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Microorganisms

Lactobacillus

Japanese: 乳酸桿菌（Lactobacillus属）

A large group of rod-shaped lactic acid bacteria. Involved in many fermented foods including pickles, yogurt, and miso, they also contribute to improving the gut environment.

Lactobacillus are rod-shaped lactic acid bacteria. 'Bacillus' here refers to the elongated rod shape. Lactobacillus delbrueckii in yogurt, L. plantarum abundant in pickles, L. rhamnosus in the gut—numerous species are active in both fermentation and health.

In 2020, a major taxonomic reorganization split the former Lactobacillus genus into more than 25 new genera. Many species were significantly renamed, such as Lactiplantibacillus and Limosilactobacillus.

Yet in the fermentation world, the name Lactobacillus remains familiar. Even when taxonomy changes, their work stays the same.

Related words

Lactic acid bacteria (LAB)

A general term for bacteria that produce lactic acid from sugars. They contribute to a wide range of fermented foods including pickles, yogurt, and miso, creating acidic environments that improve preservation.

Lactococcus / Streptococcus (Lactic acid cocci)

A group of spherical lactic acid bacteria. They play important roles in cheese and yogurt production, and together with Lactobacillus constitute the two major morphologies of LAB.

Yogurt

A semi-solid food made by fermenting milk with lactic acid bacteria. The bacteria convert lactose into lactic acid, coagulating proteins to create its characteristic texture.

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