Lactobacillus species are key to food fermentations but, representing over 250 species, the naming convention of the genus has created confusion and inconsistencies.

Hear from Michael Gänzle, PhD, one of the authors of the new Lactobacillus taxonomy, on how and why the genus was split into functionally relevant groups that share physiological traits, metabolic properties, and lifestyles— all of which may facilitate our understanding of common mechanisms that explain their relevance in food fermentations and the health benefits of lactobacilli for humans.

Join Dr. Ganzle in conversation with TFA Advisory Board member Ben Wolfe, PhD, Associate Professor at Tufts University.

The New Taxonomy of Lactobacillus

TFA Science Webinars 

Wednesday October 21st
10am PT / 1pm ET 

Free Registration

Michael Gänzle, PhD is a Professor and Canada Research Chair in Food Microbiology and Probiotics at the University of Alberta. Current research projects focus on the functional characterization of lactic acid bacteria for use as starter cultures, protective cultures, or probiotics in food and other areas. 

Ben Wolfe, PhD, is an Associate Professor in the Department of Biology at Tufts University, running the Wolfe Lab. The work in the Wolfe Lab helps develop principles of microbial community assembly that can guide the design and manipulation of microbial communities in agriculture, industry, medicine, and nature. 

* Required field