Lactobacilli are the normal flora of the oral cavity and are Gram-positive facultative anaerobic or obligate anaerobic bacilli. Lactobacillus can be divided into two categories: one is homologous fermentation strains, which mainly produce lactic acid after fermentation using glucose. This group is represented by Lactobacillus casei and Lactobacillus acidophilus, which are closely related to caries. The other type is heterologous fermentation strains, which produce lactic acid and a larger amount of acetic acid, ethanol and CO2 after fermentation, which is represented by Lactobacillus fermentum. The most commonly isolated species in saliva samples was Lactobacillus acidophilus, and the most common in dental plaque was Lactobacillus fermentum. Lactobacillus fermentum, named after it causes fermentation, is an obligate heterotypic fermenting strain. It can be used as a probiotic culture. Lactobacillus fermentum is one of the most abundant species found in natural whey cultures. It does not grow at 15°C, but does grow at 45°C. Single or double pound fermentation bars vary widely in length. Lactobacillus fermentum can use arabinose, cellobiose, galactose, maltose, mannose, melibiose, raffinose, ribose, sucrose, trehalose and xylose) for fermentation. Lactobacillus fermentum has 52-54% G+C content (mol%) and d-aspartyl-l-ornithine-type peptidoglycan. In addition, the bacteria also exhibited catalase activity.
Figure 1. Gram staining microscopic examination of Lactobacillus fermentum.(Liu J, et al.; 2021)
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The culture of Lactobacillus fermentum requires specific formulations of growth media for use in cloning, plasmid DNA preparation, and protein expression. Creative Biogene offers a selection of bacterial growth media and custom services for your specific application. If you are interested in our microbial anaerobic and aerobic culture platform, please contact us for more details.