The Ecology and Classification of Strains of <i>Lactobacillus collinoides</i> nov. spec.: A Bacterium Commonly Found in Fermenting Apple Juice

Carr, J. G.; Davies, Patricia A.

doi:10.1111/j.1365-2672.1972.tb03723.x

Cited by 43 publications

(18 citation statements)

References 9 publications

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“…These results suggest that Lactobacillus may be responsible for histamine production in ciders, in addition to O. oeni strains previously described (Del Campo et al 2000). Lactobacillus collinoides is a heterofermentative LAB commonly encountered in English apple juice (Carr and Davies 1972), in which it may be responsible for the metabolism of quinic acid, the second most abundant organic acid in juice (Carr 1983). It has also been related to the alteration called 'bitterness' in ciders (Claisse and Lonvaud-Funel 2001;Sauvageot et al 2002).…”

Section: Resultsmentioning

confidence: 99%

Biogenic amine production by lactic acid bacteria isolated from cider

Garai

Dueñas

Irastorza

et al. 2007

Lett Appl Microbiol

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Aims: To study the occurrence of histidine, tyrosine and ornithine decarboxylase activity in lactic acid bacteria (LAB) isolated from natural ciders and to examine their potential to produce detrimental levels of biogenic amines. Methods and Results: The presence of biogenic amines in a decarboxylase synthetic broth and in cider was determined by reversed‐phase high‐performance liquid chromatography (RP‐HPLC). Among the 54 LAB strains tested, six (five lactobacilli and one oenococci) were biogenic amine producers in both media. Histamine and tyramine were the amines formed by the LAB strains investigated. Lactobacillus diolivorans were the most intensive histamine producers. This species together with Lactobacillus collinoides and Oenococcus oeni also seemed to produce tyramine. No ability to form histamine, tyramine or putrescine by Pediococus parvulus was observed, although it is a known biogenic amine producer in wines and beers. Conclusions: This study demonstrated that LAB microbiota growing in ciders had the ability to produce biogenic amines, particularly histamine and tyramine, and suggests that this capability might be strain‐dependent rather than being related to a particular bacterial species. Significance and Impact of the Study: Production of biogenic amines by food micro‐organisms has continued to be the focus of intensive study because of their potential toxicity. The main goal was to identify the microbial species capable of producing these compounds in order to control their presence and metabolic activity in foods.

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Section: Resultsmentioning

confidence: 99%

Biogenic amine production by lactic acid bacteria isolated from cider

Garai

Dueñas

Irastorza

et al. 2007

Lett Appl Microbiol

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“…Lactobacillus collinoides and Lact. mali are found commonly in fermenting apple juice (Carr and Davies 1972;Carr et af. 1977).…”

Section: Discussionmentioning

confidence: 99%

Diversity of ethanol‐tolerant lactobacilli isolated from Douro fortified wine: clustering and identification by numerical analysis of electrophoretic protein profiles

Couto

Hogg

1994

Journal of Applied Bacteriology

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Eighty‐two ethanol‐tolerant (≥ 15% v/v) isolates of Lactobacillus were obtained from Douro fortified wines and associated winery equipment. The diversity and specific identity of these isolates was studied with computer‐assisted comparison of the whole‐cell, SDS‐solubilized protein profiles (as generated by SDS‐PAGE); with this method four species were identified. The majority of isolates (89%) were identified as Lact. hilgardii, and three differentiable electrophoretic groups of this species were evident. The identification was confirmed by DNA‐DNA dot‐blot hybridization studies. Also identified were one strain each of Lact. fructivorans, Lact. collinoides and Lact. mali.

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“…Although there seemed little justification for rejecting this name the recommendation was accepted and all of the strains previously grouped under the heading L. pastorianus var. quinicus were re-examined together and later published under the name Lactobacillus colliiwides by Carr & Davies (1972).…”

Section: The Names Of Strain 11mentioning

confidence: 99%

“…

WHEN THIS SPECIES was first described by Carr & Davies (1972) the whole group consisted of25 strains. Two of these were selected to be sent to the NCIB and ATCC and were numbered by those bodies as follows: strain B 14/aiii became NCIB 10924 and ATCC 2761 1 while C 13a was designated NCIB 10925 and ATCC 27612.

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confidence: 99%