Lactobacillus perolens sp. nov., a soft drink spoilage bacterium. |
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| Authors: | W Back I Bohak M Ehrmann W Ludwig B Pot K Kersters K H Schleifer |
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| Affiliation: | 1. Lehrstuhl für Technologie der Brauerei I, Technische Universität München-Weihenstephan, Freising, Germany;2. Lehrstuhl für Mikrobiologie, Technische Universität München, München, Germany;3. Laboratorium voor Microbiologie and BCCM™/LMG Bacteria Collection, Universiteit Gent, Gent, Belgium;1. Orthopedic Surgeon, Department of Orthopedic Surgery, Seoul National University Hospital, Yeongeon-dong, Jongno-gu, Seoul, Korea;2. Instructor, Department of Orthopedic Surgery, Seoul National University Hospital, Yeongeon-dong, Jongno-gu, Seoul, Korea;3. Associate Professor (Clinical), Department of Orthopedic Surgery, Seoul National University Hospital, Yeongeon-dong, Jongno-gu, Seoul, Korea;1. Instituto de Investigación Sanitaria de Navarra (IdiSNA), Pamplona, Spain;2. Servicio de Microbiología Clínica, Complejo Hospitalario de Navarra, Pamplona, Spain;1. College of Animal Science and Technology, Guangxi University, No.100 East Daxue Road, Nanning, Guangxi 530004, China;2. Institute of Military Veterinary, Academy of Military Medical Sciences, Changchun 130122, China;3. Guangxi Center for Animal Disease Control and Prevention, No. 51 North You’ai Road, Nanning, Guangxi 530001, China;4. Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun, 130122, China;5. Jiangsu Co-innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses, Yangzhou, 225009, China;1. Palladin Institute of Biochemistry, 9, Leontovycha str., 01030 Kyiv, Ukraine;2. Hellenic Pasteur Institute, 127 Vassilissis Sofias Avenue 115 21, Athens, Greece;1. Aix-Marseille University, AFMB UMR 7257, 13288 Marseille, France;2. CNRS, AFMB UMR 7257, 13288 Marseille, France;3. Department of Molecular Biotechnology, Laboratory of Biochemistry and Glycobiology, Ghent University, Coupure links 653, B-9000 Ghent, Belgium |
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| Abstract: | Lactic acid bacteria that are able to spoil soft drinks with low pH comprise a limited number of acidotolerant or acidophilic species of the genera Lactobacillus, Leuconostoc and Weissella. Various Gram-positive rods causing turbidity and off-flavour were isolated from orange lemonades. Physiological and biochemical studies including SDS-PAGE whole-cell protein analysis showed a homogeneous group of organisms. The 16S rRNA gene sequence analysis of two representatives revealed that they formed a phylogenetically distinct line within the genus Lactobacillus. All strains were facultatively heterofermentative, producing L-lactic acid. Based on the data presented a new species L. perolens is proposed. The name refers to the off-flavour caused by high amounts of diacetyl. The type strain of L. perolens is DSM 12744 (LMG 18936). A rRNA targeted oligonucleotide probe was designed that allows a fast and reliable identification of L. perolens. |
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