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Lactobacillus rhamnosus (Hansen 1968) Collins et al. 1989 Lactobacillus casei subsp. rhamnosus Hansen 1968 (Approved Lists 1980) Lacticaseibacillus rhamnosus (previously Lactobacillus rhamnosus [ 1 ] ) is a bacterium that originally was considered to be a subspecies of L. casei , but genetic research found it to be a separate species in the L ...
Lactobacillus rhamnosus GG (LGG), a strain of L. rhamnosus, was used successfully for the first time to treat gastrointestinal carriage of VRE. [18] In the US, linezolid is commonly used to treat VRE. [2] The combination of daptomycin and ampicillin is another option to treat VRE infections, especially for bacteremia. [19]
Lacticaseibacillus rhamnosus (Hansen 1968) Zheng et al. 2020; Lacticaseibacillus saniviri (Oki et al. 2012) Zheng et al. 2020; Lacticaseibacillus sharpeae (Weiss et al. 1982) Zheng et al. 2020; Lacticaseibacillus songhuajiangensis (Gu et al. 2013) Zheng et al. 2020; Lactobacillus suibinensis (Long et al. 2020) Zheng et al. 2020
Lactobacillus brevis: bacterium: cheese (canestrato pugliese) [12] Lactobacillus brevis: bacterium: vegetable pickle [2] Lactobacillus brevis ssp. linens: bacterium: dairy kefir [2] Lactobacillus bucheri: bacterium: bread [2] Lactobacillus bucheri: bacterium: wine [2] Lactobacillus cacaonum: bacterium: chocolate [2] Lactobacillus casei ...
Popular drinks such as kombucha are made using lactic acid bacteria, with kombucha having been known to have traces of Lactobacillus and Pediococcus once the drink is made. [23] The beer and wine-making process utilizes certain lactic acid bacteria, mostly Lactobacillus. Lactic acid bacteria is used to start the wine-making process by starting ...
Lactobacillus is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. [ 2 ] [ 3 ] Until 2020, the genus Lactobacillus comprised over 260 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus assigned lactobacilli to 25 genera (see § Taxonomy ...