The Bacterial Universe

[Guest guest]

Hi All,

I've been compiling a list of the species of bacteria and their uses,

if any. I kinda wanted to make some kind of family tree out of this

eventually. This is what I have so far. I was wondering if anyone

could add anything to it? Or possibly point me to where I could

gather more info?

Thanks!

-Lana

1. Lactobacillus (Dairy, Vegetables, Sour Beer, Sour Dough)

a. Acidophilus ( " L. Acidophilus is well-suited to growing in the small

intestine, where it is normally one of the dominant bacterial

species. " 1/Antibiotic: Acidophiline2/Many studies in both animals and

humans have shown that L. acidophilus added to the diet helps to

efficiently lower cholesterol levels in the blood. In a number of

studies in which rats, pigs, and rabbits were fed L. acidophilus,

these animals showed a dramatic reduction in blood cholesterol levels.

It seems as if the friendly bacteria simply " ate " the cholesterol. 3)

b. Amylovorus

c. Antarum

d. Bifidus

e. Brevis

f. Buchneri

g. Bulgaricus ( " L. Bulgaricus disappears from the intestine within two

weeks after yogurt consumption is stopped. " 1/Antibiotic: Bulgarican2)

i. Delbrueckii

h. Casei

i. Damnosus

j. Fermenti

k. Helveticus

l. Kefiranofaciens

m. Lactis (Especially effective against the bacteria Listeria

monorytogenes, which causes severe food poisoning.3)

n. Paracasei

o. Plantarum ( " Sauerkraut is sour because of L. Plantarum, a

beneficial organism that is normally found in the human intestine and

that stays for a long time after being introduced. " 1/ " L. Plantarum has

growth characteristics which lead it to grow especially well in the

large intestine. " 1)

p. Rhamnosus

q. Reuteri

r. Salivarius (Eradicates Helicobacter pylori (H. pylori) bacteria

which is now known to be the major cause of peptic ulcers. It is also

effective against pathogenic organisms such as Salmonella

typhimurium.3)

2. Bifidobacterium ( " Bifidobacteria thrive on vegetable fiber and on

the complex sugars that occur in certain vegetables. These complex

sugars, known as fructooligosaccharides (FOS), are especially

concentrated in garlic, onion, artichoke, asparagus and chicory

root. " 1)

a. Adolescentis

b. Animalis

c. Bifidum

d. Breve

e. Infantis

f. Lactis (Antimicrobial properties decrease the effects of negative

bacteria, especially clostridia. 3)

g. Longum

3. Saccharomyces (Produces Ethanol to make Beer and CO2 to make Bread)

a. Cerevisae (top-fermenting/Ale, Bread)

b. Uvarum (bottom-fermenting/Lager)

c. Boulardii ( " Yeast Against Yeast is S. Boulardii, a microbe which

inhabits the surface of many different plants and which was first

isolated from lichee nuts in Southeast Asia by French scientists

during the 1920's. " 1)

4. Brettanomyces (Lambic-Style Beer)

a. Bruxellensis

b. Lambiucus

5. Aspergillus (found in the form of inoculated Rice, aka Koji)

a. Oryzae (Miso, Natto, Beer Enzyme)

b. Niger (Beer Enzyme)

6. Streptococcus

a. Faecium

b. Thermophilus

7. Pediococcus

a. Acidilatici

b. Halophilus

c. Pentosaceus

d. Urinaequi

8. Leuconostoc

a. Lactis

b. Mesenteroides

9. Acetobacter (Kombucha)

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1. http://www.healthy.net/asp/templates/column.asp?PageType=column & ID=62

2. http://www.osumex.com/LB.html

3. http://www.relfe.com/lactobacillus.html