Lactobacillus fructivorans
| Lactobacillus fructivorans | |
|---|---|
| Scientific classification | |
| Domain: | Bacteria |
| Phylum: | Firmicutes |
| Class: | Bacilli |
| Order: | Lactobacillales |
| Family: | Lactobacillaceae |
| Genus: | Lactobacillus |
| Species: | L. fructivorans |
| Binomial name | |
| Lactobacillus fructivorans | |
Lactobacillus fructivorans is a gram-positive bacteria and a member of the genus Lactobacillus in the family Lactobacillaceae. It is found in wine, beer, grape must, dairy, sauerkraut, meat, and fish. The bacterium grows by facultative anaerobic growth processes and experiences best growth in environments with 5-10% C02. Ideal temperature for growth is between 2°C and 53°C, with the optimum temperature between 30°C and 40°C and a pH level between 5.5 and 6.2 [1] The bacterium is rod shaped and can be found in the following forms: single, pairs, chains of varying lengths, or long curved filaments. [2] Lactobacillus fructivorans is non-motile. The main end product of the metabolic process is lactate, although ethanol, acetate, formate, CO2, and succinate may also be produced. [3]
Food production
The bacteria have several metabolic properties that allow them to function as starter cultures in the production of fermented dairy, meat, and vegetable products and beverages. [4] The bacterium Lactobacillus fructivorans is mainly responsible for the metabolic processes that result in lactic acid. Once the microbe metabolizes sugars into lactic acids, the foods and beverages develop the sour taste that is characteristic of fermented foods and beverages. Therefore, much of the flavor and ripening processes in fermented foods are associated with Lactobacillus fructivorans and other members of the genus Lactobacillus. [5] While there are several types of Lactobacillus that are able to convert sugars into lactic acid and CO2, most are unable to survive alcoholic fermentation and will die off in this type of environment. Lactobacillus fructivorans is one of the few species that successfully survives alcoholic fermentation and actually continues to grow and engage in cell multiplication afterwards.[6] It therefore plays an important role in the production of fermented beverages such as wine, beer, sake and cider. Other fermented foods where Lactobacillus fructivorans is found to play a role in fermentation and ripening include yogurt, cheese, kimchi, pickled vegetables, sourdough bread and sauerkraut. In addition, the microbe is often found in meat and fish products.
References
- ↑ Dicks, L. M. T., and A. Endo. p. 81.”
- ↑ Dicks, L. M. T., and A. Endo. p. 81.”
- ↑ Dicks, L. M. T., and A. Endo. p. 81.”
- ↑ Nam, S.-H., S.-H. Choi, A. Kang, K. S. Lee, D.-W. Kim, R. N. Kim, D.-S. Kim, and H.-S. Park.
- ↑ Nam, S.-H., S.-H. Choi, A. Kang, K. S. Lee, D.-W. Kim, R. N. Kim, D.-S. Kim, and H.-S. Park.
- ↑ Dicks, L. M. T., and A. Endo. p. 81.”
Dicks, L. M. T., and A. Endo. 2009. “Taxonomic Status of Lactic Acid Bacteria in Wine and Key Characteristics to Differentiate Species.” S. Afr. J. Enol. Vitic. Vol. 30. No. 1
Nam, S.-H., S.-H. Choi, A. Kang, K. S. Lee, D.-W. Kim, R. N. Kim, D.-S. Kim, and H.-S. Park. "Genome Sequence of Lactobacillus Fructivorans KCTC 3543." Journal of Bacteriology 194.8 (2012): 2111-112. Web.