Lactobacillus perolens sp. nov., a soft drink spoilage bacterium.
Lactic acid bacteria that are able to spoil soft drinks with low pH comprise a limited number of acidotolerant or acidophilic species of the genera Lactobacillus, Leuconostoc and Weissella. Various Gram-positive rods causing turbidity and off-flavour were isolated from orange lemonades. Physiological and biochemical studies including SDS-PAGE whole-cell protein analysis showed a homogeneous group of organisms. The 16S rRNA gene sequence analysis of two representatives revealed that they formed a phylogenetically distinct line within the genus Lactobacillus. All strains were facultatively heterofermentative, producing L-lactic acid. Based on the data presented a new species L. perolens is proposed. The name refers to the off-flavour caused by high amounts of diacetyl. The type strain of L. perolens is DSM 12744 (LMG 18936). A rRNA targeted oligonucleotide probe was designed that allows a fast and reliable identification of L. perolens.
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Lehrstuhl für Technologie der Brauerei I, Technische Universität München-Weihenstephan, Freising, Germany.
Bohak
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Ehrmann
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Ludwig
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Pot
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Kersters
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Schleifer
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D001426:Bacterial Proteins / Q000032:analysis; D001483:Base Sequence; D001628:Beverages / Q000382:microbiology*; D002957:Citrus; D004591:Electrophoresis, Polyacrylamide Gel; D005516:Food Microbiology; D007778:Lactobacillus / Q000737:chemistry / Q000145:classification* / Q000235:genetics; D008969:Molecular Sequence Data; D015345:Oligonucleotide Probes; D010802:Phylogeny; D012329:RNA, Bacterial / Q000032:analysis; D012336:RNA, Ribosomal, 16S / Q000032:analysis; D012689:Sequence Homology, Nucleic Acid
D001426:Bacterial Proteins; D015345:Oligonucleotide Probes; D012329:RNA, Bacterial; D012336:RNA, Ribosomal, 16S