Lactobacilli no more—a key genus is broken down

In March of 2020, a paper written by a multinational group of scientists was published that rewrites the book on the genus Lactobacillus, amongst the most beloved organisms of fermented food producers. What had been a massive single genus containing over 250 species has now officially been broken down into 25 new, smaller genera. Bronwen Percival spoke with one of the lead authors of the paper, Professor Sarah Lebeer of the University of Antwerp in Belgium, about the project, her work on the role of lactobacilli in human and other microbiomes, including those of food, and how this knowledge might ultimately be applied. [click to view the full story]

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