Lactobacillus collinoides
| Lactobacillus collinoides | |
|---|---|
| Scientific classification | |
| Domain: | Bacteria |
| Phylum: | Firmicutes |
| Class: | Bacilli |
| Order: | Lactobacillales |
| Family: | Lactobacillaceae |
| Genus: | Lactobacillus |
| Species: | L. collinoides |
| Binomial name | |
| Lactobacillus collinoides | |
Lactobacillus collinoides is a rod shaped species of lactic acid bacteria found in cider. It is part of the Lactobacillaceae family. It is gram-positive, non-spore forming and non-motile prokaryote.[1]
History
The entire Lactobacillus species was discovered in 1921 by E.B. Fred, W.H. Peterson, and J.A. Anderson and was categorized based on its ability to metabolize certain carbon and sugars.[2] Lactobacillus collinoides was discovered by J.G. Carr and P.A. Davies. It was isolated in fermenting apple juice.[3]
Characteristics
L. collinoides is found in fermenting apple juice or cider. It is found more frequently in factories where sulfur dioxide is either used in small quantities or not at all.[4] It is characterized by it ability to produce lactic acid as a by-product of glucose metabolism. Sugars are necessary for growth of L. collinoides and fructose is preferred to glucose. When L. collinoides was grown with fuctose or glucose along it produced lactic acid, acetic acid and ethanol. When glycerol was present lactic acid was lower than expected and acetic acid and ethanol were higher than expected.[5] It is also responsible for transmission of glycerol to 3-hydroxy-propionaldehyde (3 HPA) which is a precusor of acrolein that spoils the product quality by giving it a bitter taste. The presence of such complex acids in fruit may indicate that more preservatives are needed to prevent spoilage.[6]
Risk Factors
L. collinoides is biosafety level 1. The appropriate safety procedures should always be used when handling this material.[7]
Genomics
There are 9 strains of L. collinoides. JCM 1123, NBRC 107765, CECT 922, LMG 9194, KCTC 5050, DSM 20486, DSM 20515, LMG 9195, BCRC 11649. All were found in fermenting apple juice or cider.[8]
Growth
Temperatures anywhere from 30 °C to 40 °C is what is needed for optimal growth. The GC-content is between 39.7 and 48.5 mol%. It is found in anaerobic conditions .[9] The medium used to grow L. collinoides is lactobacilli MRS agar or broth. It cannot be grown with a medium containing glycerol as the sole carbon source.[10]
References
- ↑ Hammes, Walter P., and Rudi F. Vogel. "The genus Lactobacillus." The genera of lactic acid bacteria. Springer US, 1995. 19-54.
- ↑ Fred, E.B., Peterson, W.H., and Anderson, J.A., J.Biol. Chem., 48, 385 (1921)
- ↑ Carr, J. G., and Patricia A. Davies. "The ecology and classification of strains of Lactobacillus collinoides nov. spec.: a bacterium commonly found in fermenting apple juice." Journal of Applied Bacteriology 35.3 (1972): 463-471.
- ↑ Carr, J. G., and Patricia A. Davies. "The ecology and classification of strains of Lactobacillus collinoides nov. spec.: a bacterium commonly found in fermenting apple juice." Journal of Applied Bacteriology 35.3 (1972): 463-471.
- ↑ Claisse, Olivier, and Aline Lonvaud-Funel. "Assimilation of glycerol by a strain of Lactobacillus collinoides isolated from cider." Food microbiology 17.5 (2000): 513-519.
- ↑ Stead, D. "The effect of chlorogenic, gallic and quinic acids on the growth of spoilage strains of Lactobacillus collinoides and Lactobacillus brevis." Letters in applied microbiology 18.2 (1994): 112-114.
- ↑ http://webcache.googleusercontent.com/search?q=cache:H3MEnLkhdPgJ:www.atcc.org/~/ps/27611.ashx+&cd=7&hl=en&ct=clnk&gl=us
- ↑ http://gcm.wfcc.info/NameListDisplayInServlet?name=Lactobacillus%20collinoides&displayin=table&strain_number=&advanced=null&namelist_collection=&namelist_temperature=&namelist_organismtype=&namelist_isolatedfrom=
- ↑ Salvetti, Elisa, Sandra Torriani, and Giovanna E. Felis. "The genus Lactobacillus: a taxonomic update." Probiotics and Antimicrobial Proteins 4.4 (2012): 217-226.
- ↑ Claisse, Olivier, and Aline Lonvaud-Funel. "Assimilation of glycerol by a strain of Lactobacillus collinoides isolated from cider." Food microbiology 17.5 (2000): 513-519.