Lentilactobacillus buchneri is a gram-positive, non-spore forming, anaerobic, rod prokaryote.

Anderson initially discovered the species in 1921 and it was categorized based on the ability to metabolize certain carbon and sugars.

This early study showed that this can produce acetic acid, carbon dioxide and large amounts of mannitol.

Strains of L. buchneri may be found in wine since it involves growth of lactic acid bacteria for malolactic fermentation.

For this reason winemakers are encouraged to inoculate some malolactic starters to replace indigenous microflora.

For instance, high moisture corn is susceptible to spoilage when exposed to air, and for this reason L. buchneri inoculants may benefit.