Limosilactobacillus frumenti

General Information

Limosilactobacillus frumenti is a fascinating microorganism that belongs to the lactic acid bacteria group. One of the key characteristics of this species is its ability to produce lactic acid through the fermentation of carbohydrates, which makes it valuable in various industrial and food applications. This metabolic capability is particularly important in the production of fermented foods and beverages, where it contributes to the flavor, texture, and preservation of the final product. Another noteworthy feature of Limosilactobacillus frumenti is its adaptability to different environmental conditions, which allows it to thrive in diverse habitats. This adaptability is of significant interest in research focused on probiotics and gut health, as it suggests potential for L. frumenti to survive and function effectively within the human gastrointestinal tract. From a genetic perspective, Limosilactobacillus frumenti has a genome that encodes a variety of enzymes and metabolic pathways, making it a subject of study for metabolic engineering and synthetic biology. Researchers are particularly interested in its potential for biotechnological applications, such as the production of biofuels and bioplastics, due to its efficient carbohydrate metabolism. In summary, Limosilactobacillus frumenti is a microorganism of considerable interest due to its lactic acid production, environmental adaptability, and genetic potential for various biotechnological applications. Its unique characteristics make it a valuable subject for ongoing and future research in multiple scientific fields.

Limosilactobacillus frumenti is a fascinating species of lactic acid bacteria that has garnered attention for its role in the fermentation of various food products, particularly in the production of sourdough bread. This organism is notable for its ability to thrive in environments rich in carbohydrates, which it ferments to produce lactic acid, contributing to the unique flavor and texture of fermented foods. Its metabolic pathways are of significant interest to researchers, as they provide insights into the fermentation processes that enhance food preservation and safety. One of the unique aspects of Limosilactobacillus frumenti is its adaptation to high-salt environments, which is particularly relevant in the context of traditional food preservation methods. This characteristic not only makes it a valuable organism in food technology but also raises questions about its potential applications in biotechnological processes, such as the development of probiotics and functional foods. Furthermore, studies have shown that Limosilactobacillus frumenti can produce various bioactive compounds during fermentation, which may have health benefits, including antimicrobial properties. This opens up avenues for research into its potential use in enhancing gut health and overall well-being. In summary, Limosilactobacillus frumenti stands out due to its role in food fermentation, its adaptation to extreme conditions, and its potential health benefits, making it a valuable subject for ongoing research in microbiology and food science.

Taxonomy

Superkingdom: Bacteria

Phylum: Bacillota

Class: Bacilli

Order: Lactobacillales

Family: Lactobacillaceae

Genus: Limosilactobacillus

Species: Limosilactobacillus frumenti

NCBI ID

104955

Genome Info

FTP Path:
ftp.ncbi.nlm.nih.gov/genomes/all/GCF/008/876/665/GCF_008876665.1_ASM887666v1

File for sequence-based predictions:
GCF_008876665.1_ASM887666v1_genomic.fasta

Descriptions

Clinical Implications and Relevance

Source: gpt-4o-mini-2024-07-18

The microorganism Limosilactobacillus frumenti is a species of lactic acid bacteria that has garnered attention for its potential role in human health, particularly in the context of gut microbiota and probiotic applications. It is commonly found in fermented foods and has been studied for its ability to promote gastrointestinal health by enhancing the balance of the gut microbiome. Clinical studies have suggested that Limosilactobacillus frumenti may help alleviate symptoms of irritable bowel syndrome (IBS) and improve overall digestive function. In terms of pathogenicity, Limosilactobacillus frumenti is generally considered non-pathogenic and safe for consumption, which makes it a candidate for use in probiotic formulations. Its ability to produce lactic acid can inhibit the growth of harmful bacteria, thereby contributing to a healthier gut environment. However, like many probiotics, its effectiveness can be influenced by factors such as dosage, strain specificity, and individual host factors. Moreover, there is ongoing research into the potential of Limosilactobacillus frumenti in immune modulation. Some studies indicate that it may enhance the immune response by promoting the production of anti-inflammatory cytokines, which could be beneficial in managing conditions characterized by chronic inflammation. While there is limited documentation on antimicrobial resistance associated with Limosilactobacillus frumenti, the general trend in lactic acid bacteria suggests a low prevalence of resistance to commonly used antibiotics. This characteristic is particularly important in the context of increasing antimicrobial resistance in pathogenic bacteria, as probiotics like Limosilactobacillus frumenti may serve as a complementary approach to traditional therapies. In summary, Limosilactobacillus frumenti holds promise as a beneficial microorganism in the realm of probiotics, with potential applications in enhancing gut health, modulating the immune system, and possibly serving as a preventive measure against certain gastrointestinal disorders.

Habitat and Ecological Niches

Source: gpt-4o-mini-2024-07-18

Limosilactobacillus frumenti is primarily associated with fermented food environments, particularly in the production of sourdough bread and other grain-based products. This microorganism thrives in anaerobic conditions where it plays a crucial role in the fermentation process, converting sugars into lactic acid, which not only contributes to the flavor and texture of the food but also acts as a natural preservative by lowering the pH and inhibiting spoilage organisms. In its natural habitat, Limosilactobacillus frumenti is often found in the gut microbiota of various animals, including humans, where it contributes to digestive health and the maintenance of a balanced microbial community. Its presence in the gut can enhance nutrient absorption and support the immune system through its interactions with other gut microorganisms. This bacterium exhibits notable symbiotic relationships with other lactic acid bacteria and yeasts during fermentation, creating a complex ecosystem that enhances the overall quality of fermented products. Additionally, Limosilactobacillus frumenti demonstrates remarkable environmental adaptability, thriving in varying temperatures and pH levels, which allows it to be a dominant species in diverse fermentation processes. Overall, Limosilactobacillus frumenti is integral to both food production and gut health, showcasing its importance in both ecological and human health contexts.

Industrial Application

Source: gpt-4o-mini-2024-07-18

The microorganism Limosilactobacillus frumenti has shown significant potential in various industrial applications. One of the primary areas is in biotechnology, where it is utilized in the fermentation process to produce lactic acid, a valuable compound used in food preservation and as a food additive. This organism is particularly effective in fermenting cereal grains, which can enhance the nutritional profile of food products. In the realm of waste management, Limosilactobacillus frumenti can play a role in the biodegradation of organic waste, contributing to the breakdown of complex carbohydrates and improving composting processes. Its ability to thrive in various environmental conditions makes it a candidate for use in bioremediation efforts, where it can help in the detoxification of contaminated sites. Furthermore, this microorganism is being explored for its potential in biofuel production. Through fermentation, it can convert biomass into bioethanol, providing a renewable energy source that can reduce reliance on fossil fuels. In pharmaceutical development, Limosilactobacillus frumenti is recognized for its probiotic properties, which can be harnessed in the formulation of dietary supplements aimed at improving gut health and overall well-being. Its role in the production of bioactive compounds also holds promise for the development of new therapeutic agents. Overall, Limosilactobacillus frumenti demonstrates versatility across multiple industries, making it a valuable microorganism for future research and application.

Phenotypes and Predictions

The table shows the phenotypes and predictions. Cell colors indicate the class of the value. When literature-based data is available, a checkmark (✓) indicates a correct prediction, while an ✗ indicates an incorrect prediction.

Literature-based phenotypes: 8

LLM predicted phenotypes: 5

Phenotype	High-quality annotation	meta-llama/llama-3-70b-instruct:nitro	google/gemini-flash-1.5	mistralai/mixtral-8x7b-instruct:nitro	google/palm-2-chat-bison-32k	meta-llama/llama-3-8b-instruct:nitro	perplexity/llama-3-sonar-small-32k-chat	openchat/openchat-7b	microsoft/wizardlm-2-8x22b	anthropic/claude-3.5-sonnet	mistralai/mistral-7b-instruct	mistralai/mistral-7b-instruct	openai/gpt-3.5-turbo-0125	openai/gpt-3.5-turbo-0125	openai/gpt-4	openai/gpt-4	google/gemma-7b-it	google/gemma-7b-it	openai/gpt-4o	openai/gpt-4o	google/gemini-pro-1.5	google/gemini-pro-1.5	microsoft/phi-3-mini-128k-instruct	microsoft/phi-3-mini-128k-instruct	anthropic/claude-3-haiku:beta	anthropic/claude-3-haiku:beta
Motility	FALSE	false ✓	false ✓	false ✓	false ✓	true ✗	true ✗	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	true ✗	true ✗	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓
Gram staining	gram stain positive	gram stain positive ✓	gram stain positive ✓	gram stain positive ✓	gram stain positive ✓	gram stain negative ✗	gram stain negative ✗	gram stain positive ✓	gram stain positive ✓	gram stain positive ✓	N/A	gram stain variable ✗	N/A	gram stain positive ✓	N/A	gram stain positive ✓	N/A	gram stain negative ✗	N/A	gram stain positive ✓	N/A	gram stain positive ✓	N/A	gram stain positive ✓	N/A	gram stain positive ✓
Aerophilicity	anaerobic	facultatively anaerobic ✗	N/A	facultatively anaerobic ✗	N/A	N/A	N/A	N/A	N/A	N/A	facultatively anaerobic ✗	facultatively anaerobic ✗	facultatively anaerobic ✗	facultatively anaerobic ✗	facultatively anaerobic ✗	facultatively anaerobic ✗	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A
Extreme environment tolerance	FALSE	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	true ✗	true ✗	false ✓	false ✓	false ✓	false ✓	true ✗	true ✗	true ✗	true ✗
Biofilm formation	N/A	true	true	true	true	true	true	true	true	true	false	false	true	true	true	true	true	true	true	true	true	true	true	true	true	true
Animal pathogenicity	FALSE	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	true ✗	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓
Biosafety level	biosafety level 1	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓
Health association	N/A	true	true	true	true	true	true	true	true	true	true	true	false	false	true	true	true	true	true	true	true	true	true	true	true	true
Host association	N/A	true	true	true	false	true	true	true	true	true	true	true	false	false	false	false	false	false	true	true	true	true	true	true	false	false
Plant pathogenicity	FALSE	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓
Spore formation	FALSE	true ✗	false ✓	true ✗	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓
Hemolysis	N/A	N/A	gamma	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A
Cell shape	N/A	bacillus	bacillus	bacillus	bacillus	coccus	coccus	coccus	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus	bacillus

Back to Search