Lactobacillus kefiranofaciens

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Lactobacillus kefiranofaciens
Scientific classification OOjs UI icon edit-ltr.svg
Domain: Bacteria
Kingdom: Bacillati
Phylum: Bacillota
Class: Bacilli
Order: Lactobacillales
Family: Lactobacillaceae
Genus: Lactobacillus
Species:
L. kefiranofaciens
Binomial name
Lactobacillus kefiranofaciens
Fujisawa et al. 1988 [1]
Subspecies [2]
Synonyms
  • Lactobacillus kefirgranumTakizawa et al. 1994

Lactobacillus kefiranofaciens is a species of slime-forming, homofermentative, rod-shaped lactic acid bacteria first isolated from kefir grains, hence its name. Its type strain is WT-2B (ATCC 43761). [1] Its genome has been sequenced. [3] Lactobaccillus kefiranofaciens was first identified in 1967 in Russia through studying kefir granules. [4] Lactobaccillus kefiranofaciens is part of the Lactobacillus genus and Firmicutes phylum of bacteria. [5] These bacterium metabolize carbohydrates and produce lactic acid, which can be useful in fermentation. [6] Two subspecies have been identified as kefirgranum and kefiranofaciens, which share properties such as being gram-positive, facultatively anaerobic, and rod-shaped. [7] L. kefiranofaciens is the subspecies related to kefir granules. [7] Studies have investigated the origins and causes for variation in kefir composition and led to conflicting results. Some studies indicate the presence of L.kefiranofaciens was due to geographical location, while others indicate it was due to the different milks used. [8] [9] [10] [11]

Contents

Contribution to kefir and other fermented products

L. kefiranofaciens produces kefiran, an extracellular polysaccharide that helps in creating a biofilm, or kefir granule. [12] [13] When combined with milk, kefir granules help produce the drink kefir. [14] Kefir is a probiotic drink containing lactic and acetic acid bacteria as well as yeasts and is commonly known to help with intestinal health. [14] Due to its diverse microbial composition, evidence indicates kefir could have numerous additional health benefits including regulating blood lipid levels and high blood pressure along with antimicrobial properties. [14] L. kefiranofaciens is often included in starters for food/drink fermentation. [15] [16] There is no evidence of pathogenicity nor toxicity from kefir, leading to L. kefiranofaciens being widely regarded as a safe for ingestion and assisting in fermentation. [15] [16]

Possible future applications

Evidence from a mice study indicates that through the gut microbiome’s relationship to brain function, L. kefiranofaciens consumption could help improve symptoms related to depression. [17] Continued research on Lactobacillus kefiranofaciens could lead to new approaches on depression treatment. [17]

References

  1. 1 2 Fujisawa, T.; Adachi, S.; Toba, T.; Arihara, K.; Mitsuoka, T. (1988). "Lactobacillus kefiranofaciens sp. nov. Isolated from Kefir Grains". International Journal of Systematic Bacteriology. 38 (1): 12–14. doi: 10.1099/00207713-38-1-12 . ISSN   0020-7713.
  2. ↑ Euzéby JP, Parte AC. "Lactobacillus kefiranofaciens". List of Prokaryotic names with Standing in Nomenclature (LPSN). Archived from the original on September 25, 2024. Retrieved July 2, 2021.
  3. ↑ Wang, Y.; Wang, J.; Ahmed, Z.; Bai, X.; Wang, J. (2011). "Complete Genome Sequence of Lactobacillus kefiranofaciens ZW3". Journal of Bacteriology. 193 (16): 4280–4281. doi:10.1128/JB.05306-11. ISSN   0021-9193. PMC   3147695 . PMID   21705607.
  4. ↑ Riviere, J. W.; Kooiman, P.; Schmidt, Karin (1967). "Kefiran, a novel polysaccharide produced in the kefir grain by Lactobacillus brevis" . Archiv für Mikrobiologie. 59 (1–3): 269–278. Bibcode:1967ArMic..59..269L. doi:10.1007/BF00406340. ISSN   0302-8933. PMID   5602464. S2CID   32907928. Archived from the original on 2024-09-25. Retrieved 2023-05-04.
  5. ↑ Taylor, Ron (2006), "Firmicutes (Low G+C Gram Positive)" , Current Protocols in Microbiology, Hoboken, NJ, USA: John Wiley & Sons, Inc., doi:10.1002/9780471729259.mc0900s00, ISBN   0471729256, S2CID   248385392, archived from the original on 2024-09-25, retrieved 2023-05-04
  6. ↑ Malo, P.M.; Urquhart, E.A. (2016), "Fermented Foods: Use of Starter Cultures" , Encyclopedia of Food and Health, Elsevier, pp. 681–685, doi:10.1016/b978-0-12-384947-2.00282-8, ISBN   978-0-12-384953-3, archived from the original on 2024-09-25, retrieved 2023-05-04
  7. 1 2 Takizawa, S.; Kojima, S.; Tamura, S.; Fujinaga, S.; Benno, Y.; Nakase, T. (1994-07-01). "Lactobacillus kefirgranum sp. nov. and Lactobacillus parakefir sp. nov., Two New Species from Kefir Grains". International Journal of Systematic Bacteriology. 44 (3): 435–439. doi: 10.1099/00207713-44-3-435 . ISSN   0020-7713.
  8. ↑ Oki, Kaihei; Dugersuren, Jamyan; Demberel, Shirchin; Watanabe, Koichi (2014). "Pyrosequencing Analysis of the Microbial Diversity of Airag, Khoormog and Tarag, Traditional Fermented Dairy Products of Mongolia". Bioscience of Microbiota, Food and Health. 33 (2): 53–64. doi:10.12938/bmfh.33.53. ISSN   2186-3342. PMC   4081183 . PMID   25003019. Archived from the original on 2023-05-04. Retrieved 2023-05-04.
  9. ↑ Sun, Zhihong; Liu, Wenjun; Bao, Qiuhua; Zhang, Jiachao; Hou, Qiangchuan; Kwok, Laiyu; Sun, Tiansong; Zhang, Heping (2014). "Investigation of bacterial and fungal diversity in tarag using high-throughput sequencing". Journal of Dairy Science. 97 (10): 6085–6096. doi: 10.3168/jds.2014-8360 . PMID   25129502.
  10. ↑ Watanabe, Koichi; Fujimoto, Junji; Sasamoto, Masae; Dugersuren, Jamyan; Tumursuh, Tseveendori; Demberel, Shirchin (2007). "Diversity of lactic acid bacteria and yeasts in Airag and Tarag, traditional fermented milk products of Mongolia". World Journal of Microbiology and Biotechnology. 24 (8): 1313–1325. doi:10.1007/s11274-007-9604-3. ISSN   0959-3993. S2CID   83481790.
  11. ↑ Xu, Haiyan; Liu, Wenjun; Gesudu, Qimu; Sun, Zhihong; Zhang, Jiachao; Guo, Zhuang; Zheng, Yi; Hou, Qiangchuan; Yu, Jie; Qing, Yanting; Kwok, Lai-Yu; Menhe, Bilige; Zhang, Heping (2015-08-15). "Assessment of the bacterial and fungal diversity in home-made yoghurts of Xinjiang, China by pyrosequencing: Microbial diversity in home-made yoghurts by pyrosequencing" . Journal of the Science of Food and Agriculture. 95 (10): 2007–2015. doi:10.1002/jsfa.6912. PMID   25214028.
  12. ↑ Mukai, Takao; Toba, Takahiro; Itoh, Takatoshi; Adachi, Susumu (1990). "Structural investigation of the capsular polysaccharide from Lactobacillus kefiranofaciens K1" . Carbohydrate Research. 204: 227–232. doi:10.1016/0008-6215(90)84039-W. PMID   2279248. Archived from the original on 2023-04-17. Retrieved 2023-05-04.
  13. ↑ Yokoi, Haruhiko; Watanabe, Takashi; Fujii, Yoshitsugu; Mukai, Takao; Toba, Takahiro; Adachi, Susumu (1991). "Some taxonomical characteristics of encapsulated Lactobacillus sp. KPB-167B isolated from kefir grains and characterization of its extracellular polysaccharide" . International Journal of Food Microbiology. 13 (4): 257–264. doi:10.1016/0168-1605(91)90083-2. PMID   1911082. Archived from the original on 2024-09-25. Retrieved 2023-05-04.
  14. 1 2 3 Kabak, Bulent; Dobson, Alan D. W. (2011-02-28). "An Introduction to the Traditional Fermented Foods and Beverages of Turkey" . Critical Reviews in Food Science and Nutrition. 51 (3): 248–260. doi:10.1080/10408390903569640. ISSN   1040-8398. PMID   21390945. S2CID   12565202. Archived from the original on 2024-09-25. Retrieved 2023-05-04.
  15. 1 2 Dey, Gargi; Montet, Didier; Thonart, Phillippe (2021), "Probiotic lactobacillus strains for enhanced health benefits (genetic engineering and microencapsulation)" , Probiotic Beverages, Elsevier, pp. 309–337, doi:10.1016/b978-0-12-818588-9.00015-2, ISBN   9780128185889, S2CID   238032837, archived from the original on 2024-09-25, retrieved 2023-05-04
  16. 1 2 Campedelli, Ilenia; Mathur, Harsh; Salvetti, Elisa; Clarke, Siobhán; Rea, Mary C.; Torriani, Sandra; Ross, R. Paul; Hill, Colin; O’Toole, Paul W. (2019). Björkroth, Johanna (ed.). "Genus-Wide Assessment of Antibiotic Resistance in Lactobacillus spp". Applied and Environmental Microbiology. 85 (1): e01738–18. Bibcode:2019ApEnM..85E1738C. doi:10.1128/AEM.01738-18. ISSN   0099-2240. PMC   6293106 . PMID   30366997.
  17. 1 2 Sun, Ye; Geng, Weitao; Pan, Yajing; Wang, Jinju; Xiao, Ping; Wang, Yanping (2019). "Supplementation with Lactobacillus kefiranofaciens ZW3 from Tibetan Kefir improves depression-like behavior in stressed mice by modulating the gut microbiota" . Food & Function. 10 (2): 925–937. doi:10.1039/C8FO02096E. ISSN   2042-6496. PMID   30698577. S2CID   59411494. Archived from the original on 2024-09-25. Retrieved 2023-05-04.

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