Paucilactobacillus kaifaensis

General Information

Paucilactobacillus kaifaensis is a fascinating microorganism that has garnered attention due to its unique metabolic capabilities and potential applications in biotechnology. This species belongs to the genus Paucilactobacillus, which is known for its diverse metabolic pathways and ability to thrive in various environments. One of the key characteristics of P. kaifaensis is its ability to produce lactic acid through fermentation. This trait is particularly valuable in the food industry, where lactic acid bacteria are used for the production of fermented foods and beverages. The lactic acid produced by P. kaifaensis can act as a natural preservative, enhancing the shelf life and safety of food products. Another noteworthy feature of P. kaifaensis is its potential role in probiotic formulations. Probiotics are live microorganisms that confer health benefits to the host when administered in adequate amounts. The ability of P. kaifaensis to survive in the gastrointestinal tract and positively influence gut microbiota makes it a promising candidate for inclusion in probiotic supplements. From a research perspective, P. kaifaensis is also interesting due to its genetic makeup. The genome of this species provides insights into the evolutionary adaptations that enable it to metabolize a wide range of substrates. This genetic information can be harnessed to engineer strains with enhanced capabilities for industrial applications, such as biofuel production or bioremediation. In summary, Paucilactobacillus kaifaensis stands out due to its metabolic versatility, probiotic potential, and industrial relevance. Its ability to produce lactic acid, survive in diverse environments, and contribute to human health makes it a valuable subject of study in microbiology and biotechnology.

Paucilactobacillus kaifaensis is a fascinating species of lactic acid bacteria that has garnered attention for its unique metabolic capabilities and potential applications in food science and biotechnology. This organism is particularly interesting due to its ability to ferment a variety of carbohydrates, which makes it valuable in the production of fermented foods and beverages. Its metabolic versatility allows it to thrive in diverse environments, contributing to the complexity of microbial communities in fermented products. One of the standout features of P. kaifaensis is its production of lactic acid, which not only acts as a preservative but also enhances the flavor profile of fermented foods. This characteristic is essential in the food industry, where the demand for natural preservatives is on the rise. The ability to produce lactic acid efficiently positions P. kaifaensis as a potential candidate for use in the development of novel fermentation processes. Additionally, research has indicated that P. kaifaensis may possess probiotic properties, which could contribute to gut health and overall well-being. This aspect opens up avenues for further investigation into its health benefits, making it a subject of interest in the fields of nutrition and microbiome research. Furthermore, the organism's resilience in various environmental conditions makes it a robust candidate for industrial applications. Its adaptability could lead to innovations in fermentation technology, particularly in the production of dairy products, plant-based alternatives, and functional foods. Overall, Paucilactobacillus kaifaensis represents a promising area of study with implications for both food technology and health sciences.

Taxonomy

Superkingdom: Bacteria

Phylum: Bacillota

Class: Bacilli

Order: Lactobacillales

Family: Lactobacillaceae

Genus: Paucilactobacillus

Species: Paucilactobacillus kaifaensis

NCBI ID

2559921

Genome Info

FTP Path:
ftp.ncbi.nlm.nih.gov/genomes/all/GCF/005/405/145/GCF_005405145.1_ASM540514v1

File for sequence-based predictions:
GCF_005405145.1_ASM540514v1_genomic.fasta

Descriptions

Clinical Implications and Relevance

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

The microorganism Paucilactobacillus kaifaensis is a member of the Lactobacillus genus, which is known for its role in human health, particularly in the gut microbiome. This organism has been studied for its potential probiotic properties, contributing to the maintenance of a balanced gut flora and promoting digestive health. Its presence in the gastrointestinal tract may help in the prevention of gastrointestinal infections and in the modulation of the immune response. In terms of pathogenicity, Paucilactobacillus kaifaensis is generally considered non-pathogenic; however, its interactions with other gut microbiota can influence the overall microbial community structure. This can have implications for disease associations, particularly in conditions like irritable bowel syndrome (IBS) and inflammatory bowel disease (IBD), where dysbiosis is often observed. Moreover, there is emerging interest in the antimicrobial resistance profile of Paucilactobacillus kaifaensis. While it is not typically associated with resistance mechanisms, understanding its genetic makeup can provide insights into the broader context of antibiotic resistance in gut microbiota. Additionally, the potential for Paucilactobacillus kaifaensis to be utilized in therapeutics and as a component of probiotic formulations is being explored. Its ability to survive in the gastrointestinal tract and exert beneficial effects makes it a candidate for further research in the development of functional foods and dietary supplements aimed at enhancing gut health and overall well-being. In summary, Paucilactobacillus kaifaensis holds promise in the realm of human health as a probiotic organism, with implications for immune modulation, gastrointestinal health, and potential applications in therapeutics.

Habitat and Ecological Niches

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

Paucilactobacillus kaifaensis is a species of lactic acid bacteria that is primarily associated with fermented food environments and gut microbiomes. This microorganism thrives in conditions that are rich in carbohydrates, particularly in environments where sugars are readily available for fermentation. It is commonly found in dairy products, such as yogurt and cheese, where it plays a crucial role in the fermentation process, contributing to the development of flavor and texture. Fermentation not only preserves food but also enhances its nutritional value by producing beneficial compounds such as vitamins and bioactive peptides. In addition to its presence in food products, Paucilactobacillus kaifaensis is also found in the gastrointestinal tracts of various animals, including humans. Here, it contributes to the maintenance of a healthy gut microbiome by competing with pathogenic bacteria and aiding in digestion. This symbiotic relationship is vital for nutrient absorption and overall gut health, showcasing the organism's role as a probiotic. Furthermore, Paucilactobacillus kaifaensis exhibits remarkable environmental adaptability, allowing it to survive in varying pH levels and temperatures, which is essential for its survival in both natural and industrial fermentation processes. Its ability to thrive in diverse conditions underscores its ecological significance in both food production and health-related applications.

Industrial Application

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

The microorganism Paucilactobacillus kaifaensis has shown significant potential in various industrial applications. One of the primary areas of interest is in biotechnology, where it is utilized in fermentation processes to produce various metabolites, including lactic acid. This lactic acid can be further used in the food industry as a preservative and flavoring agent, enhancing the shelf life and taste of products. In the realm of waste management, Paucilactobacillus kaifaensis has demonstrated capabilities in biodegradation, particularly in the breakdown of organic waste materials. This process not only helps in reducing waste volume but also contributes to the production of valuable by-products that can be utilized in other industrial processes. Furthermore, this microorganism is being explored for its role in biofuel production. Through fermentation, it can convert biomass into bioethanol, providing a renewable energy source that can help reduce reliance on fossil fuels. In pharmaceutical development, Paucilactobacillus kaifaensis is being studied for its potential in producing probiotics, which can enhance gut health and overall well-being. The enzymatic activities of this organism may also lead to the discovery of new enzymes that can be harnessed for various applications in the pharmaceutical industry. Overall, Paucilactobacillus kaifaensis represents a versatile microorganism with promising applications across multiple industries, particularly in biotechnology, waste management, biofuel production, and pharmaceutical development.

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

Back to Search