Lactobacillaceae

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Lactobacillaceae
Lactobacillus sp.

Lactobacillus sp.

Systematics
Domain : Bacteria (bacteria)
Department : Firmicutes
Class : Bacilli
Order : Lactic acid bacteria (Lactobacillales)
Family : Lactobacillaceae
Scientific name
Lactobacillaceae
Winslow et al. 1917

Lactobacillaceae are a family of Gram-positive bacteria of the order Lactobacillales. They produce lactic acid through fermentation and are therefore part of the lactic acid bacteria , to which a few other families are placed, which are combined in the system in the order of Lactobacillales . Many species in this family are important to the food industry. They are used for the production of dairy products, but can also occur as pests (e.g. in the brewery ). As a rule, they do not harm people, they are apathogenic .

The Lactobacillaceae family currently (2013) comprises three genera: Lactobacilli ( Lactobacillus ), Pediococcus ( Pediococcus ) and Sharpea . The latter contains only one species with Sharpea azabuensis . The species Paralactobacillus selangorensis Leisner et al. 2000 is now listed as a synonym for Lactobacillus selangorensis . In the past, the genera Oenococcus , Carnobacterium , Weissella and Leuconostoc also belonged to the Lactobacillaceae family. In the past, the species Bifidobacterium bifidum belonged to the genus Lactobacillus (German Laktobazillen) in the family Lactobacillaceae ( Lactobacillus bifidum ), but as things stand today it is phylogenetically not closely related to the order. In terms of metabolism, however, it is still treated as a lactic acid bacterium.

features

The species are gram-positive bacteria, they never form spores and are mostly immobile. Cells of the Pediococcus species are cocci that occur in pairs or tetrads . The types of Lactobacillus are rod-shaped , but curved and helical (e.g. Lactobacillus curvatus ) variants can also occur. In the species Sharpea azabuensis , the cells are also rod-shaped, they appear in chains.

The types are catalase- negative and oxidase -negative. Like most lactic acid bacteria, they only tolerate small amounts of oxygen in their environment . Many representatives of the Lactobacillaceae grow anaerobically but aerotolerantly, i. H. they grow in the presence of atmospheric oxygen, but do not need it for their metabolism . In the case of Lactobacillus , however, there are also some species that absolutely do not tolerate oxygen (obligatory anaerobic). Sharpea azabuensis also only grows under strictly anaerobic conditions.

Many species of the Lactobacillaceae produce bacteriocins , poisonous proteins or peptides that are secreted by bacteria and kill other (competing) types of bacteria or hinder their growth. Bacteriocins produced by various Lactobacillus species include: a. Lactacin-F and Bavaricin-A. Lactobacillus plantarum forms various plantaricins (A, S, T, and Plantaricin-SIK). Of the Pediococci u. a. Pediocine formed.

Occurrence

In addition to milk and dairy products, representatives of the Lactobacillaceae occur in or on plants. Some form part of the natural intestinal flora of humans and other animals, for example Sharpea azabuensis was isolated from the faeces of a thoroughbred horse . Lactobacilli have been isolated from all parts of the digestive tract of humans, including the stomach.

Species of Pediococcus , also known as Pediococci, were found for the most part in or on plants and fruits ( phyllosphere ). Pediococci reach a large amount, especially in fermenting plants. They were found less often in other habitats. Thus, some species of Pediococcus from human feces, Pediococcus acidilactici and Pediococcus parvulus from the feces of healthy turkeys have been isolated. Pediococcus acidilactici was also found in the intestines of carp ( Cyprinus carpio ) and in the shrimp species Macrobrachium rosenbergii .

Lactic acid fermentation

A distinction is made between homofermentative and heterofermentative types. Homofermentative types produce almost exclusively lactic acid through fermentation, while heterofermentative types produce not only lactic acid, but also other end products, mostly ethanol and carbon dioxide, to a significant extent . The heterofermentatives usually lack the enzyme aldolase . All types of Pediococcus are homofermentative; Lactobacillus has both homo- and heterofermentative types. Species of Lactobacillus are usually more resistant to low pH values than the other lactic acid bacteria , and also grow at pH values ​​of 4 to 5.

Systematics

This family currently (2013) comprises three genera: Lactobacillus , Pediococcus and Sharpea . The majority of the species is found in Lactobacillus (around 80), of Sharpea only one species is known, Sharpea azabuensis . The genus Paralactobacillus discovered in 2000 with the species Paralactobacillus selangorensis was also assigned to the family Lactobacillaceae, but later investigations showed that it is actually a species within the genus Lactobacillus . In 2011 it was renamed Lactobacillus selangorensis .

The taxonomic position of Pediococcus dextrinicus was under discussion due to some differences in metabolism compared to the other species. It is the only type of the genus that ferments starch and produces CO 2 and appears phylogenetically further away from the other pediococci (the so-called "true pediococci"). Molecular genetic studies also indicate this. Because of this, the changeover to the genus Lactobacillus took place in 2009 , with an expanded description of the genus Lactobacillus. Another special feature of this type is the production of L - (+) - lactic acid (dextrorotatory lactic acid). Only one other type of Pediococcus, Pediococcus claussenii, forms this metabolic product, the remaining types form a racemate of dextrorotatory and levorotatory lactic acid (DL-lactate).

A selection of the types of Pediococcus :

The ( halophilic ) species Pediococcus halophilus , which achieves the best growth rates in saline environments , was placed in the genus Ttragococcus (now also Tetztococcus halophilus ), in the family of Enterococcaceae, which, like the family of Lactobacillaceae, belongs to the order Lactobacillales.

Importance to humans

As beneficial insects

Lactic acid fermentation is mainly used in the food industry in the manufacture of dairy products such as cheese and yoghurt . Without lactic acid bacteria there would be practically no dairy products. But they are also involved in the production of other acidified food and feed.

Some species and their use (usually other types of bacteria are also involved):

  • Silage : The production of silage in agriculture is carried out using Pediococcus pentosaceus and Lactobacillus plantarum .
  • Sauerkraut : Different types of Lactobacillus (especially L. plantarum ) are used here. a. Leuconostoc .
  • Sourdough : The sourdough made with rye flour contains u. a. Lactobacillus plantarum , L. brevis and L. coryniformis and yeasts ( Saccharomyces cerevisiae , Saccharomyces minor ). Sourdough made with wheat flour - so-called wheat sour - contains in most cases Lactobacillus sanfranciscensis , L. plantarum and Weissella confusa , these types are brought in through the flour. Other lactobacilli that were found in investigations of the sourdough are L. rossiae , L. brevis and, as other lactic acid bacteria, Lactococcus lactis subsp. lactis and Pediococcus pentosaceus .
  • Sour milk : originally, mesophilic streptococcal cultures were used here, but the use of Lactobacillus species, v. a. Lactobacillus acidophilus is common. The sour milk product made in this way is characterized by a milder taste. It became increasingly popular with German consumers under the names "Acidophilus milk" or "Bioghurt". According to the regulation on dairy products , this product is called "mild yoghurt" and thus complements the yoghurt product range.
  • Yoghurt : In the production of traditional yoghurt, Lactobacillus delbrueckii subsp. bulgaricus (in this context mostly referred to as Lactobacillus bulgaricus in the literature ) - in combination with Streptococcus salivarius subsp. thermophilus ( Streptococcus thermophilus ) - specifically used as a starter culture . Since the bacteria used reproduce well at 43–45 ° C, they are called thermophilic acidification cultures in the dairy industry .
  • Cheese : In addition to mesophilic acidification cultures (especially Lactococcus and Leuconostoc species), more thermophilic species of Lactobacillus such as Lactobacillus helveticus and Lactobacillus delbrueckii subsp. lactis used. See also L. casei and L. delbrueckii subsp. bulgaricus use.
  • Raw sausage : For the production of raw sausage, e.g. B. Salami, the Pediococcus acidilactici and P. pentosaceus species are mainly used as starter cultures by the Pediococci, and L. curvatus and L. sakei from the lactobacilli . Other genera of bacteria that are used in starter cultures are staphylococci (e.g. Staphylococcus carnosus and S. xylosus ) and Kocuria varians (formerly Micrococcus varians ).
  • Various types of Lactobacillus are used together with yeast in the production of some types of beer such as Berliner Weisse and Belgian Geuze ; but also types of Pediococcus belong to the beer bacteria that are essential to produce desirable aromas.


As pests

Types of Lactobacillus and Pediococcus are also known to be pests in beverage production. The formation of lactic acid and other products leads to undesirable acidification and changes in taste, e.g. B. in beer , wine and fruit juices . In the brewery industry , different types of pediococcus , referred to here as beer sarcins, can cause considerable damage. Some types of lactobacillus can also spoil beer. The quality of the drinks is reduced, such as changes in taste or cloudiness. Species such as Pediococcus damnosus (often referred to as P. cerevisiae ), P. pentosaceus and P. acidilactici cause a change in the texture by excreting diacetyl . Homofermentative lactobacilli cause acidification, heterofermentative ones cause cloudiness and change in taste.

The most common beer spoilers of the lactobacilli are Lactobacillus casei (homofermentative) and Lactobacillus brevis (heterofermentative lactic acid fermentation), the pediococcal Pediococcus damnosus . The designation of the pediococci as "beer sarcines" refers to the cocci shape. In the literature, one usually finds the (wrong) species name Pediococcus cerevisiae in connection with the beer spoilage caused by Pediococci . In the systematics this taxon is not valid , the correct name is Pediococcus damnosus . In the literature, however, the term Pediococcus cerevisiae can still be found often.

Other important beer spoilers can be found in the Acidaminococcaceae family (genus Megasphaera and Pectinatus ), others are Acetobacter , Gluconobacter and Klebsiella .

Pediococcus damnosus can also appear as a pest in winemaking . May further Lactobacillus damage in fruit juices cause. Examples are the species L.casei , L. paracasei and L. perolens .

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Individual evidence

  1. ↑ a b J. P. Euzéby, Aidan C. Parte: Family Lactobacillaceae. (No longer available online.) In: List of Prokaryotic names with Standing in Nomenclature (LPSN) . Formerly in the original ; Retrieved October 20, 2013 .  ( Page no longer available , search in web archives )  Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice.@1@ 2Template: Dead Link / www.bacterio.net  
  2. ↑ a b c d Michael T. Madigan, John M. Martinko, Jack Parker: Brock Mikrobiologie. German translation edited by Werner Goebel. 1st edition. Spektrum Akademischer Verlag GmbH, Heidelberg / Berlin 2000, ISBN 3-8274-0566-1 .
  3. ↑ a b M. Haakensen, CM Dobson, JE Hill, B. Ziola: Reclassification of Pediococcus dextrinicus (Coster and White 1964) back 1978 (Approved Lists 1980) as Lactobacillus dextrinicus comb. nov., and emended description of the genus Lactobacillus. In: International journal of systematic and evolutionary microbiology. Volume 59, Pt 3, March 2009, pp. 615-621, ISSN  1466-5026 . doi : 10.1099 / ijs.0.65779-0 . PMID 19244449 .
  4. ↑ a b c H. Morita, C. Shiratori u. a .: Sharpea azabuensis gen. nov., sp. nov., a Gram-positive, strictly anaerobic bacterium isolated from the faeces of thoroughbred horses. In: International journal of systematic and evolutionary microbiology. Volume 58, Pt 12 December 2008, pp. 2682-2686, ISSN  1466-5026 . doi : 10.1099 / ijs.0.65543-0 . PMID 19060040 .
  5. ↑ JJ Leisner, M. Vancanneyt, J. Goris, H. Christensen, G. Rusul: Description of Paralactobacillus selangorensis gen. Nov., Sp. nov., a new lactic acid bacterium isolated from chili bo, a Malaysian food ingredient. In: International journal of systematic and evolutionary microbiology. Volume 50 Pt 1, January 2000, pp. 19-24, ISSN  1466-5026 . PMID 10826783 .
  6. ↑ Y. Cui, C. Zhang, Y. Wang, J. Shi, L. Zhang, Z. Ding, X. Qu, H. Cui: Class IIa Bacteriocins: Diversity and New Developments. In: International journal of molecular sciences. Volume 13, Number 12, 2012, pp. 16668-16707, ISSN  1422-0067 . doi : 10.3390 / ijms131216668 . PMID 23222636 . PMC 3546714 (free full text).
  7. ↑ Arthur P. Harrison Jr., P. Arne Hansen: The bacterial flora of the cecal feces of healthy turkeys. In: Journal of Bacteriology. Washington 59.1950, 2, pp. 197-210. PMID 15421948 ISSN  0021-9193
  8. ↑ Yimin Cai, Puangpen Suyanandana, Premsuda Saman, Yoshimi Benno: Classification and characterization of lactic acid bacteria isolated from the intestines of common carp and freshwater prawns. ; doi : 10.2323 / jgam.45.177 in: The Journal of General and Applied Microbiology. Tokyo 45.1999, 177-184. ISSN  0022-1260
  9. ^ Walter P. Hammes, Christian Hertel: The Genera Lactobacillus and Carnobacterium. In: The Prokaryotes, A Handbook of the Biology of Bacteria . Vol. 4. Bacteria - Firmicutes, Cyanobacteria. Springer, New York 2006. ISBN 978-0-387-25494-4
  10. ↑ M. Haakensen, V. Pittet, B. Ziola: Reclassification of Paralactobacillus selangorensis Leisner et al. 2000 as Lactobacillus selangorensis comb. nov. In: International journal of systematic and evolutionary microbiology. Volume 61, Pt 12, December 2011, pp. 2979-2983, ISSN  1466-5034 . doi : 10.1099 / ijs.0.027755-0 . PMID 21296926 .
  11. ^ WJ Simpson, H. Taguchi: The genus Pediococcus, with notes on the genera Tetztococcus and Aerococcus. In: BJB Wood, WH Holzapfel (Ed.): The Genera of Lactic Acid Bacteria. Blackie Academic & Professional, London 1995, pp. 125-172. ISBN 0-7514-0215-X
  12. ↑ C. Melissa Dobson, Harry Deneer, Sun Lee, Sean Hemmingsen, Sarah Glazel, Barry Ziola: Phylogenetic analysis of the genus Pediococcus, including Pediococcus claussenii sp. nov., a novel lactic acid bacterium isolated from beer. ( Memento of the original from November 4, 2007 in the Internet Archive ) Info: The @1@ 2Template: Webachiv / IABot / ijs.sgmjournals.org archive link was automatically inserted and not yet checked. Please check the original and archive link according to the instructions and then remove this notice. In: International Journal of Systematic and Evolutionary Microbiology. Reading 52.2002, pp. 2003-2010. ISSN  1466-5026
  13. ↑ a b c Gunther Müller: Fundamentals of food microbiology . 6th edition. Steinkopff Verlag, Darmstadt 1986, ISBN 3-7985-0673-6 , p. 59-61, 178 .
  14. ^ A b c d Hans G. Schlegel, Christiane Zaborosch: General microbiology . 7th edition. Thieme Verlag, Stuttgart / New York 1992, ISBN 3-13-444607-3 , p. 100 f., 296-304 .
  15. ↑ Helmut van Straelen: Basics about sourdough. In: Sauerbrot.de . Retrieved May 29, 2013 .
  16. ^ S. Siragusa, R. Di Cagno et al. a .: Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis starters. In: Applied and environmental microbiology. Volume 75, Number 4, February 2009, pp. 1099-1109, ISSN  1098-5336 . doi : 10.1128 / AEM.01524-08 . PMID 19088320 . PMC 2643576 (free full text).
  17. ^ RH Deibel, GD Wilson, CF Niven Jr .: Microbiology of meat curing. IV. A lyophilized Pediococcus cerevisiae starter culture for fermented sausage. In: Applied microbiology. Volume 9, May 1961, pp. 239-243, ISSN  0003-6919 . PMID 13721283 . PMC 1057713 (free full text).
  18. ↑ L. Cocolin, P. Dolci, K. Rantsiou: Biodiversity and dynamics of meat fermentations: the contribution of molecular methods for a better comprehension of a complex ecosystem. In: Meat science. Volume 89, Number 3, November 2011, pp. 296-302, ISSN  1873-4138 . doi : 10.1016 / j.meatsci.2011.04.011 . PMID 21555189 . (Review).
  19. ↑ Conrad Seidl : Adventure fermentation: Flandrisches sour beer. In: BRAUINDUSTRIE November 2019 p. 46ff

literature

  • Katharina Munk (ed.): Basic studies in biology. 5 vols. Elsevier, Heidelberg 2002. ISBN 3-8274-1397-4
  • Bacteria: Firmicutes, Cyanobacteria . In: Martin Dworkin, Stanley Falkow, Eugene Rosenberg, Karl-Heinz Schleifer, Erko Stackebrandt (Eds.): The Prokaryotes, A Handbook of the Biology of Bacteria . 3. Edition. tape 4 . Springer Verlag, New York, USA 2006, ISBN 978-0-387-25494-4 .
  • Helmut H. Dittrich (Hrsg.): Microbiology of food, beverages. Behr, Hamburg 1999. ISBN 3-86022-113-2
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  • Werner Back: On the taxonomy of the genus Pediococcus. In: Brewing Science. Nuremberg 31.1978, volume 9. ISSN  0006-9337
  • C.-EA Winslow et al. a .: The families and genera of the bacteria . in: Preliminary report. Journal of bacteriology (J.bact.). Edinburgh 2.1917, 505-566. ISSN  0021-9193

Web links

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