The Weissella and Periweissella genera: up-to-date taxonomy, ecology, safety, biotechnological, and probiotic potential

Abstract

Bacteria belonging to the genera Weissella and Periweissella are lactic acid bacteria, which emerged in the last decades for their probiotic and biotechnological potential. In 2015, an article reviewing the scientific literature till that date on the taxonomy, ecology, and biotechnological potential of the Weissella genus was published. Since then, the number of studies on this genus has increased enormously, several novel species have been discovered, the taxonomy of the genus underwent changes and new insights into the safety, and biotechnological and probiotic potential of weissellas and periweissellas could be gained. Here, we provide an updated overview (from 2015 until today) of the taxonomy, ecology, safety, biotechnological, and probiotic potential of these lactic acid bacteria.

Motility in Periweissella Species: Genomic and Phenotypic Characterization and Update on Motility in Lactobacillaceae

“…Among the Weissella and Periweissella type strains analyzed in this study, only the P. beninensis type was positive in the motility assay, and its many peritrichous and long flagella were visualized via TEM, while, despite the type strains of P. fabalis, P. fabaria and P. ghanensis possessing a complete flagellar operon, no motility was observed in these strains under the conditions used in this study, and only the P. fabaria type strain showed a rudimentary piece of flagellum on few cells. The type strain of P. beninesis showed the highest in vitro adhesion capacity and resistance to simulated gastrointestinal digestion [17] (Fanelli et al, 2023), indicating a possible correlation between the motile behavior and the probiotic potential of this strain.…”

“…Species of the genera Weissella and Periweissella are widespread in nature and have been isolated from several food matrices, including meat, fish, vegetables and fermented foods, as well as from soil, sewage and the gastrointestinal tracts of humans and animals [8,9]. Despite their probiotic potential, which has recently been demonstrated by several studies [10,11], to date, none of the Weissella and Periweissella strains are recognized as GRAS (Generally Recognized as Safe) by the Food and Drug Administration (FDA) in the United States of America, nor have they been included in the Qualified Presumption of Safety (QPS) list by the European Food Safety Authority (EFSA).…”

Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides

“…Raw milk or thermized/boiled milk may be subjected to (i) natural fermentation, (ii) blackslopping or (iii) adjunct of commercial starter or single/multiple autochthonous microbial cultures. Depending on the raw materials used, the production step, the equipment and the manufacturing environment involved, the metabolic activity of the resulting specific microbiota is responsible for the final textural, sensorial, and probiotic features of each fermented milk and dairy product [28][29][30][31][32][33][34][35][36][37][38][39]. Within the microbiota responsible for the transformation of milk into fermented milk and dairy products, a pivotal role is played by lactic acid bacteria (LABs) while yeasts are arising as important contributors for their technological and probiotic attributes [39].…”