Genera Leuconostoc, Oenococcus and Weissella

Björkroth, Johanna; Holzapfel, Wilhelm H.

doi:10.1007/0-387-30744-3_9

Cited by 71 publications

(55 citation statements)

References 338 publications

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“…carnosum). The M13-and RAPD1- Björkroth and Holzapfel (2006) and Elliott and Facklam (1993) banding patterns of the isolates showed no similarities to reference strain band profi les (Fig. 2).…”

mentioning

confidence: 96%

Characterization of Leuconostoc strains isolated from fresh anchovy (Engraulis anchoita)

Belfiore¹,

Björkroth

Vihavainen

et al. 2010

J. Gen. Appl. Microbiol.

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confidence: 96%

Characterization of Leuconostoc strains isolated from fresh anchovy (Engraulis anchoita)

Belfiore¹,

Björkroth

Vihavainen

et al. 2010

J. Gen. Appl. Microbiol.

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“…Numerical analysis of 16 and 23S rDNA gene RFLP patterns is also used to differentiate species. Digestion with HindIII yielded species-specific patterns (Björkroth et al, 2003). The phylogenetic relationship among Leuconostoc spp.…”

Section: The Genus Leuconostocmentioning

confidence: 97%

Taxonomic Status of Lactic Acid Bacteria in Wine and Key Characteristics to Differentiate Species

Dicks

Endo

2016

SAJEV

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Oenococcus oeni is the best malolactic bacterium adapted to low pH and the high SO 2 and ethanol concentrations in wine. Leuconostoc mesenteroides and Leuconostoc paramesenteroides (now classified as Weissella paramesenteroides) have also been isolated from wine. Pediococcus damnosus is not often found in wine and is considered a contaminant of high pH wines. Pediococcus inopinatus, Pediococcus parvulus and Pediococcus pentosaceus have occasionally been isolated from wines. Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus buchneri, Lactobacillus hilgardii (previously Lactobacillus vermiforme), Lactobacillus fructivorans (previously Lactobacillus trichoides and Lactobacillus heterohiochii) and Lactobacillus fermentum have been isolated from most wines. Lactobacillus hilgardii and L. fructivorans are resistant to high acid and alcohol and have been isolated from spoiled fortified wines. Lactobacillus vini, Lactobacillus lindneri, Lactobacillus nagelii and Lactobacillus kunkeei have been described more recently. The latter two species are known to cause sluggish or stuck alcoholic fermentations in wine. Although Lactobacillus collinoides and Lactobacillus mali (previously Lactobacillus yamanashiensis) decarboxylate L-malic acid, they are more often found in cider and fruit juices. Lactobacillus curvatus, Lactobacillus delbrueckii, Lactobacillus diolivorans, Lactobacillus jensenii and Lactobacillus paracasei are seldomly isolated from wines. Some strains of Lactobacillus casei may be closer related to Lactobacillus paracasei or a distant relative, Lactobacillus zeae. Oenococcus kitaharae, isolated from compost is genetically closely related to Oenococcus oeni, but does not decarboxylate malate, prefers higher growth pH and is phenotypically well distinguished from O. oeni. This review summarises the current taxonomic status of malolactic bacteria and lists key phenotypic characteristics that may be used to identify the species.

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“…LAB are found in many habitats and occur naturally in a variety of food products, such as dairy, vegetables and meat products (Carr et al, 2002), all of which are rich in the nutrients required for the fastidious metabolism of LAB (Björkroth & Holzapfel, 2003;Hammes & Hertel, 2003). Some LAB are associated with the mouth flora, intestine and vagina of mammals (Whittenbury, 1964), while others are present in fermented seafood, such as Lactobacillus plantarum (IFRPD P15) and L. reuteri (IFRPD P17), which are reported to be associated with plaa-som fermented Thai fish (Saithong et al, 2010).…”

Section: Sources Of Labmentioning

confidence: 99%

Lactic Acid Bacteria in Biopreservation and the Enhancement of the Functional Quality of Bread

Muhialdin¹,

Hassan²,

Saari³

2013

Lactic Acid Bacteria - R &Amp; D for Food, Health and Livestock Purposes

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Genera Leuconostoc, Oenococcus and Weissella

Cited by 71 publications

References 338 publications

Characterization of Leuconostoc strains isolated from fresh anchovy (Engraulis anchoita)

Characterization of Leuconostoc strains isolated from fresh anchovy (Engraulis anchoita)

Taxonomic Status of Lactic Acid Bacteria in Wine and Key Characteristics to Differentiate Species

Lactic Acid Bacteria in Biopreservation and the Enhancement of the Functional Quality of Bread

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