from indigenous fermented foods and human gut ... - Thapar University

15
Chapter II Review of Literature
Table 2.2. Phylogenetic relationship of lactic acid bacteria based on the mol percent of
G + C content in DNA (Salminen and von Wright, 1998)
Lactobacilli are strictly fermentative, aero-tolerant or anaerobic, aciduric or
acidophilic and have complex nutritional requirements (e.g. for carbohydrates, amino acids,
peptides, fatty acid esters, salts, nucleic acid derivatives, and vitamins) and do not synthesize
porphyrinoids and thus, are devoid of hemedependent activities.
Lactobacilli are found in where rich, carbohydrates-containing substrate are available,
and thus, in a variety of habitats such as mucosal membranes of humans and animals, (mainly
in oral cavity, intestine, and vagina) and on plant material and fermenting food (Hammes et
al., 1991; Pot et al., 1994).
Mol % of G + C content in DNA
Clostridium ( 50)
Lactobacillus Bifidobacterium
Lactococcus Propionibacterium
Enterococcus Microbacterium
Leuconostoc Corynebacterium
Pediococcus Brevibacterium
Streptococcus Atophobium
Staphylococcus aureus
Bacillus subtillis
2.2.2 Grouping of Lactobacillus
The primary interest of Orla-Jensen’s (1919) early description of the lactic acid
bacteria was directed to identify these bacteria useful in the dairy industry, with the particular
interest in the study of those bacteria occurring in Danish ‘dairy cheese’. Orla-Jensen
recognized 10 species in his time. This number increased only slowly to 15 and 25 species, in
the 7th and 8th editions of Bergey’s Manual respectively. Finally 44 species have been
recognized in the latest 9th edition of Bergey’s Manual. The numbers of species are still