Genera of lactic acid bacteria PDF
Preview Genera of lactic acid bacteria
The Genera of Lactic Acid Bacteria The Lactic Acid Bacteria Volume 2 The Genera of Lactic Acid Bacteria Edited by B.J.B. WOOD Department of Bioscience and Biotechnology University of Strathclyde Glasgow UK and W.H. HOLZAPFEL Federal Research Centre for Nutrition Institute of Hygiene and Toxicology Karlsruhe Germany mJ SPRINGER-SCIENCE+BUSINESS MEDIA, B.V. First edition 1995 © 1995 Springer Science+Business Media Dordrecht Originally published by Chapman & Hali in 1995 Softcover reprint ofthe hardcover lst edition 1995 Typeset in 10/12pt Times by Cambrian Typesetters, Frimley, Surrey Cover photograph is a scanning electron micrograph of Lactococcus lactis subsp. lactis Bu2-60. (Courtesy of Horst Neve, Kiel, Germany.) ISBN 978-1-4613-7666-8 ISBN 978-1-4615-5817-0 (eBook) DOI 10.1007/978-1-4615-5817-0 Apart from any fair dealing for the purposes of research or private study, or criticism or review, as permitted under the UK Copyright Designs and Patents Act, 1988, this publication may not be reproduced, stored, or transmitted, in any form or by any means, without the prior permission in writing of the publishers, or in the case of reprographic reproduction only in accordance with the terms of the Iicences issued by the Copyright Licensing Agency in the UK, or in accordance with the terms of licences issued by the appropriate Reproduction Rights Organization outside the UK. Enquiries conceming reproduction outside the terms stated here should be sent to the publishers at the Glasgow address printed on this page. The publisher makes no representation, express or implied, with regard to the accuracy of the information contained in this book and cannot accept any legal responsibility or liability for any errors or omissions that may be made. A catalogue record for this book is available from the British Library Library of Congress Catalog Card Number: 94-73502 9 Printed on permanent acid-free text paper, manufactured in accordance with ANSIINISO Z39.48-1992 (permanence of Paper). Series preface The Lactic Acid Bacteria is planned as a series in a number of volumes, and the interest shown in it appears to justify a cautious optimism that a series comprising at least five volumes will appear in the fullness of time. This being so, I feel that it is desirable to introduce the series by providing a little of the history of the events which culminated in the decision to produce such a series. I also wish to indicate the boundaries of the group 'The Lactic Acid Bacteria' as I have defined them for the present purposes, and to outline my hopes for future topics in the series. Historical background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate metabolism of some lactic rods isolated from English beer breweries by himself and others, notably Dr Dora Kulka. He was particularly interested in their preference for maltose over glucose as a source of carbohydrate for growth, expressed in most cases as a more rapid growth on the disaccharide; but one isolate would grow only on maltose. Eventually we showed that maltose was being utilised by 'direct fermentation' as the older texts called it, specifically by the phosphorolysis which had first been demonstrated for maltose by Doudoroff and his associates in their work on maltose metabolism by a strain of Neisseria meningitidis. I began work on food fermentations when I came to Strathclyde University, and I soon found myself involved again with the bacteria which I had not touched since completing my doctoral thesis. In 1973 J.G. Carr, C.V. Cutting and G.C. Whiting organised the 4th Long Ashton Symposium Lactic Acid Bacteria in Beverages and Food, and from my participation in that excellent conference arose a friendship with Geoff Carr. The growing importance of these bacteria was subsequently confirmed by the holding, a decade later, of the first of the Wageningen Conferences on the LAB. Discussions about the LAB, and the fact that they were unusual and important enough to have entire conferences devoted to them, with Mr George Olley of Applied Science Publishers Ltd (who had proposed the idea which resulted in the production of Microbiology of Fermented Foods) gave rise to the idea that there might be scope for a book on them. vi THE GENERA OF LACTIC ACID BACTERIA Subsequent discussions with Geoff Carr refined 'a book' into 'a multi volume series' and rather slowly Geoff and I began to lay rough plans for such a series, a process greatly helped by our preference for planning sessions in pubs. Sadly, Geoff died before the plans reached fruition, but his thinking contributed much to my development of the ideas which we hatched together, and I think that he would have approved of the final form which the series is taking. I have tried to achieve a multi-national spread among the authors, which would certainly have met with his approval. I have also tried to achieve a direct and clear style of writing through my directions to authors, and my editing, as both he and Cyril Rainbow valued clarity very highly, and deplored the sort of scientific writing which seemed to have been generated under the delusion that proper science should demonstrate its importance by being as obscure as possible. The lactic acid bacteria Most of us think that we know what we mean when we use the expression 'lactic acid bacteria'. We tend to think of them as a reasonably coherent group, and this is convenient for a great many purposes. In fact, however, the LAB remind me of a cloud in the sky, which can look rather solid and well-bounded when viewed from a distance but becomes more and more fuzzy and intangible the closer that one approaches to it. The LAB are all Gram-positive; anaerobic, micro-aerophilic or aero-tolerant; catalase negative; rods or cocci; most importantly they all produce lactic acid as the sole, major or an important product from the energy-yielding fermentation of sugars. It used to be thought that all LAB were non-motile and non sporing, although we now have the Sporolactobacilli, and motile organisms are reported which would otherwise fit with the LAB. Listeria species produce lactic acid as a major metabolic product, but I doubt if many people working with the LAB as normally understood, would wish to admit Listeria to membership of the club. The LAB as a group had a 'squeaky clean' image, with such adverse effects as have been reported being, in general, ascribed to unusual circumstances such as abnormal immune status. This despite the Streptococci, as originally defined, including both beneficial and harmful organisms. Yet Listeria is closely related (according to modern classifications) to undoubted LAB, and Streptococcus as now defined seems to consist almost entirely of rather disagreeable specimens, so it seems a little irrational to include one of these genera and exclude the other; I can offer no real defence of my decision to do so despite this evidently logical argument, other than the hoary old one of 'accepted practice'. After much discussion, and with due acknowledgement of the rapidly evolving situation which is leading to the SERIES PREFACE VB establishment of numerous new genera, the genera which receive chapters in Volume 2 will be regarded as the principal ones for the purposes of this series. This whilst acknowledging the right of individual authors to define the LAB in the manner which seems most appropriate to the story which they have to tell, and recognising that there will be well-established additional genera of LAB before the series has reached its conclusion. Future plans Future plans will inevitably be modified in the light of experience gained as the series develops, not least the feedback from readers and the comments and suggestions of reviewers. At present the following volumes are envisaged (not necessarily in the order listed: Genetics of the LAB. Physiology and Biochemistry. Uses. This volume will cover their role in food fermentations, lactic acid production, vitamin assays, etc. H is hoped and believed that together these volumes will form a lasting primary source and, as the computer experts would say, 'benchmark' against which future progress in our understanding of this diverse group of bacteria can be measured. Brian J.B. Wood Preface There is very little to say about this volume which can usefully add to the material in chapter 1. I would, however, like to take the opportunity to thank various people, not least my co-editor Professor Wilhelm Holzapfel. While I recognise the paramount importance of taxonomy as the map by which we find our way around the confusing worlds of biology, I must admit that my grasp of the finer points of this discipline is not always secure. Wilhelm's hand on the tiller was always more confident than mine could ever be, but perhaps even more important was his remarkably extensive network of contacts. I am certain that his standing contributed significantly to our success in persuading busy people to give up their time to write difficult reviews. He also contributed significantly to my hitherto disgracefully limited understanding of the newer methods which are so changing both the methods employed in taxonomical investigations and (as a consequence thereof) our appreciation of the subtle relationships between, and even the evolution of, the kingdom Prokaryota. Preparation of this book began with Elsevier Applied Science, and I was very pleased that it was one of the titles selected by Chapman and Hall when the transfer to them took place. I remain very grateful to the Elsevier staff for prodding me into getting started on this volume, and to the BIackie Academic and Professional staff for applying the necessary pressure when I seemed to be flagging along the way. Gratitude is also due to the authors for their excellent chapters, which have made this dry seeming topic come vividly alive to at least one reader. I do not suppose that many users of this book will read every chapter of it in the way that Wilhelm Holzapel and I have needed to, but I hope that some will make the effort, as I am sure that they will find it rewarding. I hope also that it can stimulate thinking which will lead to new research areas; for my part, I am by no means satisfied that we know all that there is to know about the biochemical mechanisms which underly the very traditional, but still useful 'sugar assimilation and fermentation tests'. I also remain unclear as to the reasons why some LAB metabolise arginine to ornithine as they do; the immediate objective is to obtain ATP of course, but I find it difficult to believe that the average LAB is often in a natural environment which has a level of arginine sufficient to repay the expenditure required to put the necessary enzymes in place. I venture to suggest that much weightier speculations than these can be sparked by the material contained in this book. Brian J.B. Wood Contributors B. Biavati Facolta di Scienze Agrarie, Istituto di Microbiologia Agraria e Technica, Universita degli Studi di Bologna, via Filippo Re 6, 1-40126 Bologna, Italy D. Claus DSM-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, D-38124 Braunschweig, Germany F. Dellaglio Dipartimento di Scienze e Technologie Agro Alimentari e Microbiologiche, Universita degli Studi del Molise, 1-86100 Campobasso, Italy L.A. Devriese Laboratorium voor Bacteriologie, en Mycologie van de huisdieren, Universiteit Gent, Salisburylaan 133, B- 9820 Merelbeke, Belgium L.M.T. Dicks Department of Microbiology, Private Bag X5018, ZA- 5900 University of Stellenbosch, Stellenbosch, South Africa D. Fritze DSM-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, D-38124 Braunschweig, Germany W.P. Hammes Institut fur Lebensmitteltechnologie, Fachgebiet Allgemeine Lebensmitteltechnologie und -mikro biologie, Universitat Hohenheim, GarbenstraBe 25, D- 70559 Stuttgart 70, Germany J.M. Hardie Department of Oral Microbiology, The London Hospital Medical College, Turner Street, London E1 2AD, UK W.H. Holzapfel Institut fUr Hygiene und Toxikologie, Bundesfor schungsanstalt fUr Ernahrung, Engesserstr. 20, D- 76131 Karlsruhe, Germany W. Ludwig Lehrstuhl fUr Mikrobiologie, Technische Universitat Munchen, Arcisstr 21, D-80333 Munchen, Germany D. Palenzona Facolta di Scienze Agrarie, Istituto di Microbiologia Agraria e Technica, Universita degli Studi di Bologna, via Filippo Re 6, 1-40126 Bologna, Italy XII THE GENERA OF LACTIC ACID BACTERIA B. Pot LMG-Cultuur Collectie, Laboratorium voor Micro biologie, Universiteit Gent, K.L. Ledeganckstraat 35, B-9000 Gent, Belgium U. Schillinger Institut fUr Hygiene und Toxikologie, Bundesfor schungsanstalt fUr Ernahrung, Engesserstr. 20, D- 76131 Karlsruhe, Germany K.H. Schleifer Lehrstuhl fUr Mikrobiologie, Technische Universitat Munchen, Arcisstr 21, D-80333 Munchen, Germany B. Sgorbati Facolta di Scienze Agrarie, Istituto di Microbiologia Agraria e Technica, Universita degli Studi di Bologna, via Filippo Re 6, 1-40126 Bologna, Italy W.J. Simpson BRF International, Lyttel Hall, Coopers Hill Road, Nutfield, Redhill, Surrey RH1 4HY, UK H. Taguchi Kirin Brewery Company Limited, Brewing Research Laboratories, Beer Division, Technical Center, 1-17-1, Namamugi, Tsurumi-ku, Yokahama, 230, Japan M. Teuber Eidgenossische Technische Hochschule Zurich, Schmelzbergstrasse 9, ETH Zentrum, CH-8092 Zurich, Switzerland S. Torriani Dipartimento di Scienze e Technologie Agro Alimentari e Microbiologiche, Universita degli Studi del Molise, 1-86100 Campobasso, Italy R.F. Vogel Lehrstuhl fUr Technische Mikrobiologie, Technische Universitat Munchen, 85350 Freising-Weihenstephan, Germany R.A. Whiley Department of Oral Microbiology, The London Hospital Medical College, Turner Street, London E1 2AD, UK B.J.B. Wood Department of Bioscience and Biotechnology, Royal College Building, University of Strathclyde, George Street, Glasgow G11XW, UK Contents 1 Lactic acid bacteria in contemporary perspective 1 W.H. HOLZAPFEL and B.J.B. WOOD 1.1 Introduction 1 1.2 Carbohydrate metabolism 2 Acknowledgement 6 Reference 6 2 Phylogenetic relationships oflactic acid bacteria 7 K.H. SCHLEIFER and W. LUDWIG 2.1 Introduction 7 2.2 The genera Lactobacillus, Leuconostoc and Pediococcus 9 2.3 The genus Camobacterium 13 2.4 The genera Streptococcus, Lactococcus, Enterococcus and Vagococcus 13 2.5 The genera Aerococcus, Alloiococcus, Tetragenococcus and Atopobium 15 2.6 The genus Bifidobacterium 16 Acknowledgement 16 References 17 3 The genus Lactobacillus 19 W.P. HAMMES and R.F. VOGEL 3.1 Introduction 19 3.2 Grouping of lactobacilli 20 3.2.1 Obligately homofermentative lactobacilli (Group A) 28 3.2.2 Facultatively heterofermentative lactobacilli (Group B) 30 3.2.3 Obligately heterofermentative lactobacilli (Group C) 32 3.2.4 Conclusions 34 3.3 Description of the species 35 Note added at proof 49 Acknowledgement 49 References 49 4 The genus Streptococcus 55 J .M. HARDIE and R.A. WHILEY 4.1 Introduction 55 4.2 Classification 55 4.3 Morphology 58 4.4 Cultural characteristics 58 4.5 Biochemistry/physiology 59 4.5.1 Carbohydrate metabolism 59 4.5.2 Other requirements 59 4.5.3 Temperature and salt tolerance 60 4.5.4 Oxygen 60
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