The genus Weissella: taxonomy, ecology and biotechnological potential.
The genus Weissella: taxonomy, ecology and biotechnological potential.
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DOI：
10.3389/fmicb.2015.00155
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发表时间：
2015
影响因子：
5.2
通讯作者：
Franz CM
中科院分区：
文献类型：
--
作者：
Fusco V;Quero GM;Cho GS;Kabisch J;Meske D;Neve H;Bockelmann W;Franz CM
魏斯氏菌属的细菌是革兰氏阳性、过氧化氢酶阴性、非内生孢子形成细胞，具有球状或杆状形态（Collins 等人；Björkroth 等人），属于通常称为乳酸菌的细菌组。在系统发育上，魏斯氏菌属于厚壁菌门、芽孢杆菌纲、乳杆菌目和明串珠菌科(Collins et al.,)。它们是专性异质发酵的，通过碳水化合物代谢产生二氧化碳，其中d(−)-或d(−)-和l(+)-乳酸和乙酸的混合物作为糖代谢的主要终产物。迄今为止，已知有 19 种被有效描述的魏斯氏菌属物种。威斯氏菌属已从多种生境中分离出来并存在于其中，例如动物的皮肤上、乳汁和粪便中，人类的唾液、母乳、粪便和阴道中，植物和蔬菜中，以及各种发酵食品中，例如欧洲酸面团以及亚洲和非洲的传统发酵食品中。因此，除了参与这种传统发酵的某些魏斯氏菌属物种的已知技术作用之外，特定的魏斯氏菌属菌株作为潜在的益生菌也受到关注，并且特别是W.cibaria菌株的菌株开发由于其控制牙周病的高益生菌潜力而受到关注。此外，已知W. confusa 和W. cibaria 菌株可产生大量新型、不可消化的寡糖和胞外多糖，主要是葡聚糖。这些聚合物因其作为益生元的潜在应用和广泛的工业应用（主要用于面包店和用于生产基于谷物的发酵功能饮料）而受到越来越多的关注。不利的一面是，某些魏斯氏菌属菌株，例如 W. viridescens、W. cibaria 和 W. confusa，被认为是参与人类感染的机会病原体，而 W. ceti 菌株最近被认为是“魏斯氏菌病”的病原体，这是一种影响养殖虹鳟鱼的疾病。因此，从技术和医学的角度来看，属于该物种的细菌都很重要，并且在任何设想的生物技术应用中都应考虑到这两方面。
Bacteria assigned to the genus Weissella are Gram-positive, catalase-negative, non-endospore forming cells with coccoid or rod-shaped morphology (Collins et al.,; Björkroth et al.,) and belong to the group of bacteria generally known as lactic acid bacteria. Phylogenetically, the Weissella belong to the Firmicutes, class Bacilli, order Lactobacillales and family Leuconostocaceae (Collins et al.,). They are obligately heterofermentative, producing CO2 from carbohydrate metabolism with either d(−)-, or a mixture of d(−)- and l(+)- lactic acid and acetic acid as major end products from sugar metabolism. To date, there are 19 validly described Weissella species known. Weissella spp. have been isolated from and occur in a wide range of habitats, e.g., on the skin and in the milk and feces of animals, from saliva, breast milk, feces and vagina of humans, from plants and vegetables, as well as from a variety of fermented foods such as European sourdoughs and Asian and African traditional fermented foods. Thus, apart from a perceived technical role of certain Weissella species involved in such traditional fermentations, specific Weissella strains are also receiving attention as potential probiotics, and strain development of particularly W. cibaria strains is receiving attention because of their high probiotic potential for controlling periodontal disease. Moreover, W. confusa and W. cibaria strains are known to produce copius amounts of novel, non-digestible oligosaccharides and extracellular polysaccharides, mainly dextran. These polymers are receiving increased attention for their potential application as prebiotics and for a wide range of industrial applications, predominantly for bakeries and for the production of cereal-based fermented functional beverages. On the detrimental side, strains of certain Weissella species, e.g., of W. viridescens, W. cibaria and W. confusa, are known as opportunistic pathogens involved in human infections while strains of W. ceti have been recently recongnized as etiological agent of “weissellosis,” which is a disease affecting farmed rainbow trouts. Bacteria belonging to this species thus are important both from a technological, as well as from a medical point of view, and both aspects should be taken into account in any envisaged biotechnological applications.
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影响因子：
11.2
作者：
Ahmed, Rifat Z.;Siddiqui, Khaizran;Ahmed, Nuzhat
通讯作者：
Ahmed, Nuzhat
DOI：
10.1016/j.ijfoodmicro.2007.12.010
发表时间：
2008-03-31
影响因子：
5.4
作者：
Chao, Shiou-Huei;Tomii, Yasuaki;Tsai, Ying-Chieh
通讯作者：
Tsai, Ying-Chieh
影响因子：
1.2
作者：
Cai, YM;Benno, Y;Oh, TK
通讯作者：
Oh, TK
影响因子：
4
作者：
Beasley, S. S.;Manninen, T. J. K.;Saris, P. E. J.
通讯作者：
Saris, P. E. J.
DOI：
10.1016/j.ijbiomac.2012.09.014
发表时间：
2013-01-01
影响因子：
8.2
作者：
Bejar, Wacim;Gabriel, Valerie;Chouayekh, Hichem
通讯作者：
Chouayekh, Hichem