Bohak I, Back W, Richter L, Ehrmann M, Ludwig W, Schleifer K H
Lehrstuhl für Technologie der Brauerei I, Technische Universität München, Freising-Weihenstephan, Germany.
Syst Appl Microbiol. 1998 Aug;21(3):360-4. doi: 10.1016/S0723-2020(98)80045-3.
Some of the strains used for the biological acidification in breweries belong to L. delbrueckii subsp. delbrueckii, L. delbrueckii subsp. lactis or L. fermentum. However, more recent studies showed that most strains isolated are physiologically different from the above mentioned species and were tentatively allocated to Lactobacillus amylovorus. Genotypic studies of 25 strains exclusively isolated from beer malts and beer worts, showed, that there were differences to the type strain of L. amylovorus concerning DNA-DNA similarities and the sequences of their 16S and 23S rRNA genes. Therefore, we propose to combine these strains in a new species of the genus Lactobacillus, namely L. amylolyticus. Strain DSM 11664 is proposed as the type strain. An rRNA targeted oligonucleotide probe was designed that allows a fast and reliable identification of Lactobacillus amylolyticus.
一些用于啤酒厂生物酸化的菌株属于德氏乳杆菌德氏亚种、德氏乳杆菌乳酸亚种或发酵乳杆菌。然而，最近的研究表明，大多数分离出的菌株在生理上与上述物种不同，并暂时归为解淀粉乳杆菌。对25株专门从啤酒麦芽和麦芽汁中分离出的菌株进行的基因分型研究表明，在DNA-DNA相似性以及它们的16S和23S rRNA基因序列方面，这些菌株与解淀粉乳杆菌模式菌株存在差异。因此，我们建议将这些菌株归入乳杆菌属的一个新物种，即解淀粉乳杆菌。菌株DSM 11664被提议作为模式菌株。设计了一种rRNA靶向寡核苷酸探针，可快速可靠地鉴定解淀粉乳杆菌。
