Liquorilactobacillus

Liquorilactobacillus is a genus of lactic acid bacteria within the family Lactobacillaceae. It comprises Gram-positive, non-spore-forming, rod-shaped bacteria that are typically facultatively anaerobic and produce lactic acid as a major metabolic end product. The genus was created during a taxonomic reorganization of the Lactobacillaceae, announced in 2020, which split the large genus Lactobacillus into several more narrowly defined genera, including Liquorilactobacillus.

Ecology and habitat: Members are commonly found in dairy products, fermented foods, and alcoholic beverages, especially wine and cider environments where they can contribute to fermentation or spoilage. They may colonize surfaces in dairy plants and wineries.

Notable species: The genus includes several species formerly placed in Lactobacillus, such as Liquorilactobacillus uvarum and Liquorilactobacillus mali, among others. These species are known for their tolerance to acidic and, in some cases, alcoholic conditions.

Roles in food and industry: Liquorilactobacillus species participate in lactic fermentation and flavor development in dairy and beverage industries. Some strains can spoil wine, producing lactic and acetic acids and other off-flavor compounds, while others may be used as starter cultures or adjuncts in controlled fermentations. They can form biofilms on equipment surfaces under certain conditions, which can impact hygiene and processing.

Taxonomy notes: The genus is part of the order Lactobacillales and the family Lactobacillaceae. As with other taxonomic changes, species assignments may be updated as genomic data accumulate.