Limosilactobacillus fermentum

General Information

Limosilactobacillus fermentum is a fascinating microorganism with several unique and valuable characteristics. This species is part of the lactic acid bacteria group, which is well-known for its role in fermentation processes. One of the most notable features of L. fermentum is its ability to survive in highly acidic environments, making it particularly resilient and versatile in various applications. In the context of human health, L. fermentum has garnered attention for its probiotic properties. It has been shown to contribute to gut health by balancing the intestinal microbiota, enhancing the immune response, and potentially reducing the incidence of gastrointestinal infections. Some strains of L. fermentum are also known to produce antimicrobial substances, which can inhibit the growth of pathogenic bacteria, further underlining its probiotic potential. From a biotechnological perspective, L. fermentum is valuable due to its ability to produce bioactive compounds such as exopolysaccharides and bacteriocins. These compounds have applications in food preservation, pharmaceuticals, and even as bioactive ingredients in functional foods. Additionally, L. fermentum is involved in the fermentation of various food products, including dairy, vegetables, and beverages, contributing to their flavor, texture, and nutritional value. Another intriguing aspect of L. fermentum is its genetic diversity and adaptability. This species can be found in a wide range of environments, from the human gastrointestinal tract to fermented foods and even plant surfaces. This adaptability makes it a subject of interest for researchers studying microbial ecology and evolution. In summary, Limosilactobacillus fermentum stands out due to its probiotic benefits, production of bioactive compounds, and remarkable adaptability. These characteristics make it a valuable organism for both scientific research and practical applications in health and industry.

Limosilactobacillus fermentum is a fascinating lactic acid bacterium that is primarily known for its role in the fermentation of various food products, particularly dairy and plant-based substrates. This organism is notable for its ability to produce high levels of lactic acid, which not only contributes to the preservation of food but also enhances its flavor profile. The metabolic pathways of L. fermentum are of significant interest in the field of food science, as they can influence the texture and taste of fermented products. One of the unique aspects of L. fermentum is its probiotic potential. Research has shown that this bacterium can positively impact gut health by modulating the gut microbiota and enhancing the immune response. Its ability to survive in the gastrointestinal tract makes it a candidate for probiotic formulations aimed at improving digestive health and preventing gastrointestinal disorders. Additionally, L. fermentum has been studied for its antioxidant properties. Some strains have demonstrated the ability to produce bioactive compounds that can scavenge free radicals, suggesting potential health benefits beyond gut health. This characteristic opens avenues for research into functional foods and nutraceuticals that can provide health benefits through dietary inclusion. Furthermore, the genetic and metabolic diversity within L. fermentum strains presents an exciting opportunity for biotechnological applications. Researchers are exploring its use in the production of fermented beverages and as a starter culture in various fermentation processes, which could lead to the development of novel food products with enhanced nutritional and sensory qualities. In summary, Limosilactobacillus fermentum stands out not only for its role in traditional fermentation but also for its potential health benefits and applications in food technology, making it a valuable organism for ongoing research in microbiology and nutrition.

Taxonomy

Superkingdom: Bacteria

Phylum: Bacillota

Class: Bacilli

Order: Lactobacillales

Family: Lactobacillaceae

Genus: Limosilactobacillus

Species: Limosilactobacillus fermentum

NCBI ID

1613

Genome Info

FTP Path:
ftp.ncbi.nlm.nih.gov/genomes/all/GCF/029/961/225/GCF_029961225.1_ASM2996122v1

File for sequence-based predictions:
GCF_029961225.1_ASM2996122v1_genomic.fasta

Descriptions

Clinical Implications and Relevance

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

The microorganism Limosilactobacillus fermentum is a gram-positive, non-spore-forming bacterium that is part of the normal gut microbiota in humans. It has been studied for its potential probiotic properties, contributing to gut health and immune modulation. Research indicates that L. fermentum may help in the prevention and management of various gastrointestinal disorders, such as diarrhea and irritable bowel syndrome (IBS). Furthermore, it has been associated with the production of beneficial metabolites, including short-chain fatty acids (SCFAs), which play a role in maintaining gut integrity and reducing inflammation. In terms of pathogenicity, L. fermentum is generally considered non-pathogenic; however, there have been rare cases where it has been isolated from infections in immunocompromised patients. This highlights the importance of understanding the context of its presence in clinical settings. Regarding antimicrobial resistance, studies have shown that L. fermentum exhibits intrinsic resistance to certain antibiotics, which is a common characteristic among lactic acid bacteria. This resistance can complicate treatment options in cases where these bacteria are involved in infections. Additionally, L. fermentum has been explored for its potential in vaccine development and as a delivery system for therapeutic agents due to its ability to survive in the gastrointestinal tract. Its role in immune response enhancement has also been documented, suggesting that it may help in modulating the host's immune system, potentially leading to improved outcomes in various diseases. Overall, Limosilactobacillus fermentum holds promise in the fields of probiotics, therapeutics, and preventive medicine, warranting further research to fully elucidate its clinical implications.

Habitat and Ecological Niches

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

Limosilactobacillus fermentum is a species of lactic acid bacteria commonly found in various habitats associated with fermentation processes. This microorganism thrives in environments rich in carbohydrates, particularly in the presence of sugars, making it prevalent in fermented foods such as yogurt, sauerkraut, and pickles. Its ability to ferment sugars into lactic acid not only contributes to the preservation of these foods but also enhances their flavor and nutritional value. Ecological Niches where Limosilactobacillus fermentum is commonly found include: - Human gastrointestinal tract: This bacterium is a natural inhabitant of the human gut microbiome, where it plays a crucial role in maintaining gut health by aiding in digestion and inhibiting the growth of pathogenic bacteria through competitive exclusion and the production of lactic acid. - Dairy environments: It is often isolated from dairy products, where it contributes to the fermentation process, improving texture and flavor while also acting as a probiotic. - Plant-based substrates: Limosilactobacillus fermentum can also be found in fermented plant materials, where it helps in the breakdown of complex carbohydrates, thus enhancing the digestibility of these foods. This microorganism exhibits notable symbiotic relationships with other bacteria in its environment, often working alongside other lactic acid bacteria to create a balanced microbial community that supports fermentation processes. Its adaptability to varying pH levels and temperatures allows it to thrive in diverse environments, making it a key player in both natural and industrial fermentation ecosystems. Overall, Limosilactobacillus fermentum is integral to the health of both human hosts and the ecosystems in which it resides.

Industrial Application

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

The microorganism Limosilactobacillus fermentum 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, biodegradable plastics, and as a food additive. This organism is particularly effective in fermenting sugars from plant materials, making it a candidate for sustainable production methods. In the realm of waste management, Limosilactobacillus fermentum plays a role in biodegradation, where it can help break down organic waste materials, contributing to composting processes and reducing landfill waste. Its ability to ferment various substrates also aids in the treatment of wastewater, enhancing the breakdown of organic pollutants. The potential for biofuel production is another notable application, as Limosilactobacillus fermentum can be involved in the fermentation of biomass to produce bioethanol. This process not only provides a renewable energy source but also helps in reducing greenhouse gas emissions compared to fossil fuels. In pharmaceutical development, this microorganism is recognized for its probiotic properties, which can be harnessed in the formulation of dietary supplements and functional foods aimed at improving gut health. Its ability to produce antimicrobial compounds during fermentation can also be explored for developing natural preservatives. Overall, Limosilactobacillus fermentum demonstrates versatility across multiple industries, making it a valuable organism for sustainable practices and innovative applications.

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: 9

LLM predicted phenotypes: 4

Phenotype	High-quality annotation	mistralai/mistral-7b-instruct	google/gemini-flash-1.5	mistralai/mixtral-8x7b-instruct:nitro	meta-llama/llama-3-8b-instruct:nitro	anthropic/claude-3.5-sonnet	perplexity/llama-3-sonar-small-32k-chat	openchat/openchat-7b	meta-llama/llama-3-70b-instruct:nitro	meta-llama/llama-3-70b-instruct:nitro	openai/gpt-3.5-turbo-0125	openai/gpt-3.5-turbo-0125	google/palm-2-chat-bison-32k	google/palm-2-chat-bison-32k	openai/gpt-4	openai/gpt-4	anthropic/claude-3-haiku:beta	anthropic/claude-3-haiku:beta	google/gemma-7b-it	google/gemma-7b-it	microsoft/wizardlm-2-8x22b	microsoft/wizardlm-2-8x22b	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
Motility	N/A	false	false	false	true	false	true	false	true	true	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 variable ✗	gram stain positive ✓	gram stain positive ✓	gram stain negative ✗	gram stain positive ✓	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 negative ✗	N/A	gram stain positive ✓	N/A	gram stain positive ✓	N/A	gram stain positive ✓	N/A	gram stain positive ✓
Aerophilicity	facultatively anaerobic	facultatively anaerobic ✓	N/A	facultatively anaerobic ✓	aerotolerant ✗	N/A	N/A	N/A	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	N/A	N/A	N/A	N/A	N/A	N/A
Extreme environment tolerance	TRUE	true ✓	false ✗	false ✗	false ✗	false ✗	false ✗	false ✗	false ✗	false ✗	false ✗	false ✗	false ✗	false ✗	false ✗	false ✗	true ✓	true ✓	true ✓	true ✓	false ✗	false ✗	false ✗	false ✗	false ✗	false ✗	false ✗	false ✗
Biofilm formation	N/A	true	true	true	true	true	true	false	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true
Animal pathogenicity	FALSE	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	true ✗	true ✗	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	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true	true
Host association	TRUE	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	false ✗	false ✗	true ✓	true ✓	true ✓	true ✓	false ✗	false ✗	true ✓	true ✓	true ✓	true ✓	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 ✓	false ✓	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	gamma	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	alpha	alpha	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 ✗	coccus ✗	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓

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