Lactobacillus wasatchensis sp. nov., a non-starter lactic acid bacteria isolated from aged cheddar cheese

International Journal of Systematic and Evolutionary Microbiology

Volumn 66, Issue 1, 2016, Pages 158-164

  Oberg, Craig J ^a,b   Oberg, Taylor S ^b   Culumber, Michele D ^a   Ortakci, Fatih ^b   Broadbent, Jeffery R ^b   McMahon, Donald J ^b  

^a WEBER STATE UNIVERSITY   (United States)

^b UTAH STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ACID PHOSPHATASE; ALPHA GALACTOSIDASE; ALPHA GLUCOSIDASE; BETA GALACTOSIDASE; BETA GLUCURONIDASE; CYSTEINE; ESTERASE; GALACTOSE; GENOMIC DNA; LEUCINE; RIBOSE; RNA 16S; VALINE; BACTERIAL DNA; FATTY ACID; LACTIC ACID;

ARTICLE; BACTERIUM ISOLATION; CARBOHYDRATE METABOLISM; CHEESE; FERMENTATION; GENE SEQUENCE; GRAM POSITIVE ASPOROGENOUS ROD-SHAPED BACTERIA; LACTOBACILLUS; LACTOBACILLUS DANICUS; LACTOBACILLUS HOKKAIDONENSIS; LACTOBACILLUS OLIGOFERMENTANS; LACTOBACILLUS SUEBICUS; LACTOBACILLUS VACCINOSTERCUS; LACTOBACILLUS WASATCHENSIS; NONHUMAN; PENTOSE PHOSPHATE CYCLE; PRIORITY JOURNAL; BACTERIUM IDENTIFICATION; CHEMISTRY; CLASSIFICATION; DNA BASE COMPOSITION; DNA SEQUENCE; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; MOLECULAR GENETICS; PHYLOGENY;

BACTERIAL TYPING TECHNIQUES; BASE COMPOSITION; CHEESE; DNA, BACTERIAL; FATTY ACIDS; FERMENTATION; LACTIC ACID; LACTOBACILLUS; MOLECULAR SEQUENCE DATA; PHYLOGENY; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA;

EID: 84957796161     PISSN: 14665026     EISSN: None     Source Type: Journal    
DOI: 10.1099/ijsem.0.000689     Document Type: Article

References (20)

1. Banks, J. M. & Williams, A. G. (2004). The role of the nonstarter lactic acid bacteria in Cheddar cheese ripening. Int J Dairy Technol 57, 145–152.
2. Beveridge, T. J., Lawrence, J. R. & Murray, R. G. E. (2007). Sampling and staining for light microscopy. In Methods for General and Molecular Microbiology, 3rd edn., pp. 24–27. Edited by C. A. Reddy. Washington, DC: American Society for Microbiology.
3. Briggiler-Marcó, M., Capra, M. L., Quiberoni, A., Vinderola, G., Reinheimer, J. A. & Hynes, E. (2007). Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses. J Dairy Sci 90, 4532–4542.
4. Broadbent, J. R., Houck, K., Johnson, M. E. & Oberg, C. J. (2003). Influence of adjunct use and cheese microenvironment on nonstarter bacteria in reduced-fat cheddar-type cheese. J Dairy Sci 86, 2773–2782.
5. 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, 22–28.
6. Cocolin, L., Innocente, N., Biasutti, M. & Comi, G. (2004). The late blowing in cheese: a new molecular approach based on PCR and DGGE to study the microbial ecology of the alteration process. Int J Food Microbiol 90, 83–91.
7. 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, 275–283.
8. De Man, J. C., Rogosa, M. & Sharpe, M. E. (1960). A medium for cultivation of lactobacilli. J Appl Bacteriol 23, 130–135.
9. De Vuyst, L. & Vancanneyt, M. (2007). Biodiversity and identification of sourdough lactic acid bacteria. Food Microbiol 24, 120–127.
10. Dellaglio, F., Vancanneyt, M., Endo, A., Vandamme, P., Felis, G. E., Castioni, A., Fujimoto, J., Watanabe, K. & Okada, S. (2006). Lactobacillus durianis Leisner et al. 2002 is a later heterotypic synonym of Lactobacillus vaccinostercus Kozaki and Okada 1983. Int J Syst Evol Microbiol 56, 1721–1724.
11. Felis, G. E. & Dellaglio, F. (2007). Taxonomy of lactobacilli and bifidobacteria. Curr Issues Intest Microbiol 8, 44–61.
12. Fitzsimons, N. A., Cogan, T. M., Condon, S. & Beresford, T. (2001). Spatial and temporal distribution of non-starter lactic acid bacteria in Cheddar cheese. J Appl Microbiol 90, 600–608.
13. Kleynmans, U., Heinzl, H. & Hammes, W. P. (1989). Lactobacillus suebicus sp. nov., an obligately herterofermentative Lactobacillus species isolated from fruit mashes. Syst Appl Microbiol 11, 267–271.
14. Koort, J., Murros, A., Coenye, T., Eerola, S., Vandamme, P., Sukura, A. & Bjo¨ rkroth, J. (2005). Lactobacillus oligofermentans sp. nov., associated with spoilage of modified-atmosphere-packaged poultry products. Appl Environ Microbiol 71, 4400–4406.
15. Lane, D. J. (1991). 16S/23S rRNA sequencing. In Nucleic Acid Techniques in Bacterial Systematics, pp. 115–175. Edited by E. Stackebrandt & M. Goodfellow. New York: Wiley.
16. Makarova, K., Slesarev, A., Wolf, Y., Sorokin, A., Mirkin, B., Koonin, E., Pavlov, A., Pavlova, N., Karamychev, V. & other authors (2006). Comparative genomics of the lactic acid bacteria. Proc Natl Acad Sci U S A 103, 15611–15616.
17. Partanen, P., Hultman, J., Paulin, L., Auvinen, P. & Romantschuk, M. (2010). Bacterial diversity at different stages of the composting process. BMC Microbiol 10, 94.
18. Peterson, S. D. & Marshall, R. T. (1990). Nonstarter lactobacilli in Cheddar cheese: a review. J Dairy Sci 73, 1395–1410.
19. Tamminen, M., Joutsjoki, T., Sjö blom, M., Joutsen, M., Palva, A., Ryhänen, E.-L. & Joutsjoki, V. (2004). Screening of lactic acid bacteria from fermented vegetables by carbohydrate profiling and PCR-ELISA. Lett Appl Microbiol 39, 439–444.
20. Tohno, M., Kitahara, M., Uegaki, R., Irisawa, T., Ohkuma, M. & Tajima, K. (2013). Lactobacillus hokkaidonensis sp. nov., isolated from subarctic timothy grass (Phleum pratense L.) silage. Int J Syst Evol Microbiol 63, 2526–2531.