Abstract: Lactobacillus strains are commonly used in fermented foods and are potential probiotics. The taxonomic status of Lactobacillus has been undergoing revision. In recent years, the large-scale reclassification of Lactobacillus based on core gene analysis has ushered in an era of genomic taxonomy for this genus. This article surveys the changes in the taxonomic position of Lactobacillus from three aspects: the evolution of taxonomic systems, technological drivers, and application orientation, highlighting the indispensable role of core gene phylogenetic analysis, average nucleotide identity, and digital DNA-DNA hybridization for taxonomy. The reclassification and phylogenomic analysis of the genus Lactobacillus and the updates to prokaryotic classification rules are briefly described. Moreover, this review introduces how the taxonomic changes in Lactobacillus affect its application in food fermentation and probiotic development, as well as its industrial adaptability. It also presents an outlook on new approaches based on integrated multi-omics and artificial intelligence for Lactobacillus classification, providing references for its scientific classification and effective industrial utilization and, more broadly, stimulating microbial taxonomy research and the development of the food industry.

Key words: Lactobacillus; classification boundaries; core genes; phylogenomics; food fermentation

摘要： 乳杆菌是食品发酵和益生菌筛选的常见微生物，其分类学地位一直处于动态调整中，近年来通过核心基因分析将乳杆菌进行大规模重新分类，正式开启了乳杆菌基因组分类时代。本文从分类体系演进、技术驱动、应用导向3?个角度对乳杆菌分类学地位变迁进行梳理，着重阐述核心基因的系统发育分析、平均核苷酸一致性和数字DNA-DNA杂交等检测技术对分类学的重要性，简述乳杆菌属重新划分、系统基因组学分析、原核生物分类规则更新等内容，介绍乳杆菌属细菌分类变化对其在食品发酵、益生菌开发应用中的影响及产业发展的适应性。展望多组学融合、人工智能赋能的新分类思路，为乳杆菌的科学分类和有效产业利用提供参考，促进微生物分类学研究和食品产业的发展。

关键词: 乳杆菌；分类边界；核心基因；系统基因组学；食品发酵