Paucilactobacillus wasatchensis

Paucilactobacillus wasatchensis
Scientific classification
Domain:
Bacteria
Phylum:
Bacillota
Class:
Bacilli
Order:
Lactobacillales
Family:
Lactobacillaceae
Genus:
Paucilactobacillus
Species:
P. wasatchensis
Binomial name
Paucilactobacillus wasatchensis
(Oberg et al. 2016)[1] Zheng et al. 2020[2]
Type strain
DSM 29958[3]
LMG 28678
WDC04
Synonyms[3]
  • Lactobacillus wasatchensis Oberg et al. 2016

Paucilactobacillus wasatchensis is a species of heterofermentative lactic acid bacteria (LAB).[1] It is a non-starter LAB that was first isolated from aged Cheddar cheese showing gas defects from three different continents.[4] The growth of P. wasatchensis is accelerated when ripening cheese is supplemented with ribose and galactose and incubated at elevated temperature (12 °C versus 6 °C).[5][6][7] P. wasatchensis can be controlled by pasteurization, but post-pasteurization sources of contamination must be controlled.[8]

  1. ^ a b Oberg CJ, Oberg TS, Culumber MD, Ortakci F, Broadbent JR, McMahon DJ. (2016). "Lactobacillus wasatchensis sp. nov., a non-starter lactic acid bacteria isolated from aged Cheddar cheese". Int J Syst Evol Microbiol. 66 (1): 158–164. doi:10.1099/ijsem.0.000689. PMID 26475452.
  2. ^ Zheng J, Wittouck S, Salvetti E, Franz CMAP, Harris HMB, Mattarelli P, O'Toole PW, Pot B, Vandamme P, Walter J, Watanabe K, Wuyts S, Felis GE, Gänzle MG, Lebeer S. (2020). "A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae". Int J Syst Evol Microbiol. 70 (4): 2782–2858. doi:10.1099/ijsem.0.004107. hdl:10067/1738330151162165141. PMID 32293557.
  3. ^ a b Euzéby JP, Parte AC. "Paucilactobacillus wasatchensis". List of Prokaryotic names with Standing in Nomenclature (LPSN). Retrieved July 3, 2021.
  4. ^ Culumber M, McMahon DJ, Ortakci F, Montierth L, Villalba B, Broadbent JR, Oberg CJ. (2017). "Geographical distribution and strain diversity of Lactobacillus wasatchensis isolated from cheese with unwanted gas formation". Journal of Dairy Science. 100 (11): 8764–8767. doi:10.3168/jds.2017-13375. PMID 28918154.
  5. ^ Ortakci F, Broadbent JR, Oberg CJ, McMahon DJ. (2015). "Growth and gas production of a novel obligatory heterofermentative Cheddar cheese nonstarter lactobacilli species on ribose and galactose". Journal of Dairy Science. 98 (11): 3645–3654. doi:10.3168/jds.2014-9293. PMID 25795482.
  6. ^ Ortakci F, Broadbent JR, Oberg CJ, McMahon DJ. (2015). "Late blowing of Cheddar cheese induced by accelerated ripening and ribose and galactose supplementation in presence of a novel obligatory heterofermentative nonstarter Lactobacillus wasatchensis". Journal of Dairy Science. 98 (11): 7460–7472. doi:10.3168/jds.2015-9468. PMID 26298753.
  7. ^ Ortakci F, Broadbent JR, Oberg CJ, McMahon DJ. (2015). "Growth and gas formation by Lactobacillus wasatchensis, a novel obligatory heterofermentative nonstarter lactic acid bacterium, in Cheddar-style cheese made using a Streptococcus thermophilus starter". Journal of Dairy Science. 98 (11): 7473–7482. doi:10.3168/jds.2015-9556. PMID 26364109.
  8. ^ McMahon DJ, Bowen IB, Green I, Domek M, Oberg CJ. (2020). "Growth and survival characteristics of Paucilactobacillus wasatchensis WDCO4". Journal of Dairy Science. 103 (10): 8771–8781. doi:10.3168/jds.2020-18597. PMID 32747094.