Lactic acid bacteria of foods and their current taxonomy
Application of molecular genetic techniques to determine the relatedness of food-associated lactic acid bacteria has resulted in significant changes in their taxonomic classification. During the 1980s the genus Streptococcus was separated into the three genera Enterococcus, Lactococcus and Streptoco...
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| Veröffentlicht in: | International Journal of Food Microbiology 1997-04, Vol.36 (1), p.1-29 |
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| creator | Stiles, Michael E. Holzapfel, Wilhelm H. |
| description | Application of molecular genetic techniques to determine the relatedness of food-associated lactic acid bacteria has resulted in significant changes in their taxonomic classification. During the 1980s the genus
Streptococcus was separated into the three genera
Enterococcus, Lactococcus and
Streptococcus. The lactic acid bacteria associated with foods now include species of the genera
Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus and
Weissella. The genus
Lactobacillus remains heterogeneous with over 60 species (ymol% G + C content ranging from 33 to 55), of which about one-third are strictly heterofermentative. However, many changes have been made and reorganization of the genus along lines that do not follow previous morphological or phenotypic differentiation from
Leuconostoc and
Pediococcus is being studied. Phylogenetically belonging to the Actinomyces branch of the bacteria,
Lactobacillus bifidus has been moved to the genus
Bifidobacterium also on account of its greater than 50 mol% G + C content. It is therefore no longer considered one of the lactic acid bacteria senso strictu, which form part of the Clostridium branch of the bacteria. The new genus
Weissella has been established to include one member of the genus
Leuconostoc (Leuc. paramesenteroides) and heterofermentative lactobacilli with unusual interpeptide bridges in the peptidoglycan. Contrary to the clear-cut division of the streptococci, morphological and physiological features of
Weissella do not directly support this grouping which now incorporates species that produce
d(−)- as well as
dl-lactate. The new genus
Carnobacterium is morphologically similar to the lactobacilli, but it shares some physiological similarities (e.g. growth at pH 9.5) and a common phylogenetic branch with the genus
Enterococcus. The review includes information on the taxonomic changes and the relationship of the bacteria to food fermentation and spoilage. |
| doi_str_mv | 10.1016/S0168-1605(96)01233-0 |
| format | Article |
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Streptococcus was separated into the three genera
Enterococcus, Lactococcus and
Streptococcus. The lactic acid bacteria associated with foods now include species of the genera
Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus and
Weissella. The genus
Lactobacillus remains heterogeneous with over 60 species (ymol% G + C content ranging from 33 to 55), of which about one-third are strictly heterofermentative. However, many changes have been made and reorganization of the genus along lines that do not follow previous morphological or phenotypic differentiation from
Leuconostoc and
Pediococcus is being studied. Phylogenetically belonging to the Actinomyces branch of the bacteria,
Lactobacillus bifidus has been moved to the genus
Bifidobacterium also on account of its greater than 50 mol% G + C content. It is therefore no longer considered one of the lactic acid bacteria senso strictu, which form part of the Clostridium branch of the bacteria. The new genus
Weissella has been established to include one member of the genus
Leuconostoc (Leuc. paramesenteroides) and heterofermentative lactobacilli with unusual interpeptide bridges in the peptidoglycan. Contrary to the clear-cut division of the streptococci, morphological and physiological features of
Weissella do not directly support this grouping which now incorporates species that produce
d(−)- as well as
dl-lactate. The new genus
Carnobacterium is morphologically similar to the lactobacilli, but it shares some physiological similarities (e.g. growth at pH 9.5) and a common phylogenetic branch with the genus
Enterococcus. The review includes information on the taxonomic changes and the relationship of the bacteria to food fermentation and spoilage.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/S0168-1605(96)01233-0</identifier><identifier>PMID: 9168311</identifier><identifier>CODEN: IJFMDD</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Bacteriocins ; Bifidobacterium ; Biological and medical sciences ; Biology of microorganisms of confirmed or potential industrial interest ; Biopreservation ; Biotechnology ; Carnobacterium ; Enterococcus ; Enterococcus - classification ; Enterococcus - genetics ; Food industries ; Food Microbiology ; Fundamental and applied biological sciences. Psychology ; Isolation and description ; Lactic acid isomers ; Lactobacillus ; Lactobacillus - classification ; Lactobacillus - genetics ; Lactococcus ; Lactococcus - classification ; Lactococcus - genetics ; Leuconostoc ; Leuconostoc - classification ; Leuconostoc - genetics ; Mission oriented research ; Oenococcus ; Pediococcus ; Pediococcus - classification ; Pediococcus - genetics ; Phenotypic properties ; Phylogeny ; Protective cultures ; Spoilage ; Starter cultures ; Streptococcaceae - classification ; Streptococcaceae - genetics ; Streptococcus ; Streptococcus - classification ; Streptococcus - genetics ; Tetragenococcus ; Vagococcus ; Weissella</subject><ispartof>International Journal of Food Microbiology, 1997-04, Vol.36 (1), p.1-29</ispartof><rights>1997</rights><rights>1997 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c472t-543d3511359303beb1c52772ab4bd72cf1907f12bf90fe2e1292bc7525581a473</citedby><cites>FETCH-LOGICAL-c472t-543d3511359303beb1c52772ab4bd72cf1907f12bf90fe2e1292bc7525581a473</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/S0168-1605(96)01233-0$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>313,314,780,784,792,3550,27922,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2662931$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/9168311$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Stiles, Michael E.</creatorcontrib><creatorcontrib>Holzapfel, Wilhelm H.</creatorcontrib><title>Lactic acid bacteria of foods and their current taxonomy</title><title>International Journal of Food Microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>Application of molecular genetic techniques to determine the relatedness of food-associated lactic acid bacteria has resulted in significant changes in their taxonomic classification. During the 1980s the genus
Streptococcus was separated into the three genera
Enterococcus, Lactococcus and
Streptococcus. The lactic acid bacteria associated with foods now include species of the genera
Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus and
Weissella. The genus
Lactobacillus remains heterogeneous with over 60 species (ymol% G + C content ranging from 33 to 55), of which about one-third are strictly heterofermentative. However, many changes have been made and reorganization of the genus along lines that do not follow previous morphological or phenotypic differentiation from
Leuconostoc and
Pediococcus is being studied. Phylogenetically belonging to the Actinomyces branch of the bacteria,
Lactobacillus bifidus has been moved to the genus
Bifidobacterium also on account of its greater than 50 mol% G + C content. It is therefore no longer considered one of the lactic acid bacteria senso strictu, which form part of the Clostridium branch of the bacteria. The new genus
Weissella has been established to include one member of the genus
Leuconostoc (Leuc. paramesenteroides) and heterofermentative lactobacilli with unusual interpeptide bridges in the peptidoglycan. Contrary to the clear-cut division of the streptococci, morphological and physiological features of
Weissella do not directly support this grouping which now incorporates species that produce
d(−)- as well as
dl-lactate. The new genus
Carnobacterium is morphologically similar to the lactobacilli, but it shares some physiological similarities (e.g. growth at pH 9.5) and a common phylogenetic branch with the genus
Enterococcus. The review includes information on the taxonomic changes and the relationship of the bacteria to food fermentation and spoilage.</description><subject>Bacteriocins</subject><subject>Bifidobacterium</subject><subject>Biological and medical sciences</subject><subject>Biology of microorganisms of confirmed or potential industrial interest</subject><subject>Biopreservation</subject><subject>Biotechnology</subject><subject>Carnobacterium</subject><subject>Enterococcus</subject><subject>Enterococcus - classification</subject><subject>Enterococcus - genetics</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Isolation and description</subject><subject>Lactic acid isomers</subject><subject>Lactobacillus</subject><subject>Lactobacillus - classification</subject><subject>Lactobacillus - genetics</subject><subject>Lactococcus</subject><subject>Lactococcus - classification</subject><subject>Lactococcus - genetics</subject><subject>Leuconostoc</subject><subject>Leuconostoc - classification</subject><subject>Leuconostoc - genetics</subject><subject>Mission oriented research</subject><subject>Oenococcus</subject><subject>Pediococcus</subject><subject>Pediococcus - classification</subject><subject>Pediococcus - genetics</subject><subject>Phenotypic properties</subject><subject>Phylogeny</subject><subject>Protective cultures</subject><subject>Spoilage</subject><subject>Starter cultures</subject><subject>Streptococcaceae - classification</subject><subject>Streptococcaceae - genetics</subject><subject>Streptococcus</subject><subject>Streptococcus - classification</subject><subject>Streptococcus - genetics</subject><subject>Tetragenococcus</subject><subject>Vagococcus</subject><subject>Weissella</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1997</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkE1LAzEQhoMotVZ_QmEPInpYzSSbzeYkUvyCggf1HLLZCUbajSZbsf_ebbv06mVm4H1mEh5CpkCvgUJ589qXKoeSiktVXlFgnOf0gIyhkirnRUkPyXiPHJOTlD4ppYJzOiIj1QccYEyqubGdt5mxvsnqfsboTRZc5kJoUmbaJus-0MfMrmLEtss68xvasFyfkiNnFgnPhj4h7w_3b7OnfP7y-Dy7m-e2kKzLRcEbLgC4UJzyGmuwgknJTF3UjWTWgaLSAaudog4ZAlOstlIwISowheQTcrG7-xXD9wpTp5c-WVwsTIthlTQIJSoleQ-KHWhjSCmi01_RL01ca6B6Y0xvjemNDq1KvTWmab83HR5Y1Uts9luDoj4_H3KTrFm4aFrr0x5jZckU32C3Owx7GT8eo07WY2ux8RFtp5vg__nIH9vchWA</recordid><startdate>19970429</startdate><enddate>19970429</enddate><creator>Stiles, Michael E.</creator><creator>Holzapfel, Wilhelm H.</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>19970429</creationdate><title>Lactic acid bacteria of foods and their current taxonomy</title><author>Stiles, Michael E. ; Holzapfel, Wilhelm H.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c472t-543d3511359303beb1c52772ab4bd72cf1907f12bf90fe2e1292bc7525581a473</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1997</creationdate><topic>Bacteriocins</topic><topic>Bifidobacterium</topic><topic>Biological and medical sciences</topic><topic>Biology of microorganisms of confirmed or potential industrial interest</topic><topic>Biopreservation</topic><topic>Biotechnology</topic><topic>Carnobacterium</topic><topic>Enterococcus</topic><topic>Enterococcus - classification</topic><topic>Enterococcus - genetics</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Isolation and description</topic><topic>Lactic acid isomers</topic><topic>Lactobacillus</topic><topic>Lactobacillus - classification</topic><topic>Lactobacillus - genetics</topic><topic>Lactococcus</topic><topic>Lactococcus - classification</topic><topic>Lactococcus - genetics</topic><topic>Leuconostoc</topic><topic>Leuconostoc - classification</topic><topic>Leuconostoc - genetics</topic><topic>Mission oriented research</topic><topic>Oenococcus</topic><topic>Pediococcus</topic><topic>Pediococcus - classification</topic><topic>Pediococcus - genetics</topic><topic>Phenotypic properties</topic><topic>Phylogeny</topic><topic>Protective cultures</topic><topic>Spoilage</topic><topic>Starter cultures</topic><topic>Streptococcaceae - classification</topic><topic>Streptococcaceae - genetics</topic><topic>Streptococcus</topic><topic>Streptococcus - classification</topic><topic>Streptococcus - genetics</topic><topic>Tetragenococcus</topic><topic>Vagococcus</topic><topic>Weissella</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Stiles, Michael E.</creatorcontrib><creatorcontrib>Holzapfel, Wilhelm H.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International Journal of Food Microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Stiles, Michael E.</au><au>Holzapfel, Wilhelm H.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Lactic acid bacteria of foods and their current taxonomy</atitle><jtitle>International Journal of Food Microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>1997-04-29</date><risdate>1997</risdate><volume>36</volume><issue>1</issue><spage>1</spage><epage>29</epage><pages>1-29</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><coden>IJFMDD</coden><abstract>Application of molecular genetic techniques to determine the relatedness of food-associated lactic acid bacteria has resulted in significant changes in their taxonomic classification. During the 1980s the genus
Streptococcus was separated into the three genera
Enterococcus, Lactococcus and
Streptococcus. The lactic acid bacteria associated with foods now include species of the genera
Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus and
Weissella. The genus
Lactobacillus remains heterogeneous with over 60 species (ymol% G + C content ranging from 33 to 55), of which about one-third are strictly heterofermentative. However, many changes have been made and reorganization of the genus along lines that do not follow previous morphological or phenotypic differentiation from
Leuconostoc and
Pediococcus is being studied. Phylogenetically belonging to the Actinomyces branch of the bacteria,
Lactobacillus bifidus has been moved to the genus
Bifidobacterium also on account of its greater than 50 mol% G + C content. It is therefore no longer considered one of the lactic acid bacteria senso strictu, which form part of the Clostridium branch of the bacteria. The new genus
Weissella has been established to include one member of the genus
Leuconostoc (Leuc. paramesenteroides) and heterofermentative lactobacilli with unusual interpeptide bridges in the peptidoglycan. Contrary to the clear-cut division of the streptococci, morphological and physiological features of
Weissella do not directly support this grouping which now incorporates species that produce
d(−)- as well as
dl-lactate. The new genus
Carnobacterium is morphologically similar to the lactobacilli, but it shares some physiological similarities (e.g. growth at pH 9.5) and a common phylogenetic branch with the genus
Enterococcus. The review includes information on the taxonomic changes and the relationship of the bacteria to food fermentation and spoilage.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>9168311</pmid><doi>10.1016/S0168-1605(96)01233-0</doi><tpages>29</tpages></addata></record> |
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| ispartof | International Journal of Food Microbiology, 1997-04, Vol.36 (1), p.1-29 |
| issn | 0168-1605 1879-3460 |
| language | eng |
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| subjects | Bacteriocins Bifidobacterium Biological and medical sciences Biology of microorganisms of confirmed or potential industrial interest Biopreservation Biotechnology Carnobacterium Enterococcus Enterococcus - classification Enterococcus - genetics Food industries Food Microbiology Fundamental and applied biological sciences. Psychology Isolation and description Lactic acid isomers Lactobacillus Lactobacillus - classification Lactobacillus - genetics Lactococcus Lactococcus - classification Lactococcus - genetics Leuconostoc Leuconostoc - classification Leuconostoc - genetics Mission oriented research Oenococcus Pediococcus Pediococcus - classification Pediococcus - genetics Phenotypic properties Phylogeny Protective cultures Spoilage Starter cultures Streptococcaceae - classification Streptococcaceae - genetics Streptococcus Streptococcus - classification Streptococcus - genetics Tetragenococcus Vagococcus Weissella |
| title | Lactic acid bacteria of foods and their current taxonomy |
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