Lactobacillus kimchii sp. nov., a new species from kimchi.

Yoon, Jung Hoon; Kang, Seok Sung; Mheen, Tae Ick; Ahn, Jong Seog; Lee, Hun Joo; Kim, Tae Kang; Park, Chan Sun; Kho, Yung Hee; Kang, Kook Hee; Park, Yong Ha

doi:10.1099/00207713-50-5-1789

Cited by 67 publications

(29 citation statements)

References 22 publications

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“…Hence, the genome of L. sanfranciscensis enables it to grow easily in this environment and contributes to its ability to out-compete other bacteria in traditional sourdough (Vogel et al, 2011). Unlike L. sanfranciscensis, the other LAB species detected in this study, L pentosus, L. sakei, L. plantarum and L. kimchii, have already been detected in sourdough and are also frequently isolated from other habitats (Botta and Cocolin, 2012;Chaillou et al, 2013;Corsetti and Gobbetti, 2002;Yoon et al, 2000).…”

Section: Discussionmentioning

confidence: 79%

Sourdough microbial community dynamics: An analysis during French organic bread-making processes

Lhomme

Urien

Legrand³

et al. 2016

Food Microbiology

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Section: Discussionmentioning

confidence: 79%

Sourdough microbial community dynamics: An analysis during French organic bread-making processes

Lhomme

Urien

Legrand³

et al. 2016

Food Microbiology

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“…Ϫ19 (6) Ϫ26 (1) 37 (12) 16 (3) 19 (12) 23 (1 lated species, L. paralimentarius and L. kimchii, were described (4,60). In the description of the most recently described species, L. kimchii, the taxon L. alimentarius is included for comparison, but not L. paralimentarius.…”

Section: Discussionmentioning

confidence: 99%

The Biodiversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs Is Reflected in Both Composition and Metabolite Formation

Vuyst

Schrijvers

Paramithiotis

et al. 2002

Appl Environ Microbiol

179

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Lactic acid bacteria (LAB) were isolated from Greek traditional wheat sourdoughs manufactured without the addition of baker's yeast. Application of sodium dodecyl sulfate-polyacrylamide gel electrophoresis of total cell protein, randomly amplified polymorphic DNA-PCR, DNA-DNA hybridization, and 16S ribosomal DNA sequence analysis, in combination with physiological traits such as fructose fermentation and mannitol production, allowed us to classify the isolated bacteria into the species Lactobacillus sanfranciscensis, Lactobacillus brevis, Lactobacillus paralimentarius, and Weissella cibaria. This consortium seems to be unique for the Greek traditional wheat sourdoughs studied. Strains of the species W. cibaria have not been isolated from sourdoughs previously. No Lactobacillus pontis or Lactobacillus panis strains were found. An L. brevis-like isolate (ACA-DC 3411 t1) could not be identified properly and might be a new sourdough LAB species. In addition, fermentation capabilities associated with the LAB detected have been studied. During laboratory fermentations, all heterofermentative sourdough LAB strains produced lactic acid, acetic acid, and ethanol. Mannitol was produced from fructose that served as an additional electron acceptor. In addition to glucose, almost all of the LAB isolates fermented maltose, while fructose as the sole carbohydrate source was fermented by all sourdough LAB tested except L. sanfranciscensis. Two of the L. paralimentarius isolates tested did not ferment maltose; all strains were homofermentative. In the presence of both maltose and fructose in the medium, induction of hexokinase activity occurred in all sourdough LAB species mentioned above, explaining why no glucose accumulation was found extracellularly. No maltose phosphorylase activity was found either. These data produced a variable fermentation coefficient and a unique sourdough metabolite composition.Bread is a staple food in many European diets. Moreover, it contributes to cultural and geographical identity. Artisan bread production, which often employs sourdough processes or the use of pre-ferments, provides a wide regional variety of breads and specialty products. Sourdough is a mixture of wheat or rye flour and water that is fermented with lactic acid bacteria (LAB) and yeasts (16,56). It is used as an inoculum for sourdough bread and sometimes also for bread making. Sourdough fermentations improve dough properties and bread texture and flavor, retard the staling process, and protect bread from mould and bacterial spoilage (8,23,40). Sourdough can be prepared in bakeries or obtained from commercial suppliers (3,26). Due to their artisan and region-dependent handling, sourdoughs are an immense source of diverse LAB and yeast species and strains. Unfortunately, LAB from traditional sourdoughs cannot be properly identified by phenotypic approaches, such as fermentation patterns and cell wall analysis, due to the physiological, biochemical, and ecological specificity of these bacterial strains (56, 59). Molecular techniques...

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“…The type strain and reference strains iz4b-2 and iz4c-1 were isolated from Japanese pickles collected in Utsunomiya city, Tochigi prefecture, Japan. (Yoon et al, 2000); 5, L. paralimentarius TB 1 T (Cai et al, 1999); 6, L. farciminis DSM 20184 T (Reuter, 1983); 7, L.…”

Section: Description Of Lactobacillus Nodensis Sp Novmentioning

confidence: 99%

Lactobacillus nodensis sp. nov., isolated from rice bran

Kashiwagi

Suzuki

Kamakura

2009

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLO

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Gram-positive, rod-shaped, non-motile lactic acid bacteria, strains iz4b-1 T , iz4b-2 and iz4c-1, were isolated in an attempt to study the composition of the Lactobacillus flora of Japanese pickles. Analysis of their 16S rRNA gene sequences revealed that the strains clustered in the Lactobacillus alimentarius group, and comparatively high similarities were shown to 'Lactobacillus tucceti' CECT 5920 (97.0 %), Lactobacillus versmoldensis KU-3 T (96.4 %) and Lactobacillus nantensis LP33 T (94.4 %). DNA-DNA hybridization assays clearly revealed that the isolates represented a novel taxon. The DNA G+C content was 40.6 mol% and the peptidoglycan type was L-Lys-D-Asp. Thus, these isolates represent a novel Lactobacillus species, for which the name Lactobacillus nodensis sp. nov. is proposed. The type strain is iz4b-1Lactic acid bacteria (LAB) play important roles in vegetable fermentations by producing lactic acid and/or alcohol, which improve the taste of pickles and help to preserve them. Many kinds of LAB, such as Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc mesenteroides and Pediococcus acidilactici, are found widely in the various stages of fermentation. We have studied the LAB flora of a Japanese homemade pickle called nuka-zuke, which is made by pickling vegetables and rice bran paste, and isolated 103 strains from 15 independent pickle samples. 16S rRNA gene sequences of all the isolates were analysed and three strains, iz4b-1 T , iz4b-2 and iz4c-1, showed low levels of sequence similarity to any other established species. Therefore, additional tests were performed to determine whether these three strains represented a novel Lactobacillus species.The strains were isolated from nuka-zuke made in Utsunomiya city, Tochigi prefecture, Japan. Samples were homogenized in 0.85 % NaCl solution, serially diluted and spread on MRS (Oxoid) agar plates. Plates were incubated at 30 uC for 48 h. Colonies were picked and isolates were grown routinely in MRS broth or agar and maintained at 280 u C as glycerol stocks.Chromosomal DNA was extracted as described by Pitcher et al. (1989) and used as a template for 16S rRNA gene sequence amplification. Primers 8f (59-AGAGTTTGAT-CCTGGCTCAG-39) and 1540r (59-AAGGAGGTGATCC-AGCCGCA-39) were used for PCR (Endo & Okada, 2005). The PCR products were purified using QIAquick PCR purification kit (Qiagen) according to the manufacturer's instructions. Cycle sequencing was performed with a BigDye Terminator v3.1 cycle sequencing kit (Applied Biosystems) and seven primers listed in Endo & Okada (2005). The sequences were analysed and the closest recognized relatives of the isolates were searched for in the NCBI database using the BLAST program (http:// www.ncbi.nlm.nih.gov/BLAST/). Sequences representing the closest matches were retrieved and then aligned using the CLUSTAL W program (Thompson et al., 1994). All sequences used in the reconstruction of the phylogenetic tree were approximately 1560 bp long. A distance matrix was calculated using Kimura's two-parameter model (Kimura, 1...

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Lactobacillus kimchii sp. nov., a new species from kimchi.

Cited by 67 publications

References 22 publications

Sourdough microbial community dynamics: An analysis during French organic bread-making processes

Sourdough microbial community dynamics: An analysis during French organic bread-making processes

The Biodiversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs Is Reflected in Both Composition and Metabolite Formation

Lactobacillus nodensis sp. nov., isolated from rice bran

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