Recent amendment in the classification and nomenclature of genus Lactobacillus: A taxonomic note on dairy microbes.

This article summarizes a recent globally accepted taxonomic reclassification and nomenclature of the genus Lactobacillus. A group of international scientists led by Dr. Jinshui Zheng noticed a greater phenotypic and genotypic heterogeneity among the species previously classified under the genus Lactobacillus. Hence, researchers reevaluated the phylogeny of 261 species of Lactobacillus. Based on phenotypic and genotypic approaches, the genus Lactobacillus was carved into 25 genera, which comprised Lactobacillus, Paralactobacillus and the 23 novel genera. The nomenclature of 23 novel genera was proposed as mentioned here; Schleiferilactobacillus, Amylolactobacillus, Companilactobacillus, Bombilactobacillus, Lapidilactobaci l lus, Holzapfe l i a, Agrilactobacillus, Lacticaseibacillus, Loigolactobacilus, Dellaglioa, Latilactobacillus, Liquorilactobacillus, Ligilactobacillus, Furfurilactobacillus, Lactiplantibacillus, Paucilactobacillus, Lactiplantibacillus, Limosilactobacillus, Fructilactobacillus, Apilactobacillus, Acetilactobacillus, Secundilactobacillus, Lentilactobacillus and Levilactobacillus. In addition, all genera which were previously included in the family Leuconostocaceae were merged under Lactobacillaceae. In this regard, we briefed the scientific rationale and the methods employed for re-classification of the genus Lactobacillus, while also presenting the former and present nomenclature of a few species of dairy and food relevance. [ABSTRACT FROM AUTHOR]