Lactobacillus fabifermentans is a member of the genus Lactobacillus, the most diverse genus among lactic acid bacteria (LAB), a group of Gram-positive bacteria that produce lactic acid as their major fermented end product and that are often involved in food fermentation. L. fabifermentans was proposed in 2009 as a new species, after the type strain LMG 24284T (DSM 21115T) has been isolated from Ghanaian cocoa fermentation. Analysis of the 16S rRNA gene sequence demonstrated that this species is a member of the Lactobacillus plantarum species group but further analysis demonstrated that it is possible to differentiate it from the nearest neighbors by means of DNA-DNA hybridization experiments, pheS sequence analysis, whole-cell protein electrophoresis, fluorescent amplified fragment length