Levilactobacillus brevis

Levilactobacillus brevis
Systematik
Klasse:	Bacilli
Ordnung:	Milchsäurebakterien (Lactobacillales)
Familie:	Lactobacillaceae
Gattung:	Levilactobacillus
Art:	Levilactobacillus brevis
Wissenschaftlicher Name
	Levilactobacillus brevis
	(Orla-Jensen 1919) Zheng et al. 2020

Levilactobacillus brevis (früher Lactobacillus brevis)^[2] zählt zu den heterofermentativen Milchsäurebakterien.^[3] Es kommt in Kefir vor.^[4] Auch bei der Fermentation von Sauerkraut spielt es eine wesentliche Rolle.^[5] Dies gilt ebenfalls für den Sauerteig. Bei anderen fermentierten Lebensmitteln wie Salzgurken kann es ebenfalls vorkommen.^[6] In der Brauwirtschaft ist das hopfenresistente Bakterium als Bierverderber gefürchtet.^[7] Es verursacht im Bier einen bitteren Fehlgeschmack.^[8] Landwirtschaftlich kann es als Hilfsstoff in der Silage verwendet werden, um durch Säuerung die aerobe Stabilität zu erhöhen. Das Bakterium wird von der EFSA als sicher eingestuft, da es keine klinische Relevanz besitzt.^[9] Lactobacillus brevis gehört zur normalen Vaginalflora gesunder Frauen.^[10]

Einzelnachweise

↑ Taxonomy of the species Levilactobacillus brevis (Orla-Jensen 1919) Zheng et al. 2020. doi:10.1601/tx.37501.
↑ Jinshui Zheng, Stijn Wittouck, Elisa Salvetti, Charles M.A.P. Franz, Hugh M.B. Harris, Paola Mattarelli, Paul W. O’Toole, Bruno Pot, Peter Vandamme, Jens Walter, Koichi Watanabe, Sander Wuyts, Giovanna E. Felis, Michael G. Gänzle, Sarah Lebeer: 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. In: International Journal of Systematic and Evolutionary Microbiology,. Band 70, Nr. 4, 2020, ISSN 1466-5026, S. 2782–2858, doi:10.1099/ijsem.0.004107.
↑ M. H. Saier, J. J. Ye, S. Klinke, E. Nino: Identification of an anaerobically induced phosphoenolpyruvate-dependent fructose-specific phosphotransferase system and evidence for the Embden-Meyerhof glycolytic pathway in the heterofermentative bacterium Lactobacillus brevis. In: Journal of Bacteriology. Band 178, Nr. 1, 1996, ISSN 0021-9193, S. 314–316, doi:10.1128/jb.178.1.314-316.1996, PMID 8550437.
↑ E. Simova, D. Beshkova, A. Angelov, Ts Hristozova, G. Frengova, Z. Spasov: Lactic acid bacteria and yeasts in kefir grains and kefir made from them. In: Journal of Industrial Microbiology and Biotechnology. Band 28, Nr. 1, 2002, ISSN 1476-5535, S. 1–6, doi:10.1038/sj/jim/7000186.
↑ Vethachai Plengvidhya, Fredrick Breidt, Zhongjing Lu, Henry P. Fleming: DNA Fingerprinting of Lactic Acid Bacteria in Sauerkraut Fermentations. In: Applied and Environmental Microbiology. Band 73, Nr. 23, 2007, ISSN 0099-2240, S. 7697–7702, doi:10.1128/AEM.01342-07, PMID 17921264.
↑ Shigenori Suzuki, Hiromi Kimoto-Nira, Hiroyuki Suganuma, Chise Suzuki, Tadao Saito, Nobuhiro Yajima: Cellular fatty acid composition and exopolysaccharide contribute to bile tolerance in Lactobacillus brevis strains isolated from fermented Japanese pickles. In: Canadian Journal of Microbiology. Band 60, Nr. 4, 2014, ISSN 0008-4166, S. 183–191, doi:10.1139/cjm-2014-0043.
↑ Carola C. Kern, Rudi F. Vogel, Jürgen Behr: Differentiation of Lactobacillus brevis strains using Matrix-Assisted-Laser-Desorption-Ionization-Time-of-Flight Mass Spectrometry with respect to their beer spoilage potential. In: Food Microbiology. Band 40, 2014, ISSN 0740-0020, S. 18–24, doi:10.1016/j.fm.2013.11.015.
↑ Kanta Sakamoto, Abelardo Margolles, Hendrik W. van Veen, Wil N. Konings: Hop Resistance in the Beer Spoilage Bacterium Lactobacillus brevis Is Mediated by the ATP-Binding Cassette Multidrug Transporter HorA. In: Journal of Bacteriology. Band 183, Nr. 18, 2001, ISSN 0021-9193, S. 5371–5375, doi:10.1128/JB.183.18.5371-5375.2001, PMID 11514522.
↑ Scientific Opinion on the safety and efficacy of Lactobacillus brevis (DSMZ 21982) as a silage additive for all species. In: EFSA Journal. Band 10, Nr. 3, 2012, ISSN 1831-4732, S. 2617, doi:10.2903/j.efsa.2012.2617 (wiley.com).
↑ Hyeran Nam, Kyunghee Whang, Yeonhee Lee: Analysis of vaginal lactic acid producing bacteria in healthy women. In: Journal of Microbiology (Seoul, Korea). Band 45, Nr. 6, 2007, ISSN 1225-8873, S. 515–520, PMID 18176534.

[1] Taxonomy of the species Levilactobacillus brevis (Orla-Jensen 1919) Zheng et al. 2020. doi:10.1601/tx.37501.

[2] Jinshui Zheng, Stijn Wittouck, Elisa Salvetti, Charles M.A.P. Franz, Hugh M.B. Harris, Paola Mattarelli, Paul W. O’Toole, Bruno Pot, Peter Vandamme, Jens Walter, Koichi Watanabe, Sander Wuyts, Giovanna E. Felis, Michael G. Gänzle, Sarah Lebeer: 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. In: International Journal of Systematic and Evolutionary Microbiology,. Band 70, Nr. 4, 2020, ISSN 1466-5026, S. 2782–2858, doi:10.1099/ijsem.0.004107.

[3] M. H. Saier, J. J. Ye, S. Klinke, E. Nino: Identification of an anaerobically induced phosphoenolpyruvate-dependent fructose-specific phosphotransferase system and evidence for the Embden-Meyerhof glycolytic pathway in the heterofermentative bacterium Lactobacillus brevis. In: Journal of Bacteriology. Band 178, Nr. 1, 1996, ISSN 0021-9193, S. 314–316, doi:10.1128/jb.178.1.314-316.1996, PMID 8550437.

[4] E. Simova, D. Beshkova, A. Angelov, Ts Hristozova, G. Frengova, Z. Spasov: Lactic acid bacteria and yeasts in kefir grains and kefir made from them. In: Journal of Industrial Microbiology and Biotechnology. Band 28, Nr. 1, 2002, ISSN 1476-5535, S. 1–6, doi:10.1038/sj/jim/7000186.

[5] Vethachai Plengvidhya, Fredrick Breidt, Zhongjing Lu, Henry P. Fleming: DNA Fingerprinting of Lactic Acid Bacteria in Sauerkraut Fermentations. In: Applied and Environmental Microbiology. Band 73, Nr. 23, 2007, ISSN 0099-2240, S. 7697–7702, doi:10.1128/AEM.01342-07, PMID 17921264.

[6] Shigenori Suzuki, Hiromi Kimoto-Nira, Hiroyuki Suganuma, Chise Suzuki, Tadao Saito, Nobuhiro Yajima: Cellular fatty acid composition and exopolysaccharide contribute to bile tolerance in Lactobacillus brevis strains isolated from fermented Japanese pickles. In: Canadian Journal of Microbiology. Band 60, Nr. 4, 2014, ISSN 0008-4166, S. 183–191, doi:10.1139/cjm-2014-0043.

[7] Carola C. Kern, Rudi F. Vogel, Jürgen Behr: Differentiation of Lactobacillus brevis strains using Matrix-Assisted-Laser-Desorption-Ionization-Time-of-Flight Mass Spectrometry with respect to their beer spoilage potential. In: Food Microbiology. Band 40, 2014, ISSN 0740-0020, S. 18–24, doi:10.1016/j.fm.2013.11.015.

[8] Kanta Sakamoto, Abelardo Margolles, Hendrik W. van Veen, Wil N. Konings: Hop Resistance in the Beer Spoilage Bacterium Lactobacillus brevis Is Mediated by the ATP-Binding Cassette Multidrug Transporter HorA. In: Journal of Bacteriology. Band 183, Nr. 18, 2001, ISSN 0021-9193, S. 5371–5375, doi:10.1128/JB.183.18.5371-5375.2001, PMID 11514522.

[9] Scientific Opinion on the safety and efficacy of Lactobacillus brevis (DSMZ 21982) as a silage additive for all species. In: EFSA Journal. Band 10, Nr. 3, 2012, ISSN 1831-4732, S. 2617, doi:10.2903/j.efsa.2012.2617 (wiley.com).

[10] Hyeran Nam, Kyunghee Whang, Yeonhee Lee: Analysis of vaginal lactic acid producing bacteria in healthy women. In: Journal of Microbiology (Seoul, Korea). Band 45, Nr. 6, 2007, ISSN 1225-8873, S. 515–520, PMID 18176534.

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