Biology:Paucilactobacillus wasatchensis
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Short description: Species of bacteria
| Paucilactobacillus wasatchensis | |
|---|---|
| Scientific classification | |
| Domain: | |
| Phylum: | |
| Class: | |
| Order: | Lactobacillales
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| Family: | |
| Genus: | |
| Species: | P. wasatchensis
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| Binomial name | |
| Paucilactobacillus wasatchensis | |
| Type strain | |
| DSM 29958[3] LMG 28678 WDC04 | |
| Synonyms[3] | |
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Paucilactobacillus wasatchensis is a species of heterofermentative lactic acid bacteria (LAB).[1] It is a non-starter LAB that was first isolated from aged Cheddar cheese showing gas defects from three different continents.[4] The growth of P. wasatchensis is accelerated when ripening cheese is supplemented with ribose and galactose and incubated at elevated temperature (12 °C versus 6 °C).[5][6][7] P. wasatchensis can be controlled by pasteurization, but post-pasteurization sources of contamination must be controlled.[8]
References
- ↑ 1.0 1.1 "Lactobacillus wasatchensis sp. nov., a non-starter lactic acid bacteria isolated from aged Cheddar cheese". Int J Syst Evol Microbiol 66 (1): 158–164. 2016. doi:10.1099/ijsem.0.000689. PMID 26475452.
- ↑ "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. 2020. doi:10.1099/ijsem.0.004107. PMID 32293557.
- ↑ 3.0 3.1 "Paucilactobacillus wasatchensis". List of Prokaryotic names with Standing in Nomenclature (LPSN). https://lpsn.dsmz.de/species/paucilactobacillus-wasatchensis.
- ↑ "Geographical distribution and strain diversity of Lactobacillus wasatchensis isolated from cheese with unwanted gas formation". Journal of Dairy Science 100 (11): 8764–8767. 2017. doi:10.3168/jds.2017-13375. PMID 28918154.
- ↑ "Growth and gas production of a novel obligatory heterofermentative Cheddar cheese nonstarter lactobacilli species on ribose and galactose". Journal of Dairy Science 98 (11): 3645–3654. 2015. doi:10.3168/jds.2014-9293. PMID 25795482.
- ↑ "Late blowing of Cheddar cheese induced by accelerated ripening and ribose and galactose supplementation in presence of a novel obligatory heterofermentative nonstarter Lactobacillus wasatchensis". Journal of Dairy Science 98 (11): 7460–7472. 2015. doi:10.3168/jds.2015-9468. PMID 26298753.
- ↑ "Growth and gas formation by Lactobacillus wasatchensis, a novel obligatory heterofermentative nonstarter lactic acid bacterium, in Cheddar-style cheese made using a Streptococcus thermophilus starter". Journal of Dairy Science 98 (11): 7473–7482. 2015. doi:10.3168/jds.2015-9556. PMID 26364109.
- ↑ "Growth and survival characteristics of Paucilactobacillus wasatchensis WDCO4". Journal of Dairy Science 103 (10): 8771–8781. 2020. doi:10.3168/jds.2020-18597. PMID 32747094.
Wikidata ☰ Q107570953 entry
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