Lactobacillus perolens sp nov., a soft drink spoilage bacterium

被引：11

作者：

Back, W

Bohak, I ^{[1
]}

Ehrmann, M

Ludwig, T

Pot, B

Schleifer, KH

机构：

[1] Tech Univ Munich, Lehrstuhl Technol Brauerei 1, D-85350 Freising, Germany

[2] Tech Univ Munich, Lehrstuhl Mikrobiol, D-8000 Munich, Germany

[3] State Univ Ghent, Lab Microbiol & BCCM, LMG Bacteria Collect, Ghent, Belgium

来源：

SYSTEMATIC AND APPLIED MICROBIOLOGY | 1999年 / 22卷 / 03期

关键词：

Lactobacillus perolens; spoilage of soft drinks; oligonucleotide probe; protein patterns; taxonomy;

D O I：

10.1016/S0723-2020(99)80042-3

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Lactic acid bacteria that are able to spoil soft-drinks with low pH comprise a limited number of a acido-tolerant or acidophilic species of the genera Lactobacillus, Leuconostoc and Weissella. Various Gram-positive rods causing turbidity and off-flavour were isolated from orange lemonades. Physiological and biochemical studies including SDS-PAGE whole-cell protein analysis showed a homogeneous group of organisms. The 16S rRNA gene sequence analysis of two representatives revealed that they formed a phylogenetically distinct line within the genus Lactobacillus. All strains were facultatively heterofermentative, producing L-lactic acid. Based on the data presented a new species L. perolens is proposed. The name refers to the off-flavour caused by high amounts of diaceryl. The type strain of L. perolens is DSM 12744 (LMG 18936). A rRNA targeted oligonucleotide probe was designed that allows a fast and reliable identification of L. perolens.

引用

页码：354 / 359

页数：6

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