Applications for biotechnology: present and future improvements in lactic acid bacteria

McKay, Larry L.; Baldwin, Kathleen A.

doi:10.1111/j.1574-6968.1990.tb04876.x

Cited by 186 publications

(39 citation statements)

References 65 publications

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“…cremoris. Many LAB harbor plasmids, some of which are essential for growth in specific environments and carry genes for metabolic pathways, membrane transport, and bacteriocin production (14). The contribution of plasmid-encoded genes in the LAB ranges from 0% to 4.8% of total gene content (Table 1).…”

Section: Resultsmentioning

confidence: 99%

Comparative genomics of the lactic acid bacteria

Makarova

Slesarev

Wolf

et al. 2006

Proc. Natl. Acad. Sci. U.S.A.

1,233

1,039

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Lactic acid-producing bacteria are associated with various plant and animal niches and play a key role in the production of fermented foods and beverages. We report nine genome sequences representing the phylogenetic and functional diversity of these bacteria. The small genomes of lactic acid bacteria encode a broad repertoire of transporters for efficient carbon and nitrogen acquisition from the nutritionally rich environments they inhabit and reflect a limited range of biosynthetic capabilities that indicate both prototrophic and auxotrophic strains. Phylogenetic analyses, comparison of gene content across the group, and reconstruction of ancestral gene sets indicate a combination of extensive gene loss and key gene acquisitions via horizontal gene transfer during the coevolution of lactic acid bacteria with their habitats. evolutionary genomics ͉ fermentation L actic acid bacteria (LAB) are historically defined as a group of microaerophilic, Gram-positive organisms that ferment hexose sugars to produce primarily lactic acid. This functional classification includes a variety of industrially important genera, including Lactococcus, Enterococcus, Oenococcus, Pediococcus, Streptococcus, Leuconostoc, and Lactobacillus species. The seemingly simplistic metabolism of LAB has been exploited throughout history for the preservation of foods and beverages in nearly all societies dating back to the origins of agriculture (1). Domestication of LAB strains passed down through various culinary traditions and continuous passage on food stuffs has resulted in modern-day cultures able to carry out these fermentations. Today, LAB play a prominent role in the world food supply, performing the main bioconversions in fermented dairy products, meats, and vegetables. LAB also are critical for the production of wine, coffee, silage, cocoa, sourdough, and numerous indigenous food fermentations (2).LAB species are indigenous to food-related habitats, including plant (fruits, vegetables, and cereal grains) and milk environments. In addition, LAB are naturally associated with the mucosal surfaces of animals, e.g., small intestine, colon, and vagina. Isolates of the same species often are obtained from plant, dairy, and animal habitats, implying wide distribution and specialized adaptation to these diverse environments. LAB species employ two pathways to metabolize hexose: a homofermentative pathway in which lactic acid is the primary product and a heterofermentative pathway in which lactic acid, CO 2 , acetic acid, and͞or ethanol are produced (3).Complete genome sequences have been published for eight fermentative and commensal LAB species: Lactococcus lactis, Lactobacillus plantarum, Lactobacillus johnsonii, Lactobacillus acidophilus, Lactobacillus sakei, Lactobacillus bulgaricus, Lactobacillus salivarius, and Streptococcus thermophilus (4-11). This study examines nine other LAB genomes representing the phylogenetic and functional diversity of lactic acid-producing microorganisms. The LAB have small genomes encoding a range of biosynthe...

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Section: Resultsmentioning

confidence: 99%

Comparative genomics of the lactic acid bacteria

Makarova

Slesarev

Wolf

et al. 2006

Proc. Natl. Acad. Sci. U.S.A.

1,233

1,039

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“…LAB are widely distributed in nature and occur naturally as indigenous microflora in fermented foods. Some of the major fermentation processes are based on the use of LAB and their presence is crucial to the intrinsic properties of fermented foods (Ehrmann et al 2002;Mckay and Baldwin 1990;Tamine and Robinson 1988). LAB play multifunctional roles in the production of fermented foods such as dairies, beverages and meat products (Stiles and Hastings 1991).…”

Section: Introductionmentioning

confidence: 99%

Identification and characterization of dominant lactic acid bacteria isolated from traditional fermented milk Dahi in Bangladesh

Harun-ur-Rashid

Togo

Ueda

et al. 2006

World J Microbiol Biotechnol

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We isolated a total of 266 strains of lactic acid bacteria (LAB) from 28 dahi samples that were collected from different areas in Bangladesh. The isolated strains were identified on basis of their morphological, physiological and biochemical characteristics, the lactic acid isomer produced, the ability to ferment sugars and 16S rDNA analysis. Among the isolates, the cocci (73%) were dominant over the rods (27%). The distribution of the isolates by genus was as follows: Streptococcus (50%), Lactobacillus (27%), Enterococcus (9%), Leuconostoc (5%), Lactococcus (5%) and Pediococcus (4%). In this study, S. bovis was the most predominant species as this species represents 47.0% of the total isolates in dahi. The other species we isolated were identified as Lb. fermentum, Lb. delbrueckii ssp. bulgaricus, Lb. delbrueckii ssp. lactis, Lb. sp., Ec. faecium, S. thermophilus, Leuc. mesenteroides ssp. mesenteroides, Leuc. mesenteroides ssp. dextranicum, Lc. lactis ssp. lactis, Lc. raffinolactis and P. pentosaceus.

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“…The fact that they appeared as a minority group could be explained by our sampling time in the cooler months of July and August and the temperature at which will favour the proliferation of the mesophilic bacteria (Beukes et al, 2001). Similarly, the linkage between ambient temperature and microbiota distribution in fermented milk was justified by other researchers in their studies (Mckay and Baldwin, 1990;Soomro et al, 2002).…”

Section: Identification Of the Lactic Acid Bacteriamentioning

confidence: 87%

Isolation and identification of dominant microorganisms involved in naturally fermented goat milk in Haixi region of Qinghai, China

et al. 2008

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Based upon morphological, physiological and biochemical analysis, 33 strains of lactic acid bacteria were isolated and identified from 11 samples of traditional natural fermented goat milk collected from different individual households in Haixi region of Qinghai. The counts of lactic acid bacteria were 2.5 x 108ෂ3.0 x 10 9 CFU/mL, while yeasts were 2.6 x 10 6 ෂ1.6 x 10 8 CFU/mL. Strains were identified as follows: 7 strains of Lactobacillus delbrueckii subsp. lactis, 4 strains of Lactobacillus delbrueckii subsp. bulgaricus, 3 strains of Lactobacillus acidophilus, 1 strain of Lactobacillus coryniformis subsp. coryniformis, 12 strains of Streptococcus thermophilus, 1 strain of Leuconostoc mesenteroides subsp.mesenteroides, 3 strains of Pediococcus acidilactici, and 2 strains of Aerococcus urinaeequi comb. nov.

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Applications for biotechnology: present and future improvements in lactic acid bacteria

Cited by 186 publications

References 65 publications

Comparative genomics of the lactic acid bacteria

Comparative genomics of the lactic acid bacteria

Identification and characterization of dominant lactic acid bacteria isolated from traditional fermented milk Dahi in Bangladesh

Isolation and identification of dominant microorganisms involved in naturally fermented goat milk in Haixi region of Qinghai, China

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