関: acidophilus、lactic acid bacteria、lactobacilli

WordNet

a bacterium that is used to make yogurt and to supplement probiotics (同)Lactobacillus_acidophilus
street name for lysergic acid diethylamide (同)back breaker, battery-acid, dose, dot, Elvis, loony toons, Lucy in the sky with diamonds, pane, superman, window pane, Zen
any of various water-soluble compounds having a sour taste and capable of turning litmus red and reacting with a base to form a salt
having the characteristics of an acid; "an acid reaction"
of or relating to or obtained from milk (especially sour milk or whey); "lactic acid"; "lactic fermentation"

PrepTutorEJDIC

酸性の / 酸味のある,すっぱい(sour) / (言葉・態度などが)厳しい,しんらつな / 酸 / すっぱいもの / 《俗》=LSD
乳の;乳から採れる

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/01/19 15:18:26」(JST)

wiki en

Lactobacillales or lactic acid bacteria (LAB) are a clade of Gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod- or cocci-shaped bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation. This trait has, throughout history, linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents. Proteinaceous bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms. Furthermore, lactic acid and other metabolic products contribute to the organoleptic and textural profile of a food item. The industrial importance of the LAB is further evinced by their generally recognized as safe (GRAS) status, due to their ubiquitous appearance in food and their contribution to the healthy microflora of human mucosal surfaces. The genera that comprise the LAB are at its core Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, and Streptococcus, as well as the more peripheral Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weisella; these belong to the order Lactobacillales.

Streptococcus

Characteristics

The lactic acid bacteria (LAB) are either rod-shaped (bacillus), or spherical (coccus), and are characterized by an increased tolerance to acidity (low pH range). This aspect helps LAB to outcompete other bacteria in a natural fermentation, as they can withstand the increased acidity from organic acid production (e.g., lactic acid). Laboratory media used for LAB typically include a carbohydrate source, as most species are incapable of respiration. LAB are catalase negative. They consist of the organelles of a simple bacterial structure. LAB are amongst the most important groups of microorganisms used in the food industry.^[1]

Metabolism

Two main hexose fermentation pathways are used to classify LAB genera. Under conditions of excess glucose and limited oxygen, homolactic LAB catabolize one mole of glucose in the Embden-Meyerhof-Parnas pathway to yield two moles of pyruvate. Intracellular redox balance is maintained through the oxidation of NADH, concomitant with pyruvate reduction to lactic acid. This process yields two moles of ATP per mole of glucose consumed. Representative homolactic LAB genera include Lactococcus, Enterococcus, Streptococcus, Pediococcus, and group I lactobacilli.

Heterofermentative LAB use the pentose phosphate pathway, alternatively referred to as the pentose phosphoketolase pathway. One mole of glucose-6-phosphate is initially dehydrogenated to 6-phosphogluconate and subsequently decarboxylated to yield one mole of CO₂. The resulting pentose-5-phosphate is cleaved into one mole glyceraldehyde phosphate (GAP) and one mole acetyl phosphate. GAP is further metabolized to lactate as in homofermentation, with the acetyl phosphate reduced to ethanol via acetyl-CoA and acetaldehyde intermediates. In theory, end products (including ATP) are produced in equimolar quantities from the catabolism of one mole of glucose. Obligate heterofermentative LAB include Leuconostoc, Oenococcus, Weissella, and group III lactobacilli.

Streptococcus reclassification

In 1985, members of the diverse genus Streptococcus were reclassified into Lactococcus, Enterococcus, Vagococcus, and Streptococcus based on biochemical characteristics, as well as molecular features. Formerly, streptococci were segregated primarily based on serology, which has proven to correlate well with the current taxonomic definitions. Lactococci (formerly Lancefield group N streptococci) are used extensively as fermentation starters in dairy production, with humans estimated to consume 10¹⁸ lactococci annually.^{[citation needed]} Partly due to their industrial relevance, both L. lactis subspecies (L. l. lactis and L. l. cremoris) are widely used as generic LAB models for research. L. lactis ssp. cremoris, used in the production of hard cheeses, is represented by the laboratory strains LM0230 and MG1363. In similar manner, L. lactis ssp. lactis is employed in soft cheese fermentations, with the workhorse strain IL1403 ubiquitous in LAB research laboratories. In 2001, Bolotin et al. sequenced the genome of IL1403, which coincided with a significant shift of resources to understanding LAB genomics and related applications.

Phylogeny

The currently accepted taxonomy is based on the List of Prokaryotic names with Standing in Nomenclature ^[2] ^[3] and the phylogeny is based on 16S rRNA-based LTP release 106 by 'The All-Species Living Tree' Project ^[4]

Lactobacillales

Aerosphaera taetra ♠ Hutson & Collins 2000

Carnococcus allantoicus ♠ Tanner et al. 1995

Aerococcaceae

Granulicatella Collins and Lawson 2000

	Atopobacter phocae Lawson et al. 2000

	Bavariicoccus seileri Schmidt et al. 2009

Trichococcus Scheff et al. 1984 emend. Liu et al. 2002

Lactobacillus algidus Kato et al. 2000

Lactobacillus species group 2

Lactobacillus Beijerinck 1901 emend. Cai et al. 2012

Leuconostocaceae

Lactobacillus species group 3

Lactobacillus species group 4

Lactobacillus species group 5

Lactobacillus species group 6

	Pediococcus Claussen 1903

	Lactobacillus species group 7

Carnobacterium Collins et al. 1987

Isobaculum melis Collins et al. 2002

Carnobacteriaceae 2 [incl. various Carnobacterium sp.]

	Desemzia incerta (Steinhaus 1941) Stackebrandt et al. 1999

Enterococcaceae & Streptococcaceae	(continued)

Lactobacillales part 2 (continued)

Lactobacillales part 2

Vagococcus fessus Hoyles et al. 2000

Vagococcus Collins et al. 1990

Catellicoccus marimammalium Lawson et al. 2006

Enterococcus (ex Thiercelin and Jouhaud 1903) Schleifer and Kilpper-Bälz 1984

Enterococcus phoeniculicola Law-Brown and Meyers 2003

Enterococcus species group 2 [incl. Melissococcus plutonius & Tetragenococcus]

Enterococcus species group 3

Enterococcus species group 4

Enterococcus raffinosus Collins et al. 1989

Enterococcus avium (ex Nowlan and Deibel 1967) Collins et al. 1984

Enterococcus pallens Tyrrell et al. 2002

Enterococcus hermanniensis Koort et al. 2004

	Pilibacter termitis Higashiguchi et al. 2006

	Streptococcaceae

Notes:
♠ Strains found at the National Center for Biotechnology Information, but not listed in the List of Prokaryotic names with Standing in Nomenclature

Bacteriophages

A broad number of food products, commodity chemicals, and biotechnology products are manufactured industrially by large-scale bacterial fermentation of various organic substrates. Because enormous amounts of bacteria are being cultivated each day in large fermentation vats, the risk that bacteriophage contamination rapidly brings fermentations to a halt and cause economical setbacks is a serious threat in these industries. The relationship between bacteriophages and their bacterial hosts is very important in the context of the food fermentation industry. Sources of phage contamination, measures to control their propagation and dissemination, and biotechnological defence strategies developed to restrain phages are of interest. The dairy fermentation industry has openly acknowledged the problem of phage contamination, and has been working with academia and starter culture companies to develop defence strategies and systems to curtail the propagation and evolution of phages for decades.^[5]

Bacteriophage–host interaction

The first contact between an infecting phage and its bacterial host is the attachment of the phage to the host cell. This attachment is mediated by the phage's receptor binding protein (RBP), which recognizes and binds to a receptor on the bacterial surface. RBPs are also referred to as host-specificity protein, host determinant, and antireceptor. For simplicity, the RBP term will be used here. A variety of molecules have been suggested to act as host receptors for bacteriophages infecting LAB; among those are polysaccharides and (lipo)teichoic acids, as well as a single-membrane protein. A number of RBPs of LAB phages have been identified by the generation of hybrid phages with altered host ranges. These studies, however, also found additional phage proteins to be important for successful phage infection. Analysis of the crystal structure of several RBPs indicates that these proteins share a common tertiary folding, and support previous indications of the saccharide nature of the host receptor. Gram-positive LAB have a thick peptidoglycan layer, which must be traversed to inject the phage genome into the bacterial cytoplasm. Peptidoglycan-degrading enzymes are expected to facilitate this penetration, and such enzymes have been found as structural elements of a number of LAB phages.^[5]

Probiotics

Probiotics are products aimed at delivering living, potentially beneficial, bacterial cells to the gut ecosystem of humans and other animals, whereas prebiotics are indigestible carbohydrates delivered in food to the large bowel to provide fermentable substrates for selected bacteria. Strains of LAB are the most common microbes employed as probiotics. Two principal kinds of probiotic bacteria, members of the genera Lactobacillus and Bifidobacterium, have been studied in detail.^[1]^[6]

Most probiotic strains belong to the genus Lactobacillus. Probiotics have been evaluated in research studies in animals and humans with respect to antibiotic-associated diarrhoea, travellers' diarrhoea, pediatric diarrhoea, inflammatory bowel disease, and irritable bowel syndrome. In the future, probiotics possibly will be used for different gastrointestinal diseases, vaginosis, or as delivery systems for vaccines, immunoglobulins, and other therapies.^[7]

Exopolysaccharides

The quest to find food ingredients with valuable bioactive properties has encouraged interest in exopolysaccharides from LAB. Functional food products that offer health and sensory benefits beyond their nutritional composition are becoming progressively more important to the food industry. The sensory benefits of exopolysaccharides are well established, and there is evidence for the health properties that are attributable to exopolysaccharides from LAB. However there is a wide variation in molecular structures of exopolysaccharides and the complexity of the mechanisms by which physical changes in foods and bioactive effects are elicited.^[8]

Lactic acid bacteria genera

Abiotrophia
Aerococcus
Carnobacterium
Enterococcus
Lactobacillus
Lactococcus
Leuconostoc
Oenococcus
Pediococcus
Streptococcus
Tetragenococcus
Vagococcus
Weissella

References

^ ^a ^b Sonomoto, K; Yokota, A (editor) (2011). Lactic Acid Bacteria and Bifidobacteria: Current Progress in Advanced Research. Caister Academic Press. ISBN 978-1-904455-82-0.
^ See the List of Prokaryotic names with Standing in Nomenclature. Data extracted from J.P. Euzéby. "Lactobacillales". Retrieved 2012-05-17.
^ See the NCBI webpage on Lactobacillales Data extracted from Sayers et al. "NCBI Taxonomy Browser". National Center for Biotechnology Information. Retrieved 2012-05-17.
^ See the 'The All-Species Living Tree' Project [1]. Data extracted from the "16S rRNA-based LTP release 106 (full tree)". Silva Comprehensive Ribosomal RNA Database. Retrieved 2012-05-17.
^ ^a ^b Mc Grath S and van Sinderen D (editors). (2007). Bacteriophage: Genetics and Molecular Biology (1st ed.). Caister Academic Press. ISBN 978-1-904455-14-1 .
^ Tannock G (editor). (2005). Probiotics and Prebiotics: Scientific Aspects (1st ed.). Caister Academic Press. ISBN 978-1-904455-01-1.
^ Ljungh A, Wadstrom T (editors) (2009). Lactobacillus Molecular Biology: From Genomics to Probiotics. Caister Academic Press. ISBN 978-1-904455-41-7.
^ Welman AD (2009). "Exploitation of Exopolysaccharides from lactic acid bacteria". Bacterial Polysaccharides: Current Innovations and Future Trends. Caister Academic Press. ISBN 978-1-904455-45-5.

External links

Lactic Acid Bacteria at MetaMicrobe: taxonomy, facts, probiotic properties, and references

UpToDate Contents

全文を閲覧するには購読必要です。 To read the full text you will need to subscribe.

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5. 乳酸アシドーシスの原因 causes of lactic acidosis

English Journal

Proteolytic activity of Oenococcus oeni enables the increase in antioxidant and antihypertensive activities from wine.

Apud GR, Stivala MG, Fernández PA, Rodríguez Vaquero MJ1.
Current pharmaceutical biotechnology.Curr Pharm Biotechnol.2014 Oct;14(9):809-13.
Oenococcus oeni is a lactic acid bacterium involved in winemaking where it generally carries out the malolactic fermentation converting the wine's malic acid into lactic acid. In this work were used the strain m of Oenococcus oeni. The culture was inoculated at 10⁸ Log CFU/mL in a synthetic wine m
PMID 24372266

Oleuropein as a bioactive constituent added in milk and yogurt.

Zoidou E1, Magiatis P2, Melliou E3, Constantinou M3, Haroutounian S4, Skaltsounis AL3.
Food chemistry.Food Chem.2014 Sep 1;158:319-24. doi: 10.1016/j.foodchem.2014.02.137. Epub 2014 Mar 6.
Oleuropein is a bioactive natural product from olives known to display a broad variety of health beneficial properties. However its presence in most edible olives is lowered due to debittering. In this respect, we envisaged the incorporation of oleuropein into dairy products (cow's milk and yogurt)
PMID 24731349

Thermal and antimicrobial properties of chitosan-nanocellulose films for extending shelf life of ground meat.

Dehnad D1, Mirzaei H1, Emam-Djomeh Z2, Jafari SM3, Dadashi S2.
Carbohydrate polymers.Carbohydr Polym.2014 Aug 30;109:148-54. doi: 10.1016/j.carbpol.2014.03.063. Epub 2014 Apr 1.
Chitosan-nanocellulose biocomposites were prepared from chitosan having molecular weight of 600-800kDa, nanocellulose with 20-50nm diameters and various levels of 30, 60 and 90% (v/wCHT) for glycerol. Agitation and sonication were used to facilitate even dispersion of particles in the polymer matrix
PMID 24815411

Japanese Journal

特定保健用食品の効果・効用

松田秀人,冨田円香,野木絵美子 [他],林美千代,正岡久美,三輪恵未
名古屋文理大学紀要 15, 81-87, 2015-03-31
「特定保健用食品」とは,特定の保健の目的が期待できることが認められた食品である.「特定保健用食品」の効果・効用について,健康な女性に対して表示内容について一定の効果が認められるかどうかを調査することを目的とした.健康な女性5 名(BMI:21.56±1.81 kg/m2 ) を対象として,おなかの調子を整える食品として「ヤクルト400」を,血中中性脂肪と体脂肪が気になる方の食品としてクロロゲン酸含 …
NAID 110009921528

Industrial Info. 青汁専用大麦若葉「むぎおう」の栄養成分および乳酸菌増殖能に関する研究

神谷智康,鍔田仁人,青木幸久 [他]
細胞 47(3), 136-139, 2015-03
NAID 40020490113

マウスにおけるインフルエンザウイルスの感染とマクロファージのサイトカイン産生に及ぼす加熱処理Lactobacillus crispatus KT-11株の影響

飛田啓輔
日本食品科学工学会誌 62(3), 130-134, 2015
本試験では，1日あたり1mgの加熱処理Lb. crispatus KT-11株をマウスに経口投与すると，インフルエンザウイルスの感染が招く体重の減少を軽減した．また，加熱処理Lb. crispatus KT-11株はRAW264細胞に添加して培養すると，IFNα，TNFα，IL-1αおよびIL-6の産生を促進した．これらの結果から，加熱処理Lb. crispatus KT-11株はマクロファージか …
NAID 130005067005

Related Pictures

★リンクテーブル★

リンク元	「乳酸菌」「lactobacilli」「acidophilus」「lactic acid bacteria」
関連記事	「lactic」「bacterium」

「乳酸菌」

Lactobacillales
	Lesions of Weissella confusa in the mona monkey (hematoxylin and eosin stain): A) liver: portal triads with neutrophilic infiltration (x10); A1, presence of bacterial emboli inside the vein (arrow) (x40). B) acute pneumonia: edema, congestion, and leukocyte cells exudation in the pulmonary alveoli (x10). C) encephalitis: congestion and marginalized neutrophils in nervous vessels (x10)
Scientific classification
Kingdom:	Bacteria
Division:	Firmicutes
Class:	Bacilli
Order:	Lactobacillales
Families
	Aerococcaceae; Carnobacteriaceae; Enterococcaceae; Lactobacillaceae; Leuconostocaceae; Streptococcaceae

　　[★]

英: lactobacilli、acidophilus、lactic acid bacteria、lactic acid bacterium
関: 乳酸桿菌、ビフィドバクテリウム

「lactobacilli」

　　[★]

乳酸桿菌、乳酸菌

関: acidophilus、lactic acid bacteria、lactic acid bacterium、Lactobacillus

「acidophilus」

　　[★]

乳酸菌

関: lactic acid bacteria、lactic acid bacterium、lactobacilli

Lactobacillus acidophilus

「lactic acid bacteria」

　　[★] 乳酸菌

関: acidophilus、lactic acid bacterium、lactobacilli

「lactic」

　　[★]

adj.

乳酸の

関: lactate、lactic acid

「bacterium」

　　[★]

ns.

バクテリア、細菌

関: bacteria

[SonomotoKYokotaA-1] Sonomoto, K; Yokota, A (editor) (2011). Lactic Acid Bacteria and Bifidobacteria: Current Progress in Advanced Research. Caister Academic Press. ISBN 978-1-904455-82-0.

[2] See the List of Prokaryotic names with Standing in Nomenclature. Data extracted from J.P. Euzéby. "Lactobacillales". Retrieved 2012-05-17.

[3] See the NCBI webpage on Lactobacillales Data extracted from Sayers et al. "NCBI Taxonomy Browser". National Center for Biotechnology Information. Retrieved 2012-05-17.

[4] See the 'The All-Species Living Tree' Project [1]. Data extracted from the "16S rRNA-based LTP release 106 (full tree)". Silva Comprehensive Ribosomal RNA Database. Retrieved 2012-05-17.

[McGrath-5] Mc Grath S and van Sinderen D (editors). (2007). Bacteriophage: Genetics and Molecular Biology (1st ed.). Caister Academic Press. ISBN 978-1-904455-14-1 .

[Tannock-6] Tannock G (editor). (2005). Probiotics and Prebiotics: Scientific Aspects (1st ed.). Caister Academic Press. ISBN 978-1-904455-01-1.

[LjunghWadstrom-7] Ljungh A, Wadstrom T (editors) (2009). Lactobacillus Molecular Biology: From Genomics to Probiotics. Caister Academic Press. ISBN 978-1-904455-41-7.

[WelmanAD-8] Welman AD (2009). "Exploitation of Exopolysaccharides from lactic acid bacteria". Bacterial Polysaccharides: Current Innovations and Future Trends. Caister Academic Press. ISBN 978-1-904455-45-5.

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lactic acid bacterium