Global InformationLactobacillus kefiranofaciens information
| Lactobacillus kefiranofaciens | |
|---|---|
Scientific classification 
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| Domain: | Bacteria |
| Phylum: | Bacillota |
| Class: | Bacilli |
| Order: | Lactobacillales |
| Family: | Lactobacillaceae |
| Genus: | Lactobacillus |
| Species: | L. kefiranofaciens
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| Binomial name | |
| Lactobacillus kefiranofaciens Fujisawa et al. 1988[1]
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| Subspecies[2] | |
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| Synonyms | |
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Lactobacillus kefiranofaciens is a species of slime-forming, homofermentative, rod-shaped lactic acid bacteria first isolated from kefir grains, hence its name. Its type strain is WT-2B (ATCC 43761).[1] Its genome has been sequenced.[3] Lactobaccillus kefiranofaciens (L. kefiranofaciens) was first identified in 1967 in Russia through studying kefir granules.[4] Lactobaccillus kefiranofaciens is part of the lactobacillus genus and firmicutes phylum of bacteria.[5] These bacterium metabolize carbohydrates and produce lactic acid, which can be useful in fermentation.[6] Two subspecies have been identified as kefirgranum and kefiranofaciens, which share properties such as being gram-positive, facultatively anaerobic, and rod-shaped.[7] L. kefiranofaciens is the subspecies related to kefir granules.[7] Studies have investigated the origins and causes for variation in kefir composition and led to conflicting results. Some studies indicate the presence of L. kefiranofaciens was due to geographical location, while others indicate it was due to the different milks used.[8][9][10][11]
- ^ a b Fujisawa, T.; Adachi, S.; Toba, T.; Arihara, K.; Mitsuoka, T. (1988). "Lactobacillus kefiranofaciens sp. nov. Isolated from Kefir Grains". International Journal of Systematic Bacteriology. 38 (1): 12–14. doi:10.1099/00207713-38-1-12. ISSN 0020-7713.
- ^ Euzéby JP, Parte AC. "Lactobacillus kefiranofaciens". List of Prokaryotic names with Standing in Nomenclature (LPSN). Retrieved July 2, 2021.
- ^ Wang, Y.; Wang, J.; Ahmed, Z.; Bai, X.; Wang, J. (2011). "Complete Genome Sequence of Lactobacillus kefiranofaciens ZW3". Journal of Bacteriology. 193 (16): 4280–4281. doi:10.1128/JB.05306-11. ISSN 0021-9193. PMC 3147695. PMID 21705607.
- ^ Riviere, J. W.; Kooiman, P.; Schmidt, Karin (1967). "Kefiran, a novel polysaccharide produced in the kefir grain by Lactobacillus brevis". Archiv für Mikrobiologie. 59 (1–3): 269–278. doi:10.1007/BF00406340. ISSN 0302-8933. PMID 5602464. S2CID 32907928.
- ^ Taylor, Ron (2006), "Firmicutes (Low G+C Gram Positive)", Current Protocols in Microbiology, Hoboken, NJ, USA: John Wiley & Sons, Inc., doi:10.1002/9780471729259.mc0900s00, ISBN 0471729256, S2CID 248385392, retrieved 2023-05-04
- ^ Malo, P.M.; Urquhart, E.A. (2016), "Fermented Foods: Use of Starter Cultures", Encyclopedia of Food and Health, Elsevier, pp. 681–685, doi:10.1016/b978-0-12-384947-2.00282-8, ISBN 978-0-12-384953-3, retrieved 2023-05-04
- ^ a b Takizawa, S.; Kojima, S.; Tamura, S.; Fujinaga, S.; Benno, Y.; Nakase, T. (1994-07-01). "Lactobacillus kefirgranum sp. nov. and Lactobacillus parakefir sp. nov., Two New Species from Kefir Grains". International Journal of Systematic Bacteriology. 44 (3): 435–439. doi:10.1099/00207713-44-3-435. ISSN 0020-7713.
- ^ Oki, Kaihei; Dugersuren, Jamyan; Demberel, Shirchin; Watanabe, Koichi (2014). "Pyrosequencing Analysis of the Microbial Diversity of Airag, Khoormog and Tarag, Traditional Fermented Dairy Products of Mongolia". Bioscience of Microbiota, Food and Health. 33 (2): 53–64. doi:10.12938/bmfh.33.53. ISSN 2186-3342. PMC 4081183. PMID 25003019.
- ^ Sun, Zhihong; Liu, Wenjun; Bao, Qiuhua; Zhang, Jiachao; Hou, Qiangchuan; Kwok, Laiyu; Sun, Tiansong; Zhang, Heping (2014). "Investigation of bacterial and fungal diversity in tarag using high-throughput sequencing". Journal of Dairy Science. 97 (10): 6085–6096. doi:10.3168/jds.2014-8360. PMID 25129502.
- ^ Watanabe, Koichi; Fujimoto, Junji; Sasamoto, Masae; Dugersuren, Jamyan; Tumursuh, Tseveendori; Demberel, Shirchin (2007). "Diversity of lactic acid bacteria and yeasts in Airag and Tarag, traditional fermented milk products of Mongolia". World Journal of Microbiology and Biotechnology. 24 (8): 1313–1325. doi:10.1007/s11274-007-9604-3. ISSN 0959-3993. S2CID 83481790.
- ^ Xu, Haiyan; Liu, Wenjun; Gesudu, Qimu; Sun, Zhihong; Zhang, Jiachao; Guo, Zhuang; Zheng, Yi; Hou, Qiangchuan; Yu, Jie; Qing, Yanting; Kwok, Lai-Yu; Menhe, Bilige; Zhang, Heping (2015-08-15). "Assessment of the bacterial and fungal diversity in home-made yoghurts of Xinjiang, China by pyrosequencing: Microbial diversity in home-made yoghurts by pyrosequencing". Journal of the Science of Food and Agriculture. 95 (10): 2007–2015. doi:10.1002/jsfa.6912. PMID 25214028.