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Lactobacillus kefiranofaciens

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Lactobacillus kefiranofaciens
Scientific classification Edit this classification
Domain: Bacteria
Phylum: Bacillota
Class: Bacilli
Order: Lactobacillales
Family: Lactobacillaceae
Genus: Lactobacillus
Species:
L. kefiranofaciens
Binomial name
Lactobacillus kefiranofaciens
Fujisawa et al. 1988[1]
Subspecies[2]
Synonyms
  • Lactobacillus kefirgranum Takizawa et al. 1994

Lactobacillus kefiranofaciens is a species of slime-forming, homofermentative, rod-shaped lactic acid bacteria first isolated from kefir grains, hence its name. Its type strain is WT-2B (ATCC 43761).[1] Its genome has been sequenced.[3] Lactobaccillus kefiranofaciens (L. kefiranofaciens) was first identified in 1967 in Russia through studying kefir granules.[4] Lactobaccillus kefiranofaciens is part of the lactobacillus genus and firmicutes phylum of bacteria.[5] These bacterium metabolize carbohydrates and produce lactic acid, which can be useful in fermentation.[6] Two subspecies have been identified as kefirgranum and kefiranofaciens, which share properties such as being gram-positive, facultatively anaerobic, and rod-shaped.[7] L. kefiranofaciens is the subspecies related to kefir granules.[7] Studies have investigated the origins and causes for variation in kefir composition and led to conflicting results. Some studies indicate the presence of L. kefiranofaciens was due to geographical location, while others indicate it was due to the different milks used.[8][9][10][11]

Contribution to Kefir and Other Fermented Products

L. kefiranofaciens produces kefiran, an extracellular polysaccharide that helps in creating a biofilm, or kefir granule.[12][13] When combined with milk, kefir granules help produce the drink kefir.[14] Kefir is a probiotic drink containing lactic and acetic acid bacteria as well as yeasts and is commonly known to help with intestinal health.[14] Due to its diverse microbial composition, evidence indicates kefir could have numerous additional health benefits including regulating blood lipid levels and high blood pressure along with antimicrobial properties.[14] L. kefiranofaciens is often included in starters for food/drink fermentation.[15][16] There is no evidence of pathogenicity nor toxicity from kefir, leading to L. kefiranofaciens being widely regarded as a safe for ingestion and assisting in fermentation.[15][16]

Possible Future Applications

Evidence from a mice study indicates that through the gut microbiome’s relationship to brain function, L. kefiranofaciens consumption could help improve symptoms related to depression.[17] Continued research on Lactobacillus kefiranofaciens could lead to new approaches on depression treatment.[17]

References

  1. ^ a b Fujisawa, T.; Adachi, S.; Toba, T.; Arihara, K.; Mitsuoka, T. (1988). "Lactobacillus kefiranofaciens sp. nov. Isolated from Kefir Grains". International Journal of Systematic Bacteriology. 38 (1): 12–14. doi:10.1099/00207713-38-1-12. ISSN 0020-7713.
  2. ^ Euzéby JP, Parte AC. "Lactobacillus kefiranofaciens". List of Prokaryotic names with Standing in Nomenclature (LPSN). Retrieved July 2, 2021.
  3. ^ Wang, Y.; Wang, J.; Ahmed, Z.; Bai, X.; Wang, J. (2011). "Complete Genome Sequence of Lactobacillus kefiranofaciens ZW3". Journal of Bacteriology. 193 (16): 4280–4281. doi:10.1128/JB.05306-11. ISSN 0021-9193. PMC 3147695. PMID 21705607.
  4. ^ Riviere, J. W.; Kooiman, P.; Schmidt, Karin (1967). "Kefiran, a novel polysaccharide produced in the kefir grain by Lactobacillus brevis". Archiv für Mikrobiologie. 59 (1–3): 269–278. doi:10.1007/BF00406340. ISSN 0302-8933. PMID 5602464. S2CID 32907928.
  5. ^ Taylor, Ron (2006), "Firmicutes (Low G+C Gram Positive)", Current Protocols in Microbiology, Hoboken, NJ, USA: John Wiley & Sons, Inc., doi:10.1002/9780471729259.mc0900s00, ISBN 0471729256, S2CID 248385392, retrieved 2023-05-04
  6. ^ Malo, P.M.; Urquhart, E.A. (2016), "Fermented Foods: Use of Starter Cultures", Encyclopedia of Food and Health, Elsevier, pp. 681–685, doi:10.1016/b978-0-12-384947-2.00282-8, ISBN 978-0-12-384953-3, retrieved 2023-05-04
  7. ^ a b Takizawa, S.; Kojima, S.; Tamura, S.; Fujinaga, S.; Benno, Y.; Nakase, T. (1994-07-01). "Lactobacillus kefirgranum sp. nov. and Lactobacillus parakefir sp. nov., Two New Species from Kefir Grains". International Journal of Systematic Bacteriology. 44 (3): 435–439. doi:10.1099/00207713-44-3-435. ISSN 0020-7713.
  8. ^ Oki, Kaihei; Dugersuren, Jamyan; Demberel, Shirchin; Watanabe, Koichi (2014). "Pyrosequencing Analysis of the Microbial Diversity of Airag, Khoormog and Tarag, Traditional Fermented Dairy Products of Mongolia". Bioscience of Microbiota, Food and Health. 33 (2): 53–64. doi:10.12938/bmfh.33.53. ISSN 2186-3342. PMC 4081183. PMID 25003019.
  9. ^ Sun, Zhihong; Liu, Wenjun; Bao, Qiuhua; Zhang, Jiachao; Hou, Qiangchuan; Kwok, Laiyu; Sun, Tiansong; Zhang, Heping (2014). "Investigation of bacterial and fungal diversity in tarag using high-throughput sequencing". Journal of Dairy Science. 97 (10): 6085–6096. doi:10.3168/jds.2014-8360. PMID 25129502.
  10. ^ Watanabe, Koichi; Fujimoto, Junji; Sasamoto, Masae; Dugersuren, Jamyan; Tumursuh, Tseveendori; Demberel, Shirchin (2007). "Diversity of lactic acid bacteria and yeasts in Airag and Tarag, traditional fermented milk products of Mongolia". World Journal of Microbiology and Biotechnology. 24 (8): 1313–1325. doi:10.1007/s11274-007-9604-3. ISSN 0959-3993. S2CID 83481790.
  11. ^ Xu, Haiyan; Liu, Wenjun; Gesudu, Qimu; Sun, Zhihong; Zhang, Jiachao; Guo, Zhuang; Zheng, Yi; Hou, Qiangchuan; Yu, Jie; Qing, Yanting; Kwok, Lai-Yu; Menhe, Bilige; Zhang, Heping (2015-08-15). "Assessment of the bacterial and fungal diversity in home-made yoghurts of Xinjiang, China by pyrosequencing: Microbial diversity in home-made yoghurts by pyrosequencing". Journal of the Science of Food and Agriculture. 95 (10): 2007–2015. doi:10.1002/jsfa.6912. PMID 25214028.
  12. ^ Mukai, Takao; Toba, Takahiro; Itoh, Takatoshi; Adachi, Susumu (1990). "Structural investigation of the capsular polysaccharide from Lactobacillus kefiranofaciens K1". Carbohydrate Research. 204: 227–232. doi:10.1016/0008-6215(90)84039-W. PMID 2279248.
  13. ^ Yokoi, Haruhiko; Watanabe, Takashi; Fujii, Yoshitsugu; Mukai, Takao; Toba, Takahiro; Adachi, Susumu (1991). "Some taxonomical characteristics of encapsulated Lactobacillus sp. KPB-167B isolated from kefir grains and characterization of its extracellular polysaccharide". International Journal of Food Microbiology. 13 (4): 257–264. doi:10.1016/0168-1605(91)90083-2. PMID 1911082.
  14. ^ a b c Kabak, Bulent; Dobson, Alan D. W. (2011-02-28). "An Introduction to the Traditional Fermented Foods and Beverages of Turkey". Critical Reviews in Food Science and Nutrition. 51 (3): 248–260. doi:10.1080/10408390903569640. ISSN 1040-8398. PMID 21390945. S2CID 12565202.
  15. ^ a b Dey, Gargi; Montet, Didier; Thonart, Phillippe (2021), "Probiotic lactobacillus strains for enhanced health benefits (genetic engineering and microencapsulation)", Probiotic Beverages, Elsevier, pp. 309–337, doi:10.1016/b978-0-12-818588-9.00015-2, ISBN 9780128185889, S2CID 238032837, retrieved 2023-05-04
  16. ^ a b Campedelli, Ilenia; Mathur, Harsh; Salvetti, Elisa; Clarke, Siobhán; Rea, Mary C.; Torriani, Sandra; Ross, R. Paul; Hill, Colin; O’Toole, Paul W. (2019). Björkroth, Johanna (ed.). "Genus-Wide Assessment of Antibiotic Resistance in Lactobacillus spp". Applied and Environmental Microbiology. 85 (1): e01738–18. Bibcode:2019ApEnM..85E1738C. doi:10.1128/AEM.01738-18. ISSN 0099-2240. PMC 6293106. PMID 30366997.
  17. ^ a b Sun, Ye; Geng, Weitao; Pan, Yajing; Wang, Jinju; Xiao, Ping; Wang, Yanping (2019). "Supplementation with Lactobacillus kefiranofaciens ZW3 from Tibetan Kefir improves depression-like behavior in stressed mice by modulating the gut microbiota". Food & Function. 10 (2): 925–937. doi:10.1039/C8FO02096E. ISSN 2042-6496. PMID 30698577. S2CID 59411494.

Further reading


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