The genus Lactobacillus

Pot, Bruno; Felis, Giovanna E.; Bruyne, Katrien De; Tsakalidou, Effie; Papadimitriou, Konstantinos; Leisner, Jørgen J.; Vandamme, Peter

doi:10.1002/9781118655252.ch19

Cited by 64 publications

(72 citation statements)

References 383 publications

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“…Their industrial applications related to food, feed, and human and animal health make organisms in the genus Lactobacillus one of the economically most important bacterial taxa. However, the taxonomy of this genus is confounded, impeding the correlation of phylogenetic relationships with physiological properties or ecotype (14). The exceptional size and diversity of the genus Lactobacillus are one of the reasons for the uncertain taxonomy of the genus (14).…”

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“…However, the taxonomy of this genus is confounded, impeding the correlation of phylogenetic relationships with physiological properties or ecotype (14). The exceptional size and diversity of the genus Lactobacillus are one of the reasons for the uncertain taxonomy of the genus (14). The genus comprises close to 200 species, and the range of the DNA GϩC content exceeds the typical range of a bacterial genus by more than 2-fold (15).…”

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confidence: 99%

“…The genus Lactobacillus is an exception among lactic acid bacteria, however, as it comprises species that employ homolactic metabolism (glucose metabolism via glycolysis) as well as species that employ heterolactic metabolism (glucose metabolism via the phosphoketolase pathway) (12,17). The most recent comprehensive revision of the taxonomy of the genus (14) employed 16S rRNA sequence data to establish 18 phylogenetic groups. However, this classification does not relate to the phenotype and does not reflect relationships between phylogenetic groups (14,(18)(19)(20).…”

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“…The most recent comprehensive revision of the taxonomy of the genus (14) employed 16S rRNA sequence data to establish 18 phylogenetic groups. However, this classification does not relate to the phenotype and does not reflect relationships between phylogenetic groups (14,(18)(19)(20). This lack impedes research aiming to understand the ecology of lactobacilli in human and animal microbiota and to improve their applications in food, green biotechnology, and pharmacology.…”

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“…The genus comprises close to 200 species, and the range of the DNA GϩC content exceeds the typical range of a bacterial genus by more than 2-fold (15). Prior to the use of DNAbased taxonomic markers, lactic acid bacteria, including lactobacilli, were characterized on the basis of their growth requirements and on the basis of their carbohydrate metabolism as a central element of their physiology and ecology (14,16). The genus Lactobacillus is an exception among lactic acid bacteria, however, as it comprises species that employ homolactic metabolism (glucose metabolism via glycolysis) as well as species that employ heterolactic metabolism (glucose metabolism via the phosphoketolase pathway) (12,17).…”

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A Genomic View of Lactobacilli and Pediococci Demonstrates that Phylogeny Matches Ecology and Physiology

Zheng

Ruan

Sun

et al. 2015

Appl Environ Microbiol

211

210

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cLactobacilli are used widely in food, feed, and health applications. The taxonomy of the genus Lactobacillus, however, is confounded by the apparent lack of physiological markers for phylogenetic groups of lactobacilli and the unclear relationships between the diverse phylogenetic groups. This study used the core and pan-genomes of 174 type strains of Lactobacillus and Pediococcus to establish phylogenetic relationships and to identify metabolic properties differentiating phylogenetic groups. The core genome phylogenetic tree separated homofermentative lactobacilli and pediococci from heterofermentative lactobacilli. Aldolase and phosphofructokinase were generally present in homofermentative but not in heterofermentative lactobacilli; a twodomain alcohol dehydrogenase and mannitol dehydrogenase were present in most heterofermentative lactobacilli but absent in most homofermentative organisms. Other genes were predominantly present in homofermentative lactobacilli (pyruvate formate lyase) or heterofermentative lactobacilli (lactaldehyde dehydrogenase and glycerol dehydratase). Cluster analysis of the phylogenomic tree and the average nucleotide identity grouped the genus Lactobacillus sensu lato into 24 phylogenetic groups, including pediococci, with stable intra-and intergroup relationships. Individual groups may be differentiated by characteristic metabolic properties. The link between phylogeny and physiology that is proposed in this study facilitates future studies on the ecology, physiology, and industrial applications of lactobacilli. Lactobacilli are significant members of animal and human microbiota and of the plant phyllosphere. Owing to their stable association with humans as well as raw material for food production, lactobacilli also occur in many or most food fermentations. Lactobacilli are at the interface of aerobic and anaerobic life. Many lactobacilli retain the conditional capacity for respiration (1), but their ecology and physiology are mainly related to the fermentative conversion of sugars to organic acids (2, 3). Lactobacilli employ the Embden-Meyerhof pathway (glycolysis) and/or the phosphoketolase pathway for conversion of hexoses (2). These pathways have a low energetic efficiency; lactobacilli compensate for this disadvantage by rapid depletion of carbon sources and by accumulation of organic acids to inhibit competitors. The evolution and ecology of lactobacilli are shaped by niche adaptation and reduction of genome size (4). Many species, e.g., Lactobacillus plantarum, maintain a genetic diversity that enables occupation of diverse ecological niches (5). Other species are highly specialized and reduce their genomes more extensively. Examples include the insect-associated Lactobacillus fructivorans (6); Lactobacillus iners, a species specialized for the female human urogenital tract (7); and Lactobacillus reuteri, a host-specific intestinal symbiont of vertebrate animals (8). Lactobacillus delbrueckii has undergone a very recent reduction of genome size to adapt to dairy fermentations ...

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confidence: 99%

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A Genomic View of Lactobacilli and Pediococci Demonstrates that Phylogeny Matches Ecology and Physiology

Zheng

Ruan

Sun

et al. 2015

Appl Environ Microbiol

211

210

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Effects of conservation period and Lactobacillus hilgardii inoculum on the fermentation profile and aerobic stability of whole corn and sorghum silages

et al. 2018

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BACKGROUND: Lactic acid bacteria inocula have been developed over the years to improve the aerobic stability of silages. The aims of the study were to evaluate the effect of various conservation periods and the use of Lactobacillus hilgardii inoculum on aerobic stability, fermentative profile and microbial population of corn and sorghum silages. Trials were carried out on two corns and one sorghum crops. The crops were untreated or treated with L. buchneri (LB, application rate 300 000 cfu g −1 FM), L. hilgardii (LH, application rate 300 000 cfu g −1 FM) and a combination (LB + LH, application rate 150 000 cfu g −1 FM each). Silos were opened after 15, 30, 100 and 250 days of conservation, and the silages were analysed for fermentative profile, microbial count and aerobic stability. RESULTS: During conservation, the inocula influenced the fermentation profile. The use of LH increased the aerobic stability at 15 and 30 days in one out of three trials, while after 100 and 250 days, the presence of LB alone or with LH led to greater stability. In all the trials, the acetic acid content increased, the yeast count decreased and the aerobic stability increased during the conservation period. CONCLUSIONS: This study has shown that a long period in complete anaerobiosis reduced yeast count and improved aerobic stability in all silages. The addition of LB was confirmed to be a good option for increasing aerobic stability of silages, whereas the effect of LH alone or in combination with LB on aerobic stability was not consistent between trials. Sample preparation and analysesAll replicates of pre-ensiled material and the silage were split into five subsamples. One subsample was analysed immediately for the DM content by oven drying at 80 ∘ C for 24 h. DM was corrected according to Porter and Murray,25 in order to consider the losses of volatile compounds that can take place at 80 ∘ C. The second subsample was oven-dried at 65 ∘ C to constant weight and was air-equilibrated, weighed and ground in a Cyclotec mill (Tecator, Herndon, VA, USA) to pass a 1 mm screen. The dried samples were analysed for total nitrogen, according to the Dumas method (method number 992.23), 26 using a nitrogen analyser (Primacs SN, Skalar, Breda, The Netherlands), for crude protein (CP) (total N × 6.25), for ash by ignition (method number 942.05), 26 for water-soluble carbohydrates (WSC), by the phenol sulfuric acid method, according to DuBois et al., 27 and for ether extract (EE), J Sci Food Agric 2019; 99: 2530-2540

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Uncovering carbohydrate metabolism through a genotype-phenotype association study of 56 lactic acid bacteria genomes

Buron-Moles

Chailyan

Dolejš

et al. 2019

Appl Microbiol Biotechnol

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Owing to their unique potential to ferment carbohydrates, both homo- and heterofermentative lactic acid bacteria (LAB) are widely used in the food industry. Deciphering the genetic basis that determine the LAB fermentation type, and hence carbohydrate utilization, is paramount to optimize LAB industrial processes. Deep sequencing of 24 LAB species and comparison with 32 publicly available genome sequences provided a comparative data set including five major LAB genera for further analysis. Phylogenomic reconstruction confirmed Leuconostoc and Pediococcus species as independently emerging from the Lactobacillus genus, within one of the three phylogenetic clades identified. These clades partially grouped LABs according to their fermentation types, suggesting that some metabolic capabilities were independently acquired during LAB evolution. In order to apply a genome-wide association study (GWAS) at the multigene family level, utilization of 49 carbohydrates was also profiled for these 56 LAB species. GWAS results indicated that obligately heterofermentative species lack 1-phosphofructokinase, required for d -mannose degradation in the homofermentative pathway. Heterofermentative species were found to often contain the araBAD operon, involved in l -arabinose degradation, which is important for heterofermentation. Taken together, our results provide helpful insights into the genetic determinants of LAB carbohydrate metabolism, and opens for further experimental research, aiming at validating the role of these candidate genes for industrial applications. Electronic supplementary material The online version of this article (10.1007/s00253-019-09701-6) contains supplementary material, which is available to authorized users.

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The genus Lactobacillus

Cited by 64 publications

References 383 publications

A Genomic View of Lactobacilli and Pediococci Demonstrates that Phylogeny Matches Ecology and Physiology

A Genomic View of Lactobacilli and Pediococci Demonstrates that Phylogeny Matches Ecology and Physiology

Effects of conservation period and Lactobacillus hilgardii inoculum on the fermentation profile and aerobic stability of whole corn and sorghum silages

Uncovering carbohydrate metabolism through a genotype-phenotype association study of 56 lactic acid bacteria genomes

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