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The Lactobacillaceae are a family of lactic acid bacteria. It is the only family in the lactic acid bacteria which includes homofermentative and heterofermentative organisms; in the Lactobacillaceae, the pathway used for hexose fermentation is a genus-specific trait. Lactobacillaceae include the homofermentative lactobacilli Lactobacillus, Holzapfelia, Amylolactobacillus, Bombilactobacillus, Companilactobacillus, Lapidilactobacillus, Agrilactobacillus, Schleiferilactobacillus, Loigolactobacillus, Lacticaseibacillus, Latilactobacillus, Dellaglioa, Liquorilactobacillus, Ligilactobacillus, and Lactiplantibacillus; the heterofermentative lactobacilli Furfurilactobacillus, Paucilactobacillus, Limosilactobacillus, Fructilactobacillus, Acetilactobacillus, Apilactobacillus, Levilactobacillus, Secundilactobacillus, and Lentilactobacillus, which were previously classified in the genus Lactobacillus; and the heterofermentative genera Convivina, Fructobacillus, Leuconostoc, Oenococcus, and Weissella which were previously classified in the Leuconostocaceae.
Weissella is a genus of gram-positive bacteria placed within the family Lactobacillaceae, formerly considered species of the Leuconostoc paramesenteroides group. The morphology of Weissella species varies from spherical or lenticular cells to irregular rods. Several strains of Weissella cibaria and Weissella confusa have shown probiotic potential. In particular, the cell-free culture supernatant of Weissella confusa shows a number of beneficial characteristics, such as antibacterial potential and anti-inflammatory efficiency. However, several strains of W. confusa are opportunistic bacteria. A number of studies have been done on the safety of the bacterial species, indicating their probiotic potential. The Senate Commission on Food Safety has validated the use of W. confusa in food.
Weissella hellenica is a species of Gram-positive bacteria, placed within the family of Leuconostocaceae. It is frequently isolated from fermented sausage and flounder intestine, as well as Korean fermented pickle Kimchi and barrels used to make Japanese pickles. Some strains have been observed to be probiotic while some have not. Some strains produce bacteriocins named weissellicins which show antimicrobial activity against other bacteria.
Parapedobacter is a genus from the family of Sphingobacteriaceae.
Larkinella is a Gram-negative, chemoorganotrophic and strictly aerobic bacterial genus from the family of Spirosomaceae.
Larkinella bovis is a Gram-negative and strictly aerobic bacterium from the genus of Larkinella which has been isolated from fermented bovine products.
Allokutzneria oryzae is a bacterium from the genus Allokutzneria which has been isolated from the rhizospheric soil from the rice-plant.
Weissella kimchii is a Gram-positive bacterium from the genus of Weissella which has been isolated from fermented cassava from Ketou in Benin.
Weissella ceti is a Gram-positive and non-spore-forming bacterium from the genus of Weissella which was first isolated from beaked whales. Erstwhile believed that W. ceti could cause hemorrhagic illness in Rainbow trouts, however, seems to be a different species from the same genus: Weissella tructae.
Weissella bombi is a bacterium from the genus of Weissella which has been isolated from the gut of the bumblebee Bombus terrestris from Ghent in Belgium.
Weissella diestrammenae is a Gram-positive, facultatively anaerobic and non-motile bacterium from the genus of Weissella which has been isolated from the gut of the camel cricket Diestrammena coreana in Korea.
Weissella fabalis is a facultatively anaerobic and non-motile bacterium from the genus of Weissella which has been isolated from fermented cocoa beans from Brazil.
Weissella fabaria is a bacterium from the genus of Weissella which has been isolated from fermented cocoa beans from New Tafo in Ghana.
Weissella ghanensis is a bacterium from the genus of Weissella which has been isolated from fermented cocoa beans in Ghana.
Weissella uvarum is a bacterium from the genus of Weissella which has been isolated from wine grapes from Nemea in Greece.
Weissella soli is a bacterium from the genus of Weissella which has been isolated from soil in Sweden.
Noviherbaspirillum is a genus of bacteria in the family of Oxalobacteraceae.
Flexivirga oryzae is a Gram-positive, strictly aerobic and non-motile bacterium from the genus Flexivirga which has been isolated from soil from a rice field from Korea.
Ottowia oryzae is a Gram-negative, non-spore-forming, short-rod-shaped and non-motile bacterium from the genus Ottowia which has been isolated from Andong sikhye from Korea.
Secundilactobacillus is a genus of lactic acid bacteria containing secondary fermenters separated from the primary fermenters of Lactobacillus after the latter group depletes hexoses and disaccharides. These Gram-positive, rod-shaped heterofermenters have been isolated from beer and apple cider, and they are generally incapable of reducing fructose to mannitol.
References
- ↑ Zheng J, Wittouck S, Salvetti E, Franz CMAP, Harris HMB, Mattarelli P, O'Toole PW, Pot B, Vandamme P, Walter J, Watanabe K, Wuyts S, Felis GE, Gänzle MG, Lebeer S. (2020). "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". Int J Syst Evol Microbiol. 70 (4): 2782–2858. doi: 10.1099/ijsem.0.004107 . hdl: 10067/1738330151162165141 . PMID 32293557.
- 1 2 Parte, A.C. "Weissella". LPSN .
- ↑ "Weissella oryzae Taxon Passport - StrainInfo". www.straininfo.net.
- ↑ "Weissella oryzae". www.uniprot.org.
- ↑ Parker, Charles Thomas; Garrity, George M (2013). Parker, Charles Thomas; Garrity, George M (eds.). "Nomenclature Abstract for Weissella oryzae Tohno et al. 2013". The NamesforLife Abstracts. doi:10.1601/nm.23995.
- ↑ "Details: DSM-25784". www.dsmz.de.
- ↑ Tohno, M; Kitahara, M; Inoue, H; Uegaki, R; Irisawa, T; Ohkuma, M; Tajima, K (April 2013). "Weissella oryzae sp. nov., isolated from fermented rice grains". International Journal of Systematic and Evolutionary Microbiology. 63 (Pt 4): 1417–20. doi:10.1099/ijs.0.043612-0. PMID 22843715.
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