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A note on the heterofermentative Lactobacillus isolated from kefir grains
The Journal of Applied Bacteriology
|June 1, 1984
Summary
Lactobacilli from kefir grains show unique fermentation patterns. DNA analysis suggests these strains are closely related to Lactobacillus kefir, despite initial similarities to Lactobacillus desidiosus.
Area of Science:
- Microbiology
- Food Science
- Bacteriology
Background:
- Kefir grains are complex microbial ecosystems.
- Lactobacilli are key components of kefir fermentation.
Purpose of the Study:
- To isolate and characterize heterofermentative lactobacilli from diverse kefir grains.
- To investigate the taxonomic relationship of these isolates.
Main Methods:
- Isolation of lactobacilli from multiple kefir grain sources.
- Fermentation profiling (L-arabinose, gluconate).
- DNA-DNA hybridization for homology analysis.
Main Results:
- Several isolates exhibited unique fermentation capabilities, utilizing only L-arabinose and gluconate.
- These strains showed high DNA homology (85-109%) with Lactobacillus kefir (formerly L. caucasicus NCDO 190).
- Initial phenotypic characteristics suggested similarity to Lactobacillus desidiosus.
Conclusions:
- The isolated strains represent a distinct group within heterofermentative lactobacilli.
- Phylogenetic analysis supports their classification as Lactobacillus kefir.
- Kefir grains harbor diverse lactobacilli with significant taxonomic implications.