Lactobacillus amylovorus

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Lactobacillus amylovorus
Scientific classification OOjs UI icon edit-ltr.svg
Domain: Bacteria
Kingdom: Bacillati
Phylum: Bacillota
Class: Bacilli
Order: Lactobacillales
Family: Lactobacillaceae
Genus: Lactobacillus
Species:
L. amylovorus
Binomial name
Lactobacillus amylovorus
Nakamura, 1981
Type strain
NRRL B-4540 (DSM 20531, ATCC 33620)
Synonyms

Lactobacillus sobrius Konstantinov et al., 2006

Lactobacillus amylovorus is a species of Gram-positive lactic acid bacteria in the genus Lactobacillus . It was first described in 1981 following isolation from fermented cattle feed. [1] The species is known for its ability to ferment starch and is commonly found in the gastrointestinal tract of pigs, as well as in silage and traditional fermented foods. Strains of L. amylovorus have probiotic potential and are used in livestock feed and functional food products. [2] [3]

Contents

Description

Lactobacillus amylovorus is a rod-shaped bacterium, Gram-positive, non-spore-forming, and nonmotile. It is catalase-negative and facultatively anaerobic. Colonies are convex and opaque, and it grows optimally at 37–45 °C. [1] The species is homofermentative, producing lactic acid as the primary fermentation product. It is capable of degrading starch via α-amylase and metabolizes sugars such as glucose, maltose, sucrose, and cellobiose. [4]

Its genome size ranges from 1.9 to 2.1 megabase pairs with a GC content around 37–38%. [5] A 2024 taxonomic update proposed dividing the species into two subspecies: L. amylovorus subsp. amylovorus and subsp. animalis. [6]

Ecology

Lactobacillus amylovorus is found in the gastrointestinal tract of monogastric animals, particularly pigs, where it can dominate the ileum microbiota of weaned piglets. [5] It is also found in fermented plant substrates including corn steep liquor, tomato pomace silage, and cereal-based sourdough starters. [7] [6] It contributes to acidification and microbial stability in such fermentations.[ citation needed ]

Relevance

Animal health

Lactobacillus amylovorus is used as a probiotic in swine production. Certain strains reduce colonization by enterotoxigenic Escherichia coli (ETEC), decreasing post-weaning diarrhea and improving gut barrier function. [2] Strains such as DSM 16698 and SLZX20-1 have demonstrated growth-promoting and antimicrobial activity. [2]

Human health

Heat-treated cells of L. amylovorus strain CP1563 have been studied for weight management. In clinical trials, consumption led to reductions in visceral fat, triglycerides, and LDL cholesterol, suggesting benefit in metabolic syndrome. [3]

Food and feed applications

Lactobacillus amylovorus is used as a silage inoculant to improve forage preservation. It produces bacteriocins such as amylovorin L, which suppress spoilage microbes and support starter culture dominance in sourdough fermentation. [7]

References

  1. 1 2 Nakamura, LK (1981). "Lactobacillus amylovorus, a new starch-hydrolyzing species from cattle waste-corn fermentations". International Journal of Systematic Bacteriology. 31 (1): 56–63. doi:10.1099/00207713-31-1-56. PMID   7341075.
  2. 1 2 3 Shen, J; Yin, J; Zhou, Z (2022). "Probiotic Lactobacillus amylovorus SLZX20-1 improves intestinal function in pigs". Frontiers in Nutrition. 9: 846991. doi: 10.3389/fnut.2022.846991 . PMC   9002122 . PMID   35783321.{{cite journal}}: CS1 maint: article number as page number (link)
  3. 1 2 Nakamura, F; Iimura, S; Sawada, D; Ashida, N (2016). "Fragmented Lactobacillus amylovorus CP1563 reduces visceral fat in humans". Microbial Ecology in Health and Disease. 27: 30312. doi:10.3402/mehd.v27.30312. PMC   4879181 . PMID   27221805.{{cite journal}}: CS1 maint: article number as page number (link)
  4. ↑ Fujisawa, T; Shirasaka, S; Watabe, J; Yamamoto, K (1992). "Taxonomic study of the Lactobacillus acidophilus group". International Journal of Systematic Bacteriology. 42 (3): 487–491. doi:10.1099/00207713-42-3-487. PMID   1503977.
  5. 1 2 Jing, Y; Shao, Y; Hu, Y (2022). "Amino acid utilization allows intestinal dominance of Lactobacillus amylovorus". ISME Journal. 16 (11): 2491–2502. Bibcode:2022ISMEJ..16.2491J. doi:10.1038/s41396-022-01287-8. PMC   9561148 . PMID   35896730.
  6. 1 2 Yamane, K; Ohno, A; Endo, A (2024). "Proposal of Lactobacillus amylovorus subsp. animalis subsp. nov". International Journal of Systematic and Evolutionary Microbiology. 74 (9): 006517. doi: 10.1099/ijsem.0.006517 . PMID   39264830.
  7. 1 2 Neysens, P; De Vuyst, L (2005). "Carbon dioxide stimulates the production of amylovorin L by Lactobacillus amylovorus DCE 471, while enhanced aeration causes biphasic kinetics of growth and bacteriocin production". International Journal of Food Microbiology. 105 (2): 191–202. doi:10.1016/j.ijfoodmicro.2005.04.004. PMID   16087265.
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