A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY, Journal Year: 2020, Volume and Issue: 70(4), P. 2782 - 2858

Published: April 1, 2020

The genus Lactobacillus comprises 261 species (at March 2020) that are extremely diverse at phenotypic, ecological and genotypic levels. This study evaluated the taxonomy of Lactobacillaceae Leuconostocaceae on basis whole genome sequences. Parameters were included core phylogeny, (conserved) pairwise average amino acid identity, clade-specific signature genes, physiological criteria ecology organisms. Based this polyphasic approach, we propose reclassification into 25 genera including emended , which includes host-adapted organisms have been referred to as delbrueckii group, Paralactobacillus 23 novel for names Holzapfelia Amylolactobacillus Bombilactobacillus Companilactobacillus Lapidilactobacillus Agrilactobacillus Schleiferilactobacillus Loigolactobacilus Lacticaseibacillus Latilactobacillus Dellaglioa Liquorilactobacillus Ligilactobacillus Lactiplantibacillus Furfurilactobacillus Paucilactobacillus Limosilactobacillus Fructilactobacillus Acetilactobacillus Apilactobacillus Levilactobacillus Secundilactobacillus Lentilactobacillus proposed. We also emend description family include all previously in families . generic term ‘lactobacilli’ will remain useful designate classified until 2020. reflects phylogenetic position micro-organisms, groups lactobacilli robust clades with shared metabolic properties, exemplified encompassing adapted vertebrates (such iners crispatus jensensii johnsonii acidophilus ) or invertebrates apis bombicola ).

Language: Английский

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Role of Lactobacillus reuteri in Human Health and Diseases

Frontiers in Microbiology, Journal Year: 2018, Volume and Issue: 9

Published: April 19, 2018

Lactobacillus reuteri (L. reuteri) is a well-studied probiotic bacterium that can colonize large number of mammals. In humans, L. found in different body sites, including the gastrointestinal tract, urinary skin, and breast milk. The abundance varies among individuals. Several beneficial effects have been noted. First, produce antimicrobial molecules, such as organic acids, ethanol, reuterin. Due to its activity, able inhibit colonization pathogenic microbes remodel commensal microbiota composition host. Second, benefit host immune system. For instance, some strains reduce production pro-inflammatory cytokines while promoting regulatory T cell development function. Third, bearing ability strengthen intestinal barrier, may decrease microbial translocation from gut lumen tissues. Microbial across epithelium has hypothesized an initiator inflammation. Therefore, inflammatory diseases, those located well remote tissues, be ameliorated by increasing reuteri. Notably, humans past decades correlated with increase incidences diseases over same period time. Direct supplementation or prebiotic modulation attractive preventive and/or therapeutic avenue against diseases.

Language: Английский

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The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

Nature Reviews Gastroenterology & Hepatology, Journal Year: 2021, Volume and Issue: 18(3), P. 196 - 208

Published: Jan. 4, 2021

Abstract An expert panel was convened in September 2019 by The International Scientific Association for Probiotics and Prebiotics (ISAPP) to develop a definition fermented foods describe their role the human diet. Although these have been consumed thousands of years, they are receiving increased attention among biologists, nutritionists, technologists, clinicians consumers. Despite this interest, inconsistencies related use term ‘fermented’ led define beverages as “foods made through desired microbial growth enzymatic conversions food components”. This definition, encompassing many varieties foods, is intended clarify what (and not) food. distinction between probiotics further clarified. also addressed current state knowledge on safety, risks health benefits, including an assessment nutritional attributes mechanistic rationale how could improve gastrointestinal general health. latest advancements our understanding ecology systems biology were discussed. Finally, reviewed regulated discussed efforts include them separate category national dietary guidelines.

Language: Английский

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Identification of probiotic effector molecules: present state and future perspectives

Current Opinion in Biotechnology, Journal Year: 2017, Volume and Issue: 49, P. 217 - 223

Published: Nov. 16, 2017

Language: Английский

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Questioning the fetal microbiome illustrates pitfalls of low-biomass microbial studies

Nature, Journal Year: 2023, Volume and Issue: 613(7945), P. 639 - 649

Published: Jan. 25, 2023

Language: Английский

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The food-gut axis: lactic acid bacteria and their link to food, the gut microbiome and human health

FEMS Microbiology Reviews, Journal Year: 2020, Volume and Issue: 44(4), P. 454 - 489

Published: May 20, 2020

ABSTRACT Lactic acid bacteria (LAB) are present in foods, the environment and animal gut, although fermented foods (FFs) recognized as primary niche of LAB activity. Several strains have been studied for their health-promoting properties employed probiotics. FFs potential beneficial effects, which we review this article. They also an important source LAB, ingested daily upon FF consumption. In review, describe diversity occurrence food well gut microbiome. We discuss opportunities to study functional by considering availability both genomic metagenomic data public repositories, different latest computational tools analysis. addition, role probiotics reporting prevalence key features genomes surveying outcomes use clinical trials involving human subjects. Finally, highlight need further studies aimed at improving our knowledge link between LAB-fermented from perspective health promotion.

Language: Английский

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Shared mechanisms among probiotic taxa: implications for general probiotic claims

Current Opinion in Biotechnology, Journal Year: 2017, Volume and Issue: 49, P. 207 - 216

Published: Nov. 10, 2017

Strain-specificity of probiotic effects has been a cornerstone principle science for decades. Certainly, some important mechanisms are present in only few strains. But scientific advances now reveal commonalities among members certain taxonomic groups microbes. Some clinical benefits likely derive from these shared mechanisms, suggesting that sub-species-specific, species-specific or genus-specific exist. Human trials necessary to confirm specific health benefits. However, strain not tested human efficacy may meet the minimum definition term 'probiotic' if it is member well-studied species expressing underlying core and delivered at an effective dose.

Language: Английский

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Dietary Fructose and Microbiota-Derived Short-Chain Fatty Acids Promote Bacteriophage Production in the Gut Symbiont Lactobacillus reuteri

Cell Host & Microbe, Journal Year: 2019, Volume and Issue: 25(2), P. 273 - 284.e6

Published: Jan. 15, 2019

Language: Английский

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Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina

Frontiers in Microbiology, Journal Year: 2019, Volume and Issue: 10

Published: May 21, 2019

Lactic acid bacteria (LAB) are capable of converting carbohydrate substrates into organic acids (mainly lactic acid) and producing a wide range metabolites. Due to their interesting beneficial properties, LAB widely used as starter cultures, probiotics, microbial cell factories. Exploring present in unknown niches may lead the isolation unique species or strains with relevant technological properties. Autochthonous rather than allochthonous cultures preferred current industry fermented food products, due better adaptation performance autochthonous matrix they originate from. In this work, microbiota eight different wild tropical types fruits four flowers were studied. The ability isolated produce metabolites interest was evaluated. presence 21 belonging genera Enterococcus, Fructobacillus, Lactobacillus, Lactococcus, Leuconostoc, Weissella evidenced by using culture-dependent techniques. corresponded 95 genotypically differentiated applying rep-PCR sequencing 16S rRNA gene; subsequently, representative studied for such fast growth rate acidifying capacity; pectinolytic cinnamoyl esterase activities, absence biogenic amine biosynthesis. Additionally, strains´ capacity ethyl esters well mannitol fruit- flower-origin displayed functional properties that validate potential use manufacture fruit-based products setting background design novel foods.

Language: Английский

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Multi-Product Lactic Acid Bacteria Fermentations: A Review

Fermentation, Journal Year: 2020, Volume and Issue: 6(1), P. 23 - 23

Published: Feb. 10, 2020

Industrial biotechnology is a continuously expanding field focused on the application of microorganisms to produce chemicals using renewable sources as substrates. Currently, an increasing interest in new versatile processes, able utilize variety substrates obtain diverse products, can be observed. A robust microbial strain critical creation such processes. Lactic acid bacteria (LAB) are used wide with high commercial interest. (LA) most predominant industrial product obtained from LAB fermentations, and its production forecasted rise result demand polylactic acid. Hence, ways revalorize LA processes could further enhance economic value. Therefore, this review explores some co-products derived LAB, special focus bacteriocins, lipoteichoic acid, probiotics. Finally, multi-product process involving other compounds proposed.

Language: Английский

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