, silage, manure, milk and milk products.^[5] It They can survive in both aerobic (with oxygen) and anaerobic (without oxygen) environments.^[5] The type species, Lactobacillus delbrueckii, is about 0.5‑0.8 μm wide and 2‑9 μm long; can appear singly or in small chains. Some species are homofermentative (produce lactic acid almost exclusively), e.g., L. acidophilus, L. casei, L. plantarum.^[5] Others are heterofermentative (produce lactic acid plus ethanol, acetic acid, CO₂), e.g., L. brevis, L. fermentum.^[5]

Lactobacillus species are used commercially in the production of many fermented foods: sour milks, cheeses, yogurts, fermented vegetables (pickles, sauerkraut), sourdough breads, some sausages.^[5] They are also commensal (naturally occurring) inhabitants of human bodies: gastrointestinal tract, mouth, vagina.^[5] Because of this, some preparations of Lactobacillus are used as probiotics, to help restore normal flora (balance of microorganisms) after disruption (e.g., antibiotic therapy).^[5]