Taxonomy and physiology of probiotic lactic acid bacteria

Klein, Günter; Pack, Alexander; Bonaparte, C.; Reuter, G.

doi:10.1016/s0168-1605(98)00049-x

Cited by 394 publications

(276 citation statements)

References 49 publications

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“…Species of the genus Lactobacillus form part of the normal flora of the gastrointestinal tract, vagina and oral cavity of humans and animals (Hammes & Vogel, 1995;Klein et al, 1998). Lactobacilli are of great economic importance for the dairy and other fermented food industries, where they are used as starter cultures for fermenting raw materials of vegetable or animal origin.…”

Section: Introductionmentioning

confidence: 99%

Identification of lactobacilli by pheS and rpoA gene sequence analyses

Naser

Dawyndt

Hoste

et al. 2007

International Journal of Systematic and Evolutionary Microbiology

252

205

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The aim of this study was to evaluate the use of the phenylalanyl-tRNA synthase alpha subunit (pheS) and the RNA polymerase alpha subunit (rpoA) partial gene sequences for species identification of members of the genus Lactobacillus. Two hundred and one strains representing the 98 species and 17 subspecies were examined. The pheS gene sequence analysis provided an interspecies gap, which in most cases exceeded 10 % divergence, and an intraspecies variation of up to 3 %. The rpoA gene sequences revealed a somewhat lower resolution, with an interspecies gap normally exceeding 5 % and an intraspecies variation of up to 2 %. The combined use of pheS and rpoA gene sequences offers a reliable identification system for nearly all species of the genus Lactobacillus. The pheS and rpoA gene sequences provide a powerful tool for the detection of potential novel Lactobacillus species and synonymous taxa. In conclusion, the pheS and rpoA gene sequences can be used as alternative genomic markers to 16S rRNA gene sequences and have a higher discriminatory power for reliable identification of species of the genus Lactobacillus.

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Section: Introductionmentioning

confidence: 99%

Identification of lactobacilli by pheS and rpoA gene sequence analyses

Naser

Dawyndt

Hoste

et al. 2007

International Journal of Systematic and Evolutionary Microbiology

252

205

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show abstract

“…In recent years, several Lactobacillus and Bifidobacterium species have received attention as probiotic organisms, and have been incorporated into a wide range of dairy products (Klein et al, 1998;Biavati et al, 2000). Regulatory authorities around the world are looking for assurance that a probiotic product can deliver viable starter organisms at sufficient numbers to the large intestine in order to provide a benefit to the consumer.…”

mentioning

confidence: 99%

Influence of chicory inulin on the survival of microbiota of a probiotic fermented milk during refrigerated storage

Varga

Szigeti

2006

Ann. Microbiol.

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-Inulin-supplemented and control probiotic fermented milks were produced using a dairy starter culture containing Streptococcus thermophilus CHCC 742/2130, Lactobacillus acidophilus La-5 and Bifidobacterium lactis Bb-12, and were then stored at 4 °C for 6 weeks. Microbiological analyses were performed at weekly intervals. The results showed that the presence of inulin at 1 to 5% (wt/v) did not influence significantly (P > 0.05) the survival rates of either S. thermophilus or L. acidophilus. However, the addition of inulin at 5% (wt/v) had a significant beneficial effect (P < 0.05) on the viability of bifidobacteria after 28 days of refrigerated storage.

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“…The recent taxonomy and physiology of probiotic lactobacilli species have been reported by Klein et al (1998), and these species belonged to: (a) Lb. acidophilus group; (b) Lb.…”

Section: Probiotic Microorganismsmentioning

confidence: 99%

“…and currently 30 different species of bifidobacteria have been identified. The six organisms that have been used in dairy products are shown in Table 3 but, according to Klein et al (1998), most of the strains used in Adopted from Tamime and Robinson (1999).…”

Section: Probiotic Microorganismsmentioning

confidence: 99%

Fermented milks: a historical food with modern applications–a review

2002

Eur J Clin Nutr

160

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Background: This paper was presented at the symposium which was organized by Instituto Danone Mexico in May 2001, and it provides an overview of the current scientific knowledge on fermented milks concerning the historical developments, manufacturing stages, classification of such products, and nutritional aspects. Particular attention has been paid to the human health benefits associated with the consumption of these products, the use of probiotic starter cultures and their industrial applications, and the significance of using a trained sensory panel for the evaluation of probiotic fermented milks made with different commercial blends of starter cultures. The paper also highlights the future research areas for the exploitation of starter microflora (Lactobacillus, Bifidobacterium and Enterococcus species) in fermented milk products. Conclusion: This review indicates that the complex metabolism of the starter cultures is well established; however, more information is still needed on specific microbial metabolites such as polymerization of milk sugars for the production of exopolysaccharides and the modification of the milk peptides and secretion of bacteriocins. More clinical studies are still required to establish the 'functional' health benefits of probiotic fermented milks to humans. Sponsorship: The visit to Mexico City was supported by Instituto Danone Mexico.

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Taxonomy and physiology of probiotic lactic acid bacteria

Cited by 394 publications

References 49 publications

Identification of lactobacilli by pheS and rpoA gene sequence analyses

Identification of lactobacilli by pheS and rpoA gene sequence analyses

Influence of chicory inulin on the survival of microbiota of a probiotic fermented milk during refrigerated storage

Fermented milks: a historical food with modern applications–a review

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