Global InformationLimosilactobacillus information
| Limosilactobacillus | |
|---|---|
Scientific classification 
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| Domain: | Bacteria |
| Phylum: | Bacillota |
| Class: | Bacilli |
| Order: | Lactobacillales |
| Family: | Lactobacillaceae |
| Genus: | Limosilactobacillus Zheng et al. 2020[1] |
| Type species | |
| Limosilactobacillus fermentum (Beijerinck 1901) Zheng et al. 2020
| |
| Species | |
|
See text. | |
Limosilactobacillus is a thermophilic and heterofermentative genus of lactic acid bacteria created in 2020 by splitting from Lactobacillus.[1] The name is derived from the Latin limosus "slimy", referring to the property of most strains in the genus to produce exopolysaccharides from sucrose.[2][1] The genus currently includes 31 species or subspecies, most of these were isolated from the intestinal tract of humans or animals.[3] Limosilactobacillus reuteri has been used as a model organism to evaluate the host-adaptation of lactobacilli to the human and animal intestine [4][5] and for the recruitment of intestinal lactobacilli for food fermentations.[6][7]
Limosilactobacilli are heterofermentative and produce lactate, CO2, and acetate or ethanol from glucose; several limosilactobacilli, particularly strains of Lm. reuteri convert glycerol or 1,2-propanediol to 1,3 propanediol or propanol, respectively.[8] Most strains do not grow in presence of oxygen, or in de Man, Rogosa Sharpe (MRS) medium, the standard medium for cultivation of lactobacilli. Addition of maltose, cysteine and fructose to MRS is usually sufficient for cultivation of limosilactobacilli.[citation needed]
- ^ a b c Zheng, Jinshui; Wittouck, Stijn; Salvetti, Elisa; Franz, Charles M.A.P.; Harris, Hugh M.B.; Mattarelli, Paola; O’Toole, Paul W.; Pot, Bruno; Vandamme, Peter; Walter, Jens; Watanabe, Koichi (2020). "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". International Journal of Systematic and Evolutionary Microbiology. 70 (4): 2782–2858. doi:10.1099/ijsem.0.004107. hdl:10067/1738330151162165141. ISSN 1466-5026. PMID 32293557.
- ^ Li, Xiaodan; Wang, Xiaofei; Meng, Xiangfeng; Dijkhuizen, Lubbert; Liu, Weifeng (2020-12-01). "Structures, physico-chemical properties, production and (potential) applications of sucrose-derived α-d-glucans synthesized by glucansucrases". Carbohydrate Polymers. 249: 116818. doi:10.1016/j.carbpol.2020.116818. hdl:11370/03ec24ef-7b97-4912-9d35-a87fbef2b9b5. ISSN 0144-8617. PMID 32933666. S2CID 221747286.
- ^ "Taxonomy and nomenclature of lactobacilli".
- ^ Frese, Steven A.; Benson, Andrew K.; Tannock, Gerald W.; Loach, Diane M.; Kim, Jaehyoung; Zhang, Min; Oh, Phaik Lyn; Heng, Nicholas C. K.; Patil, Prabhu B.; Juge, Nathalie; MacKenzie, Donald A. (2011-02-17). "The Evolution of Host Specialization in the Vertebrate Gut Symbiont Lactobacillus reuteri". PLOS Genetics. 7 (2): e1001314. doi:10.1371/journal.pgen.1001314. ISSN 1553-7404. PMC 3040671. PMID 21379339.
- ^ Duar, Rebbeca M.; Frese, Steven A.; Lin, Xiaoxi B.; Fernando, Samodha C.; Burkey, Thomas E.; Tasseva, Guergana; Peterson, Daniel A.; Blom, Jochen; Wenzel, Cory Q.; Szymanski, Christine M.; Walter, Jens (2017). "Experimental Evaluation of Host Adaptation of Lactobacillus reuteri to Different Vertebrate Species". Applied and Environmental Microbiology. 83 (12). Bibcode:2017ApEnM..83E.132D. doi:10.1128/aem.00132-17. PMC 5452824. PMID 28389535.
- ^ Zheng, Jinshui; Zhao, Xin; Lin, Xiaoxi B.; Gänzle, Michael (2015-12-11). "Comparative genomics Lactobacillus reuteri from sourdough reveals adaptation of an intestinal symbiont to food fermentations". Scientific Reports. 5 (1): 18234. Bibcode:2015NatSR...518234Z. doi:10.1038/srep18234. ISSN 2045-2322. PMC 4995734. PMID 26658825.
- ^ Li, Qing; Gänzle, Michael G. (2020-02-01). "Host-adapted lactobacilli in food fermentations: impact of metabolic traits of host adapted lactobacilli on food quality and human health". Current Opinion in Food Science. 31: 71–80. doi:10.1016/j.cofs.2020.02.002. ISSN 2214-7993. S2CID 213459081.
- ^ Gänzle, Michael G. (2015-04-01). "Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage". Current Opinion in Food Science. 2: 106–117. doi:10.1016/j.cofs.2015.03.001. ISSN 2214-7993.