Lactobacillus species

Commercial Alcoholic beverages Sauerkraut Pickles Cheeses Lactic acid Various yeasts, molds, and bacteria L. plantatum plus other bacteria L. plantaixim plus other bacteria Propionibacteria, molds, and possibly many other microorganisms Two lactobacillus species... 

Hale O.M. and Newton G.L. (1979). Effects of a nonviable Lactobacillus species fermentation product on performance of pigs . J Anim Sci, 48(4), 770-775. 

Figure 10.12 Metabolism of lactose by lactic acid bacteria many Lactobacillus species/strains can not metabolize galactose (from Cogan and Hill, 1993).

Premi, L., Sandine, W. E. and Elliker, P. R. 1972. Lactose-hydrolyzing enzymes of Lactobacillus species. Appl Microbiol. 24, 51-57. 

Tartaric acid is relatively stable to bacterial activity and can only be metabolized by some Lactobacillus species with the production of acetic acid, lactic acid and succinic acid (Handler 1983). When tartaric acid is metabolised, the volatile acidity increases and the wine acquires an acetic aroma and a disagreeable taste this degradation can be total or partial depending on the bacteria population, but it always decreases wine quality. The tartaric acid degrading capacity is restricted to only a few species Radler And Yannissis (1972) found it in four strains of L. plantarum and one strain of L. brevis. 

Nigatu, A, Ahrne, S, Molin, G. (2001). Randomly amplified polymorphic DNA (RAPD) profiles for the distinction of Lactobacillus species. Anton. Leeuw., 79, 1-6. 

Researchers at the Australian Wine Research Institute (83) have since identified two additional compounds associated with mousiness and produced by both Brettanomyces and Lactobacillus species 2-acetyl-1-pyrroline (ACPY) and... 

Historically, assessment of thiamine status was by animal bioassay (the correction of bradycardia in thiamine-deficient rats) and later by microbiological assays using the fungus Phycomyces hlakesleeanus, yeast fermentation, or bacteria of the Staphylococcus, Streptococcus, or Lactobacillus species. Some bacterial microbiological assays are still in use in the food industry. Early chemical methods were often based upon the production of a fluorophore, thiochrome, when thiamine is oxidized with ferricyanide in alkaline solution, a property that is used in some modern chromatographic methods. 

Microbial interactions that occur in wine may be beneficial or detrimental to wine quality depending on the species involved. Examples of detrimental interactions are the inhibition of S. cerevisiae by Lactobacillus species and the inhibition of O. oeni by S. cerevisiae when MLF is desired. However, the inhibition of O. oeni may also be beneficial to wine quality if MLF is undesirable. Additional beneficial interactions include the stimulation of LAB growth due to yeast lysis and the inhibition of Pediococcus species by O. oeni. A better understanding of the complex interactions between LAB and S. cerevisiae will lead to the selection of compatible yeast and bacterial strains for the induction of alcoholic and malolactic fermentations. 

Wouters, P.C., Bos, A.D.P., and Ueckert, J. 2001. Membrane permeabilization in relation to inactivation kinetics of Lactobacillus species due to pulsed electric fields. Applied and Environmental Microbiology 1 3092-3101. 

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