About the book
The genus Lactobacillus is highly diverse and has a heterogenic phylogeny, comprising more than 250 species. It belongs to the phylum Firmicutes, the class Bacilli, and the order Lactobacillales, and has been recently divided into 25 different genera: Acetilactobacillus, Agrilactobacillus, Amylolactobacillus, Apilactobacillus, Bombilactobacillus, Companilactobacillus, Dellaglioa, Fructilactobacillus, Furfurilactobacillus, Holzapfelia, Lacticaseibacillus, Lactiplantibacillus, Lactobacillus, Lapidilactobacillus, Latilactobacillus, Lentilactobacillus, Levilactobacillus, Ligilactobacillus, Limosilactobacillus, Liquorilactobacillus, Loigolactobacillus, Paralactobacillus, Paucilactobacillus, Schleiferilactobacillus, and Secundilactobacillus.
The aim of this book is to highlight important lactobacilli species for their roles in food fermentation and as potential health-promoting bacteria, attempting to unravel the mechanisms by which these diverse bacteria play important roles in different food matrices. Furthermore, the potential application of lactobacilli as starter cultures in the food industry is also encouraged for discussion.