Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700.
Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700.
J Dairy Sci. 2022 Apr;105(4):2750-2770. doi: 10.3168/jds.2021-21138. Epub 2022 Feb 25.
The genus Lactobacillus has represented an extremely large and diverse collection of bacteria that populate a wide range of habitats, and which may have industrial applications. Researchers have grappled with the immense genetic, metabolic, and ecological diversity within the genus Lactobacillus for many years. As a result, the taxonomy of lactobacilli has been extensively revised, incorporating new genus names for many lactobacilli based on their characteristics including genomic similarities. As a result, many lactobacilli traditionally associated with dairy products now have new genus names and are grouped into new clades or clusters of species. In this review, we examine how the taxonomic restructuring of the genus Lactobacillus will affect the dairy industry and discuss lactobacilli associated with dairy production, processing, and those that confer possible health benefits when delivered by dairy products.
乳杆菌属是一个拥有大量不同细菌的种群，它们广泛存在于各种生境中，并且可能具有工业应用价值。多年来，研究人员一直在努力研究乳杆菌属内巨大的遗传、代谢和生态多样性。因此，乳杆菌的分类学已经得到了广泛的修订，根据其基因组相似性等特点，为许多乳杆菌属命名了新的属名。因此，许多传统上与乳制品相关的乳杆菌现在有了新的属名，并被归入新的进化枝或物种群中。在这篇综述中，我们探讨了乳杆菌属的分类学重构将如何影响乳制品行业，并讨论了与乳制品生产、加工相关的乳杆菌以及那些通过乳制品传递可能带来健康益处的乳杆菌。
