Biology:Sporolactobacillus
Sporolactobacillus is a genus of anaerobic, endospore-forming, gram-positive, motile, rod-shaped, lactic acid bacteria.
The genus is unique among lactic acid bacteria given its ability to form spores, and it is therefore more heat resistant than other Lactic acid bacteria. Sporolactobacillus species grow readily at temperatures between 25 and 40 °C. The optimal temperature for growth lies around 35 °C.[1] It was first discovered in chicken feed in the early 1960s, and it is most often observed in soil. Sporolactobacillus can sometimes be found in fermented food products such as fish,[2] olives,[3] or pickles.[4]
Members of this genus are catalase-negative, do not reduce nitrates to nitrites, and do not form indole. Lactic acid is produced actively without liberation of gas from glucose, fructose, mannose, sucrose, maltose, trehalose, raffinose, inulin, mannitol, sorbitol, and alpha-methylglucoside.[1]
Phylogeny
The currently accepted taxonomy is based on the List of Prokaryotic names with Standing in Nomenclature (LPSN)[5] and National Center for Biotechnology Information (NCBI).[6]
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Unassigned species:
- "S. dextrus" Suzuki & Yamasato 1994
- S. lactosus Yanagida et al. 1997
- "S. laevus" Nakayama 1970
See also
References
- ↑ 1.0 1.1 Kitahara, Kakuo; Suzuki, Jiro (1963). "Sporolactobacillus nov. subgen.". The Journal of General and Applied Microbiology 9 (1): 59–71. doi:10.2323/jgam.9.59. ISSN 1349-8037. http://dx.doi.org/10.2323/jgam.9.59.
- ↑ Surono, Ingrid S.; Hosono, Akiyoshi (1994). "Chemical and Aerobic Bacterial Composition of "Terasi", a Traditional Fermented Product from Indonesia". Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 35 (3): 299–304_1. doi:10.3358/shokueishi.35.299. ISSN 0015-6426. http://dx.doi.org/10.3358/shokueishi.35.299.
- ↑ Lucena-Padrós, Helena; Caballero-Guerrero, Belén; Maldonado-Barragán, Antonio; Ruiz-Barba, José Luis (September 2014). "Microbial diversity and dynamics of Spanish-style green table-olive fermentations in large manufacturing companies through culture-dependent techniques". Food Microbiology 42: 154–165. doi:10.1016/j.fm.2014.03.020. ISSN 0740-0020. http://dx.doi.org/10.1016/j.fm.2014.03.020.
- ↑ Karki, T.; Itoh, H.; Nikkuni, S.; Ohono, M.; Ebine, H. (1983). "Microorganisms associated with various pickles [Lactobacillus, Streptococcus, Pediococcus, and Leuconostocs"]. Report of National Food Research Institute. (43): 40–53. https://agris.fao.org/agris-search/search.do?recordID=JP19840104900.
- ↑ J.P. Euzéby. "Sporolactobacillus". List of Prokaryotic names with Standing in Nomenclature (LPSN). https://lpsn.dsmz.de/genus/sporolactobacillus.
- ↑ Sayers. "Sporolactobacillus". National Center for Biotechnology Information (NCBI) taxonomy database. https://www.ncbi.nlm.nih.gov/Taxonomy/Browser/wwwtax.cgi?mode=Tree&id=2077&lvl=3&p=has_linkout&p=blast_url&p=genome_blast&lin=f&keep=1&srchmode=2&unlock.
- ↑ "The LTP". https://imedea.uib-csic.es/mmg/ltp/#LTP.
- ↑ "LTP_all tree in newick format". https://imedea.uib-csic.es/mmg/ltp/wp-content/uploads/ltp/LTP_all_10_2024.ntree.
- ↑ "LTP_10_2024 Release Notes". https://imedea.uib-csic.es/mmg/ltp/wp-content/uploads/ltp/LTP_10_2024_release_notes.pdf.
- ↑ "GTDB release 09-RS220". https://gtdb.ecogenomic.org/about#4%7C.
- ↑ "bac120_r220.sp_labels". https://data.gtdb.ecogenomic.org/releases/release220/220.0/auxillary_files/bac120_r220.sp_labels.tree.
- ↑ "Taxon History". https://gtdb.ecogenomic.org/taxon_history/.
External links
Wikidata ☰ Q7579259 entry
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