Overview of the ecology and biodiversity of the LAB

Lactic Acid Bacteria: Biodiversity and Taxonomy

Volumn 9781444333831, Issue , 2014, Pages 45-54

  Giraffa, Giorgio ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Biodiversity; Biotechnology; Ecology; Food industry; Lactic acid bacteria (LAB); Sugar metabolism

Indexed keywords

BACTERIA; DIETARY SUPPLEMENTS; ECOLOGY; FERMENTATION; FOOD PROCESSING; LABORATORIES; LACTIC ACID; METABOLITES; PROBIOTICS; YEAST;

ADJUNCT CULTURES; BENEFICIAL EFFECTS; DAIRY INDUSTRY; FERMENTED FOODS; FOOD INDUSTRIES; LACTIC ACID BACTERIA; PROBIOTICS; STARTER CULTURES; SUGAR METABOLISM;

BIODIVERSITY;

EID: 84927797920     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118655252.ch4     Document Type: Chapter

References (58)

1. Aarnikunnas, J., vonWeymarn,N.,Rönnholm, K., Leisola,M.&Palva, A. (2003) Metabolic engineering of Lactobacillus fermentum for production of mannitol and pure L-lactic acid or pyruvate. Biotechnol. Bioeng. 82: 653-663.
2. Atrih, A., Rekhif, N., Moir, A.J.G., Lebrihi, A. & Lefebvre, G. (2001) Mode of action, purification and amino acid sequence of plantaricin C19, an anti-Listeria bacteriocin produced by Lactobacillus plantarum C19. Int. J. Food Microbiol. 68: 93-104.
3. Beresford, T. &Williams, A. (2004) The microbiology of cheese ripening. In: Fox, P.F.,McSweeney, P.L.H., Cogan, T.M. & Guinee, T.P. (eds), Cheese: Chemistry, Physics and Microbiology. London: Elsevier, pp. 287-318.
4. Bergamini, C.V., Hynes, E.R., Palma, S.B., Sabbag, N.G. & Zalazar, C.A. (2009) Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis. Int. Dairy J. 19: 467-75.
5. Binetti, A., Bailo, N. & Reinheimer, J. (2007) Spontaneous phage-resistant mutants of Streptococcus thermophilus: isolation and technological characteristics. Int. Dairy J. 17: 343-9.
6. Bolotin, A., Quinquis, B., Renault, P. et al. (2004) Complete genome sequence and comparative genome analysis of the dairy bacterium Streptococcus thermophilus. Nature Biotechnol. 22: 1554-8.
7. Cai, Y., Benno, Y., Ogawa,M. & Kumai, S. (1999) Effect of applying lactic acid bacteria isolated from forage crops on fermentation characteristics and aerobic deterioration of silage. J. Dairy Sci. 82: 520-6.
8. Caplice, E. & Fitzgerald, G.F. (1999) Food fermentations: role of microorganisms in food production and preservation. Int. J. Food Microbiol. 50: 131-49.
9. Chamba, J.F. (2008) Application des bactéries lactiques lors des fabrication fromagères. In: Corrieu, G. & Luquet, F.M. (eds), Bactéries lactiques - De la génétique aux ferments. Paris: Lavoisier, pp. 787-821.
10. Chaves, A.C.S.D., Fernandez, M., Lerayer, A.L.S., Mierau, I., Kleerebezem, M. & Hugenholtz, J. (2002) Metabolic engineering of acetaldehyde production by Streptococcus thermophilus. Appl. Environ. Microbiol. 68: 5656-62.
11. Claesson M.J., van Sinderen, D. & O'Toole, P.W. (2007) The genus Lactobacillus - a genomic basis for understanding its diversity. FEMS Microbiol. Lett. 269: 22-8.
12. Coffey, A. & Ross, R.P. (2002) Bacteriophage-resistance systems in dairy starter strains: molecular analysis to application. Antonie van Leeuwenhoek 82: 303-21.
13. Corsetti, A., Gobbetti, M., Rossi, J. & Damiani, P. (1998) Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1. Appl. Microbiol. Biotechnol. 50: 253-56.
14. Corsetti, A., Lavermicocca, P., Morea, P., Baruzzi, F., Tosti, N. & Gobbetti, M. (2001) Phenotypic and molecular identification and clustering of lactic acid bacteria and yeast from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy. Int. J. Food Microbiol. 64: 95-104.
15. Crow, V.L., Martley, F.G., Coolbear, T. & Roundhill, S.J. (1996) The influence of phage-assisted lysis of Lactococcus lactis subsp. lactis ML8 on Cheddar cheese ripening. Int. Dairy J. 5: 451-71.
16. Crow, V., Curry, B. & Hayes, M. (2001) The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar. Int. Dairy J. 11: 275-83.
17. Daly, C., Fitzgerald,G.F.&Davis, R. (1996) Biotechnology of lactic acid bacteria with special reference to bacteriophage resistance. Antonie van Leeuwenhoek 70: 99-110.
18. de Vos,W. (2011) Systems solutions by lactic acid bacteria: from paradigms to practice. Microbial Cell Factories 10(Suppl. 1): S2.
19. de Vries, M., Vaughan, E., Kleerebezem, M. & de Vos, W.M. (2006) Lactobacillus plantarum - Survival, functional and potential probiotic properties in the human gastrointestinal tract. Int. Dairy J. 16: 1018-28.
20. De Vuyst, L. & Vandamme, E.J. (1994) Bacteriocins of Lactic Acid Bacteria: Microbiology, Genetics and Applications. London: Blackie Academic and Professional.
21. Driehuis, F., Oude Elferink, S.J.W.H. &VanWikselaar, P.G. (2001) Fermentation characteristics and aerobic stability of grass silage inoculated with Lactobacillus buchneri, with or without homofermentative lactic acid bacteria. Grass Forage Sci. 56: 330-43.
22. Filya, I. (2003) Effect of Lactobacillus buchneri and Lactobacillus plantarum on the fermentation, aerobic stability and ruminal degradability of low dry matter corn and sorghum silages. J. Dairy Sci. 86: 3575-81.
23. Forde, A. & Fitzgerald, G.F. (1999) Bacteriophage defense systems in lactic acid bacteria. Antoine van Leeuwenhoek Int. J. Gen. Mol. Microbiol. 76: 89-113.
24. Foulquié Moreno, M.R., Sarantinopoulos, P., Tsakalidou, E. & De Vuyst, L. (2006) The role and application of enterococci in food and health. Int. J. Food Microbiol. 106: 1-24.
25. Fox, P.F. & Wallace, J.M. (1997) Formation of flavour compounds in cheese. Adv. Appl. Microbiol. 45: 17-85.
26. Giraffa, G. (2002) Enterococci from foods. FEMS Microbiol. Rev. 26: 163-71.
27. Giraffa, G. (2004) Studying the dynamics of microbial populations during food fermentation. FEMS Microbiol. Rev. 28: 251-60.
28. Gollop, N., Zakin, V. & Weinberg, Z.G. (2005) Antibacterial activity of lactic acid bacteria included in inoculants for silage and in silages treated with these inoculants. J. Appl. Microbiol. 98: 662-6.
29. Guglielmotti, D., Reinheimer, J., Binetti, A., Giraffa, G., Carminati, D. & Quiberoni, A. (2006) Characterization of spontaneous phage-resistant derivatives of Lactobacillus delbrueckii commercial strains. Int. J. Food Microbiol. 111: 126-33.
30. Hammes, W.P. & Vogel, R.F. (1995) The genus Lactobacillus. In: Wood, B.J.B. & Holzapfel, W.H. (eds), The Lactic Acid Bacteria; the Genera of Lactic Acid Bacteria, vol. 2. London: Blackie Academic, pp. 19-54.
31. Hammes, W.P., Weiss, N. & Holzapfel, W. (1991) The genera Lactobacillus and Carnobacterium. In: Balows, A., Trüper, H.G., Dvorkin, M., Harder,W. & Schleifer, K.H. (eds), The Prokaryotes, vol. II, 2nd edn. New York: Springer-Verlag, pp. 1535-94.
32. Hayes,M., Ross, R.P., Fitzgerald, G.F. & Stanton, C. (2007) Putting microbes to work: Dairy fermentation, cell factories and bioactive peptides. Part I: Overview. Biotechnol. J. 2: 426-34.
33. Helanto, M., Kiviharju, K., Leisola, M. & Nyyssölä, A. (2007) Metabolic engineering of Lactobacillus plantarum for production of L-ribulose. Appl. Environ. Microbiol. 73: 7083-91.
34. Henriksen, C.M., Nilsson,D.,Hansen, S.&Johansen, E. (1999) Industrial application of genetically modifiedmicroorganisms: gene technology at Chr. Hansen A/S. Int. Dairy J. 9: 17-23.
35. Hols, P., Hancy, F., Fontaine, L. et al. (2005) New insights in the molecular biology and physiology of Streptococcus thermophilus revealed by comparative genomics. FEMS Microbiol. Rev. 29: 435-63.
36. Höltzel, A., Gänzle, M.G., Nicholson, G.J., Hammes, W.P. & Jung, G. (2000) The first low-molecular-weight antibiotic from lactic acid bacteria: reutericyclin, a new tetrameric acid. Angew. Chem. Int. Ed. 39: 2766-8.
37. Hugenholtz, J., Kleerebezem, M., Starrenburg, M., Delcour, J., de Vos, W. & Hols, P. (2000) Lactococcus lactis as a cell factory for high-level diacetyl production. Appl. Environ. Microbiol. 66: 4112-14.
38. Hugenholtz, J., Sybesma, W., Nierop Groot, M. et al. (2002) Metabolic engineering of lactic acid bacteria for the production of nutraceuticals. Antonie van Leeuwenhoek 82: 217-35.
39. Josephsen, J.&Neve, H. (1998) Bacteriophages in lactic acid bacteria. In: Salminen, S.&vonWright, A. (eds), Lactic Acid Bacteria: Microbiology and Functional Aspects. New York: Marcel Decker Inc., pp. 385-436.
40. Klaenhammer, T.R., Barrangou, R., Buck, B.L., Azcarate-Peril, M.A. & Altermann, E. (2005) Genomic features of lactic acid bacteria effecting bioprocessing and health. FEMS Microbiol. Rev. 29: 393-409.
41. Korhonen, H. & Pihlanto, A. (2006) Bioactive peptides: Production and functionality. Int. Dairy J. 16: 945-60.
42. Lavermicocca, P., Valerio, F., Evidente, A., Lazzaroni, S., Corsetti, A. & Gobbetti, M. (2000) Purification and characterisation of novel antifungal compounds by sourdough Lactobacillus plantarum 21B. Appl. Environ. Microbiol. 66: 4084-90.
43. Leroy, F. & De Vuyst, L. (2004) Lactic acid bacteria as functional starter cultures for the food fermentation industry. Tr. Food Sci. Technol. 15: 67-78.
44. Makarova, K., Slesarev, A.,Wolf, Y. et al. (2006) Comparative genomics of the lactic acid bacteria. PNAS 103: 15611-16.
45. Marsilio, V., Seghetti, L., Iannucci, E., Russi, F., Lanza, B. & Felicioni, M. (2005) Use of a lactic acid bacteria starter culture during green olive (Olea europaea L., cv. Ascolana tenera) processing. J. Sci. Food Agric. 85: 1084-90.
46. Martinez-Cuesta, M.C., Fernàndez de Palencia, P., Requena, T. & Pelàez, C. (1998) Enhancement of proteolysis by a Lactococcus lactis bacteriocin producer in a cheese model system. J. Agric. Food Chem. 46: 3863-7.
47. Martinez-Cuesta, M.C., Requena, T. & Pelàez, C. (2001) Use of a bacteriocin-producing transconjugant as starter in acceleration of cheese ripening. Int. J. Food Microbiol. 70: 79-88.
48. Mensah, P., Tomkins,A.M., Drasar, B.S.&Harrison, T.J. (1991) Antimicrobial effect of fermented Ghananian maize dough. J. Appl. Bacteriol. 70: 203-10.
49. Michaelidou, A., Katsiari, M.C., Voutsinas, L.P., Kondyli, E. & Alichanidis, E. (2003) Effect of commercial adjunct cultures on proteolysis in low-fat Kefalograviera-type cheese. Int. Dairy J. 13: 743-53.
50. Millière, J. B., Michel, M., Mathieu, F. & Lefebvre, G. (1994) Presence of Carnobacterium spp. in French surface mould-ripened soft-cheese. J. Appl. Bacteriol. 76: 264-9.
51. Mills, D. A., Rawsthorne, H., Parker, C., Tamir, D. & Makarova, K. (2005) Genomic analysis of Oenococcus oeni PSU-1 and its relevance to winemaking. FEMS Microbiol. Rev. 29: 465-75.
52. Mitsuoka, T. (2000) Significance of dietary modification of intestinal flora and intestinal environment. Biosci.Microflora 19: 15-25.
53. Mogensen, G. (1993) Starter cultures. In: Smith, J. (ed.), Technology of Reduced-Additives Foods. London: Blackie Academic & Professional, pp. 1-25.
54. Moineau, S. & Lévesque, C. (2005) Control of bacteriophages in industrial fermentations. In: Kutter, E. & Sulakvelidze, A. (eds), Bacteriophages: Biology and Applications. Boca Raton, FL: CRC Press, pp. 285-96.
55. Molimard, P. & Spinnler, H.E. (1996) Compounds involved in the flavour of surface mold-ripened cheeses: origins and properties. J. Dairy Sci. 79: 169-84.
56. Mollet, B. (1996) New technologies in fermented milk. Cerevisia 21: 63-5.
57. Morgan, S., Ross, R.P. & Hill, C. (1997) Increasing starter cell lysis in Cheddar cheese using using a bacteriocin-producing adjunct. J. Dairy Sci. 80: 1-10.
58. Muguerza, B., Ramos, M., Sànchez, E. et al. (2006) Antihypertensive activity of milk fermented by Enterococcus faecalis strains isolated from raw milk. Int. Dairy J. 16: 61-9.