Lentilactobacillus hilgardii (DSM 20176, ATCC 8290, NCDO 264)

Name: Lentilactobacillus hilgardii (DSM 20176, ATCC 8290, NCDO 264)
Creator: BacDive
License: http://creativecommons.org/licenses/by/4.0/

BacDive ID 6473

Type strain

Strain Designation 9

Culture col. no. DSM 20176 ATCC 8290 NCDO 264 NCIB 8040 CCUG 30140 15 more

NCBI tax ID(s) 1588

Special Collections DSMZ CCUG JCM KCTC CIP

History DSMZ <- ATCC <- R.H. Vaughn, 9 JCM <-- ATCC 8290 <-- R. H. Vaughn 9. CIP <- 1987, DSM <- ATCC <- R.H. Vaughn: strain 9

Links

Lentilactobacillus hilgardii 9 is a facultative anaerobe, Gram-positive, rod-shaped bacterium that was isolated from wine.

Gram-positive rod-shaped facultative anaerobe genome sequence 16S sequence Bacteria

Name and taxonomic classification

SI-ID 92309

LMG 6895,ATCC 8290,JCM 1155,LMG 11719,NCFB 264,NCIMB 8040,CCUG 30140,NCIB 8040,NCDO 264,CIP 103007,CCRC 12937,IFO 15886,CECT 4786,KCTC 3500,NBRC 15886,NRRL B-1843,BCRC 12937,NBIMCC 3445,VTT E-991266,DSM 20176

@ref 20215

Last LPSN update 2026-05-29 08:26:25

Domain Bacteria

Phylum Bacillota

Class Bacilli

Order Lactobacillales

Family Lactobacillaceae

Genus Lentilactobacillus

Species Lentilactobacillus hilgardii

Full scientific name Lentilactobacillus hilgardii (Douglas and Cruess 1936) Zheng et al. 2020

Synonyms (1)

Lactobacillus hilgardii

BacDive ID	Other strains from **Lentilactobacillus hilgardii** (8)	Type strain
6472	L. hilgardii DSM 20051
165603	L. hilgardii JCM 7762
165864	L. hilgardii JCM 8620
172923	L. hilgardii CRBIP24.10, Cuc 3
172924	L. hilgardii CRBIP24.13
172925	L. hilgardii CRBIP24.20
172926	L. hilgardii CRBIP24.33
172927	L. hilgardii R10JA, CRBIP24.9

Morphology

Cell morphology

@ref	Gram stain	Cell shape	Confidence
119893	positive	rod-shaped
125438			90.5
125438	positive		93.662

Culture and growth conditions

Culture medium

@ref	Name	Medium link	Composition
8606	MRS MEDIUM (DSMZ Medium 11)	Medium recipe at MediaDive	Name: MRS MEDIUM (DSMZ Medium 11) Composition: Glucose 20.0 g/l Casein peptone 10.0 g/l Meat extract 10.0 g/l Na-acetate 5.0 g/l Yeast extract 5.0 g/l (NH4)3 citrate 2.0 g/l K2HPO4 2.0 g/l Tween 80 1.0 g/l MgSO4 x 7 H2O 0.2 g/l MnSO4 x H2O 0.05 g/l Distilled water
34496	MEDIUM 40- for Lactobacillus and Leuconostoc		Distilled water make up to (1000.000 ml);Man Rogosa Sharp agar (68.000 g)
119893	CIP Medium 40	Medium recipe at CIP

Culture temp

@ref	Growth	Type	Temperature (°C)
8606	positive	growth	30
34496	positive	growth	30
49934	positive	growth	37
67770	positive	growth	30
119893	positive	growth	15-37
119893	negative	growth	10
119893	negative	growth	45

Physiology and metabolism

Oxygen tolerance

@ref	Oxygen tolerance	Confidence
119893	facultative anaerobe
125439	obligate aerobe	97.629

Murein

@ref	Murein short key	Type
8606	A11.31	A4alpha L-Lys-D-Asp

Metabolite utilization

@ref	Chebi-ID	Metabolite	Utilization activity	Kind of utilization tested
68371	27613 ChEBI	amygdalin	-	builds acid from	from API 50CH acid
68371	18305 ChEBI	arbutin	-	builds acid from	from API 50CH acid
68371	17057 ChEBI	cellobiose	-	builds acid from	from API 50CH acid
68371	17108 ChEBI	D-arabinose	-	builds acid from	from API 50CH acid
68371	18333 ChEBI	D-arabitol	-	builds acid from	from API 50CH acid
68371	28847 ChEBI	D-fucose	-	builds acid from	from API 50CH acid
68371	62318 ChEBI	D-lyxose	-	builds acid from	from API 50CH acid
68371	16899 ChEBI	D-mannitol	-	builds acid from	from API 50CH acid
68371	16024 ChEBI	D-mannose	-	builds acid from	from API 50CH acid
68371	16988 ChEBI	D-ribose	+	builds acid from	from API 50CH acid
68371	17924 ChEBI	D-sorbitol	-	builds acid from	from API 50CH acid
68371	16443 ChEBI	D-tagatose	-	builds acid from	from API 50CH acid
68371	65327 ChEBI	D-xylose	+	builds acid from	from API 50CH acid
68371	17113 ChEBI	erythritol	-	builds acid from	from API 50CH acid
68371	16813 ChEBI	galactitol	-	builds acid from	from API 50CH acid
68371	28066 ChEBI	gentiobiose	-	builds acid from	from API 50CH acid
68371	17754 ChEBI	glycerol	-	builds acid from	from API 50CH acid
68371	28087 ChEBI	glycogen	-	builds acid from	from API 50CH acid
68371	15443 ChEBI	inulin	-	builds acid from	from API 50CH acid
68371	30849 ChEBI	L-arabinose	-	builds acid from	from API 50CH acid
68371	18403 ChEBI	L-arabitol	-	builds acid from	from API 50CH acid
68371	18287 ChEBI	L-fucose	-	builds acid from	from API 50CH acid
68371	62345 ChEBI	L-rhamnose	-	builds acid from	from API 50CH acid
68371	17266 ChEBI	L-sorbose	-	builds acid from	from API 50CH acid
68371	65328 ChEBI	L-xylose	-	builds acid from	from API 50CH acid
68371	17716 ChEBI	lactose	-	builds acid from	from API 50CH acid
68371	6731 ChEBI	melezitose	-	builds acid from	from API 50CH acid
68371	320061 ChEBI	methyl alpha-D-glucopyranoside	-	builds acid from	from API 50CH acid
68371	43943 ChEBI	methyl alpha-D-mannoside	-	builds acid from	from API 50CH acid
68371	74863 ChEBI	methyl beta-D-xylopyranoside	-	builds acid from	from API 50CH acid
68371	17268 ChEBI	myo-inositol	-	builds acid from	from API 50CH acid
68371	59640 ChEBI	N-acetylglucosamine	-	builds acid from	from API 50CH acid
119893	17632 ChEBI	nitrate	-	reduction
119893	17632 ChEBI	nitrate	+	respiration
119893	16301 ChEBI	nitrite	-	reduction
68371	0 ChEBI	Potassium 2-ketogluconate	-	builds acid from	from API 50CH acid
68371	0 ChEBI	Potassium 5-ketogluconate	-	builds acid from	from API 50CH acid
68371	16634 ChEBI	raffinose	-	builds acid from	from API 50CH acid
68371	15963 ChEBI	ribitol	-	builds acid from	from API 50CH acid
68371	17814 ChEBI	salicin	-	builds acid from	from API 50CH acid
68371	28017 ChEBI	starch	-	builds acid from	from API 50CH acid
68371	17992 ChEBI	sucrose	-	builds acid from	from API 50CH acid
68371	27082 ChEBI	trehalose	-	builds acid from	from API 50CH acid
68371	32528 ChEBI	turanose	-	builds acid from	from API 50CH acid
68371	17151 ChEBI	xylitol	-	builds acid from	from API 50CH acid

Antibiotic resistance

@ref	Metabolite	Is sensitive	Is resistant
119893	0129 (2,4-Diamino-6,7-di-iso-propylpteridine phosphate)

Metabolite tests

@ref	Chebi-ID	Metabolite	Voges-proskauer-test
119893	15688 ChEBI	acetoin	-

Enzymes

@ref	Value	Activity	Ec
68382	acid phosphatase	+	3.1.3.2	from API zym
119893	alcohol dehydrogenase	+	1.1.1.1
68382	alkaline phosphatase	-	3.1.3.1	from API zym
68382	alpha-chymotrypsin	-	3.4.21.1	from API zym
68382	alpha-fucosidase	-	3.2.1.51	from API zym
68382	alpha-galactosidase	+	3.2.1.22	from API zym
68382	alpha-glucosidase	+	3.2.1.20	from API zym
68382	alpha-mannosidase	-	3.2.1.24	from API zym
68382	beta-galactosidase	+	3.2.1.23	from API zym
68382	beta-glucosidase	-	3.2.1.21	from API zym
68382	beta-glucuronidase	-	3.2.1.31	from API zym
119893	catalase	-	1.11.1.6
68382	cystine arylamidase	+	3.4.11.3	from API zym
68382	esterase (C 4)	+		from API zym
68382	esterase lipase (C 8)	+		from API zym
68382	leucine arylamidase	+	3.4.11.1	from API zym
68382	lipase (C 14)	-		from API zym
119893	lysine decarboxylase	-	4.1.1.18
68382	N-acetyl-beta-glucosaminidase	-	3.2.1.52	from API zym
68382	naphthol-AS-BI-phosphohydrolase	+		from API zym
119893	ornithine decarboxylase	-	4.1.1.17
119893	oxidase	-
68382	trypsin	-	3.4.21.4	from API zym
68382	valine arylamidase	-		from API zym

Fatty acid profile

Metadata FA analysis

@ref

49934

Fatty acid	Percentage	ECL
C16:0	31.5	16
C18:1 ω7c /12t/9t	24.9	17.824
C19:0 CYCLO ω8c	21.7	18.9
C18:1 ω9c	8.2	17.769
C19:0 CYCLO ω9c	3.8	18.87
C18:0	2.6	18
C16:1 ω7c	2.1	15.819
C16:1 ω7c/C15:0 ISO 2OH	2.1	15.85
C14:0	1.9	14
Unidentified	1.2	13.242

API zym

@ref	Control	Alkaline phosphatase	Esterase (C 4)	2-naphtyl caprylateEsterase Lipase (C 8)	Lipase (C 14)	L-leucyl-2-naphthylamideLeucine arylamidase	L-valyl-2-naphthylamideValine arylamidase	L-cystyl-2-naphthylamideCystine arylamidase	Trypsin	alpha- Chymotrypsin	Acid phosphatase	Naphthol-AS-BI-phosphateNaphthol-AS-BI-phosphohydrolase	alpha- Galactosidase	beta- Galactosidase	beta- Glucuronidase	alpha- Glucosidase	beta- Glucosidase	N-acetyl-beta- glucosaminidase	alpha- Mannosidase	alpha- Fucosidase
119893	-	-	+	+	-	+	-	+	-	-	+	+	+	+	-	+	-	-	-	-

API 50CHac

@ref	ControlQ	GLY	ERY	DARA	LARA	RIB	DXYL	LXYL	ADO	MDX	GAL	GLU	FRU	MNE	SBE	RHA	DUL	INO	MAN	SOR	MDM	MDG	NAG	AMY	ARB	ESC	SAL	CEL	MAL	LAC	MEL	SAC	TRE	INU	MLZ	RAF	AMD	GLYG	XLT	GEN	TUR	LYX	TAG	DFUC	LFUC	DARL	LARL	GNT	2KG	5KG
8606	-	-	-	-	-	+	+	-	-	-	+	+	+	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	+	-	+	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
8606	-	-	-	-	-	+	+	-	-	-	-	+	-	-	-	-	-	-	-	-	-	-	-	-	-	+	-	-	+	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
8606	-	-	-	-	-	+	+	-	-	-	-	-	+	-	-	-	-	-	-	-	-	-	-	-	-	+	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	+	-	-
119893	not determinedn.d.	-	-	-	-	+	+	-	-	-	+	+	+	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	+	-	+	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	+	-	-

API biotype100

@ref	ControlQ	D-glucose as carbon sourceGLU	D-fructose as carbon sourceFRU	D-galactose as carbon sourceGAL	D-trehalose as carbon sourceTRE	D-mannose as carbon sourceMNE	L-sorbose as carbon sourceSBE	D-melibiose as carbon sourceMEL	sucrose as carbon sourceSAC	D-raffinose as carbon sourceRAF	maltotriose as carbon sourceMTE	maltose as carbon sourceMAL	lactose as carbon sourceLAC	lactulose as carbon sourceLTE	1-O-methyl-beta-galactopyranoside as carbon sourceMbGa	1-O-methyl-alpha-galactopyranoside as carbon sourceMaGa	D-cellobiose as carbon sourceCEL	gentiobiose as carbon sourceGEN	1-O-methyl-beta-D-glucopyranoside as carbon sourceMbGu	esculin as carbon sourceESC	D-ribose as carbon sourceRIB	L-arabinose as carbon sourceARA	D-xylose as carbon sourceXYL	palatinose as carbon sourcePLE	L-rhamnose as carbon sourceRHA	L-fucose as carbon sourceFUC	D-melezitose as carbon sourceMLZ	D-arabitol as carbon sourceDARL	L-arabitol as carbon sourceLARL	xylitol as carbon sourceXLT	dulcitol as carbon sourceDUL	D-tagatose as carbon sourceTAG	glycerol as carbon sourceGLY	myo-inositol as carbon sourceINO	D-mannitol as carbon sourceMAN	maltitol as carbon sourceMTL	D-turanose as carbon sourceTUR	D-sorbitol as carbon sourceSOR	adonitol as carbon sourceADO	hydroxyquinoline-beta-glucuronide as carbon sourceHBG	D-lyxose as carbon sourceLYX	i-erythritol as carbon sourceERY	1-O-methyl-alpha-D-glucoside as carbon sourceMDG	3-O-methyl-D-glucose as carbon source3MDG	D-saccharate as carbon sourceSAT	mucate as carbon sourceMUC	L-tartrate as carbon sourceLTAT	D-tartrate as carbon sourceDTAT	meso-tartrate as carbon sourceMTAT	D-malate as carbon sourceDMLT	L-malate as carbon sourceLMLT	cis-aconitate as carbon sourceCATE	trans-aconitate as carbon sourceTATE	tricarballylate as carbon sourceTTE	citrate as carbon sourceCIT	D-glucuronate as carbon sourceGRT	D-galacturonate as carbon sourceGAT	2-ketogluconate as carbon source2KG	5-ketogluconate as carbon source5KG	tryptophan as carbon sourceTRY	N-acetyl-D-glucosamine as carbon sourceNAG	D-gluconate as carbon sourceGNT	phenylacetate as carbon sourcePAC	protocatechuate as carbon sourcePAT	4-hydroxybenzoate as carbon sourcepOBE	quinate as carbon sourceQAT	gentisate as carbon sourceGTE	3-hydroxybenzoate as carbon sourcemOBE	benzoate as carbon sourceBAT	3-phenylpropionate as carbon sourcePPAT	m-coumarate as carbon sourceCMT	trigonelline as carbon sourceTGE	betaine as carbon sourceBET	putrescine as carbon sourcePCE	4-aminobutyrate as carbon sourceABT	histamine as carbon sourceHIN	DL-lactate as carbon sourceLAT	caprate as carbon sourceCAP	caprylate as carbon sourceCYT	L-histidine as carbon sourceHIS	succinate as carbon sourceSUC	fumarate as carbon sourceFUM	glutarate as carbon sourceGRE	DL-glycerate as carbon sourceGYT	5-aminovalerate as carbon sourceAVT	ethanolamine as carbon sourceETN	tryptamine as carbon sourceTTN	D-glucosamine as carbon sourceGLN	itaconate as carbon sourceITA	3-hydroxybutyrate as carbon source3OBU	L-aspartate as carbon sourceAPT	L-glutamate as carbon sourceGTT	L-proline as carbon sourcePRO	D-alanine as carbon sourceDALA	L-alanine as carbon sourceLALA	L-serine as carbon sourceSER	malonate as carbon sourceMNT	propionate as carbon sourcePROP	L-tyrosine as carbon sourceTYR	2-ketoglutarate as carbon source2KT
119893	not determinedn.d.	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-

Isolation, sampling and environmental information

Isolation source categories

Cat1	Cat2	Cat3
#Engineered	#Food production	#Beverage
#Engineered	#Food production	#Fermented
#Host	#Plants	#Shrub (Scrub)
#Host Body-Site	#Plant	#Fruit (Seed)

Isolation

@ref	Sample type
8606	wine
49934	Wine
67770	Wine
119893	Plant, Wine

Taxonmaps

69479

Global distribution of 16S sequence LC064898 (>99% sequence identity) for Lentilactobacillus hilgardii from Microbeatlas

Aquatic Samples	277
Soil Samples	198
Animal Samples	1773
Plant Samples	301
Total Samples	2549

Interaction and safety

Risk assessment

@ref	Biosafety level	Biosafety level comment
8606	1	Risk group (German classification) According to TRBA 466
119893	1	Risk group (French classification) According to TRBA 466

Sequence information

Genome sequences

@ref	Description	Assembly level	INSDC accession	BV-BRC accession	IMG accession	NCBI tax ID	Score
67770	ASM435479v1 assembly for Lentilactobacillus hilgardii ATCC 8290	scaffold	GCA_004354795	1588.22		1588	60.74
67770	ASM143465v1 assembly for Lentilactobacillus hilgardii DSM 20176 = ATCC 8290	contig	GCA_001434655	1423757.3	2660237994	1423757	54.37
67770	ASM15931v1 assembly for Lentilactobacillus hilgardii DSM 20176 = ATCC 8290	scaffold	GCA_000159315	525327.3	643886044	1423757	32.5

16S sequences

@ref	Description	Accession	Length	NCBI tax ID
20218	Lactobacillus hilgardii ATCC 8290 16S ribosomal RNA gene, partial sequence	AF429510	513	1588
20218	Lactobacillus hilgardii strain ATCC 8290 16S ribosomal RNA gene, partial sequence; 16S-23S intergenic spacer, complete sequence; and 23S ribosomal RNA gene, partial sequence	AF429597	544	1588
20218	Lactobacillus hilgardii strain ATCC 8290 16S-23S ribosomal RNA intergenic spacer and 23S ribosomal RNA gene, partial sequence	EU161617	834	1588
20218	Lactobacillus hilgardii strain DSM 20176 16S ribosomal RNA gene, partial sequence	M58821	1521	1588
20218	Lactobacillus hilgardii gene for 16S rRNA, partial sequence, strain: JCM 1155	AB289158	630	1588
20218	Lentilactobacillus hilgardii gene for 16S rRNA, partial sequence, strain: YIT 0269	AB429370	1566	1588
20218	Lactobacillus hilgardii gene for 16S ribosomal RNA, partial sequence	D31693	227	1588
20218	Lactobacillus hilgardii gene for 16S rRNA, partial sequence, strain: NBRC 15886	AB680989	1499	1588
67770	Lactobacillus hilgardii gene for 16S rRNA, partial sequence	AB262962	1549	1588
67770	Lactobacillus hilgardii gene for 16S ribosomal RNA, partial sequence, strain: JCM 1155	LC064898	1523	1588

GC content

@ref	GC-content (mol%)	Method
8606	40.3
67770	39.6	genome sequence analysis
67770	40

Genome-based predictions

Predictions

Predictions from Deep Learning for Genome Sequence Data. R package version 0.3.1 based on: ASM435479v1 assembly for Lentilactobacillus hilgardii ATCC 8290
NCBI: GCA_004354795

@ref	Trait	Model	Prediction	Confidence in %	In training data
125439	oxygen_tolerance	BacteriaNetⓘ	obligate aerobe	97.63	no
125439	gram_stain	BacteriaNetⓘ	positive	55.01	no
125439	motility	BacteriaNetⓘ	no	71.66	no
125439	spore_formation	BacteriaNetⓘ	no	86.83	no

Predictions from bacterial phenotypic traits through improved machine learning using high-quality, curated datasets based on: Lactobacillus hilgardii ATCC 8290
PATRIC: 525327.3

@ref	Trait	Model	Prediction	Confidence in %	In training data
125438	gram-positive	gram-positiveⓘ	yes	93.66	no
125438	anaerobic	anaerobicⓘ	no	86.32	yes
125438	spore-forming	spore-formingⓘ	no	79.26	no
125438	aerobic	aerobicⓘ	no	94.79	yes
125438	thermophilic	thermophileⓘ	no	95.00	yes
125438	flagellated	motile2+ⓘ	no	90.50	no

Literature

Topic	Title	Authors	Journal	DOI	Year
Genetics	Unveiling the Potential of Lentilactobacillus hilgardii in Malolactic Fermentation: Comparative Genomics and Fermentation Dynamics.	Mantegazza G, Mangieri N, Yazdi EV, Russo P, Mora D, Gargari G.	Microb Biotechnol	10.1111/1751-7915.70259	2025
	Exploiting Potential Probiotic Lactic Acid Bacteria Isolated from Chlorella vulgaris Photobioreactors as Promising Vitamin B12 Producers.	Ribeiro M, Maciel C, Cruz P, Darmancier H, Nogueira T, Costa M, Laranjeira J, Morais RMSC, Teixeira P.	Foods	10.3390/foods12173277	2023
Genetics	Genome and Pangenome Analysis of Lactobacillus hilgardii FLUB-A New Strain Isolated from Mead.	Gustaw K, Koper P, Polak-Berecka M, Rachwal K, Skrzypczak K, Wasko A.	Int J Mol Sci	10.3390/ijms22073780	2021
	Biotechnological Potential of Lactic Acid Bacteria Isolated From Ethiopian Honey Wine, Tej.	Sisay M, Desalegn A, Tigu F, Ashenafi M, Bai FY, Birri DJ.	Int J Microbiol	10.1155/ijm/4014096	2025
	Probiotic potential of 'lactobacilli' isolated from traditionally fermented Ethiopian honey wine (Tej).	Getachew T, Ashenafi M, Tigu F, Birri DJ, Naoli A, Desalegn A.	BMC Microbiol	10.1186/s12866-025-04326-4	2025
	In Silico Identification and Molecular Characterization of Lentilactobacillus hilgardii Antimicrobial Peptides with Activity Against Carbapenem-Resistant Acinetobacter baumannii.	Appel A, Velazco L, Alreja AB, LeClair K, Duggal AP, Vashee I, Taal AM, Gonzalez-Juarbe N, Fouts DE.	Antibiotics (Basel)	10.3390/antibiotics14101004	2025
	Oral aged garlic (Allium sativum) alleviates ulcerative colitis in mice by improving gut homeostasis.	Han D, Guan X, Zhu F, Yang Q, Su D.	Food Funct	10.1039/d4fo03105a	2024
	Lentilactobacillus hilgardii H-50 strongly inhibits lipopolysaccharide-induced inflammatory responses in mouse splenocytes via its specific surface layer proteins.	Yamaguchi T, Yasui K, Fujii S, Ichikawa K, Suzuki T, Sambongi Y, Yamamoto Y.	J Appl Microbiol	10.1093/jambio/lxad021	2023
	Production of improved Ethiopian Tej using mixed lactic acid bacteria and yeast starter cultures.	Denekew K, Tigu F, Birri DJ, Ashenafi M, Bai FY, Desalegn A.	Sci Rep	10.1038/s41598-025-05552-6	2025
	Combined microbiome and metabolome analysis of Dacha and Ercha fermented grains of Fen-flavor Baijiu.	Qu D, Wang Y, Cao L, Hou Q, Liu Z, Zhong J, Guo Z.	Food Chem (Oxf)	10.1016/j.fochms.2025.100298	2025
Enzymology	PotN represents a novel energy-state sensing PII subfamily, occurring in firmicutes.	Iskhakova ZI, Zhuravleva DE, Heim C, Hartmann MD, Laykov AV, Forchhammer K, Kayumov AR.	FEBS J	10.1111/febs.16431	2022
	Microbiological and chemical characterization of water kefir: An innovative source of potential probiotics for bee nutrition.	Rodriguez MA, Fernandez LA, Diaz ML, Perez M, Corona M, Reynaldi FJ.	Rev Argent Microbiol	10.1016/j.ram.2022.09.003	2023
Enzymology	Bioinformatic Analysis of Oxalate-Degrading Enzymes in Probiotics: A Systematic Genome-Scale and Structural Survey.	Du S, Sun K, Xiao B, Liu Z.	Microorganisms	10.3390/microorganisms13112553	2025
	Effect of dry matter content on the microbial community and on the effectiveness of a microbial inoculant to improve the aerobic stability of corn silage.	Benjamim da Silva E, Liu X, Mellinger C, Gressley TF, Stypinski JD, Moyer NA, Kung L.	J Dairy Sci	10.3168/jds.2021-21515	2022
Genetics	Multi-platform metagenomic characterization of the microbial community during spontaneous cacao fermentation.	Tigrero-Vaca J, Villavicencio-Vasquez M, Coronel J, Cevallos-Cevallos JM.	Front Bioeng Biotechnol	10.3389/fbioe.2025.1630515	2025
	Assessment of eight feed additives consisting of Lactiplantibacillus plantarumCNCM I-3235, L. plantarumCNCM I-3736/DSM 11672, Pediococcus acidilacticiCNCM I-3237, P. acidilacticiCNCM I-4622/DSM 11673, Pediococcus pentosaceusNCIMB 12455, Acidipropionibacterium acidipropioniciCNCM I-4661, Lentilactobacillus buchneriNCIMB 40788/CNCM I-4323 and L. buchneriNCIMB 40788/CNCM I-4323 plus Lentilactobacillus hilgardiiCNCM I-4785 for all animal species for the renewal of their authorisation (Danstar Ferment AG).	EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Bampidis V, Azimonti G, Bastos ML, Christensen H, Durjava M, Dusemund B, Kouba M, Lopez-Alonso M, Lopez Puente S, Marcon F, Mayo B, Pechova A, Petkova M, Ramos F, Sanz Y, Villa RE, Woutersen R, Anguita M, Brozzi R, Garcia-Cazorla Y, Galobart J, Tarres-Call J, Revez J.	EFSA J	10.2903/j.efsa.2023.7865	2023
	Inoculation with Lentilactobacillus buchneri alone or in combination with Lentilactobacillus hilgardii modifies gene expression, fermentation profile, and starch digestibility in high-moisture corn.	Drouin P, da Silva EB, Tremblay J, Chevaux E, Apper E, Castex M.	Front Microbiol	10.3389/fmicb.2023.1253588	2023
	Changes in Microbiota During Multiple Fermentation of Kefir in Different Sugar Solutions Revealed by High-Throughput Sequencing.	Gamba RR, Koyanagi T, Pelaez AL, De Antoni G, Enomoto T.	Curr Microbiol	10.1007/s00284-021-02501-0	2021
	Changes to the microbiome of alfalfa during the growing season and after ensiling with Lentilactobacillus buchneri and Lentilactobacillus hilgardii inoculant.	Drouin P, Tremblay J, da Silva EB, Apper E.	J Appl Microbiol	10.1111/jam.15641	2022
	Challenges in water kefir production and limitations in human consumption: A comprehensive review of current knowledge.	Bozkir E, Yilmaz B, Sharma H, Esatbeyoglu T, Ozogul F.	Heliyon	10.1016/j.heliyon.2024.e33501	2024
	Effects of a mixture of Lentilactobacillus hilgardii, Lentilactobacillus buchneri, Pediococcus pentosaceus and fibrolytic enzymes on silage fermentation, aerobic stability, and performance of growing beef cattle.	Nair J, Yang HE, Redman AA, Chevaux E, Drouin P, McAllister TA, Wang Y.	Transl Anim Sci	10.1093/tas/txac144	2022
	Preparation and Application of Directed Vat Set Indigenous Freeze-Drying Lentilactobacillus hilgardii Q19 Starter in Winemaking.	Wang L, Huang G, Ma W, Jin G.	Foods	10.3390/foods12051053	2023
	Microbial Community and Functional Analysis of Regionally Produced Traditional Korean Grain Vinegar.	Lee SJ, Kim SH, Gwon HM, Park J.	Microorganisms	10.3390/microorganisms13061308	2025
	Optimising a Functional Beverage from Quinoa and Cherimoya Mixtures Fermented with Water Kefir Grains.	Palacios-Castillo AE, Campoverde-Quilca TN, Nunez-Perez J, Burbano-Garcia JL, Pineda-Flores HM, Espin-Valladares RC, Zarate-Baca S, Pais-Chanfrau JM.	Foods	10.3390/foods14203464	2025
	Exploration adhesion properties of Liquorilactobacillus and Lentilactobacillus isolated from two different sources of tepache kefir grains.	Oviedo-Leon JF, Cornejo-Mazon M, Ortiz-Hernandez R, Torres-Ramirez N, Hernandez-Sanchez H, Castro-Rodriguez DC.	PLoS One	10.1371/journal.pone.0297900	2024
	The core microbiomes and associated metabolic potential of water kefir as revealed by pan multi-omics.	Breselge S, Skibinska I, Yin X, Brennan L, Kilcawley K, Cotter PD.	Commun Biol	10.1038/s42003-025-07808-3	2025
	Lentilactobacillus hilgardii Inoculum, Dry Matter Contents at Harvest and Length of Conservation Affect Fermentation Characteristics and Aerobic Stability of Corn Silage.	Ferrero F, Tabacco E, Borreani G.	Front Microbiol	10.3389/fmicb.2021.675563	2021
	Heterofermentative Lactic Acid Bacteria Enhance the Aerobic Stability of Sweet Sorghum Silage.	Tahir M, Wang T, Liu Z, Luo Y, Fu Z, Liu S, Zhong J.	Microb Biotechnol	10.1111/1751-7915.70262	2025
	Effect of Milk and Water Kefir Grains on the Nutritional Profile and Antioxidant Capacity of Fermented Almond Milk.	La Torre C, Caputo P, Fazio A.	Molecules	10.3390/molecules30030698	2025
	Backslopping Time, Rinsing of the Grains During Backslopping, and Incubation Temperature Influence the Water Kefir Fermentation Process.	Laureys D, Leroy F, Vandamme P, De Vuyst L.	Front Microbiol	10.3389/fmicb.2022.871550	2022
Pathogenicity	Morphological and physiological changes in Lentilactobacillus hilgardii cells after cold plasma treatment.	Niedzwiedz I, Juzwa W, Skrzypiec K, Skrzypek T, Wasko A, Kwiatkowski M, Pawlat J, Polak-Berecka M.	Sci Rep	10.1038/s41598-020-76053-x	2020
Biotechnology	Investigating Safety and Technological Traits of a Leading Probiotic Species: Lacticaseibacillus paracasei.	Colautti A, Ginaldi F, Camprini L, Comi G, Reale A, Iacumin L.	Nutrients	10.3390/nu16142212	2024
	Identification and Characterization of Malolactic Bacteria Isolated from the Eastern Foothills of Helan Mountain in China.	Sun J, Ge Y, Gu X, Li R, Ma W, Jin G.	Foods	10.3390/foods11162455	2022
	Multi-omics characterization of the microbial populations and chemical space composition of a water kefir fermentation.	Arrieta-Echeverri MC, Fernandez GJ, Duarte-Riveros A, Correa-Alvarez J, Bardales JA, Villanueva-Mejia DF, Sierra-Zapata L.	Front Mol Biosci	10.3389/fmolb.2023.1223863	2023
	Comparative structural insight into the unidirectional catalysis of ornithine carbamoyltransferases from Psychrobacter sp. PAMC 21119.	Do H, Nguyen DL, Lee CW, Lee MJ, Oh H, Hwang J, Han SJ, Lee SG, Lee JH.	PLoS One	10.1371/journal.pone.0274019	2022
	Potential Probiotic Strains From Milk and Water Kefir Grains in Singapore-Use for Defense Against Enteric Bacterial Pathogens.	Tan LL, Tan CH, Ng NKJ, Tan YH, Conway PL, Loo SCJ.	Front Microbiol	10.3389/fmicb.2022.857720	2022
	Microbial ecology of selected traditional Ethiopian fermented products.	Sanz-Lopez C, Amato M, Torrent D, Borrego M, Anza M, Bibiso M, Grijalva-Vallejos N, Vilanova C, Porcar M, Pascual J.	Front Microbiol	10.3389/fmicb.2025.1570914	2025
	Compound lactic acid bacteria enhance the aerobic stability of Sesbania cannabina and corn mixed silage.	Tahir M, Wang T, Zhang J, Xia T, Deng X, Cao X, Zhong J.	BMC Microbiol	10.1186/s12866-025-03781-3	2025
Enzymology	The Type and Concentration of Inoculum and Substrate as Well as the Presence of Oxygen Impact the Water Kefir Fermentation Process.	Laureys D, Leroy F, Hauffman T, Raes M, Aerts M, Vandamme P, De Vuyst L.	Front Microbiol	10.3389/fmicb.2021.628599	2021
	Screening and Selection of Native Lactic Acid Bacteria Isolated from Chilean Grapes.	Vargas-Luna C, Godoy L, Benavides S, Ceppi de Lecco C, Urtubia A, Franco W.	Foods	10.3390/foods14010143	2025
	Modulation of Fermentation Quality and Metabolome in Co-ensiling of Sesbania cannabina and Sweet Sorghum by Lactic Acid Bacterial Inoculants.	Xia T, Wang T, Sun J, Shi W, Liu Y, Huang F, Zhang J, Zhong J.	Front Microbiol	10.3389/fmicb.2022.851271	2022
Metabolism	Microbiota succession during aerobic stability of maize silage inoculated with Lentilactobacillus buchneri NCIMB 40788 and Lentilactobacillus hilgardii CNCM-I-4785.	Drouin P, Tremblay J, Renaud J, Apper E.	Microbiologyopen	10.1002/mbo3.1153	2021
Biotechnology	Evaluation of the probiotic, technological, safety attributes, and GABA-producing capacity of microorganisms isolated from Iranian milk kefir beverages.	Moghimani M, Onyeaka H, Hashemi M, Afshari A.	Front Microbiol	10.3389/fmicb.2024.1385301	2024
	Effects of sorghum varieties on microbial communities and volatile compounds in the fermentation of light-flavor Baijiu.	Tang J, Lin B, Shan Y, Ruan S, Jiang W, Li Q, Zhu L, Li R, Yang Q, Du H, Yang S, Sun Q, Chen S.	Front Microbiol	10.3389/fmicb.2024.1421928	2024
	Malolactic Fermentation: New Approaches to Old Problems.	Fu J, Wang L, Sun J, Ju N, Jin G.	Microorganisms	10.3390/microorganisms10122363	2022
	Understanding the transition to viable but non-culturable state in Escherichia coli W3110: a comprehensive analysis of potential spectrochemical biomarkers.	Izgordu OK, Gurbanov R, Darcan C.	World J Microbiol Biotechnol	10.1007/s11274-024-04019-6	2024
	Low microbial diversity, yeast prevalence, and nematode-trapping fungal presence in fungal colonization and leaf microbiome of Serjania erecta.	de Freitas STF, Silva FG, Bessa LA, de Souza UJB, Augusto DSS, de Faria GS, Vitorino LC.	Sci Rep	10.1038/s41598-024-66161-3	2024
Genetics	The production of esters by specific sourdough lactic acid bacteria species is limited by the precursor concentrations.	Pradal I, Weckx S, De Vuyst L.	Appl Environ Microbiol	10.1128/aem.02216-24	2025
	Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs.	Comasio A, Van Kerrebroeck S, Harth H, Verte F, De Vuyst L.	Microorganisms	10.3390/microorganisms8101534	2020
Genetics	Beneficial effects of GABA-producing potential probiotic Limosilactobacillus fermentum L18 of human origin on intestinal permeability and human gut microbiota.	Kaur S, Sharma P, Mayer MJ, Neuert S, Narbad A, Kaur S.	Microb Cell Fact	10.1186/s12934-023-02264-2	2023
	Phylogenetic variation in raw cow milk microbiota and the impact of forage combinations and use of silage inoculants.	Ouamba AJK, Gagnon M, Varin T, Chouinard PY, LaPointe G, Roy D.	Front Microbiol	10.3389/fmicb.2023.1175663	2023
	Evaluation of Safety and Probiotic Traits from a Comprehensive Genome-Based In Silico Analysis of Ligilactobacillus salivarius P1CEA3, Isolated from Pigs and Producer of Nisin S.	Sevillano E, Lafuente I, Pena N, Cintas LM, Munoz-Atienza E, Hernandez PE, Borrero J.	Foods	10.3390/foods13010107	2023
Genetics	Fermentation with Lactic Acid Bacteria for Bean Flour Improvement: Experimental Study and Molecular Modeling as Complementary Tools.	Sabater C, Saez GD, Suarez N, Garro MS, Margolles A, Zarate G.	Foods	10.3390/foods13132105	2024
	Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking.	Bettera L, Levante A, Bancalari E, Bottari B, Cirlini M, Neviani E, Gatti M.	Foods	10.3390/foods12213949	2023
	Effect of the Bioprotective Properties of Lactic Acid Bacteria Strains on Quality and Safety of Feta Cheese Stored under Different Conditions.	Doukaki A, Papadopoulou OS, Baraki A, Siapka M, Ntalakas I, Tzoumkas I, Papadimitriou K, Tassou C, Skandamis P, Nychas GJ, Chorianopoulos N.	Microorganisms	10.3390/microorganisms12091870	2024
	Assessment of Different Levels of Blackcurrant Juice and Furcellaran on the Quality of Fermented Whey-Based Beverages Using Rheological and Mechanical Vibration Damping Techniques	Rejdlova A, Vasina M, Lorencova E, Hruzik L, Salek R.	Foods		2024
Genetics	First report on metagenomics and their predictive functional analysis of fermented bamboo shoot food of Tripura, North East India.	Das R, Tamang B, Najar IN, Thakur N, Mondal K.	Front Microbiol	10.3389/fmicb.2023.1158411	2023
	Bacterial Community of Grana Padano PDO Cheese and Generical Hard Cheeses: DNA Metabarcoding and DNA Metafingerprinting Analysis to Assess Similarities and Differences.	Zago M, Rossetti L, Bardelli T, Carminati D, Nazzicari N, Giraffa G.	Foods	10.3390/foods10081826	2021
	Metabolic cooperation between conspecific genotypic groups contributes to bacterial fitness.	Lin L, Du R, Wu Q, Xu Y.	ISME Commun	10.1038/s43705-023-00250-8	2023
Pathogenicity	Microbial toxins in fermented foods: health implications and analytical techniques for detection.	Fayyaz K, Nawaz A, Olaimat AN, Akram K, Farooq U, Fatima M, Siddiqui SA, Rana IS, Mahnoor M, Shahbaz HM.	J Food Drug Anal	10.38212/2224-6614.3431	2022
Phylogeny	Time Evolution of Microbial Composition and Metabolic Profile for Biogenic Amines and Free Amino Acids in a Model Cucumber Fermentation System Brined with 0.5% to 5.0% Sodium Chloride.	Swider O, Wojcicki M, Bujak M, Juszczuk-Kubiak E, Szczepanska M, Roszko ML.	Molecules	10.3390/molecules26195796	2021
	Metagenomic Study on Chinese Homemade Paocai: The Effects of Raw Materials and Fermentation Periods on the Microbial Ecology and Volatile Components.	Jiang L, Xian S, Liu X, Shen G, Zhang Z, Hou X, Chen A.	Foods	10.3390/foods11010062	2021
	Fermentation weight loss, fermentation quality, and bacterial community of ensiling of sweet sorghum with lactic acid bacteria at different silo densities.	Xu H, Wu N, Na N, Sun L, Zhao Y, Ding H, Fang Y, Wang T, Xue Y, Zhong J.	Front Microbiol	10.3389/fmicb.2022.1013913	2022
	Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features.	Casciano F, Mayr H, Nissen L, Putti A, Zoli F, Gianotti A, Conterno L.	Foods	10.3390/foods11193055	2022
	Comprehensive analysis of the metabolic and genomic features of tannin transforming Lactiplantibacillus plantarum strains.	Pulido-Mateos EC, Lessard-Lord J, Guyonnet D, Desjardins Y, Roy D.	Sci Rep	10.1038/s41598-022-26005-4	2022
Genetics	Putrescine Production by Latilactobacillus curvatus KP 3-4 Isolated from Fermented Foods.	Hirano R, Kume A, Nishiyama C, Honda R, Shirasawa H, Ling Y, Sugiyama Y, Nara M, Shimokawa H, Kawada H, Koyanagi T, Ashida H, Okuda S, Matsumoto M, Takagi H, Kurihara S.	Microorganisms	10.3390/microorganisms10040697	2022
	The C-Terminal Domain of Liquorilactobacillus nagelii Dextransucrase Mediates the Production of Larger Dextrans Compared to Liquorilactobacillus hordei.	Bechtner J, Hassler V, Wefers D, Ehrmann M, Jakob F.	Gels	10.3390/gels8030171	2022
	Amine-Reactive BODIPY Dye: Spectral Properties and Application for Protein Labeling.	Ksenofontova KV, Kerner AA, Ksenofontov AA, Shagurin AY, Bocharov PS, Lukanov MM, Kayumov AR, Zhuravleva DE, Iskhakova ZI, Molchanov EE, Merkushev DA, Khodov IA, Marfin YS.	Molecules	10.3390/molecules27227911	2022
Phylogeny	Comparison of the Microbiome of Artisanal Homemade and Industrial Feta Cheese through Amplicon Sequencing and Shotgun Metagenomics.	Papadimitriou K, Anastasiou R, Georgalaki M, Bounenni R, Paximadaki A, Charmpi C, Alexandraki V, Kazou M, Tsakalidou E.	Microorganisms	10.3390/microorganisms10051073	2022
	Microbial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation.	Tigrero-Vaca J, Mariduena-Zavala MG, Liao HL, Prado-Lince M, Zambrano-Vera CS, Monserrate-Maggi B, Cevallos-Cevallos JM.	Foods	10.3390/foods11070915	2022
	Reduction in Biogenic Amine Content in Baechu (Napa Cabbage) Kimchi by Biogenic Amine-Degrading Lactic Acid Bacteria.	Lee J, Jin YH, Pawluk AM, Mah JH.	Microorganisms	10.3390/microorganisms9122570	2021
Phylogeny	Bacterial Populations in International Artisanal Kefirs.	Sindi A, Badsha MB, Unlu G.	Microorganisms	10.3390/microorganisms8091318	2020
Pathogenicity	Farm management practices and season dependent factors affect the microbial community and chemical profile of corn and grass-legume silages of farms in Ontario, Québec, and Northern New York.	Huffman J, Drouin P, Renaud JB, Duniere L, LaPointe G.	Front Microbiol	10.3389/fmicb.2023.1214915	2023
	Orange Juice and Yogurt Carrying Probiotic Bacillus coagulans GBI-30 6086: Impact of Intake on Wistar Male Rats Health Parameters and Gut Bacterial Diversity.	Almada-Erix CN, Almada CN, Cabral L, Barros de Medeiros VP, Roquetto AR, Santos-Junior VA, Fontes M, Goncalves AESS, Dos Santos A, Lollo PC, Magnani M, Sant'Ana AS.	Front Microbiol	10.3389/fmicb.2021.623951	2021
Metabolism	Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased L-lysine content, elimination of indigestible sugars, and improved flavour.	Tangyu M, Fritz M, Aragao-Borner R, Ye L, Bogicevic B, Bolten CJ, Wittmann C.	Microb Cell Fact	10.1186/s12934-021-01595-2	2021
	Health-Promoting Properties of Lacticaseibacillus paracasei: A Focus on Kefir Isolates and Exopolysaccharide-Producing Strains.	Bengoa AA, Dardis C, Garrote GL, Abraham AG.	Foods	10.3390/foods10102239	2021
Genetics	Insights into the completely annotated genome of Lactobacillus buchneri CD034, a strain isolated from stable grass silage.	Heinl S, Wibberg D, Eikmeyer F, Szczepanowski R, Blom J, Linke B, Goesmann A, Grabherr R, Schwab H, Puhler A, Schluter A	J Biotechnol	10.1016/j.jbiotec.2012.03.007	2012
Metabolism	Mousy off-flavor of wine: precursors and biosynthesis of the causative N-heterocycles 2-ethyltetrahydropyridine, 2-acetyltetrahydropyridine, and 2-acetyl-1-pyrroline by Lactobacillus hilgardii DSM 20176.	Costello PJ, Henschke PA	J Agric Food Chem	10.1021/jf020341r	2002
Biotechnology	Lactobacilli isolated from sugary kefir grains capable of polysaccharide production and minicell formation.	Pidoux M, Marshall VM, Zanoni P, Brooker B	J Appl Bacteriol	10.1111/j.1365-2672.1990.tb01521.x	1990

References

#8606	Leibniz Institut DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH ; Curators of the DSMZ; DSM 20176
#20215	Parte, A.C., Sardà Carbasse, J., Meier-Kolthoff, J.P., Reimer, L.C. and Göker, M.: List of Prokaryotic names with Standing in Nomenclature (LPSN) moves to the DSMZ. IJSEM ( DOI 10.1099/ijsem.0.004332 )
#20218	Verslyppe, B., De Smet, W., De Baets, B., De Vos, P., Dawyndt P.: StrainInfo introduces electronic passports for microorganisms.. Syst Appl Microbiol. 37: 42 - 50 2014 ( DOI 10.1016/j.syapm.2013.11.002 , PubMed 24321274 )
#34496	; Curators of the CIP;
#49934	Culture Collection University of Gothenburg (CCUG) ; Curators of the CCUG; CCUG 30140
#67770	Japan Collection of Microorganism (JCM) ; Curators of the JCM;
#68371	Automatically annotated from API 50CH acid .
#68382	Automatically annotated from API zym .
#69479	João F Matias Rodrigues, Janko Tackmann,Gregor Rot, Thomas SB Schmidt, Lukas Malfertheiner, Mihai Danaila,Marija Dmitrijeva, Daniela Gaio, Nicolas Näpflin and Christian von Mering. University of Zurich.: MicrobeAtlas 1.0 beta .
#119893	Collection of Institut Pasteur ; Curators of the CIP; CIP 103007
#125438	Julia Koblitz, Lorenz Christian Reimer, Rüdiger Pukall, Jörg Overmann: Predicting bacterial phenotypic traits through improved machine learning using high-quality, curated datasets. 2024 ( DOI 10.1101/2024.08.12.607695 )
#125439	Philipp Münch, René Mreches, Martin Binder, Hüseyin Anil Gündüz, Xiao-Yin To, Alice McHardy: deepG: Deep Learning for Genome Sequence Data. R package version 0.3.1 .
#126262	A. Lissin, I. Schober, J. F. Witte, H. Lüken, A. Podstawka, J. Koblitz, B. Bunk, P. Dawyndt, P. Vandamme, P. de Vos, J. Overmann, L. C. Reimer: StrainInfo—the central database for linked microbial strain identifiers. ( DOI 10.1093/database/baaf059 )

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Lentilactobacillus hilgardii (DSM 20176, ATCC 8290, NCDO 264)

Name and taxonomic classification

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Cell morphology

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Physiology and metabolism

Oxygen tolerance

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