bacteria used in food fermentation201562411444...lactic and fermentations lactic acid fermentation...
TRANSCRIPT
BACTERIA USED IN FOOD FERMENTATION
INTORODUCTION
ALL ARE CURRENTLY CLASSIFIED IN ONE OF THREE PHYLA (門 DIVISION)
Proteobacteria Gram negative bacteria involved in vinegar fermentation Firmicutes Lactic acid bacteria Bacillus spp Brevibacterium spp Actinobacteria Bifidobacterium spp Kocuria spp Staphylococcus spp
Micrococcus spp
Actively growing microbial cells milk yogurt Metabolic by-products organic acids bacteriocins etc Cellular components SCP dextran cellulose enzymes Should be safe (approved by regulatory agent ie non-GMO) food grade
(GRAS)
MICROBIOLOGY OF FERMENTED FOODS (HISTORY ASPECT) Use food materials as substrate (metabolism) Long history Natural fermentation Back slopping technique Pure culture fermentation (starter culture)
LACTIC ACID BACTERIA
No official status in taxonomy Based on 16s rRNA sequencing
Phylum Firmicutes Order Lactobacillales Common characteristics of LAB
Gram positive Fermentative (one exception) Catalase negative Facultative anaerobe Non-sporeforming Low mol G+C Non-motile Produce large amount of lactic acid from carbohydrates Acid tolerant
Heterotrophic chemoorganotrophic use organic C for growth and energy Fastidious with complex nutrients
Recently some LAB (Lactococcus lactis) do have respiration Respiration as well as fermentation Heme (or heme precursor) must be added Grow better in respiring condition (pH remain high due to less lactic acid
production) Light aeration in starter preparation
12 different genera
1 Lactococcus 2 Leuconostoc 3 Pediococcus 4 Lactobacillus 5 Streptococcus 6 Enterococcus 7 Tetragenococcus 8 Carnobacterium 9 Weissella 10 Oenococcus 11 Aerococcus
12Vagococcus
LACTIC AND FERMENTATIONS Lactic acid fermentation can occur by
Homofermentative pathway Heterofermentative pathway Facultative homofermentative
The fermentation of glucose in heterofermentative LAB is called
hexose monophosphate (HMP) shunt or Warburg-Dickens-Horecker pathway or phosphoketolase pathway
Homofermentative LAB contain aldolase (2 lactates from glucose) while
heterofermentative do not have it
Lactococcus lactis Most widely used in dairy fermentation (cheese) 3 subspecies
Lc lactis subsp lactis Lc lactis subsp cremoris found only in milk diacetyl production Lc lactis subsp hordinae (not used as starter culture)
1 biovar Lactococcus lactis sub lactis biovar diacetylactis (CO2 + diacetyl from citrate)
Pair short chain Natural habitats
Originally Green vegetation silage New habitat dairy environment raw milk
Grow rapidly in milk pH below 45 Obligate homofermentative L(+)-lactic acid Plasmid borne traits (acquired recently)
Lactose transport and metabolism Casein hydrolysis and metabolism Selective pressure for the maintenance of plasmid in milk borne strains are
needed Readily exchanged among other strains (via conjugal transfer) Plasmid can integrate within chromosome stabilized
Closely related to Lc lactis and Lc cremoris
Streptococcus Many diverse species with a wide array of habitats
Human and animal pathogens oral commensals intestinal commensals Only 1 species in dairy (yogurt) fermentation Streptococcus thermophilus Pairs to long chain Obligate homofermentative L(+)-lactic acid
Higher optimum temperature (40 - 42degC)
Higher maximum growth temperature (52degC)
Higher thermal tolerance (above 60degC)
More fastidious than Lactococcus spp for nutrients Weakly proteolytic (need pre-formed amino acids) Limited metabolic diversity
Contain few plasmid generally small and cryptic
Leuconostoc Spherical or lenticular based on media (solid vs liquid)
Heterofermentative
D(-)-lactic acid CO2 ethanol acetic acid flavors CO2 reduce redox potential subsequent acid tolerant LAB growth
Opt temp 18-25degC some grow below 10degC Grow in milk wo curding acidification is not major function Reduced or anaerobic environment enhance growth Plasmids are common
Lactose and citrate metabolism Bacteriocin production
Leu mesenteroides Dextran formation from sucrose (dextran sucrase)
Plants vegetables silage milk raw meat 5 species
Leu mesenteroides Leu paramensenteroides Leu lactis Leu carnosum Leu gelidum
3 subsp in Leu mesenteroides Leu mesenteroides subsp mesenteroides Leu mesenteroides subsp dextranicum Leu mesenteroides subsp cremoris
Dairy strains Ferment milk sugars (lactose galactose glucose) Leu mesenteroides subsp cremoris produce diacetyl (buttery flavor) +
CO2 from citrate (130-160 mg100 ml) in milk
citrate
Leu lactis Vegetable strains
Ferment plant sugars (fructose sucrose arabinose trehalose) Leu mesenteroides subsp mesenteroides initiate fermentation Leu kimchii Leu fallax (Identification and Characterization of Leuconostoc fallax
Strains Isolated from an Industrial Sauerkraut Fermentationdagger 2002 Rodolphe Barrangou Sung-Sik Yoon Frederick Breidt Jr Henry P Fleming and Todd R Klaenhammer Appl Environ Microbiol 78(19)2877-2884
Spoilage of refrigerated vacuum-packaged meat
Leu carnosum Leu gelidum Leu gasicomitatum
Oenococcus oeni Previously Leuconostoc oeni More acid tolerant than Leuconostoc and most ethanol tolerant LAB (10
ethanol)
Malo-lactic fermentation Deacidification (Increase pH by 01 to 03 unit decrease titratable acidity
by 001 to 003gL) and decarboxylation full smooth flavor and texture Important for high acid wine (May be undesirable in low acid situation)
Slow growing Ferment limited number of sugars
Weissella Heterofermentative Kimchi isolates
Weissella cibaria (Weissella kimchii) Weissella koreensis
Pediococcus Tetrads in pairs
Obligate homofermentative L(+) or DL-lactic acid Tolerate high acid (pH 42) and salt (65 NaCl) Lactose is not fermented do not grow in milk Ripening of cheese secondary flora Plants vegetables silage beer kimchi sauerkraut fermented meat fish Two major species in vegetable (sauerkraut kimchi) and meat fermentations
P acidilactici P pentosaceus
Beer spoilage P damnosus Diacetyl serious flavor defect for beer
Plasmids are frequently found Sugar (raffinose sucrose) metabolism Bacteriocin (pediocin) production
Importance of pediocin producing P acidilactici inhibit meat-associated pathogens (Listeria monocytogenes
Staphylococcus aureus Clostridium botulinum) Starter culture
Tetragenococcus New species (previously Pediococcus) Extremely halophilic
Tolerate 25 NaCl Require 3-10 NaCl for growth
No growth when salt is absent Contribute to flavors
4 species T halophilus soysauce fermentation homofermentative on glucose
Heterofermentative on pentose (xylose) T koreensis kimchi T muriaticus fish sauce T solitaries
Grow well in low aw Compatible sugars Betaine carnitine
Lactobacillus
gt 80 species ubiquitous in nature Fastidious to grow Various morphologies
Very short (coccobacillus) to very long rod (often bent) Single to long chain Large round colonies small or irregular colonies
Wide range of habitats Dairy Meat Vegetable Cereal
Some are probiotics L acidophilus L reuteri L casei subsp rhamnosus L johnsonii
Facultative heterofermentative Dairy strains
L helveticus L delbrueckii subsp bulgaricus L casei L acidophilus L kefir (kefir fermentation)
Sausage strains L plantarum L sakei subsp sakei
Vegetable strains (Kimchi sauerkraut pickle) L plantarum
L brevis L sakei rice wine fermentation L sanfranciscensis San Francisco sourdough bread
httpwwwyoutubecomwatchv=bch1_Ep5M1s
Plasmids
Lactose metabolism Bacteriocin production Antibiotic resistance
Bifidobacterium Not classical LAB Different morphologies (pleomorphism) Bifid V Y or X- shaped Sugar metabolism
fructose-6-phosphate phosphoketolase Lactic acid acetic acid = 23
wo CO2 production Human origins
B bifidum B longum B brevis B infantis B adolescentis
Vitamin synthesis of human origin Thiamine (B1) Riboflavin (B2)
Pyridoxine (B6) Folic acid (B9)
Large intestine Added to dairy products (do not grow well in milk) Beneficial role (probiotic) High number in breast fed infant (B infantis) Host specificity B animalis is unsuitable for human Age specificity B infantis for the infant B adolescentis for the young
Need bifidigenic factors(숙제) Strict anaerobe
Need reducing agent (L-cysteine and thioglycolate that have thiol (-SH) on it)
Cystein Thioglycolate
High cost for cultivation
Propionibacterium
Phylum Actinobacteria Not LAB High G+C 53-68 mol Non-sporeforming Gram positive Non-motile Pleomorphic rod (coccoid bifid or branched) Mesophilic Anaerobic to aerotolerant Catalase positive Neutraphilic and grow slowly at pH 5-52 (pH of Swiss type cheese) Two types
Dairy Cutaneous causing acne
Dairy (Swiss type cheese Emmental cheese) P freudenreichii subsp freudenreichii P freudenreichii subsp shermanii P thoenii P acidipropionici P jensenii
Strong lipolytic activity to form free fatty acids flavor Lactate fermentation of dairy strain (Propionic acid pathway)
Lactobacillus helveticus grows first provides peptides and amino acids and also produce lactic acid Dairy strains use lactate as carbon and
energy source to form acetate propionate and CO2 Impart nutty and sweet flavor and ldquoeyerdquo formation (CO2)
Small amount of vitamin B12 Probiotic effect
ACETIC ACID BACTERIA AAB Only Gram negative bacteria used in food fermentation Not taxonomical name Peritrichous flagella Family Acetobacteraceae
Mesophilic (opt temp of 25-30degC)
Three genus Acetobacter Gluconobacter Gluconoacetobacter
Obligate aerobe Only respiratory metabolism Surface filn Produce acetic acid from ethanol in the presence of oxygen
Some species overoxidizes acetic acid to water and CO2 Vinegar production
Acetobacter aceti most commonly used A orleanensis A pasteurianus subsp pasteurianus Gluconobacter europaeus G xylinus
Fruit flies or vinegar eels are considered as common vector in propagating acetic acid bacteria in nature (mother of vinegar)
Some are spoilage microorganisms in wine beer and sake fermentation Acetobacter xylinum synthesize microbial cellulose
Audio speaker Wound dressing Paper and paper products Dessert food Filter
PR CHAWLA et al Fermentative Production of Microbial Cellulose Food
Technol Biotechnol 47 (2) 107ndash124 (2009)
Heterotrophic chemoorganotrophic use organic C for growth and energy Fastidious with complex nutrients
Recently some LAB (Lactococcus lactis) do have respiration Respiration as well as fermentation Heme (or heme precursor) must be added Grow better in respiring condition (pH remain high due to less lactic acid
production) Light aeration in starter preparation
12 different genera
1 Lactococcus 2 Leuconostoc 3 Pediococcus 4 Lactobacillus 5 Streptococcus 6 Enterococcus 7 Tetragenococcus 8 Carnobacterium 9 Weissella 10 Oenococcus 11 Aerococcus
12Vagococcus
LACTIC AND FERMENTATIONS Lactic acid fermentation can occur by
Homofermentative pathway Heterofermentative pathway Facultative homofermentative
The fermentation of glucose in heterofermentative LAB is called
hexose monophosphate (HMP) shunt or Warburg-Dickens-Horecker pathway or phosphoketolase pathway
Homofermentative LAB contain aldolase (2 lactates from glucose) while
heterofermentative do not have it
Lactococcus lactis Most widely used in dairy fermentation (cheese) 3 subspecies
Lc lactis subsp lactis Lc lactis subsp cremoris found only in milk diacetyl production Lc lactis subsp hordinae (not used as starter culture)
1 biovar Lactococcus lactis sub lactis biovar diacetylactis (CO2 + diacetyl from citrate)
Pair short chain Natural habitats
Originally Green vegetation silage New habitat dairy environment raw milk
Grow rapidly in milk pH below 45 Obligate homofermentative L(+)-lactic acid Plasmid borne traits (acquired recently)
Lactose transport and metabolism Casein hydrolysis and metabolism Selective pressure for the maintenance of plasmid in milk borne strains are
needed Readily exchanged among other strains (via conjugal transfer) Plasmid can integrate within chromosome stabilized
Closely related to Lc lactis and Lc cremoris
Streptococcus Many diverse species with a wide array of habitats
Human and animal pathogens oral commensals intestinal commensals Only 1 species in dairy (yogurt) fermentation Streptococcus thermophilus Pairs to long chain Obligate homofermentative L(+)-lactic acid
Higher optimum temperature (40 - 42degC)
Higher maximum growth temperature (52degC)
Higher thermal tolerance (above 60degC)
More fastidious than Lactococcus spp for nutrients Weakly proteolytic (need pre-formed amino acids) Limited metabolic diversity
Contain few plasmid generally small and cryptic
Leuconostoc Spherical or lenticular based on media (solid vs liquid)
Heterofermentative
D(-)-lactic acid CO2 ethanol acetic acid flavors CO2 reduce redox potential subsequent acid tolerant LAB growth
Opt temp 18-25degC some grow below 10degC Grow in milk wo curding acidification is not major function Reduced or anaerobic environment enhance growth Plasmids are common
Lactose and citrate metabolism Bacteriocin production
Leu mesenteroides Dextran formation from sucrose (dextran sucrase)
Plants vegetables silage milk raw meat 5 species
Leu mesenteroides Leu paramensenteroides Leu lactis Leu carnosum Leu gelidum
3 subsp in Leu mesenteroides Leu mesenteroides subsp mesenteroides Leu mesenteroides subsp dextranicum Leu mesenteroides subsp cremoris
Dairy strains Ferment milk sugars (lactose galactose glucose) Leu mesenteroides subsp cremoris produce diacetyl (buttery flavor) +
CO2 from citrate (130-160 mg100 ml) in milk
citrate
Leu lactis Vegetable strains
Ferment plant sugars (fructose sucrose arabinose trehalose) Leu mesenteroides subsp mesenteroides initiate fermentation Leu kimchii Leu fallax (Identification and Characterization of Leuconostoc fallax
Strains Isolated from an Industrial Sauerkraut Fermentationdagger 2002 Rodolphe Barrangou Sung-Sik Yoon Frederick Breidt Jr Henry P Fleming and Todd R Klaenhammer Appl Environ Microbiol 78(19)2877-2884
Spoilage of refrigerated vacuum-packaged meat
Leu carnosum Leu gelidum Leu gasicomitatum
Oenococcus oeni Previously Leuconostoc oeni More acid tolerant than Leuconostoc and most ethanol tolerant LAB (10
ethanol)
Malo-lactic fermentation Deacidification (Increase pH by 01 to 03 unit decrease titratable acidity
by 001 to 003gL) and decarboxylation full smooth flavor and texture Important for high acid wine (May be undesirable in low acid situation)
Slow growing Ferment limited number of sugars
Weissella Heterofermentative Kimchi isolates
Weissella cibaria (Weissella kimchii) Weissella koreensis
Pediococcus Tetrads in pairs
Obligate homofermentative L(+) or DL-lactic acid Tolerate high acid (pH 42) and salt (65 NaCl) Lactose is not fermented do not grow in milk Ripening of cheese secondary flora Plants vegetables silage beer kimchi sauerkraut fermented meat fish Two major species in vegetable (sauerkraut kimchi) and meat fermentations
P acidilactici P pentosaceus
Beer spoilage P damnosus Diacetyl serious flavor defect for beer
Plasmids are frequently found Sugar (raffinose sucrose) metabolism Bacteriocin (pediocin) production
Importance of pediocin producing P acidilactici inhibit meat-associated pathogens (Listeria monocytogenes
Staphylococcus aureus Clostridium botulinum) Starter culture
Tetragenococcus New species (previously Pediococcus) Extremely halophilic
Tolerate 25 NaCl Require 3-10 NaCl for growth
No growth when salt is absent Contribute to flavors
4 species T halophilus soysauce fermentation homofermentative on glucose
Heterofermentative on pentose (xylose) T koreensis kimchi T muriaticus fish sauce T solitaries
Grow well in low aw Compatible sugars Betaine carnitine
Lactobacillus
gt 80 species ubiquitous in nature Fastidious to grow Various morphologies
Very short (coccobacillus) to very long rod (often bent) Single to long chain Large round colonies small or irregular colonies
Wide range of habitats Dairy Meat Vegetable Cereal
Some are probiotics L acidophilus L reuteri L casei subsp rhamnosus L johnsonii
Facultative heterofermentative Dairy strains
L helveticus L delbrueckii subsp bulgaricus L casei L acidophilus L kefir (kefir fermentation)
Sausage strains L plantarum L sakei subsp sakei
Vegetable strains (Kimchi sauerkraut pickle) L plantarum
L brevis L sakei rice wine fermentation L sanfranciscensis San Francisco sourdough bread
httpwwwyoutubecomwatchv=bch1_Ep5M1s
Plasmids
Lactose metabolism Bacteriocin production Antibiotic resistance
Bifidobacterium Not classical LAB Different morphologies (pleomorphism) Bifid V Y or X- shaped Sugar metabolism
fructose-6-phosphate phosphoketolase Lactic acid acetic acid = 23
wo CO2 production Human origins
B bifidum B longum B brevis B infantis B adolescentis
Vitamin synthesis of human origin Thiamine (B1) Riboflavin (B2)
Pyridoxine (B6) Folic acid (B9)
Large intestine Added to dairy products (do not grow well in milk) Beneficial role (probiotic) High number in breast fed infant (B infantis) Host specificity B animalis is unsuitable for human Age specificity B infantis for the infant B adolescentis for the young
Need bifidigenic factors(숙제) Strict anaerobe
Need reducing agent (L-cysteine and thioglycolate that have thiol (-SH) on it)
Cystein Thioglycolate
High cost for cultivation
Propionibacterium
Phylum Actinobacteria Not LAB High G+C 53-68 mol Non-sporeforming Gram positive Non-motile Pleomorphic rod (coccoid bifid or branched) Mesophilic Anaerobic to aerotolerant Catalase positive Neutraphilic and grow slowly at pH 5-52 (pH of Swiss type cheese) Two types
Dairy Cutaneous causing acne
Dairy (Swiss type cheese Emmental cheese) P freudenreichii subsp freudenreichii P freudenreichii subsp shermanii P thoenii P acidipropionici P jensenii
Strong lipolytic activity to form free fatty acids flavor Lactate fermentation of dairy strain (Propionic acid pathway)
Lactobacillus helveticus grows first provides peptides and amino acids and also produce lactic acid Dairy strains use lactate as carbon and
energy source to form acetate propionate and CO2 Impart nutty and sweet flavor and ldquoeyerdquo formation (CO2)
Small amount of vitamin B12 Probiotic effect
ACETIC ACID BACTERIA AAB Only Gram negative bacteria used in food fermentation Not taxonomical name Peritrichous flagella Family Acetobacteraceae
Mesophilic (opt temp of 25-30degC)
Three genus Acetobacter Gluconobacter Gluconoacetobacter
Obligate aerobe Only respiratory metabolism Surface filn Produce acetic acid from ethanol in the presence of oxygen
Some species overoxidizes acetic acid to water and CO2 Vinegar production
Acetobacter aceti most commonly used A orleanensis A pasteurianus subsp pasteurianus Gluconobacter europaeus G xylinus
Fruit flies or vinegar eels are considered as common vector in propagating acetic acid bacteria in nature (mother of vinegar)
Some are spoilage microorganisms in wine beer and sake fermentation Acetobacter xylinum synthesize microbial cellulose
Audio speaker Wound dressing Paper and paper products Dessert food Filter
PR CHAWLA et al Fermentative Production of Microbial Cellulose Food
Technol Biotechnol 47 (2) 107ndash124 (2009)
LACTIC AND FERMENTATIONS Lactic acid fermentation can occur by
Homofermentative pathway Heterofermentative pathway Facultative homofermentative
The fermentation of glucose in heterofermentative LAB is called
hexose monophosphate (HMP) shunt or Warburg-Dickens-Horecker pathway or phosphoketolase pathway
Homofermentative LAB contain aldolase (2 lactates from glucose) while
heterofermentative do not have it
Lactococcus lactis Most widely used in dairy fermentation (cheese) 3 subspecies
Lc lactis subsp lactis Lc lactis subsp cremoris found only in milk diacetyl production Lc lactis subsp hordinae (not used as starter culture)
1 biovar Lactococcus lactis sub lactis biovar diacetylactis (CO2 + diacetyl from citrate)
Pair short chain Natural habitats
Originally Green vegetation silage New habitat dairy environment raw milk
Grow rapidly in milk pH below 45 Obligate homofermentative L(+)-lactic acid Plasmid borne traits (acquired recently)
Lactose transport and metabolism Casein hydrolysis and metabolism Selective pressure for the maintenance of plasmid in milk borne strains are
needed Readily exchanged among other strains (via conjugal transfer) Plasmid can integrate within chromosome stabilized
Closely related to Lc lactis and Lc cremoris
Streptococcus Many diverse species with a wide array of habitats
Human and animal pathogens oral commensals intestinal commensals Only 1 species in dairy (yogurt) fermentation Streptococcus thermophilus Pairs to long chain Obligate homofermentative L(+)-lactic acid
Higher optimum temperature (40 - 42degC)
Higher maximum growth temperature (52degC)
Higher thermal tolerance (above 60degC)
More fastidious than Lactococcus spp for nutrients Weakly proteolytic (need pre-formed amino acids) Limited metabolic diversity
Contain few plasmid generally small and cryptic
Leuconostoc Spherical or lenticular based on media (solid vs liquid)
Heterofermentative
D(-)-lactic acid CO2 ethanol acetic acid flavors CO2 reduce redox potential subsequent acid tolerant LAB growth
Opt temp 18-25degC some grow below 10degC Grow in milk wo curding acidification is not major function Reduced or anaerobic environment enhance growth Plasmids are common
Lactose and citrate metabolism Bacteriocin production
Leu mesenteroides Dextran formation from sucrose (dextran sucrase)
Plants vegetables silage milk raw meat 5 species
Leu mesenteroides Leu paramensenteroides Leu lactis Leu carnosum Leu gelidum
3 subsp in Leu mesenteroides Leu mesenteroides subsp mesenteroides Leu mesenteroides subsp dextranicum Leu mesenteroides subsp cremoris
Dairy strains Ferment milk sugars (lactose galactose glucose) Leu mesenteroides subsp cremoris produce diacetyl (buttery flavor) +
CO2 from citrate (130-160 mg100 ml) in milk
citrate
Leu lactis Vegetable strains
Ferment plant sugars (fructose sucrose arabinose trehalose) Leu mesenteroides subsp mesenteroides initiate fermentation Leu kimchii Leu fallax (Identification and Characterization of Leuconostoc fallax
Strains Isolated from an Industrial Sauerkraut Fermentationdagger 2002 Rodolphe Barrangou Sung-Sik Yoon Frederick Breidt Jr Henry P Fleming and Todd R Klaenhammer Appl Environ Microbiol 78(19)2877-2884
Spoilage of refrigerated vacuum-packaged meat
Leu carnosum Leu gelidum Leu gasicomitatum
Oenococcus oeni Previously Leuconostoc oeni More acid tolerant than Leuconostoc and most ethanol tolerant LAB (10
ethanol)
Malo-lactic fermentation Deacidification (Increase pH by 01 to 03 unit decrease titratable acidity
by 001 to 003gL) and decarboxylation full smooth flavor and texture Important for high acid wine (May be undesirable in low acid situation)
Slow growing Ferment limited number of sugars
Weissella Heterofermentative Kimchi isolates
Weissella cibaria (Weissella kimchii) Weissella koreensis
Pediococcus Tetrads in pairs
Obligate homofermentative L(+) or DL-lactic acid Tolerate high acid (pH 42) and salt (65 NaCl) Lactose is not fermented do not grow in milk Ripening of cheese secondary flora Plants vegetables silage beer kimchi sauerkraut fermented meat fish Two major species in vegetable (sauerkraut kimchi) and meat fermentations
P acidilactici P pentosaceus
Beer spoilage P damnosus Diacetyl serious flavor defect for beer
Plasmids are frequently found Sugar (raffinose sucrose) metabolism Bacteriocin (pediocin) production
Importance of pediocin producing P acidilactici inhibit meat-associated pathogens (Listeria monocytogenes
Staphylococcus aureus Clostridium botulinum) Starter culture
Tetragenococcus New species (previously Pediococcus) Extremely halophilic
Tolerate 25 NaCl Require 3-10 NaCl for growth
No growth when salt is absent Contribute to flavors
4 species T halophilus soysauce fermentation homofermentative on glucose
Heterofermentative on pentose (xylose) T koreensis kimchi T muriaticus fish sauce T solitaries
Grow well in low aw Compatible sugars Betaine carnitine
Lactobacillus
gt 80 species ubiquitous in nature Fastidious to grow Various morphologies
Very short (coccobacillus) to very long rod (often bent) Single to long chain Large round colonies small or irregular colonies
Wide range of habitats Dairy Meat Vegetable Cereal
Some are probiotics L acidophilus L reuteri L casei subsp rhamnosus L johnsonii
Facultative heterofermentative Dairy strains
L helveticus L delbrueckii subsp bulgaricus L casei L acidophilus L kefir (kefir fermentation)
Sausage strains L plantarum L sakei subsp sakei
Vegetable strains (Kimchi sauerkraut pickle) L plantarum
L brevis L sakei rice wine fermentation L sanfranciscensis San Francisco sourdough bread
httpwwwyoutubecomwatchv=bch1_Ep5M1s
Plasmids
Lactose metabolism Bacteriocin production Antibiotic resistance
Bifidobacterium Not classical LAB Different morphologies (pleomorphism) Bifid V Y or X- shaped Sugar metabolism
fructose-6-phosphate phosphoketolase Lactic acid acetic acid = 23
wo CO2 production Human origins
B bifidum B longum B brevis B infantis B adolescentis
Vitamin synthesis of human origin Thiamine (B1) Riboflavin (B2)
Pyridoxine (B6) Folic acid (B9)
Large intestine Added to dairy products (do not grow well in milk) Beneficial role (probiotic) High number in breast fed infant (B infantis) Host specificity B animalis is unsuitable for human Age specificity B infantis for the infant B adolescentis for the young
Need bifidigenic factors(숙제) Strict anaerobe
Need reducing agent (L-cysteine and thioglycolate that have thiol (-SH) on it)
Cystein Thioglycolate
High cost for cultivation
Propionibacterium
Phylum Actinobacteria Not LAB High G+C 53-68 mol Non-sporeforming Gram positive Non-motile Pleomorphic rod (coccoid bifid or branched) Mesophilic Anaerobic to aerotolerant Catalase positive Neutraphilic and grow slowly at pH 5-52 (pH of Swiss type cheese) Two types
Dairy Cutaneous causing acne
Dairy (Swiss type cheese Emmental cheese) P freudenreichii subsp freudenreichii P freudenreichii subsp shermanii P thoenii P acidipropionici P jensenii
Strong lipolytic activity to form free fatty acids flavor Lactate fermentation of dairy strain (Propionic acid pathway)
Lactobacillus helveticus grows first provides peptides and amino acids and also produce lactic acid Dairy strains use lactate as carbon and
energy source to form acetate propionate and CO2 Impart nutty and sweet flavor and ldquoeyerdquo formation (CO2)
Small amount of vitamin B12 Probiotic effect
ACETIC ACID BACTERIA AAB Only Gram negative bacteria used in food fermentation Not taxonomical name Peritrichous flagella Family Acetobacteraceae
Mesophilic (opt temp of 25-30degC)
Three genus Acetobacter Gluconobacter Gluconoacetobacter
Obligate aerobe Only respiratory metabolism Surface filn Produce acetic acid from ethanol in the presence of oxygen
Some species overoxidizes acetic acid to water and CO2 Vinegar production
Acetobacter aceti most commonly used A orleanensis A pasteurianus subsp pasteurianus Gluconobacter europaeus G xylinus
Fruit flies or vinegar eels are considered as common vector in propagating acetic acid bacteria in nature (mother of vinegar)
Some are spoilage microorganisms in wine beer and sake fermentation Acetobacter xylinum synthesize microbial cellulose
Audio speaker Wound dressing Paper and paper products Dessert food Filter
PR CHAWLA et al Fermentative Production of Microbial Cellulose Food
Technol Biotechnol 47 (2) 107ndash124 (2009)
hexose monophosphate (HMP) shunt or Warburg-Dickens-Horecker pathway or phosphoketolase pathway
Homofermentative LAB contain aldolase (2 lactates from glucose) while
heterofermentative do not have it
Lactococcus lactis Most widely used in dairy fermentation (cheese) 3 subspecies
Lc lactis subsp lactis Lc lactis subsp cremoris found only in milk diacetyl production Lc lactis subsp hordinae (not used as starter culture)
1 biovar Lactococcus lactis sub lactis biovar diacetylactis (CO2 + diacetyl from citrate)
Pair short chain Natural habitats
Originally Green vegetation silage New habitat dairy environment raw milk
Grow rapidly in milk pH below 45 Obligate homofermentative L(+)-lactic acid Plasmid borne traits (acquired recently)
Lactose transport and metabolism Casein hydrolysis and metabolism Selective pressure for the maintenance of plasmid in milk borne strains are
needed Readily exchanged among other strains (via conjugal transfer) Plasmid can integrate within chromosome stabilized
Closely related to Lc lactis and Lc cremoris
Streptococcus Many diverse species with a wide array of habitats
Human and animal pathogens oral commensals intestinal commensals Only 1 species in dairy (yogurt) fermentation Streptococcus thermophilus Pairs to long chain Obligate homofermentative L(+)-lactic acid
Higher optimum temperature (40 - 42degC)
Higher maximum growth temperature (52degC)
Higher thermal tolerance (above 60degC)
More fastidious than Lactococcus spp for nutrients Weakly proteolytic (need pre-formed amino acids) Limited metabolic diversity
Contain few plasmid generally small and cryptic
Leuconostoc Spherical or lenticular based on media (solid vs liquid)
Heterofermentative
D(-)-lactic acid CO2 ethanol acetic acid flavors CO2 reduce redox potential subsequent acid tolerant LAB growth
Opt temp 18-25degC some grow below 10degC Grow in milk wo curding acidification is not major function Reduced or anaerobic environment enhance growth Plasmids are common
Lactose and citrate metabolism Bacteriocin production
Leu mesenteroides Dextran formation from sucrose (dextran sucrase)
Plants vegetables silage milk raw meat 5 species
Leu mesenteroides Leu paramensenteroides Leu lactis Leu carnosum Leu gelidum
3 subsp in Leu mesenteroides Leu mesenteroides subsp mesenteroides Leu mesenteroides subsp dextranicum Leu mesenteroides subsp cremoris
Dairy strains Ferment milk sugars (lactose galactose glucose) Leu mesenteroides subsp cremoris produce diacetyl (buttery flavor) +
CO2 from citrate (130-160 mg100 ml) in milk
citrate
Leu lactis Vegetable strains
Ferment plant sugars (fructose sucrose arabinose trehalose) Leu mesenteroides subsp mesenteroides initiate fermentation Leu kimchii Leu fallax (Identification and Characterization of Leuconostoc fallax
Strains Isolated from an Industrial Sauerkraut Fermentationdagger 2002 Rodolphe Barrangou Sung-Sik Yoon Frederick Breidt Jr Henry P Fleming and Todd R Klaenhammer Appl Environ Microbiol 78(19)2877-2884
Spoilage of refrigerated vacuum-packaged meat
Leu carnosum Leu gelidum Leu gasicomitatum
Oenococcus oeni Previously Leuconostoc oeni More acid tolerant than Leuconostoc and most ethanol tolerant LAB (10
ethanol)
Malo-lactic fermentation Deacidification (Increase pH by 01 to 03 unit decrease titratable acidity
by 001 to 003gL) and decarboxylation full smooth flavor and texture Important for high acid wine (May be undesirable in low acid situation)
Slow growing Ferment limited number of sugars
Weissella Heterofermentative Kimchi isolates
Weissella cibaria (Weissella kimchii) Weissella koreensis
Pediococcus Tetrads in pairs
Obligate homofermentative L(+) or DL-lactic acid Tolerate high acid (pH 42) and salt (65 NaCl) Lactose is not fermented do not grow in milk Ripening of cheese secondary flora Plants vegetables silage beer kimchi sauerkraut fermented meat fish Two major species in vegetable (sauerkraut kimchi) and meat fermentations
P acidilactici P pentosaceus
Beer spoilage P damnosus Diacetyl serious flavor defect for beer
Plasmids are frequently found Sugar (raffinose sucrose) metabolism Bacteriocin (pediocin) production
Importance of pediocin producing P acidilactici inhibit meat-associated pathogens (Listeria monocytogenes
Staphylococcus aureus Clostridium botulinum) Starter culture
Tetragenococcus New species (previously Pediococcus) Extremely halophilic
Tolerate 25 NaCl Require 3-10 NaCl for growth
No growth when salt is absent Contribute to flavors
4 species T halophilus soysauce fermentation homofermentative on glucose
Heterofermentative on pentose (xylose) T koreensis kimchi T muriaticus fish sauce T solitaries
Grow well in low aw Compatible sugars Betaine carnitine
Lactobacillus
gt 80 species ubiquitous in nature Fastidious to grow Various morphologies
Very short (coccobacillus) to very long rod (often bent) Single to long chain Large round colonies small or irregular colonies
Wide range of habitats Dairy Meat Vegetable Cereal
Some are probiotics L acidophilus L reuteri L casei subsp rhamnosus L johnsonii
Facultative heterofermentative Dairy strains
L helveticus L delbrueckii subsp bulgaricus L casei L acidophilus L kefir (kefir fermentation)
Sausage strains L plantarum L sakei subsp sakei
Vegetable strains (Kimchi sauerkraut pickle) L plantarum
L brevis L sakei rice wine fermentation L sanfranciscensis San Francisco sourdough bread
httpwwwyoutubecomwatchv=bch1_Ep5M1s
Plasmids
Lactose metabolism Bacteriocin production Antibiotic resistance
Bifidobacterium Not classical LAB Different morphologies (pleomorphism) Bifid V Y or X- shaped Sugar metabolism
fructose-6-phosphate phosphoketolase Lactic acid acetic acid = 23
wo CO2 production Human origins
B bifidum B longum B brevis B infantis B adolescentis
Vitamin synthesis of human origin Thiamine (B1) Riboflavin (B2)
Pyridoxine (B6) Folic acid (B9)
Large intestine Added to dairy products (do not grow well in milk) Beneficial role (probiotic) High number in breast fed infant (B infantis) Host specificity B animalis is unsuitable for human Age specificity B infantis for the infant B adolescentis for the young
Need bifidigenic factors(숙제) Strict anaerobe
Need reducing agent (L-cysteine and thioglycolate that have thiol (-SH) on it)
Cystein Thioglycolate
High cost for cultivation
Propionibacterium
Phylum Actinobacteria Not LAB High G+C 53-68 mol Non-sporeforming Gram positive Non-motile Pleomorphic rod (coccoid bifid or branched) Mesophilic Anaerobic to aerotolerant Catalase positive Neutraphilic and grow slowly at pH 5-52 (pH of Swiss type cheese) Two types
Dairy Cutaneous causing acne
Dairy (Swiss type cheese Emmental cheese) P freudenreichii subsp freudenreichii P freudenreichii subsp shermanii P thoenii P acidipropionici P jensenii
Strong lipolytic activity to form free fatty acids flavor Lactate fermentation of dairy strain (Propionic acid pathway)
Lactobacillus helveticus grows first provides peptides and amino acids and also produce lactic acid Dairy strains use lactate as carbon and
energy source to form acetate propionate and CO2 Impart nutty and sweet flavor and ldquoeyerdquo formation (CO2)
Small amount of vitamin B12 Probiotic effect
ACETIC ACID BACTERIA AAB Only Gram negative bacteria used in food fermentation Not taxonomical name Peritrichous flagella Family Acetobacteraceae
Mesophilic (opt temp of 25-30degC)
Three genus Acetobacter Gluconobacter Gluconoacetobacter
Obligate aerobe Only respiratory metabolism Surface filn Produce acetic acid from ethanol in the presence of oxygen
Some species overoxidizes acetic acid to water and CO2 Vinegar production
Acetobacter aceti most commonly used A orleanensis A pasteurianus subsp pasteurianus Gluconobacter europaeus G xylinus
Fruit flies or vinegar eels are considered as common vector in propagating acetic acid bacteria in nature (mother of vinegar)
Some are spoilage microorganisms in wine beer and sake fermentation Acetobacter xylinum synthesize microbial cellulose
Audio speaker Wound dressing Paper and paper products Dessert food Filter
PR CHAWLA et al Fermentative Production of Microbial Cellulose Food
Technol Biotechnol 47 (2) 107ndash124 (2009)
Lactococcus lactis Most widely used in dairy fermentation (cheese) 3 subspecies
Lc lactis subsp lactis Lc lactis subsp cremoris found only in milk diacetyl production Lc lactis subsp hordinae (not used as starter culture)
1 biovar Lactococcus lactis sub lactis biovar diacetylactis (CO2 + diacetyl from citrate)
Pair short chain Natural habitats
Originally Green vegetation silage New habitat dairy environment raw milk
Grow rapidly in milk pH below 45 Obligate homofermentative L(+)-lactic acid Plasmid borne traits (acquired recently)
Lactose transport and metabolism Casein hydrolysis and metabolism Selective pressure for the maintenance of plasmid in milk borne strains are
needed Readily exchanged among other strains (via conjugal transfer) Plasmid can integrate within chromosome stabilized
Closely related to Lc lactis and Lc cremoris
Streptococcus Many diverse species with a wide array of habitats
Human and animal pathogens oral commensals intestinal commensals Only 1 species in dairy (yogurt) fermentation Streptococcus thermophilus Pairs to long chain Obligate homofermentative L(+)-lactic acid
Higher optimum temperature (40 - 42degC)
Higher maximum growth temperature (52degC)
Higher thermal tolerance (above 60degC)
More fastidious than Lactococcus spp for nutrients Weakly proteolytic (need pre-formed amino acids) Limited metabolic diversity
Contain few plasmid generally small and cryptic
Leuconostoc Spherical or lenticular based on media (solid vs liquid)
Heterofermentative
D(-)-lactic acid CO2 ethanol acetic acid flavors CO2 reduce redox potential subsequent acid tolerant LAB growth
Opt temp 18-25degC some grow below 10degC Grow in milk wo curding acidification is not major function Reduced or anaerobic environment enhance growth Plasmids are common
Lactose and citrate metabolism Bacteriocin production
Leu mesenteroides Dextran formation from sucrose (dextran sucrase)
Plants vegetables silage milk raw meat 5 species
Leu mesenteroides Leu paramensenteroides Leu lactis Leu carnosum Leu gelidum
3 subsp in Leu mesenteroides Leu mesenteroides subsp mesenteroides Leu mesenteroides subsp dextranicum Leu mesenteroides subsp cremoris
Dairy strains Ferment milk sugars (lactose galactose glucose) Leu mesenteroides subsp cremoris produce diacetyl (buttery flavor) +
CO2 from citrate (130-160 mg100 ml) in milk
citrate
Leu lactis Vegetable strains
Ferment plant sugars (fructose sucrose arabinose trehalose) Leu mesenteroides subsp mesenteroides initiate fermentation Leu kimchii Leu fallax (Identification and Characterization of Leuconostoc fallax
Strains Isolated from an Industrial Sauerkraut Fermentationdagger 2002 Rodolphe Barrangou Sung-Sik Yoon Frederick Breidt Jr Henry P Fleming and Todd R Klaenhammer Appl Environ Microbiol 78(19)2877-2884
Spoilage of refrigerated vacuum-packaged meat
Leu carnosum Leu gelidum Leu gasicomitatum
Oenococcus oeni Previously Leuconostoc oeni More acid tolerant than Leuconostoc and most ethanol tolerant LAB (10
ethanol)
Malo-lactic fermentation Deacidification (Increase pH by 01 to 03 unit decrease titratable acidity
by 001 to 003gL) and decarboxylation full smooth flavor and texture Important for high acid wine (May be undesirable in low acid situation)
Slow growing Ferment limited number of sugars
Weissella Heterofermentative Kimchi isolates
Weissella cibaria (Weissella kimchii) Weissella koreensis
Pediococcus Tetrads in pairs
Obligate homofermentative L(+) or DL-lactic acid Tolerate high acid (pH 42) and salt (65 NaCl) Lactose is not fermented do not grow in milk Ripening of cheese secondary flora Plants vegetables silage beer kimchi sauerkraut fermented meat fish Two major species in vegetable (sauerkraut kimchi) and meat fermentations
P acidilactici P pentosaceus
Beer spoilage P damnosus Diacetyl serious flavor defect for beer
Plasmids are frequently found Sugar (raffinose sucrose) metabolism Bacteriocin (pediocin) production
Importance of pediocin producing P acidilactici inhibit meat-associated pathogens (Listeria monocytogenes
Staphylococcus aureus Clostridium botulinum) Starter culture
Tetragenococcus New species (previously Pediococcus) Extremely halophilic
Tolerate 25 NaCl Require 3-10 NaCl for growth
No growth when salt is absent Contribute to flavors
4 species T halophilus soysauce fermentation homofermentative on glucose
Heterofermentative on pentose (xylose) T koreensis kimchi T muriaticus fish sauce T solitaries
Grow well in low aw Compatible sugars Betaine carnitine
Lactobacillus
gt 80 species ubiquitous in nature Fastidious to grow Various morphologies
Very short (coccobacillus) to very long rod (often bent) Single to long chain Large round colonies small or irregular colonies
Wide range of habitats Dairy Meat Vegetable Cereal
Some are probiotics L acidophilus L reuteri L casei subsp rhamnosus L johnsonii
Facultative heterofermentative Dairy strains
L helveticus L delbrueckii subsp bulgaricus L casei L acidophilus L kefir (kefir fermentation)
Sausage strains L plantarum L sakei subsp sakei
Vegetable strains (Kimchi sauerkraut pickle) L plantarum
L brevis L sakei rice wine fermentation L sanfranciscensis San Francisco sourdough bread
httpwwwyoutubecomwatchv=bch1_Ep5M1s
Plasmids
Lactose metabolism Bacteriocin production Antibiotic resistance
Bifidobacterium Not classical LAB Different morphologies (pleomorphism) Bifid V Y or X- shaped Sugar metabolism
fructose-6-phosphate phosphoketolase Lactic acid acetic acid = 23
wo CO2 production Human origins
B bifidum B longum B brevis B infantis B adolescentis
Vitamin synthesis of human origin Thiamine (B1) Riboflavin (B2)
Pyridoxine (B6) Folic acid (B9)
Large intestine Added to dairy products (do not grow well in milk) Beneficial role (probiotic) High number in breast fed infant (B infantis) Host specificity B animalis is unsuitable for human Age specificity B infantis for the infant B adolescentis for the young
Need bifidigenic factors(숙제) Strict anaerobe
Need reducing agent (L-cysteine and thioglycolate that have thiol (-SH) on it)
Cystein Thioglycolate
High cost for cultivation
Propionibacterium
Phylum Actinobacteria Not LAB High G+C 53-68 mol Non-sporeforming Gram positive Non-motile Pleomorphic rod (coccoid bifid or branched) Mesophilic Anaerobic to aerotolerant Catalase positive Neutraphilic and grow slowly at pH 5-52 (pH of Swiss type cheese) Two types
Dairy Cutaneous causing acne
Dairy (Swiss type cheese Emmental cheese) P freudenreichii subsp freudenreichii P freudenreichii subsp shermanii P thoenii P acidipropionici P jensenii
Strong lipolytic activity to form free fatty acids flavor Lactate fermentation of dairy strain (Propionic acid pathway)
Lactobacillus helveticus grows first provides peptides and amino acids and also produce lactic acid Dairy strains use lactate as carbon and
energy source to form acetate propionate and CO2 Impart nutty and sweet flavor and ldquoeyerdquo formation (CO2)
Small amount of vitamin B12 Probiotic effect
ACETIC ACID BACTERIA AAB Only Gram negative bacteria used in food fermentation Not taxonomical name Peritrichous flagella Family Acetobacteraceae
Mesophilic (opt temp of 25-30degC)
Three genus Acetobacter Gluconobacter Gluconoacetobacter
Obligate aerobe Only respiratory metabolism Surface filn Produce acetic acid from ethanol in the presence of oxygen
Some species overoxidizes acetic acid to water and CO2 Vinegar production
Acetobacter aceti most commonly used A orleanensis A pasteurianus subsp pasteurianus Gluconobacter europaeus G xylinus
Fruit flies or vinegar eels are considered as common vector in propagating acetic acid bacteria in nature (mother of vinegar)
Some are spoilage microorganisms in wine beer and sake fermentation Acetobacter xylinum synthesize microbial cellulose
Audio speaker Wound dressing Paper and paper products Dessert food Filter
PR CHAWLA et al Fermentative Production of Microbial Cellulose Food
Technol Biotechnol 47 (2) 107ndash124 (2009)
Human and animal pathogens oral commensals intestinal commensals Only 1 species in dairy (yogurt) fermentation Streptococcus thermophilus Pairs to long chain Obligate homofermentative L(+)-lactic acid
Higher optimum temperature (40 - 42degC)
Higher maximum growth temperature (52degC)
Higher thermal tolerance (above 60degC)
More fastidious than Lactococcus spp for nutrients Weakly proteolytic (need pre-formed amino acids) Limited metabolic diversity
Contain few plasmid generally small and cryptic
Leuconostoc Spherical or lenticular based on media (solid vs liquid)
Heterofermentative
D(-)-lactic acid CO2 ethanol acetic acid flavors CO2 reduce redox potential subsequent acid tolerant LAB growth
Opt temp 18-25degC some grow below 10degC Grow in milk wo curding acidification is not major function Reduced or anaerobic environment enhance growth Plasmids are common
Lactose and citrate metabolism Bacteriocin production
Leu mesenteroides Dextran formation from sucrose (dextran sucrase)
Plants vegetables silage milk raw meat 5 species
Leu mesenteroides Leu paramensenteroides Leu lactis Leu carnosum Leu gelidum
3 subsp in Leu mesenteroides Leu mesenteroides subsp mesenteroides Leu mesenteroides subsp dextranicum Leu mesenteroides subsp cremoris
Dairy strains Ferment milk sugars (lactose galactose glucose) Leu mesenteroides subsp cremoris produce diacetyl (buttery flavor) +
CO2 from citrate (130-160 mg100 ml) in milk
citrate
Leu lactis Vegetable strains
Ferment plant sugars (fructose sucrose arabinose trehalose) Leu mesenteroides subsp mesenteroides initiate fermentation Leu kimchii Leu fallax (Identification and Characterization of Leuconostoc fallax
Strains Isolated from an Industrial Sauerkraut Fermentationdagger 2002 Rodolphe Barrangou Sung-Sik Yoon Frederick Breidt Jr Henry P Fleming and Todd R Klaenhammer Appl Environ Microbiol 78(19)2877-2884
Spoilage of refrigerated vacuum-packaged meat
Leu carnosum Leu gelidum Leu gasicomitatum
Oenococcus oeni Previously Leuconostoc oeni More acid tolerant than Leuconostoc and most ethanol tolerant LAB (10
ethanol)
Malo-lactic fermentation Deacidification (Increase pH by 01 to 03 unit decrease titratable acidity
by 001 to 003gL) and decarboxylation full smooth flavor and texture Important for high acid wine (May be undesirable in low acid situation)
Slow growing Ferment limited number of sugars
Weissella Heterofermentative Kimchi isolates
Weissella cibaria (Weissella kimchii) Weissella koreensis
Pediococcus Tetrads in pairs
Obligate homofermentative L(+) or DL-lactic acid Tolerate high acid (pH 42) and salt (65 NaCl) Lactose is not fermented do not grow in milk Ripening of cheese secondary flora Plants vegetables silage beer kimchi sauerkraut fermented meat fish Two major species in vegetable (sauerkraut kimchi) and meat fermentations
P acidilactici P pentosaceus
Beer spoilage P damnosus Diacetyl serious flavor defect for beer
Plasmids are frequently found Sugar (raffinose sucrose) metabolism Bacteriocin (pediocin) production
Importance of pediocin producing P acidilactici inhibit meat-associated pathogens (Listeria monocytogenes
Staphylococcus aureus Clostridium botulinum) Starter culture
Tetragenococcus New species (previously Pediococcus) Extremely halophilic
Tolerate 25 NaCl Require 3-10 NaCl for growth
No growth when salt is absent Contribute to flavors
4 species T halophilus soysauce fermentation homofermentative on glucose
Heterofermentative on pentose (xylose) T koreensis kimchi T muriaticus fish sauce T solitaries
Grow well in low aw Compatible sugars Betaine carnitine
Lactobacillus
gt 80 species ubiquitous in nature Fastidious to grow Various morphologies
Very short (coccobacillus) to very long rod (often bent) Single to long chain Large round colonies small or irregular colonies
Wide range of habitats Dairy Meat Vegetable Cereal
Some are probiotics L acidophilus L reuteri L casei subsp rhamnosus L johnsonii
Facultative heterofermentative Dairy strains
L helveticus L delbrueckii subsp bulgaricus L casei L acidophilus L kefir (kefir fermentation)
Sausage strains L plantarum L sakei subsp sakei
Vegetable strains (Kimchi sauerkraut pickle) L plantarum
L brevis L sakei rice wine fermentation L sanfranciscensis San Francisco sourdough bread
httpwwwyoutubecomwatchv=bch1_Ep5M1s
Plasmids
Lactose metabolism Bacteriocin production Antibiotic resistance
Bifidobacterium Not classical LAB Different morphologies (pleomorphism) Bifid V Y or X- shaped Sugar metabolism
fructose-6-phosphate phosphoketolase Lactic acid acetic acid = 23
wo CO2 production Human origins
B bifidum B longum B brevis B infantis B adolescentis
Vitamin synthesis of human origin Thiamine (B1) Riboflavin (B2)
Pyridoxine (B6) Folic acid (B9)
Large intestine Added to dairy products (do not grow well in milk) Beneficial role (probiotic) High number in breast fed infant (B infantis) Host specificity B animalis is unsuitable for human Age specificity B infantis for the infant B adolescentis for the young
Need bifidigenic factors(숙제) Strict anaerobe
Need reducing agent (L-cysteine and thioglycolate that have thiol (-SH) on it)
Cystein Thioglycolate
High cost for cultivation
Propionibacterium
Phylum Actinobacteria Not LAB High G+C 53-68 mol Non-sporeforming Gram positive Non-motile Pleomorphic rod (coccoid bifid or branched) Mesophilic Anaerobic to aerotolerant Catalase positive Neutraphilic and grow slowly at pH 5-52 (pH of Swiss type cheese) Two types
Dairy Cutaneous causing acne
Dairy (Swiss type cheese Emmental cheese) P freudenreichii subsp freudenreichii P freudenreichii subsp shermanii P thoenii P acidipropionici P jensenii
Strong lipolytic activity to form free fatty acids flavor Lactate fermentation of dairy strain (Propionic acid pathway)
Lactobacillus helveticus grows first provides peptides and amino acids and also produce lactic acid Dairy strains use lactate as carbon and
energy source to form acetate propionate and CO2 Impart nutty and sweet flavor and ldquoeyerdquo formation (CO2)
Small amount of vitamin B12 Probiotic effect
ACETIC ACID BACTERIA AAB Only Gram negative bacteria used in food fermentation Not taxonomical name Peritrichous flagella Family Acetobacteraceae
Mesophilic (opt temp of 25-30degC)
Three genus Acetobacter Gluconobacter Gluconoacetobacter
Obligate aerobe Only respiratory metabolism Surface filn Produce acetic acid from ethanol in the presence of oxygen
Some species overoxidizes acetic acid to water and CO2 Vinegar production
Acetobacter aceti most commonly used A orleanensis A pasteurianus subsp pasteurianus Gluconobacter europaeus G xylinus
Fruit flies or vinegar eels are considered as common vector in propagating acetic acid bacteria in nature (mother of vinegar)
Some are spoilage microorganisms in wine beer and sake fermentation Acetobacter xylinum synthesize microbial cellulose
Audio speaker Wound dressing Paper and paper products Dessert food Filter
PR CHAWLA et al Fermentative Production of Microbial Cellulose Food
Technol Biotechnol 47 (2) 107ndash124 (2009)
Plants vegetables silage milk raw meat 5 species
Leu mesenteroides Leu paramensenteroides Leu lactis Leu carnosum Leu gelidum
3 subsp in Leu mesenteroides Leu mesenteroides subsp mesenteroides Leu mesenteroides subsp dextranicum Leu mesenteroides subsp cremoris
Dairy strains Ferment milk sugars (lactose galactose glucose) Leu mesenteroides subsp cremoris produce diacetyl (buttery flavor) +
CO2 from citrate (130-160 mg100 ml) in milk
citrate
Leu lactis Vegetable strains
Ferment plant sugars (fructose sucrose arabinose trehalose) Leu mesenteroides subsp mesenteroides initiate fermentation Leu kimchii Leu fallax (Identification and Characterization of Leuconostoc fallax
Strains Isolated from an Industrial Sauerkraut Fermentationdagger 2002 Rodolphe Barrangou Sung-Sik Yoon Frederick Breidt Jr Henry P Fleming and Todd R Klaenhammer Appl Environ Microbiol 78(19)2877-2884
Spoilage of refrigerated vacuum-packaged meat
Leu carnosum Leu gelidum Leu gasicomitatum
Oenococcus oeni Previously Leuconostoc oeni More acid tolerant than Leuconostoc and most ethanol tolerant LAB (10
ethanol)
Malo-lactic fermentation Deacidification (Increase pH by 01 to 03 unit decrease titratable acidity
by 001 to 003gL) and decarboxylation full smooth flavor and texture Important for high acid wine (May be undesirable in low acid situation)
Slow growing Ferment limited number of sugars
Weissella Heterofermentative Kimchi isolates
Weissella cibaria (Weissella kimchii) Weissella koreensis
Pediococcus Tetrads in pairs
Obligate homofermentative L(+) or DL-lactic acid Tolerate high acid (pH 42) and salt (65 NaCl) Lactose is not fermented do not grow in milk Ripening of cheese secondary flora Plants vegetables silage beer kimchi sauerkraut fermented meat fish Two major species in vegetable (sauerkraut kimchi) and meat fermentations
P acidilactici P pentosaceus
Beer spoilage P damnosus Diacetyl serious flavor defect for beer
Plasmids are frequently found Sugar (raffinose sucrose) metabolism Bacteriocin (pediocin) production
Importance of pediocin producing P acidilactici inhibit meat-associated pathogens (Listeria monocytogenes
Staphylococcus aureus Clostridium botulinum) Starter culture
Tetragenococcus New species (previously Pediococcus) Extremely halophilic
Tolerate 25 NaCl Require 3-10 NaCl for growth
No growth when salt is absent Contribute to flavors
4 species T halophilus soysauce fermentation homofermentative on glucose
Heterofermentative on pentose (xylose) T koreensis kimchi T muriaticus fish sauce T solitaries
Grow well in low aw Compatible sugars Betaine carnitine
Lactobacillus
gt 80 species ubiquitous in nature Fastidious to grow Various morphologies
Very short (coccobacillus) to very long rod (often bent) Single to long chain Large round colonies small or irregular colonies
Wide range of habitats Dairy Meat Vegetable Cereal
Some are probiotics L acidophilus L reuteri L casei subsp rhamnosus L johnsonii
Facultative heterofermentative Dairy strains
L helveticus L delbrueckii subsp bulgaricus L casei L acidophilus L kefir (kefir fermentation)
Sausage strains L plantarum L sakei subsp sakei
Vegetable strains (Kimchi sauerkraut pickle) L plantarum
L brevis L sakei rice wine fermentation L sanfranciscensis San Francisco sourdough bread
httpwwwyoutubecomwatchv=bch1_Ep5M1s
Plasmids
Lactose metabolism Bacteriocin production Antibiotic resistance
Bifidobacterium Not classical LAB Different morphologies (pleomorphism) Bifid V Y or X- shaped Sugar metabolism
fructose-6-phosphate phosphoketolase Lactic acid acetic acid = 23
wo CO2 production Human origins
B bifidum B longum B brevis B infantis B adolescentis
Vitamin synthesis of human origin Thiamine (B1) Riboflavin (B2)
Pyridoxine (B6) Folic acid (B9)
Large intestine Added to dairy products (do not grow well in milk) Beneficial role (probiotic) High number in breast fed infant (B infantis) Host specificity B animalis is unsuitable for human Age specificity B infantis for the infant B adolescentis for the young
Need bifidigenic factors(숙제) Strict anaerobe
Need reducing agent (L-cysteine and thioglycolate that have thiol (-SH) on it)
Cystein Thioglycolate
High cost for cultivation
Propionibacterium
Phylum Actinobacteria Not LAB High G+C 53-68 mol Non-sporeforming Gram positive Non-motile Pleomorphic rod (coccoid bifid or branched) Mesophilic Anaerobic to aerotolerant Catalase positive Neutraphilic and grow slowly at pH 5-52 (pH of Swiss type cheese) Two types
Dairy Cutaneous causing acne
Dairy (Swiss type cheese Emmental cheese) P freudenreichii subsp freudenreichii P freudenreichii subsp shermanii P thoenii P acidipropionici P jensenii
Strong lipolytic activity to form free fatty acids flavor Lactate fermentation of dairy strain (Propionic acid pathway)
Lactobacillus helveticus grows first provides peptides and amino acids and also produce lactic acid Dairy strains use lactate as carbon and
energy source to form acetate propionate and CO2 Impart nutty and sweet flavor and ldquoeyerdquo formation (CO2)
Small amount of vitamin B12 Probiotic effect
ACETIC ACID BACTERIA AAB Only Gram negative bacteria used in food fermentation Not taxonomical name Peritrichous flagella Family Acetobacteraceae
Mesophilic (opt temp of 25-30degC)
Three genus Acetobacter Gluconobacter Gluconoacetobacter
Obligate aerobe Only respiratory metabolism Surface filn Produce acetic acid from ethanol in the presence of oxygen
Some species overoxidizes acetic acid to water and CO2 Vinegar production
Acetobacter aceti most commonly used A orleanensis A pasteurianus subsp pasteurianus Gluconobacter europaeus G xylinus
Fruit flies or vinegar eels are considered as common vector in propagating acetic acid bacteria in nature (mother of vinegar)
Some are spoilage microorganisms in wine beer and sake fermentation Acetobacter xylinum synthesize microbial cellulose
Audio speaker Wound dressing Paper and paper products Dessert food Filter
PR CHAWLA et al Fermentative Production of Microbial Cellulose Food
Technol Biotechnol 47 (2) 107ndash124 (2009)
citrate
Leu lactis Vegetable strains
Ferment plant sugars (fructose sucrose arabinose trehalose) Leu mesenteroides subsp mesenteroides initiate fermentation Leu kimchii Leu fallax (Identification and Characterization of Leuconostoc fallax
Strains Isolated from an Industrial Sauerkraut Fermentationdagger 2002 Rodolphe Barrangou Sung-Sik Yoon Frederick Breidt Jr Henry P Fleming and Todd R Klaenhammer Appl Environ Microbiol 78(19)2877-2884
Spoilage of refrigerated vacuum-packaged meat
Leu carnosum Leu gelidum Leu gasicomitatum
Oenococcus oeni Previously Leuconostoc oeni More acid tolerant than Leuconostoc and most ethanol tolerant LAB (10
ethanol)
Malo-lactic fermentation Deacidification (Increase pH by 01 to 03 unit decrease titratable acidity
by 001 to 003gL) and decarboxylation full smooth flavor and texture Important for high acid wine (May be undesirable in low acid situation)
Slow growing Ferment limited number of sugars
Weissella Heterofermentative Kimchi isolates
Weissella cibaria (Weissella kimchii) Weissella koreensis
Pediococcus Tetrads in pairs
Obligate homofermentative L(+) or DL-lactic acid Tolerate high acid (pH 42) and salt (65 NaCl) Lactose is not fermented do not grow in milk Ripening of cheese secondary flora Plants vegetables silage beer kimchi sauerkraut fermented meat fish Two major species in vegetable (sauerkraut kimchi) and meat fermentations
P acidilactici P pentosaceus
Beer spoilage P damnosus Diacetyl serious flavor defect for beer
Plasmids are frequently found Sugar (raffinose sucrose) metabolism Bacteriocin (pediocin) production
Importance of pediocin producing P acidilactici inhibit meat-associated pathogens (Listeria monocytogenes
Staphylococcus aureus Clostridium botulinum) Starter culture
Tetragenococcus New species (previously Pediococcus) Extremely halophilic
Tolerate 25 NaCl Require 3-10 NaCl for growth
No growth when salt is absent Contribute to flavors
4 species T halophilus soysauce fermentation homofermentative on glucose
Heterofermentative on pentose (xylose) T koreensis kimchi T muriaticus fish sauce T solitaries
Grow well in low aw Compatible sugars Betaine carnitine
Lactobacillus
gt 80 species ubiquitous in nature Fastidious to grow Various morphologies
Very short (coccobacillus) to very long rod (often bent) Single to long chain Large round colonies small or irregular colonies
Wide range of habitats Dairy Meat Vegetable Cereal
Some are probiotics L acidophilus L reuteri L casei subsp rhamnosus L johnsonii
Facultative heterofermentative Dairy strains
L helveticus L delbrueckii subsp bulgaricus L casei L acidophilus L kefir (kefir fermentation)
Sausage strains L plantarum L sakei subsp sakei
Vegetable strains (Kimchi sauerkraut pickle) L plantarum
L brevis L sakei rice wine fermentation L sanfranciscensis San Francisco sourdough bread
httpwwwyoutubecomwatchv=bch1_Ep5M1s
Plasmids
Lactose metabolism Bacteriocin production Antibiotic resistance
Bifidobacterium Not classical LAB Different morphologies (pleomorphism) Bifid V Y or X- shaped Sugar metabolism
fructose-6-phosphate phosphoketolase Lactic acid acetic acid = 23
wo CO2 production Human origins
B bifidum B longum B brevis B infantis B adolescentis
Vitamin synthesis of human origin Thiamine (B1) Riboflavin (B2)
Pyridoxine (B6) Folic acid (B9)
Large intestine Added to dairy products (do not grow well in milk) Beneficial role (probiotic) High number in breast fed infant (B infantis) Host specificity B animalis is unsuitable for human Age specificity B infantis for the infant B adolescentis for the young
Need bifidigenic factors(숙제) Strict anaerobe
Need reducing agent (L-cysteine and thioglycolate that have thiol (-SH) on it)
Cystein Thioglycolate
High cost for cultivation
Propionibacterium
Phylum Actinobacteria Not LAB High G+C 53-68 mol Non-sporeforming Gram positive Non-motile Pleomorphic rod (coccoid bifid or branched) Mesophilic Anaerobic to aerotolerant Catalase positive Neutraphilic and grow slowly at pH 5-52 (pH of Swiss type cheese) Two types
Dairy Cutaneous causing acne
Dairy (Swiss type cheese Emmental cheese) P freudenreichii subsp freudenreichii P freudenreichii subsp shermanii P thoenii P acidipropionici P jensenii
Strong lipolytic activity to form free fatty acids flavor Lactate fermentation of dairy strain (Propionic acid pathway)
Lactobacillus helveticus grows first provides peptides and amino acids and also produce lactic acid Dairy strains use lactate as carbon and
energy source to form acetate propionate and CO2 Impart nutty and sweet flavor and ldquoeyerdquo formation (CO2)
Small amount of vitamin B12 Probiotic effect
ACETIC ACID BACTERIA AAB Only Gram negative bacteria used in food fermentation Not taxonomical name Peritrichous flagella Family Acetobacteraceae
Mesophilic (opt temp of 25-30degC)
Three genus Acetobacter Gluconobacter Gluconoacetobacter
Obligate aerobe Only respiratory metabolism Surface filn Produce acetic acid from ethanol in the presence of oxygen
Some species overoxidizes acetic acid to water and CO2 Vinegar production
Acetobacter aceti most commonly used A orleanensis A pasteurianus subsp pasteurianus Gluconobacter europaeus G xylinus
Fruit flies or vinegar eels are considered as common vector in propagating acetic acid bacteria in nature (mother of vinegar)
Some are spoilage microorganisms in wine beer and sake fermentation Acetobacter xylinum synthesize microbial cellulose
Audio speaker Wound dressing Paper and paper products Dessert food Filter
PR CHAWLA et al Fermentative Production of Microbial Cellulose Food
Technol Biotechnol 47 (2) 107ndash124 (2009)
Malo-lactic fermentation Deacidification (Increase pH by 01 to 03 unit decrease titratable acidity
by 001 to 003gL) and decarboxylation full smooth flavor and texture Important for high acid wine (May be undesirable in low acid situation)
Slow growing Ferment limited number of sugars
Weissella Heterofermentative Kimchi isolates
Weissella cibaria (Weissella kimchii) Weissella koreensis
Pediococcus Tetrads in pairs
Obligate homofermentative L(+) or DL-lactic acid Tolerate high acid (pH 42) and salt (65 NaCl) Lactose is not fermented do not grow in milk Ripening of cheese secondary flora Plants vegetables silage beer kimchi sauerkraut fermented meat fish Two major species in vegetable (sauerkraut kimchi) and meat fermentations
P acidilactici P pentosaceus
Beer spoilage P damnosus Diacetyl serious flavor defect for beer
Plasmids are frequently found Sugar (raffinose sucrose) metabolism Bacteriocin (pediocin) production
Importance of pediocin producing P acidilactici inhibit meat-associated pathogens (Listeria monocytogenes
Staphylococcus aureus Clostridium botulinum) Starter culture
Tetragenococcus New species (previously Pediococcus) Extremely halophilic
Tolerate 25 NaCl Require 3-10 NaCl for growth
No growth when salt is absent Contribute to flavors
4 species T halophilus soysauce fermentation homofermentative on glucose
Heterofermentative on pentose (xylose) T koreensis kimchi T muriaticus fish sauce T solitaries
Grow well in low aw Compatible sugars Betaine carnitine
Lactobacillus
gt 80 species ubiquitous in nature Fastidious to grow Various morphologies
Very short (coccobacillus) to very long rod (often bent) Single to long chain Large round colonies small or irregular colonies
Wide range of habitats Dairy Meat Vegetable Cereal
Some are probiotics L acidophilus L reuteri L casei subsp rhamnosus L johnsonii
Facultative heterofermentative Dairy strains
L helveticus L delbrueckii subsp bulgaricus L casei L acidophilus L kefir (kefir fermentation)
Sausage strains L plantarum L sakei subsp sakei
Vegetable strains (Kimchi sauerkraut pickle) L plantarum
L brevis L sakei rice wine fermentation L sanfranciscensis San Francisco sourdough bread
httpwwwyoutubecomwatchv=bch1_Ep5M1s
Plasmids
Lactose metabolism Bacteriocin production Antibiotic resistance
Bifidobacterium Not classical LAB Different morphologies (pleomorphism) Bifid V Y or X- shaped Sugar metabolism
fructose-6-phosphate phosphoketolase Lactic acid acetic acid = 23
wo CO2 production Human origins
B bifidum B longum B brevis B infantis B adolescentis
Vitamin synthesis of human origin Thiamine (B1) Riboflavin (B2)
Pyridoxine (B6) Folic acid (B9)
Large intestine Added to dairy products (do not grow well in milk) Beneficial role (probiotic) High number in breast fed infant (B infantis) Host specificity B animalis is unsuitable for human Age specificity B infantis for the infant B adolescentis for the young
Need bifidigenic factors(숙제) Strict anaerobe
Need reducing agent (L-cysteine and thioglycolate that have thiol (-SH) on it)
Cystein Thioglycolate
High cost for cultivation
Propionibacterium
Phylum Actinobacteria Not LAB High G+C 53-68 mol Non-sporeforming Gram positive Non-motile Pleomorphic rod (coccoid bifid or branched) Mesophilic Anaerobic to aerotolerant Catalase positive Neutraphilic and grow slowly at pH 5-52 (pH of Swiss type cheese) Two types
Dairy Cutaneous causing acne
Dairy (Swiss type cheese Emmental cheese) P freudenreichii subsp freudenreichii P freudenreichii subsp shermanii P thoenii P acidipropionici P jensenii
Strong lipolytic activity to form free fatty acids flavor Lactate fermentation of dairy strain (Propionic acid pathway)
Lactobacillus helveticus grows first provides peptides and amino acids and also produce lactic acid Dairy strains use lactate as carbon and
energy source to form acetate propionate and CO2 Impart nutty and sweet flavor and ldquoeyerdquo formation (CO2)
Small amount of vitamin B12 Probiotic effect
ACETIC ACID BACTERIA AAB Only Gram negative bacteria used in food fermentation Not taxonomical name Peritrichous flagella Family Acetobacteraceae
Mesophilic (opt temp of 25-30degC)
Three genus Acetobacter Gluconobacter Gluconoacetobacter
Obligate aerobe Only respiratory metabolism Surface filn Produce acetic acid from ethanol in the presence of oxygen
Some species overoxidizes acetic acid to water and CO2 Vinegar production
Acetobacter aceti most commonly used A orleanensis A pasteurianus subsp pasteurianus Gluconobacter europaeus G xylinus
Fruit flies or vinegar eels are considered as common vector in propagating acetic acid bacteria in nature (mother of vinegar)
Some are spoilage microorganisms in wine beer and sake fermentation Acetobacter xylinum synthesize microbial cellulose
Audio speaker Wound dressing Paper and paper products Dessert food Filter
PR CHAWLA et al Fermentative Production of Microbial Cellulose Food
Technol Biotechnol 47 (2) 107ndash124 (2009)
Slow growing Ferment limited number of sugars
Weissella Heterofermentative Kimchi isolates
Weissella cibaria (Weissella kimchii) Weissella koreensis
Pediococcus Tetrads in pairs
Obligate homofermentative L(+) or DL-lactic acid Tolerate high acid (pH 42) and salt (65 NaCl) Lactose is not fermented do not grow in milk Ripening of cheese secondary flora Plants vegetables silage beer kimchi sauerkraut fermented meat fish Two major species in vegetable (sauerkraut kimchi) and meat fermentations
P acidilactici P pentosaceus
Beer spoilage P damnosus Diacetyl serious flavor defect for beer
Plasmids are frequently found Sugar (raffinose sucrose) metabolism Bacteriocin (pediocin) production
Importance of pediocin producing P acidilactici inhibit meat-associated pathogens (Listeria monocytogenes
Staphylococcus aureus Clostridium botulinum) Starter culture
Tetragenococcus New species (previously Pediococcus) Extremely halophilic
Tolerate 25 NaCl Require 3-10 NaCl for growth
No growth when salt is absent Contribute to flavors
4 species T halophilus soysauce fermentation homofermentative on glucose
Heterofermentative on pentose (xylose) T koreensis kimchi T muriaticus fish sauce T solitaries
Grow well in low aw Compatible sugars Betaine carnitine
Lactobacillus
gt 80 species ubiquitous in nature Fastidious to grow Various morphologies
Very short (coccobacillus) to very long rod (often bent) Single to long chain Large round colonies small or irregular colonies
Wide range of habitats Dairy Meat Vegetable Cereal
Some are probiotics L acidophilus L reuteri L casei subsp rhamnosus L johnsonii
Facultative heterofermentative Dairy strains
L helveticus L delbrueckii subsp bulgaricus L casei L acidophilus L kefir (kefir fermentation)
Sausage strains L plantarum L sakei subsp sakei
Vegetable strains (Kimchi sauerkraut pickle) L plantarum
L brevis L sakei rice wine fermentation L sanfranciscensis San Francisco sourdough bread
httpwwwyoutubecomwatchv=bch1_Ep5M1s
Plasmids
Lactose metabolism Bacteriocin production Antibiotic resistance
Bifidobacterium Not classical LAB Different morphologies (pleomorphism) Bifid V Y or X- shaped Sugar metabolism
fructose-6-phosphate phosphoketolase Lactic acid acetic acid = 23
wo CO2 production Human origins
B bifidum B longum B brevis B infantis B adolescentis
Vitamin synthesis of human origin Thiamine (B1) Riboflavin (B2)
Pyridoxine (B6) Folic acid (B9)
Large intestine Added to dairy products (do not grow well in milk) Beneficial role (probiotic) High number in breast fed infant (B infantis) Host specificity B animalis is unsuitable for human Age specificity B infantis for the infant B adolescentis for the young
Need bifidigenic factors(숙제) Strict anaerobe
Need reducing agent (L-cysteine and thioglycolate that have thiol (-SH) on it)
Cystein Thioglycolate
High cost for cultivation
Propionibacterium
Phylum Actinobacteria Not LAB High G+C 53-68 mol Non-sporeforming Gram positive Non-motile Pleomorphic rod (coccoid bifid or branched) Mesophilic Anaerobic to aerotolerant Catalase positive Neutraphilic and grow slowly at pH 5-52 (pH of Swiss type cheese) Two types
Dairy Cutaneous causing acne
Dairy (Swiss type cheese Emmental cheese) P freudenreichii subsp freudenreichii P freudenreichii subsp shermanii P thoenii P acidipropionici P jensenii
Strong lipolytic activity to form free fatty acids flavor Lactate fermentation of dairy strain (Propionic acid pathway)
Lactobacillus helveticus grows first provides peptides and amino acids and also produce lactic acid Dairy strains use lactate as carbon and
energy source to form acetate propionate and CO2 Impart nutty and sweet flavor and ldquoeyerdquo formation (CO2)
Small amount of vitamin B12 Probiotic effect
ACETIC ACID BACTERIA AAB Only Gram negative bacteria used in food fermentation Not taxonomical name Peritrichous flagella Family Acetobacteraceae
Mesophilic (opt temp of 25-30degC)
Three genus Acetobacter Gluconobacter Gluconoacetobacter
Obligate aerobe Only respiratory metabolism Surface filn Produce acetic acid from ethanol in the presence of oxygen
Some species overoxidizes acetic acid to water and CO2 Vinegar production
Acetobacter aceti most commonly used A orleanensis A pasteurianus subsp pasteurianus Gluconobacter europaeus G xylinus
Fruit flies or vinegar eels are considered as common vector in propagating acetic acid bacteria in nature (mother of vinegar)
Some are spoilage microorganisms in wine beer and sake fermentation Acetobacter xylinum synthesize microbial cellulose
Audio speaker Wound dressing Paper and paper products Dessert food Filter
PR CHAWLA et al Fermentative Production of Microbial Cellulose Food
Technol Biotechnol 47 (2) 107ndash124 (2009)
Pediococcus Tetrads in pairs
Obligate homofermentative L(+) or DL-lactic acid Tolerate high acid (pH 42) and salt (65 NaCl) Lactose is not fermented do not grow in milk Ripening of cheese secondary flora Plants vegetables silage beer kimchi sauerkraut fermented meat fish Two major species in vegetable (sauerkraut kimchi) and meat fermentations
P acidilactici P pentosaceus
Beer spoilage P damnosus Diacetyl serious flavor defect for beer
Plasmids are frequently found Sugar (raffinose sucrose) metabolism Bacteriocin (pediocin) production
Importance of pediocin producing P acidilactici inhibit meat-associated pathogens (Listeria monocytogenes
Staphylococcus aureus Clostridium botulinum) Starter culture
Tetragenococcus New species (previously Pediococcus) Extremely halophilic
Tolerate 25 NaCl Require 3-10 NaCl for growth
No growth when salt is absent Contribute to flavors
4 species T halophilus soysauce fermentation homofermentative on glucose
Heterofermentative on pentose (xylose) T koreensis kimchi T muriaticus fish sauce T solitaries
Grow well in low aw Compatible sugars Betaine carnitine
Lactobacillus
gt 80 species ubiquitous in nature Fastidious to grow Various morphologies
Very short (coccobacillus) to very long rod (often bent) Single to long chain Large round colonies small or irregular colonies
Wide range of habitats Dairy Meat Vegetable Cereal
Some are probiotics L acidophilus L reuteri L casei subsp rhamnosus L johnsonii
Facultative heterofermentative Dairy strains
L helveticus L delbrueckii subsp bulgaricus L casei L acidophilus L kefir (kefir fermentation)
Sausage strains L plantarum L sakei subsp sakei
Vegetable strains (Kimchi sauerkraut pickle) L plantarum
L brevis L sakei rice wine fermentation L sanfranciscensis San Francisco sourdough bread
httpwwwyoutubecomwatchv=bch1_Ep5M1s
Plasmids
Lactose metabolism Bacteriocin production Antibiotic resistance
Bifidobacterium Not classical LAB Different morphologies (pleomorphism) Bifid V Y or X- shaped Sugar metabolism
fructose-6-phosphate phosphoketolase Lactic acid acetic acid = 23
wo CO2 production Human origins
B bifidum B longum B brevis B infantis B adolescentis
Vitamin synthesis of human origin Thiamine (B1) Riboflavin (B2)
Pyridoxine (B6) Folic acid (B9)
Large intestine Added to dairy products (do not grow well in milk) Beneficial role (probiotic) High number in breast fed infant (B infantis) Host specificity B animalis is unsuitable for human Age specificity B infantis for the infant B adolescentis for the young
Need bifidigenic factors(숙제) Strict anaerobe
Need reducing agent (L-cysteine and thioglycolate that have thiol (-SH) on it)
Cystein Thioglycolate
High cost for cultivation
Propionibacterium
Phylum Actinobacteria Not LAB High G+C 53-68 mol Non-sporeforming Gram positive Non-motile Pleomorphic rod (coccoid bifid or branched) Mesophilic Anaerobic to aerotolerant Catalase positive Neutraphilic and grow slowly at pH 5-52 (pH of Swiss type cheese) Two types
Dairy Cutaneous causing acne
Dairy (Swiss type cheese Emmental cheese) P freudenreichii subsp freudenreichii P freudenreichii subsp shermanii P thoenii P acidipropionici P jensenii
Strong lipolytic activity to form free fatty acids flavor Lactate fermentation of dairy strain (Propionic acid pathway)
Lactobacillus helveticus grows first provides peptides and amino acids and also produce lactic acid Dairy strains use lactate as carbon and
energy source to form acetate propionate and CO2 Impart nutty and sweet flavor and ldquoeyerdquo formation (CO2)
Small amount of vitamin B12 Probiotic effect
ACETIC ACID BACTERIA AAB Only Gram negative bacteria used in food fermentation Not taxonomical name Peritrichous flagella Family Acetobacteraceae
Mesophilic (opt temp of 25-30degC)
Three genus Acetobacter Gluconobacter Gluconoacetobacter
Obligate aerobe Only respiratory metabolism Surface filn Produce acetic acid from ethanol in the presence of oxygen
Some species overoxidizes acetic acid to water and CO2 Vinegar production
Acetobacter aceti most commonly used A orleanensis A pasteurianus subsp pasteurianus Gluconobacter europaeus G xylinus
Fruit flies or vinegar eels are considered as common vector in propagating acetic acid bacteria in nature (mother of vinegar)
Some are spoilage microorganisms in wine beer and sake fermentation Acetobacter xylinum synthesize microbial cellulose
Audio speaker Wound dressing Paper and paper products Dessert food Filter
PR CHAWLA et al Fermentative Production of Microbial Cellulose Food
Technol Biotechnol 47 (2) 107ndash124 (2009)
No growth when salt is absent Contribute to flavors
4 species T halophilus soysauce fermentation homofermentative on glucose
Heterofermentative on pentose (xylose) T koreensis kimchi T muriaticus fish sauce T solitaries
Grow well in low aw Compatible sugars Betaine carnitine
Lactobacillus
gt 80 species ubiquitous in nature Fastidious to grow Various morphologies
Very short (coccobacillus) to very long rod (often bent) Single to long chain Large round colonies small or irregular colonies
Wide range of habitats Dairy Meat Vegetable Cereal
Some are probiotics L acidophilus L reuteri L casei subsp rhamnosus L johnsonii
Facultative heterofermentative Dairy strains
L helveticus L delbrueckii subsp bulgaricus L casei L acidophilus L kefir (kefir fermentation)
Sausage strains L plantarum L sakei subsp sakei
Vegetable strains (Kimchi sauerkraut pickle) L plantarum
L brevis L sakei rice wine fermentation L sanfranciscensis San Francisco sourdough bread
httpwwwyoutubecomwatchv=bch1_Ep5M1s
Plasmids
Lactose metabolism Bacteriocin production Antibiotic resistance
Bifidobacterium Not classical LAB Different morphologies (pleomorphism) Bifid V Y or X- shaped Sugar metabolism
fructose-6-phosphate phosphoketolase Lactic acid acetic acid = 23
wo CO2 production Human origins
B bifidum B longum B brevis B infantis B adolescentis
Vitamin synthesis of human origin Thiamine (B1) Riboflavin (B2)
Pyridoxine (B6) Folic acid (B9)
Large intestine Added to dairy products (do not grow well in milk) Beneficial role (probiotic) High number in breast fed infant (B infantis) Host specificity B animalis is unsuitable for human Age specificity B infantis for the infant B adolescentis for the young
Need bifidigenic factors(숙제) Strict anaerobe
Need reducing agent (L-cysteine and thioglycolate that have thiol (-SH) on it)
Cystein Thioglycolate
High cost for cultivation
Propionibacterium
Phylum Actinobacteria Not LAB High G+C 53-68 mol Non-sporeforming Gram positive Non-motile Pleomorphic rod (coccoid bifid or branched) Mesophilic Anaerobic to aerotolerant Catalase positive Neutraphilic and grow slowly at pH 5-52 (pH of Swiss type cheese) Two types
Dairy Cutaneous causing acne
Dairy (Swiss type cheese Emmental cheese) P freudenreichii subsp freudenreichii P freudenreichii subsp shermanii P thoenii P acidipropionici P jensenii
Strong lipolytic activity to form free fatty acids flavor Lactate fermentation of dairy strain (Propionic acid pathway)
Lactobacillus helveticus grows first provides peptides and amino acids and also produce lactic acid Dairy strains use lactate as carbon and
energy source to form acetate propionate and CO2 Impart nutty and sweet flavor and ldquoeyerdquo formation (CO2)
Small amount of vitamin B12 Probiotic effect
ACETIC ACID BACTERIA AAB Only Gram negative bacteria used in food fermentation Not taxonomical name Peritrichous flagella Family Acetobacteraceae
Mesophilic (opt temp of 25-30degC)
Three genus Acetobacter Gluconobacter Gluconoacetobacter
Obligate aerobe Only respiratory metabolism Surface filn Produce acetic acid from ethanol in the presence of oxygen
Some species overoxidizes acetic acid to water and CO2 Vinegar production
Acetobacter aceti most commonly used A orleanensis A pasteurianus subsp pasteurianus Gluconobacter europaeus G xylinus
Fruit flies or vinegar eels are considered as common vector in propagating acetic acid bacteria in nature (mother of vinegar)
Some are spoilage microorganisms in wine beer and sake fermentation Acetobacter xylinum synthesize microbial cellulose
Audio speaker Wound dressing Paper and paper products Dessert food Filter
PR CHAWLA et al Fermentative Production of Microbial Cellulose Food
Technol Biotechnol 47 (2) 107ndash124 (2009)
L brevis L sakei rice wine fermentation L sanfranciscensis San Francisco sourdough bread
httpwwwyoutubecomwatchv=bch1_Ep5M1s
Plasmids
Lactose metabolism Bacteriocin production Antibiotic resistance
Bifidobacterium Not classical LAB Different morphologies (pleomorphism) Bifid V Y or X- shaped Sugar metabolism
fructose-6-phosphate phosphoketolase Lactic acid acetic acid = 23
wo CO2 production Human origins
B bifidum B longum B brevis B infantis B adolescentis
Vitamin synthesis of human origin Thiamine (B1) Riboflavin (B2)
Pyridoxine (B6) Folic acid (B9)
Large intestine Added to dairy products (do not grow well in milk) Beneficial role (probiotic) High number in breast fed infant (B infantis) Host specificity B animalis is unsuitable for human Age specificity B infantis for the infant B adolescentis for the young
Need bifidigenic factors(숙제) Strict anaerobe
Need reducing agent (L-cysteine and thioglycolate that have thiol (-SH) on it)
Cystein Thioglycolate
High cost for cultivation
Propionibacterium
Phylum Actinobacteria Not LAB High G+C 53-68 mol Non-sporeforming Gram positive Non-motile Pleomorphic rod (coccoid bifid or branched) Mesophilic Anaerobic to aerotolerant Catalase positive Neutraphilic and grow slowly at pH 5-52 (pH of Swiss type cheese) Two types
Dairy Cutaneous causing acne
Dairy (Swiss type cheese Emmental cheese) P freudenreichii subsp freudenreichii P freudenreichii subsp shermanii P thoenii P acidipropionici P jensenii
Strong lipolytic activity to form free fatty acids flavor Lactate fermentation of dairy strain (Propionic acid pathway)
Lactobacillus helveticus grows first provides peptides and amino acids and also produce lactic acid Dairy strains use lactate as carbon and
energy source to form acetate propionate and CO2 Impart nutty and sweet flavor and ldquoeyerdquo formation (CO2)
Small amount of vitamin B12 Probiotic effect
ACETIC ACID BACTERIA AAB Only Gram negative bacteria used in food fermentation Not taxonomical name Peritrichous flagella Family Acetobacteraceae
Mesophilic (opt temp of 25-30degC)
Three genus Acetobacter Gluconobacter Gluconoacetobacter
Obligate aerobe Only respiratory metabolism Surface filn Produce acetic acid from ethanol in the presence of oxygen
Some species overoxidizes acetic acid to water and CO2 Vinegar production
Acetobacter aceti most commonly used A orleanensis A pasteurianus subsp pasteurianus Gluconobacter europaeus G xylinus
Fruit flies or vinegar eels are considered as common vector in propagating acetic acid bacteria in nature (mother of vinegar)
Some are spoilage microorganisms in wine beer and sake fermentation Acetobacter xylinum synthesize microbial cellulose
Audio speaker Wound dressing Paper and paper products Dessert food Filter
PR CHAWLA et al Fermentative Production of Microbial Cellulose Food
Technol Biotechnol 47 (2) 107ndash124 (2009)
Bifidobacterium Not classical LAB Different morphologies (pleomorphism) Bifid V Y or X- shaped Sugar metabolism
fructose-6-phosphate phosphoketolase Lactic acid acetic acid = 23
wo CO2 production Human origins
B bifidum B longum B brevis B infantis B adolescentis
Vitamin synthesis of human origin Thiamine (B1) Riboflavin (B2)
Pyridoxine (B6) Folic acid (B9)
Large intestine Added to dairy products (do not grow well in milk) Beneficial role (probiotic) High number in breast fed infant (B infantis) Host specificity B animalis is unsuitable for human Age specificity B infantis for the infant B adolescentis for the young
Need bifidigenic factors(숙제) Strict anaerobe
Need reducing agent (L-cysteine and thioglycolate that have thiol (-SH) on it)
Cystein Thioglycolate
High cost for cultivation
Propionibacterium
Phylum Actinobacteria Not LAB High G+C 53-68 mol Non-sporeforming Gram positive Non-motile Pleomorphic rod (coccoid bifid or branched) Mesophilic Anaerobic to aerotolerant Catalase positive Neutraphilic and grow slowly at pH 5-52 (pH of Swiss type cheese) Two types
Dairy Cutaneous causing acne
Dairy (Swiss type cheese Emmental cheese) P freudenreichii subsp freudenreichii P freudenreichii subsp shermanii P thoenii P acidipropionici P jensenii
Strong lipolytic activity to form free fatty acids flavor Lactate fermentation of dairy strain (Propionic acid pathway)
Lactobacillus helveticus grows first provides peptides and amino acids and also produce lactic acid Dairy strains use lactate as carbon and
energy source to form acetate propionate and CO2 Impart nutty and sweet flavor and ldquoeyerdquo formation (CO2)
Small amount of vitamin B12 Probiotic effect
ACETIC ACID BACTERIA AAB Only Gram negative bacteria used in food fermentation Not taxonomical name Peritrichous flagella Family Acetobacteraceae
Mesophilic (opt temp of 25-30degC)
Three genus Acetobacter Gluconobacter Gluconoacetobacter
Obligate aerobe Only respiratory metabolism Surface filn Produce acetic acid from ethanol in the presence of oxygen
Some species overoxidizes acetic acid to water and CO2 Vinegar production
Acetobacter aceti most commonly used A orleanensis A pasteurianus subsp pasteurianus Gluconobacter europaeus G xylinus
Fruit flies or vinegar eels are considered as common vector in propagating acetic acid bacteria in nature (mother of vinegar)
Some are spoilage microorganisms in wine beer and sake fermentation Acetobacter xylinum synthesize microbial cellulose
Audio speaker Wound dressing Paper and paper products Dessert food Filter
PR CHAWLA et al Fermentative Production of Microbial Cellulose Food
Technol Biotechnol 47 (2) 107ndash124 (2009)
Pyridoxine (B6) Folic acid (B9)
Large intestine Added to dairy products (do not grow well in milk) Beneficial role (probiotic) High number in breast fed infant (B infantis) Host specificity B animalis is unsuitable for human Age specificity B infantis for the infant B adolescentis for the young
Need bifidigenic factors(숙제) Strict anaerobe
Need reducing agent (L-cysteine and thioglycolate that have thiol (-SH) on it)
Cystein Thioglycolate
High cost for cultivation
Propionibacterium
Phylum Actinobacteria Not LAB High G+C 53-68 mol Non-sporeforming Gram positive Non-motile Pleomorphic rod (coccoid bifid or branched) Mesophilic Anaerobic to aerotolerant Catalase positive Neutraphilic and grow slowly at pH 5-52 (pH of Swiss type cheese) Two types
Dairy Cutaneous causing acne
Dairy (Swiss type cheese Emmental cheese) P freudenreichii subsp freudenreichii P freudenreichii subsp shermanii P thoenii P acidipropionici P jensenii
Strong lipolytic activity to form free fatty acids flavor Lactate fermentation of dairy strain (Propionic acid pathway)
Lactobacillus helveticus grows first provides peptides and amino acids and also produce lactic acid Dairy strains use lactate as carbon and
energy source to form acetate propionate and CO2 Impart nutty and sweet flavor and ldquoeyerdquo formation (CO2)
Small amount of vitamin B12 Probiotic effect
ACETIC ACID BACTERIA AAB Only Gram negative bacteria used in food fermentation Not taxonomical name Peritrichous flagella Family Acetobacteraceae
Mesophilic (opt temp of 25-30degC)
Three genus Acetobacter Gluconobacter Gluconoacetobacter
Obligate aerobe Only respiratory metabolism Surface filn Produce acetic acid from ethanol in the presence of oxygen
Some species overoxidizes acetic acid to water and CO2 Vinegar production
Acetobacter aceti most commonly used A orleanensis A pasteurianus subsp pasteurianus Gluconobacter europaeus G xylinus
Fruit flies or vinegar eels are considered as common vector in propagating acetic acid bacteria in nature (mother of vinegar)
Some are spoilage microorganisms in wine beer and sake fermentation Acetobacter xylinum synthesize microbial cellulose
Audio speaker Wound dressing Paper and paper products Dessert food Filter
PR CHAWLA et al Fermentative Production of Microbial Cellulose Food
Technol Biotechnol 47 (2) 107ndash124 (2009)
Propionibacterium
Phylum Actinobacteria Not LAB High G+C 53-68 mol Non-sporeforming Gram positive Non-motile Pleomorphic rod (coccoid bifid or branched) Mesophilic Anaerobic to aerotolerant Catalase positive Neutraphilic and grow slowly at pH 5-52 (pH of Swiss type cheese) Two types
Dairy Cutaneous causing acne
Dairy (Swiss type cheese Emmental cheese) P freudenreichii subsp freudenreichii P freudenreichii subsp shermanii P thoenii P acidipropionici P jensenii
Strong lipolytic activity to form free fatty acids flavor Lactate fermentation of dairy strain (Propionic acid pathway)
Lactobacillus helveticus grows first provides peptides and amino acids and also produce lactic acid Dairy strains use lactate as carbon and
energy source to form acetate propionate and CO2 Impart nutty and sweet flavor and ldquoeyerdquo formation (CO2)
Small amount of vitamin B12 Probiotic effect
ACETIC ACID BACTERIA AAB Only Gram negative bacteria used in food fermentation Not taxonomical name Peritrichous flagella Family Acetobacteraceae
Mesophilic (opt temp of 25-30degC)
Three genus Acetobacter Gluconobacter Gluconoacetobacter
Obligate aerobe Only respiratory metabolism Surface filn Produce acetic acid from ethanol in the presence of oxygen
Some species overoxidizes acetic acid to water and CO2 Vinegar production
Acetobacter aceti most commonly used A orleanensis A pasteurianus subsp pasteurianus Gluconobacter europaeus G xylinus
Fruit flies or vinegar eels are considered as common vector in propagating acetic acid bacteria in nature (mother of vinegar)
Some are spoilage microorganisms in wine beer and sake fermentation Acetobacter xylinum synthesize microbial cellulose
Audio speaker Wound dressing Paper and paper products Dessert food Filter
PR CHAWLA et al Fermentative Production of Microbial Cellulose Food
Technol Biotechnol 47 (2) 107ndash124 (2009)
energy source to form acetate propionate and CO2 Impart nutty and sweet flavor and ldquoeyerdquo formation (CO2)
Small amount of vitamin B12 Probiotic effect
ACETIC ACID BACTERIA AAB Only Gram negative bacteria used in food fermentation Not taxonomical name Peritrichous flagella Family Acetobacteraceae
Mesophilic (opt temp of 25-30degC)
Three genus Acetobacter Gluconobacter Gluconoacetobacter
Obligate aerobe Only respiratory metabolism Surface filn Produce acetic acid from ethanol in the presence of oxygen
Some species overoxidizes acetic acid to water and CO2 Vinegar production
Acetobacter aceti most commonly used A orleanensis A pasteurianus subsp pasteurianus Gluconobacter europaeus G xylinus
Fruit flies or vinegar eels are considered as common vector in propagating acetic acid bacteria in nature (mother of vinegar)
Some are spoilage microorganisms in wine beer and sake fermentation Acetobacter xylinum synthesize microbial cellulose
Audio speaker Wound dressing Paper and paper products Dessert food Filter
PR CHAWLA et al Fermentative Production of Microbial Cellulose Food
Technol Biotechnol 47 (2) 107ndash124 (2009)
ACETIC ACID BACTERIA AAB Only Gram negative bacteria used in food fermentation Not taxonomical name Peritrichous flagella Family Acetobacteraceae
Mesophilic (opt temp of 25-30degC)
Three genus Acetobacter Gluconobacter Gluconoacetobacter
Obligate aerobe Only respiratory metabolism Surface filn Produce acetic acid from ethanol in the presence of oxygen
Some species overoxidizes acetic acid to water and CO2 Vinegar production
Acetobacter aceti most commonly used A orleanensis A pasteurianus subsp pasteurianus Gluconobacter europaeus G xylinus
Fruit flies or vinegar eels are considered as common vector in propagating acetic acid bacteria in nature (mother of vinegar)
Some are spoilage microorganisms in wine beer and sake fermentation Acetobacter xylinum synthesize microbial cellulose
Audio speaker Wound dressing Paper and paper products Dessert food Filter
PR CHAWLA et al Fermentative Production of Microbial Cellulose Food
Technol Biotechnol 47 (2) 107ndash124 (2009)
PR CHAWLA et al Fermentative Production of Microbial Cellulose Food
Technol Biotechnol 47 (2) 107ndash124 (2009)