Lactobacillus maltaromicus, a New Species Producing a Malty Aroma

Miller, Anthony; Morgan, M.E.; Libbey, Leonard M.

doi:10.1099/00207713-24-3-346

Cited by 68 publications

(35 citation statements)

References 19 publications

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“…L. vaccinostercus is clearly distinguished by its fermentation pattern and heterofermentative production of DL-lactic acid. L. maltaromicus produces L-( +)-lactic acid and is characterized by the production of volatile aldehydes, which give a malty aroma in milk and TSB (31). L .…”

Section: Discussionmentioning

confidence: 99%

Lactobacillus piscicola, a New Species from Salmonid Fish

Hiu

Holt

Sriranganathan

et al. 1984

International Journal of Systematic Bacteriology

104

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The name Lactobacillus piscicola sp. nov. is proposed for a group of 17 bacterial strains that were isolated from diseased rainbow trout (Salmo gairdneri), cutthroat trout (Salmo clarki), and chinook salmon (Oncorhynchus tshawytscha). This bacterium was found most frequently in infected fish which had suffered some form of stress, such as that which occurs at spawning. Occasionally, pathological signs in the internal organs or skin were observed. Phenotypically, L . piscicola belongs to the family Lactobacillaceae and can be distinguished from other species of Lactobacillus by its morphology and physiological characteristics. DL-Lactic acid was produced homofermentatively from glucose. Diaminopimelic acid was present in the cell wall peptidoglycan. The 17 isolates were closely related genetically, as demonstrated by similar percent guanine-plus-cytosine contents (35 mol%) and high deoxyribonucleic acid reassociation values, both characteristics of a single species. The isolates exhibited less than 10% deoxyribonucleic acid reassociation with other reference Lactobacillus strains with similar guanine-plus-cytosine contents. Strain B270 (= ATCC 35586), which was isolated in 1970 from diseased cutthroat brood trout at Bandon Hatchery in Oregon, is designated the type strain of this new species of Lactobacillus.A bacterium with characteristics resembling those of a Lactobacillus has been isolated by workers in our laboratory from rainbow trout (Salmo gairdneri) and cutthroat trout (Salmo clarki) for more than 25 years at various hatcheries in Oregon. These isolations have occurred most frequently from fish 1 year old and older which may have experienced stress, such as that associated with handling and spawning. The pathological signs have been varied and include septicemia, distention of the abdomen, splenomegaly, accumulation of ascites fluid, large muscular abcesses, internal hemorrhaging, and blood cavities or blisters under the skin. Various combinations of these disease signs have been observed in chronically infected trout. Lactobacilli have been isolated from a variety of salmonid (14) and nonsalmonid species (43). Two strains isolated in our laboratory from diseased brood trout were examined previously, but the taxonomic status of the isolates was never determined (N. Sriranganathan, Ph.D. thesis, Oregon State University, Corvallis, 1974).Lactobacilli are commonly found in fermenting plant and animal products and also in the oral cavities and intestinal tracts of warm-blooded animals, including humans (4). Pathogenicity in warm-blooded animals, although rare, has been reported (2,20,50). The possible role of lactobacilli as the cause of disease in salmonid fish has been described previously (8, 40, 41), but the bacterium associated with the condition has not been identified. In this study, biochemical tests and deoxyribonucleic acid (DNA) hybridization data were used to compare and classify the Lactobacillus strains found in salmonid fish. Our results indicate that this organism represents a new species of ...

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Section: Discussionmentioning

confidence: 99%

Lactobacillus piscicola, a New Species from Salmonid Fish

Hiu

Holt

Sriranganathan

et al. 1984

International Journal of Systematic Bacteriology

104

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“…There is evidence that the amino acids released from casein via the action of proteolytic enzymes are converted to aldehydes, alcohols, fatty acids, esters, and thiols (6,25,26,33). Moreover, it is believed that many amino acids also serve as precursors for the production of volatile compounds that have a significant influence on cheese flavor development (33).…”

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confidence: 99%

Gene Cloning, Sequencing, and Inactivation of the Branched-Chain Aminotransferase of Lactococcus lactis LM0230

Atiles¹,

Dudley²,

Steele

2000

Appl Environ Microbiol

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Lactic acid bacteria (LAB) contribute to the manufacture of fermented dairy products by lowering the pH of milk via fermentation of lactose to lactic acid and providing enzymes and metabolites that contribute to texture and flavor (33). The physiological traits of LAB related to their ability to grow in milk and hence lower its pH have been studied in significant detail, while traits that impact product texture or flavor have received less attention. For example, significant advances have been made in understanding proteolytic systems of LAB and how these systems function to provide essential amino acids for growth in milk (22,30). However, our understanding of how the products of casein hydrolysis, amino acids, are catabolized by these organisms and converted to cheese flavor compounds remains poorly understood.

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“…The cheeses known to contain C. maltaromaticum are Pérail, Brique de Jussac, Picodon, Petit Munster, Epoisse, Brie, Camembert, and Petit Livarot (8,9). The presence of this bacterium has been associated with the development of malty flavors in milk (11) and cheese (12) and thus contributes to aroma production during the ripening process. Since C. maltaromaticum is generally recognized as safe in the United States (13) and is on the list of microorganisms with technological beneficial use (14), it could be used as an adjunct culture in the dairy industry.…”

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confidence: 99%

“…Since C. maltaromaticum is generally recognized as safe in the United States (13) and is on the list of microorganisms with technological beneficial use (14), it could be used as an adjunct culture in the dairy industry. However, since it was discovered relatively lately in 1974 as Lactoba-cillus maltaromicus (11) and subsequently reclassified as C. maltaromaticum in 2003 (15), this bacterium is still not used as a commercial nonstarter LAB. This makes C. maltaromaticum an interesting model to use to study the population structure of LAB in cheeses prior industrial utilization.…”

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confidence: 99%

High Genetic Diversity among Strains of the Unindustrialized Lactic Acid Bacterium Carnobacterium maltaromaticum in Dairy Products as Revealed by Multilocus Sequence Typing

Rahman

Cailliez‐Grimal

Bontemps

et al. 2014

Appl Environ Microbiol

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dDairy products are colonized with three main classes of lactic acid bacteria (LAB): opportunistic bacteria, traditional starters, and industrial starters. Most of the population structure studies were previously performed with LAB species belonging to these three classes and give interesting knowledge about the population structure of LAB at the stage where they are already industrialized. However, these studies give little information about the population structure of LAB prior their use as an industrial starter. Carnobacterium maltaromaticum is a LAB colonizing diverse environments, including dairy products. Since this bacterium was discovered relatively recently, it is not yet commercialized as an industrial starter, which makes C. maltaromaticum an interesting model for the study of unindustrialized LAB population structure in dairy products. A multilocus sequence typing scheme based on an analysis of fragments of the genes dapE, ddlA, glpQ, ilvE, pyc, pyrE, and leuS was applied to a collection of 47 strains, including 28 strains isolated from dairy products. The scheme allowed detecting 36 sequence types with a discriminatory index of 0.98. The whole population was clustered in four deeply branched lineages, in which the dairy strains were spread. Moreover, the dairy strains could exhibit a high diversity within these lineages, leading to an overall dairy population with a diversity level as high as that of the nondairy population. These results are in agreement with the hypothesis according to which the industrialization of LAB leads to a diversity reduction in dairy products.

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Lactobacillus maltaromicus, a New Species Producing a Malty Aroma

Cited by 68 publications

References 19 publications

Lactobacillus piscicola, a New Species from Salmonid Fish

Lactobacillus piscicola, a New Species from Salmonid Fish

Gene Cloning, Sequencing, and Inactivation of the Branched-Chain Aminotransferase of Lactococcus lactis LM0230

High Genetic Diversity among Strains of the Unindustrialized Lactic Acid Bacterium Carnobacterium maltaromaticum in Dairy Products as Revealed by Multilocus Sequence Typing

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