Extension of Viquipèdia articles Lactic acid bacteria and Lactobacillus
Gisela Querol Trujillo February - 2021
Lactobacillus (1901-2020 )
Homofermentative Heterofermentative
Lactobacillus
Amylolactobacillus Holzapfelia
Bombilactobacillus
Companilactobacillus Lapidilactobacillus
Agrilactobacillus
Schleiferilactobacillus Lacticaseibacillus
Latilactobacillus
Loigolactobacillus Dellaglioa
Liquorilactobacillus Ligilactobacillus
Lactiplantibacillus
Furfurilactobacillus Paucilactobacillus Limosilactobacillus
Secundilactobacillus Levilactobacillus
Fructilactobacillus Acetilactobacillus Apilactobacillus
Lentilactobacillus
OBJECTIVES
•To improve Viquipèdia articles about lactic acid bacteria and Lactobacillus
•To describe the characteristics of lactic acid bacteria and its applications
•To update the genus Lactobacillus
1. Lactic acid bacteria are of great importance to the food industry and have many purposes to improve the alimentary products
2. There are none health claims associated with probiotics
3. The genus Lactobacillus has been reclassificated into 23 new genera plus the emended genus Lactobacillus
LACTIC ACID BACTERIA 1. CHARACTERISTICS
•Gram +
•Catalase –
• G-C %
•Neutrophile: pH 5-8
•Non-spore forming
•Obligate/facultative anaerobic 2. METABOLISM
Homofermentative >85% lactic acid Embden-Meyerhof-Parnas
Facultative homo/heterofermentative
Heterofermentative 50% lactic acid Phosphoketolase/EMP
(ethanol, CO2, acetic acid)
3. INDUSTRIAL APPLICATIONS
https://ca.wikipedia.org/wiki/Bacteri_làctic https://ca.wikipedia.org/wiki/Lactobacil
•Used in lactic fermentations
•Mesophilic/Thermophilic Starter cultures
Biopreservation Probiotic
•To improve food safety and to extend the shelf life
•Organic acids, CO2, H2O2, diacetyl, natamycin,
bacteriocins
•R. (EC) 178/2002
•Qualified Presumption of Safety (QPS)
CONCLUSIONS
Zheng et al.
(2020)
References:
1.Vinderola G, Ouwehand A, Salminen S, Von Wright A, editors. Lactic Acid Bacteria: Microbiological and Functional Aspects. 5ª ed. CRC Press; 2019. 764 p.
2. Zheng et al. A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. IJEM.
DOI: 10.1099/ijsem.0.004107
Figure 2: Scheme of the emended taxonomy of the genus Lactobacillus2
Figure 1: Scheme of metabolism of lactic acid bacteria1
