Lactobacillus pentosus (Fred, Peterson, and Anderson) sp. nov., nom. rev.

Zanoni, Paolo; Farrow, John A. E.; Phillips, Brian A.; Collins, Matthew D.

doi:10.1099/00207713-37-4-339

Cited by 95 publications

(52 citation statements)

References 7 publications

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“…Variations in the fermentation of L-arabinose, cellobiose, esculin, galactose, β-gentiobiose, gluconate, glycerol, 2-keto-gluconate, mannitol, melezitose, rhamnose, salicin, sorbitol, D-turanose and D-xylose were recorded (see Table 1). Similar results have been reported for other strains of L. plantarum (Zanoni, 1987;Van Reenen & Dicks, 1996). None of the strains fermented α-methyl-D-mannoside, which is characteristic for the type strain of L. plantarum, ATCC 14917 T (Zanoni, 1987;Van Reenen & Dicks, 1996).…”

Section: Rapd-pcr Analysissupporting

confidence: 77%

“…Similar results have been reported for other strains of L. plantarum (Zanoni, 1987;Van Reenen & Dicks, 1996). None of the strains fermented α-methyl-D-mannoside, which is characteristic for the type strain of L. plantarum, ATCC 14917 T (Zanoni, 1987;Van Reenen & Dicks, 1996). Based on carbohydrate fermentation reactions, the isolates were preliminary classified as strains of L. plantarum.…”

Section: Rapd-pcr Analysissupporting

confidence: 60%

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Strains of Lactobacillus plantarum in Grape Must are also Present in the Intestinal Tract of Vinegar Flies

Groenewald

Reenen

Dicks

2017

SAJEV

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Twenty-one lactic acid bacteria isolated from the intestinal tract of Drosophila simulans Stuvervant and nine from Merlot noir grapes were identified as L. plantarum by PCR with species-specific primers and 16S rDNA sequencing. The 30 isolates grouped into four clusters based on RAPD-PCR banding patterns, suggesting that they belong to at least four genotypic groups. Thirteen isolates from grape must and five from the flies yielded identical RAPD-PCR banding patterns and grouped into one cluster, suggesting that they are descendants from the same strain. Concluded from these results, L. plantarum (or at least descendants from a specific strain) has the ability to use vinegar flies as a host and vector to infect grape must. Further research is needed to determine the role of this specific strain in wine fermentations.

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Section: Rapd-pcr Analysissupporting

confidence: 77%

Section: Rapd-pcr Analysissupporting

confidence: 60%

Strains of Lactobacillus plantarum in Grape Must are also Present in the Intestinal Tract of Vinegar Flies

Groenewald

Reenen

Dicks

2017

SAJEV

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“…CNRZ 1570 2 --2 2 2 ---2 2 2 2 -1 --2 2 -2 2 2 2 2 2 2 2 2 -2 2 ------2 1 ------1 --CNRZ 1573 2 --2 2 2 ---2 2 2 2 -1 --2 2 2 1 2 2 2 2 2 2 2 2 2 2 2 --2 ---2 -------2 --Hansen 2 --2 2 2 ---2 2 2 2 -1 --2 2 -2 2 2 2 2 2 2 2 2 2 2 2 --2 ---2 ----1 1 ----NCFB 363T 2 --2 2 2 ---2 2 2 2 ----2 2 --2 2 2 2 2 2 2 2 2 2 2 --2 ---2 2 ------2 --NCIMB 8531 2 --2 2 2 ---2 2 2 2 ----2 2 --2 2 2 2 2 2 2 2 2 2 2 --2 ---2 2 ------2 -- (9,24), so we assessed two stringencies of hybridization by changing the temperature of hybridization (see Materials and Methods). First, we tested highstringency conditions at 68"C, but the L. plantarum probe did not hybridize with the L. pentosus strains (data not shown).…”

Section: Cnrz1885t ----1 ----2 2 2 2 ----2 ---2 2 2 2 2 2 2 2 2 2 2 -unclassified

“…A total of 53 lactobacilli were tested for the ability to ferment 49 carbohydrates, including glycerol and D-xylose, which are typically fermented by L. pentosus but not by L, plantarum (24); 15 of these lactobacilli fermented glycerol. A total of 13 of the 15 glycerol-fermenting strains also fermented D-xylose, suggesting that they were L. pentosus strains.…”

Section: Methodsmentioning

confidence: 99%

Characterization of Lactobacilli by Southern-Type Hybridization with a Lactobacillus plantarum pyrDFE Probe

Bringel

Curk

Hubert

1996

International Journal of Systematic Bacteriology

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Lactobacillus plantarum, Lactobacillus pentosus, and Lactobacillus paraplantarum (M.-C. Curk, J.-C. Hubert, and F. Bringel, Int. J. Syst. Bacteriol. 46595498, 1996) can hardly be distinguished on the basis of their phenotypes. Unlike L. plantarum and L. paraplantarum, L. pentosus ferments glycerol and xylose but not melezitose. We identified two L. pentosus strains (CNRZ 1538 and CNRZ 1544) which ferment glycerol and melezitose but not xylose. a-Methyla-mannoside was fermented by 66% of the L. plantarum strains tested but not by L. paraplantarum strains. In this paper we describe a simple method to identify L. plantarum, L. pentosus, and L. paraplantarum. This method is based on nonradioactive Southern-type hybridization between BglI DNA digests of the lactobacilli tested and a DNA probe (L. plantarum pyrDFE genes from strain CCM 1904). A total of 68 lactobacilli were classified into five groups on the basis of the bands detected. Two groups contained L. plantarum strains; one of these groups contained 31 strains, including the type strain, and was characterized by bands at 7,4, and 1 kb, and the other group contained strain LP 85-2 and was characterized by bands at 5 and 1.1 kb. Only one band (a band at around 7 kb) was detected in the strains belonging to the L. pentosus group, and two bands (at 4 and 1 kb) were found in the strains belonging to the L. paraplantarum group. No hybridization was detected in the last group, which contained Lactobacillus casei, Lactobacillus coryniformis, Lactobacillus paracasei, Lactobacillus brevis, Lactobacillus delbrueckii, and Lactobacillus leichmannii strains.Lactobacilli related to Lactobacillus plantarum are lactic acid bacteria that are important in many plant fermentations (silage, pickled vegetables, sourdough) and meat and fish fermentations (17). Some of these organisms, such as the organisms found in beer, also can be food spoilage agents (19), and some lactobacilli are also found in cavities of mammals (16).The taxonomy of L. plantarum is not satisfactory (13); this species contains strains that have similar biochemical characteristics but exhibit little similarity at the DNA level. Dellaglio et al. (9) identified the following three groups on the basis of DNA-DNA hybridization data: L. plantarum, Lactobacillus pentosus, and an atypical L. plantarum group recently reclassified as Lactobacillus paraplantarum (7). In agreement with the results of Dellaglio et al. (9), Zanoni et al. (24) revived the name L. pentosus for a distinct taxon; L. pentosus can be distinguished from L. plantarum by its ability to produce acid from D-xylose and glycerol (10,13). However, these phenotypic characteristics are not sufficient to distinguish L. plantarum from L. pentosus since some strains ferment glycerol but not D-xylose (this study) or D-xylose but not glycerol (16). Direct sequencing of 16s rRNAs by reverse transcription clarified the phylogenetic status of several groups of lactic acid bacteria but could not be used to distinguish L. plantarum from L. pentosus since the 16s ...

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“…Ces «faux-positifs» sont observés tant que la population propionique n'est pas dominante (fabrication MF et 10 premiers jours d'affinage en cave chaude pour la fabrication TH). L'aptitude à fermenter le glycérol, peu répandue parmi les bactéries lactiques, est cependant retrouvée chez certains lactobacilles mésophiles (Zanoni et al, 1987 ;Collins et al, 1989) et entérocoques (Mundt, 1986). Ces micro-organismes font partie de la flore capable de se développer pendant l'affinage des pâtes pressées cuites (Sharpe, 1962;Efthymiou et al, 1974).…”

Section: Différenciation Des Colonies De Bactéries Propioniquesunclassified

Croissance des bactéries propioniques dans le fromage : comparaison de 2 milieux de dénombrement

Thierry¹,

Madec²,

Richoux³

1994

Lait

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(Reçu le 12 janvier 1994; accepté le 11 février 1994) Résumé -La cinétique de croissance de flores propioniques «sauvages» ou réensemencées a été étudiée au cours de l'affinage de mini-fromages de type emmental. Le dénombrement des bactéries propioniques dans des fromages de flore de complexité variable a été effectué de manière comparative sur les milieux LGA (lithium-glycérol-agar) et YELA (yeast-extract-Iactate-agar). La diversité de la population propionique a été appréciée par la comparaison des profils de restriction d'ADN en élec-trophorèse en champs pulsés des colonies isolées en cours d'affinage. Dans le cas de fromages fabriqués à partir de lait thermisé, la flore propionique «sauvage» était composée d'au moins 10 souches différentes (10 profils distincts sur 16). Son temps de génération en cave chaude était de 18,8 h.Dans le cas d'une fabrication effectuée à partir de lait thermisé, microfiltré et réensemencé avec P freudenreichii subsp shermaniiTL 30, seul le profil de restriction d'ADN de la souche inoculée a pu être mis en évidence à partir des bactéries propioniques isolées. Leur temps de génération en cave chaude était de 18,1 h. Dans un fromage témoin (fabriqué à partir de lait microfiltré non réensemencé), la flore propionique «sauvage» se situait à un niveau inférieur de 3 à 6 logarithmes décimaux à la flore propionique du fromage réensemencé; son temps de génération était de 25,6 h. Pour ces 3 fabrications, la sélectivité du milieu LGA s'est révélée supérieure à celle du milieu YELA, ce qui s'est traduit par des dénombrements de la flore totale se développant sur LGA inférieurs de 1 à 2 logarithmes décimaux au dénombrement de la flore totale sur YELA. Malgré cette sélectivité supérieure du milieu LGA, la différenciation des colonies de bactéries propioniques et leur dénombrement sur ces 2 milieux se sont révélés de difficulté équivalente, en particulier dans les fromages au lait thermisé où une flore complexe provenant du lait se développe.

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Lactobacillus pentosus (Fred, Peterson, and Anderson) sp. nov., nom. rev.

Abstract: Lactobacillus pentosus (Fred, Peterson, and Anderson)

Cited by 95 publications

References 7 publications

Strains of Lactobacillus plantarum in Grape Must are also Present in the Intestinal Tract of Vinegar Flies

Strains of Lactobacillus plantarum in Grape Must are also Present in the Intestinal Tract of Vinegar Flies

Characterization of Lactobacilli by Southern-Type Hybridization with a Lactobacillus plantarum pyrDFE Probe

Croissance des bactéries propioniques dans le fromage : comparaison de 2 milieux de dénombrement

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