Taxonomy and important features of probiotic microorganisms in food and nutrition
Taxonomy and important features of probiotic microorganisms in food and nutrition
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DOI：
10.1093/ajcn/73.2.365s
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发表时间：
2001-02-01
影响因子：
7.1
通讯作者：
Schillinger, U
中科院分区：
文献类型：
--
作者：
Holzapfel, WH;Haberer, P;Schillinger, U
乳酸菌是最重要的益生菌微生物之一，通常与人类胃肠道相关。传统上，乳酸菌是根据表型特性分类的，例如形态、葡萄糖发酵模式、在不同温度下的生长、乳酸构型和各种碳水化合物的发酵。然而，基于比较16S核糖体RNA测序分析的研究表明，基于表型特征产生的一些分类群与建议的系统发育关系不一致。因此，有些物种不容易通过表型特征区分。对于所谓的嗜酸乳杆菌群、干酪乳杆菌和副干酪乳杆菌群以及一些益生菌尤其如此，这些益生菌的菌株已被引入许多益生菌食品中，例如，新型酸奶样商品。因此，现代分子技术，包括基于聚合酶链反应和其他基因分型方法，对于物种鉴定或益生菌菌株的分化变得越来越重要。根据特定的生理和功能特性选择益生菌菌株用于潜在的应用，其中一些可以在体外确定。益生菌菌株的分类和鉴定可以强烈指示其典型的栖息地和来源。物种，甚至属名，也可以表明菌株用于益生菌产品的安全性和技术适用性。分子分型方法，如脉冲场凝胶电泳，重复聚合酶链反应，和限制性片段长度多态性是非常有价值的特定的表征和检测等菌株选择的应用程序作为益生菌。
Lactic acid bacteria are among the most important probiotic microorganisms typically associated with the human gastrointestinal tract. Traditionally, lactic acid bacteria have been classified on the basis of phenotypic properties, eg, morphology, mode of glucose fermentation, growth at different temperatures, lactic acid configuration, and fermentation of various carbohydrates. Studies based on comparative 16S ribosomal RNA sequencing analysis, however, showed that some taxa generated on the basis of phenotypic features do not correspond with the suggested phylogenetic relations. Thus, some species are not readily distinguishable by phenotypic characteristics. This is especially true for the so-called Lactobacillus acidophilus group, the Lactobacillus casei and Lactobacillus paracasei group, and some bifidobacteria, strains of which have been introduced in many probiotic foods, eg, the novel yogurt-like commodities. Consequently, modem molecular techniques, including polymerase chain reaction-based and other genotyping methods, have become increasingly important for species identification or for the differentiation of probiotic strains. Probiotic strains are selected for potential application on the basis of particular physiologic and functional properties, some of which may be determined in vitro. The classification and identification of a probiotic strain may give a strong indication of its typical habitat and origin. The species, or even genus name, may also indicate the strain's safety and technical applicability for use in probiotic products. Molecular typing methods such as pulsed-field gel electrophoresis, repetitive polymerase chain reaction, and restriction fragment length polymorphism are extremely valuable for specific characterization and detection of such strains selected for application as probiotics.