Numerical Taxonomy of Lactic Acid Bacteria and Some Related Taxa

Priest, Fergus G.

doi:10.1016/b978-0-12-289665-1.50013-7

Cited by 17 publications

(16 citation statements)

References 59 publications

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“…6A). Distillery fermentations contain a varied Lactobacillus flora, comprising at least two species (3,16). We therefore examined a mixed culture of L. crispatus H8 and L. pentosus 128 as typical of a distillery 3) and L. pentosus 128 mRNA (lanes 4 to 6) after exposure for 1 h to wort alone (lanes 1 and 4), wort supplemented with FA at 100 g/ml (lanes 2 and 5), or wort supplemented with PCA at 100 g/ml (lanes 3 and 6).…”

Section: Resultsmentioning

confidence: 99%

Decarboxylation of Substituted Cinnamic Acids by Lactic Acid Bacteria Isolated during Malt Whisky Fermentation

Beek

Priest

2000

Appl Environ Microbiol

131

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Seven strains of Lactobacillus isolated from malt whisky fermentations and representing Lactobacillus brevis, L. crispatus, L. fermentum, L. hilgardii, L. paracasei, L. pentosus, and L. plantarum contained genes for hydroxycinnamic acid (p-coumaric acid) decarboxylase. With the exception of L. hilgardii, these bacteria decarboxylated p-coumaric acid and/or ferulic acid, with the production of 4-vinylphenol and/or 4-vinylguaiacol, respectively, although the relative activities on the two substrates varied between strains. The addition of p-coumaric acid or ferulic acid to cultures of L. pentosus in MRS broth induced hydroxycinnamic acid decarboxylase mRNA within 5 min, and the gene was also induced by the indigenous components of malt wort. In a simulated distillery fermentation, a mixed culture of L. crispatus and L. pentosus in the presence of Saccharomyces cerevisiae decarboxylated added p-coumaric acid more rapidly than the yeast alone but had little activity on added ferulic acid. Moreover, we were able to demonstrate the induction of hydroxycinnamic acid decarboxylase mRNA under these conditions. However, in fermentations with no additional hydroxycinnamic acid, the bacteria lowered the final concentration of 4-vinylphenol in the fermented wort compared to the level seen in a pure-yeast fermentation. It seems likely that the combined activities of bacteria and yeast decarboxylate p-coumaric acid and then reduce 4-vinylphenol to 4-ethylphenol more effectively than either microorganism alone in pure cultures. Although we have shown that lactobacilli participate in the metabolism of phenolic compounds during malt whisky fermentations, the net result is a reduction in the concentrations of 4-vinylphenol and 4-vinylguaiacol prior to distillation.

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Section: Resultsmentioning

confidence: 99%

Decarboxylation of Substituted Cinnamic Acids by Lactic Acid Bacteria Isolated during Malt Whisky Fermentation

Beek

Priest

2000

Appl Environ Microbiol

131

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“…Typically there was a gradual loss of viability but it should be emphasized that these suspensions had not been repeatedly thawed and frozen, a process that may result in rapid decline of viabilities. Generally, after constant use for approximately 6 months (between six and ten cycles of freezing and thawing), the cultures required to be subcultured in MRSmsv and resuspended in glycerol for storage (Priest & Barbour 1985).…”

Section: Resultsmentioning

confidence: 99%

The preservation of lactobacilli: A comparison of three methods

Barbour¹,

Priest

1986

Lett Appl Microbiol

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Lyophilization, desiccation on pumice stone and storage in dilute glycerol at‐20d̀C were compared for the preservation of Lactobacillus cultures. After storage for two years, 73% of the lyophilized cultures were viable. Desiccation on pumice stone gave erratic results and is not recommended. Storage in 20% (v/v) glycerol at‐20d̀C is simple and convenient and after 24 months, 75% of the cultures were viable. It is a useful method of maintaining routinely accessed cultures.

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“…A general problem with numerical classification of the genus Lactobacillus is to create phenotypically sound clusters, and to identify clusters which contain field strains only (Priest and Barbour 1985;Borch and Molin 1988). The major clusters of the present study must be regarded as phenotypically-sound, and seven were identified by the inclusion of a single type strain (Table 1).…”

Section: Discussionmentioning

confidence: 98%

Numerical taxonomy of Lactobacillus spp. associated with healthy and diseased mucosa of the human intestines

Molin

Jeppsson

Johansson

et al. 1993

Journal of Applied Bacteriology

180

104

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Two-hundred and fifty Lactobacillus strains isolated from healthy and diseased mucosa of human intestines of 75 individuals and 49 reference strains were phenotypically classified using 49 unit characters. Data were processed by the Jaccard (SJ) and Simple Matching (SSM) coefficients, and unweighted pair group algorithm with arithmetic averages. Seventeen major clusters were defined at the 76% SJ-similarity level which approximately correspond to the SSM-level of 91%. Seven clusters could be identified: Lactobacillus plantarum (isolates recovered from 5% of the patients), Lact. casei subsp. rhamnosus (17% of the patients), Lact. casei subsp. pseudoplantarum (5% of the patients), Leuconostoc mesenteroides subsp. mesenteroides (3% of the patients), Lact. buchneri (4% of patients), Lact. reuteri (4% of the patients) and Lact. salivarius subsp. salivarius (9% of the patients). Unassigned clusters 1 and 3 both contained homofermentative Lactobacillus strains. Cluster 1 included the type strains of Lact. crispatus, Lact. acidophilus, Lact. jensenii and Lact. gasseri, and cluster 3, the type strains of Lact. delbrueckii subsp. lactis, Lact. agilis and Lact. casei subsp. tolerans. Clusters 1 and 3 were found in 15% and 25% of the patients, respectively. Unassigned clusters 2, 6, 7, 8 and 10 contained homofermentative Lactobacillus strains but no reference strains. Clusters 11, 12, 15 and 17 were made up of heterofermentative Lactobacillus strains but no reference strains. Phenotypical characteristics of the clusters are given. No obvious trends in species (cluster) composition between different intestinal locations could be noted. Most clusters contained isolates from both diseased and healthy mucosa. Exceptions were cluster 15 and cluster 17 which only included isolates from healthy mucosa, and cluster 11 which only included isolates from diseased mucosa. Cluster 15 was isolated in 12% of the patients, and cluster 11 in 8%.

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Numerical Taxonomy of Lactic Acid Bacteria and Some Related Taxa

Cited by 17 publications

References 59 publications

Decarboxylation of Substituted Cinnamic Acids by Lactic Acid Bacteria Isolated during Malt Whisky Fermentation

Decarboxylation of Substituted Cinnamic Acids by Lactic Acid Bacteria Isolated during Malt Whisky Fermentation

The preservation of lactobacilli: A comparison of three methods

Numerical taxonomy of Lactobacillus spp. associated with healthy and diseased mucosa of the human intestines

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