Lactobacillus paracollinoides sp. nov., isolated from brewery environments

Suzuki, Koji; Funahashi, Wataru; Koyanagi, Masahiro; Yamashita, Hiroshi

doi:10.1099/ijs.0.02722-0

Cited by 58 publications

(45 citation statements)

References 12 publications

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“…Most rod-shaped isolates were identified as one of these beerspoilage species. Rather surprisingly, L. paracollinoides was the most frequent species isolated in this study 16,20 .…”

Section: Isolation Of Beer-spoilage Bacteriamentioning

confidence: 98%

“…Since L. paracollinoides has been recently proposed as a new species, the unexpected abundance of this species suggests a potential threat when a previously uncharacterized beerspoilage species abruptly becomes a dominant bacterial flora in a particular brewery environment 16 . The three rod-shaped isolates could not be identified by the species-specific PCR and therefore the identification of these isolates, designated LA21, LA22 and LA23, was implemented by the whole 16S rRNA gene sequencing.…”

Section: Target Genes Specific Primers Nucleotide Sequences (5′→3′) Rmentioning

confidence: 99%

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Isolation and Identification of Potential Beer-Spoilage Pediococcus inopinatus and Beer-Spoilage Lactobacillus backi Strains Carrying the horA and horC Gene Clusters

Iijima

Suzuki

Asano

et al. 2007

Journal of the Institute of Brewing

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Four beer-spoilage strains, LA20, LA21, LA22 and LA23, were isolated from brewery environments. Based on the 16S rRNA gene sequence, LA20 was identified as Pediococcus inopinatus and the remaining three were identified as Lactobacillus backi. The homologs of horA and horC, the hop resistance genes originally identified in L. brevis ABBC45, were detected simultaneously in LA22 and LA23, while only a horA homolog and a horC homolog were found in LA20 and LA21 respectively. The 5.6 kb DNA regions containing the horA homolog in LA20 and LA22 were almost 99% identical with the corresponding region of ABBC45. Similarly the 8.2 kb regions containing the horC homolog in LA21 and LA22 were more than 99% identical with that of ABBC45. Interestingly the horA-containing 5.6 kb regions in LA20 and LA22 were found to be completely identical despite the distinct genus status. Coupled with the fact that LA20 and LA22 were isolated from the same sampling site, these results, taken collectively, reinforce our hypothesis that horA and horC genes were acquired by beer-spoilage species through horizontal gene transfer and confirm the usefulness of horA and horC as genetic markers for the species-independent determination of beer-spoilage ability in lactic acid bacteria.

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“…Most rod-shaped isolates were identified as one of these beerspoilage species. Rather surprisingly, L. paracollinoides was the most frequent species isolated in this study 16,20 .…”

Section: Isolation Of Beer-spoilage Bacteriamentioning

confidence: 98%

Section: Target Genes Specific Primers Nucleotide Sequences (5′→3′) Rmentioning

confidence: 99%

Isolation and Identification of Potential Beer-Spoilage Pediococcus inopinatus and Beer-Spoilage Lactobacillus backi Strains Carrying the horA and horC Gene Clusters

Iijima

Suzuki

Asano

et al. 2007

Journal of the Institute of Brewing

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“…It is also known that novel beer species occasionally emerge in brewing environments. The recent descriptions of L. paracollinoides and L. backi as novel species are two such examples 14,31,104 . L. paracollinoides, in particular, was shown to exhibit strong beer spoilage ability that is comparable with that of L. brevis and L. lindneri 110 .…”

Section: Taxonomy Of Sake and Beer Spoilage Labmentioning

confidence: 99%

“…Furthermore, many beer spoilage LAB strains prefer a lower temperature, and it has been recommended to adopt an incubation temperature below 28ºC for the comprehensive detection of beer spoilage LAB 5 . This is especially applied to L. lindneri, L. paracollinoides and P. damnosus, the optimum growth temperature of which lies at 25°C or below 5,7,104 . The penchant for relatively low incubation temperature may be related to the fact that beer fermentation and maturation processes are carried out at low temperatures.…”

Section: Striking Similarities Between Sake and Beer Spoilage Labmentioning

confidence: 99%

“…On the other hand, coccal strains were named Pediococcus cerevisiae by Blacke in 1884 53 . Through the subsequent development of taxonomic studies, the rod-shaped lactobacilli have been divided into L. brevis, L. paracollinoides, L. lindneri and other beer spoilage Lactobacillus species 5,104 . L. paracollinoides has been suggested as a synonym of L. pastorianus, a species name originating from Saccharobacillus pastorianus 24 , although the species L. pastorianus currently has no standing in bacterial nomenclature.…”

Section: History Of Sake and Beer Spoilage Labmentioning

confidence: 99%

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Sake and Beer Spoilage Lactic Acid Bacteria - A Review

Suzuki

Asano

Iijima

et al. 2008

Journal of the Institute of Brewing

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Japanese rice wine, sake, is a traditional alcoholic beverage in Japan. Similar to the case with beer, sake is known to be microbiologically stable and most microorganisms fail to grow in sake. This is principally due to its high ethanol concentration that reaches approximately 20% (v/v) in undiluted sake products and 15% (v/v) in finished products. Despite the high level of ethanol content, spoilage incidents occasionally occur in sake, due to the presence of highly ethanol-tolerant lactobacilli, known as hiochi-bacteria. Hiochi-bacteria are generally composed of two groups of lactobacilli, hiochi-lactobacilli and true hiochi-bacilli. The former group of lactobacilli is less ethanoland heat-tolerant, and therefore rarely poses a problem to sake products. In contrast, the true hiochi-bacilli exhibit extraordinarily high ethanol tolerance and cause spoilage incidents in sake, conferring acidity and off-flavors, such as diacetyl, in spoiled products. From a taxonomic standpoint, the true hiochi-bacilli mainly consist of two Lactobacillus species, L. fructivorans and L. homohiochi. The strains of true hiochi-bacilli prefer sake-like environments, and the presence of ethanol and mevalonic acid, in combination with low pH milieu, is essential or stimulatory for the growth of these bacteria. Interestingly, the type strain of L. fructivorans does not show such characteristics, suggesting the true hiochi-bacilli are profoundly adapted to sake environments. Although beer spoilage lactic acid bacteria do not have close taxonomic relationships with true hiochi-bacilli, there are striking similarities between these two groups of spoilage lactic acid bacteria. In this review, unique features of sake and beer spoilage lactic acid bacteria are discussed in comparative terms.

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