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The lactobacillus, also called Döderlein's bacillus is a genus of facultative aerobic bacteria. There are several species such as Lactobacillus acidophillus and Lactobacillus reuteri.

I have several questions, all linked, for the concern of speciation of bacteria species used for lactic fermentation by humans.

  • Are all species that are used for cheese and yoghurt fermentation part of the genus Lactobacillus?
  • Do all species used for cheese and yoghurt fermentation form a monophyletic clade?
  • Did the speciation of this clade occurr before or after the use of these bacteria by humans?
  • What was the ecological niche of the ancestor(s) before humans used them for cheese and yoghurt?
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I deleted your first question since a 3 second search should give you the answer. See NCBI's taxonomy page for Lactobacillus for a list of the various species in the genus. –  terdon Dec 27 '13 at 13:57
    
Isn't that the exact same link I posted in my previous comment? –  terdon Dec 27 '13 at 17:19

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