Genera of lactic acid bacteria

413 Pages·2012·44.53 MB·English

by  W H N Holzapfel

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