Lactomicronomas

Lactomicronomas is a genus of Gram-positive, non-sporulating lactic acid bacteria in the family Lactobacillaceae. Members are coccoid to short-rod cells about 0.5–1.5 μm in size and often form irregular microcolonies in dairy matrices. They are generally catalase-negative and microaerophilic, favoring low-oxygen environments typical of fermented dairy products.

Metabolism is mainly homofermentative, converting sugars to lactic acid and contributing to acidity and texture in fermentation. Some strains exhibit heterofermentative tendencies under stress, producing small amounts of CO2 and volatile compounds. They tolerate acid and salt and grow across a temperature range approximately 15–40°C.

Originally isolated from artisanal dairy products, especially cheeses and fermented milk, with occasional presence in plant-associated niches and minor occurrence in human or animal microbiomes. They may influence flavor through volatile compounds and interact with coexisting lactic acid bacteria in mixed cultures.

Genomics and taxonomy: Genomes are roughly 1.9–2.4 Mb with GC content near 40–45%. The genus is defined by distinctive 16S rRNA sequences and genome metrics used in Lactobacillaceae taxonomy. The name combines lacto (milk), mikron (small), and -omas as an ending.

Discovery and nomenclature: The genus was proposed from isolates obtained during fermentation studies in Alpine dairy facilities in the early 2010s; type strains were deposited in culture collections.

Applications and significance: Research investigates potential probiotic properties and contributions to dairy flavor and texture. Safety assessments are preliminary; regulatory approval would require strain-level evaluation.