De Vuyst Luc, Vancanneyt Marc
Research Group of Industrial Microbiology and Food Biotechnology, Department of Biological Sciences and Engineering, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
Food Microbiol. 2007 Apr;24(2):120-7. doi: 10.1016/j.fm.2006.07.005. Epub 2006 Sep 11.
This review deals with recent developments on the biodiversity of sourdough lactic acid bacteria (LAB) and the recent description of new sourdough LAB species. One of the outcomes of biodiversity studies of particular sourdough ecosystems throughout Europe is the description of new taxa of LAB. During the last 3 years, several new LAB species have been isolated from traditional sourdoughs: Lactobacillus mindensis, Lactobacillus spicheri, Lactobacillus rossiae, Lactobacillus zymae, Lactobacillus acidifarinae, Lactobacillus hammesii, and Lactobacillus nantensis. Some of these species have been described on one single isolate only. Isolation of novel taxa mainly depends on the cultivation approach used, i.e. (selective) incubation media and conditions. The distribution of the taxa of LAB is highly variable from one sourdough ecosystem to another. Therefore, it is difficult to define correlations between population composition and both the type of sourdough or the geographic location. Identification of isolated strains needs a polyphasic approach, including a combination of phenotypic and genotypic methods, the latter often based on the polymerase chain reaction (PCR) and encompassing 16S rRNA sequencing and DNA-DNA hybridizations. A main obstacle in current identification approaches of LAB strains is the lack of a robust and exchangeable identification system for all LAB species. Recent studies based on complete genomes have provided the basis for establishing sets of genes useful for multi-locus sequence analysis (MLSA). Monitoring the population dynamics of sourdough ecosystems can be performed by both culture-dependent (plating and incubation) and culture-independent (e.g. PCR-Denaturing Gradient Gel Electrophoresis) methods. Although highly valuable for community fingerprinting, culture-independent methods do not always yield precise quantitative information.
本综述探讨了酸面团乳酸菌（LAB）生物多样性的最新进展以及新的酸面团LAB物种的近期描述。对欧洲各地特定酸面团生态系统进行生物多样性研究的成果之一是LAB新分类群的描述。在过去3年中，已从传统酸面团中分离出几种新的LAB物种：明登乳杆菌、斯皮氏乳杆菌、罗斯乳杆菌、酶解乳杆菌、嗜酸法里纳乳杆菌、哈姆斯乳杆菌和南特乳杆菌。其中一些物种仅在单一分离株中被描述。新分类群的分离主要取决于所使用的培养方法，即（选择性）培养培养基和条件。LAB分类群的分布在不同的酸面团生态系统中差异很大。因此，很难确定种群组成与酸面团类型或地理位置之间的相关性。对分离菌株的鉴定需要采用多相方法，包括表型和基因型方法的结合，后者通常基于聚合酶链反应（PCR），包括16S rRNA测序和DNA-DNA杂交。当前LAB菌株鉴定方法的一个主要障碍是缺乏适用于所有LAB物种的强大且可互换的鉴定系统。基于完整基因组的近期研究为建立用于多位点序列分析（MLSA）的基因集提供了基础。酸面团生态系统的种群动态监测可以通过依赖培养的方法（平板接种和培养）和不依赖培养的方法（例如PCR-变性梯度凝胶电泳）来进行。尽管对于群落指纹图谱非常有价值，但不依赖培养的方法并不总是能产生精确的定量信息。
