Lactobacillus porci

Lactobacillus farciminis is a lactic acid bacterium historically associated with fermented meat products such as dry sausage, and research on this species spans food science, animal feed, and basic microbiology rather th…

Lactococcus petauri is a recently described Lactococcus species with no primary or secondary papers linked in the research index.

Lactobacillus murinus is a bacterium native to the gastrointestinal tracts of rodents (rats and mice), where it is a dominant resident species.

Lactococcus lactis is a lactic acid bacterium widely used in dairy fermentation — particularly in cheese and butter production — with a long history of use in fermented foods.

Lactobacillus casei (species-level entry, undesignated strain) is a broadly studied lactic acid bacterium encountered across fermented dairy and non-dairy foods.

Lactobacillus fermentum (species-level entry, no specific strain designation) is a heterofermentative lactic acid bacterium found in fermented foods and the human gastrointestinal tract.