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The genus Weissella: taxonomy, ecology and biotechnological potential.

Academic Article
Publication Date:
2015
abstract:
BacteriaassignedtothegenusWeissellaareGram-positive,catalase-negative,non-endosporeformingcellswithcoccoidorrod-shapedmorphology(Collinsetal.,1993;Björkrothetal.,2009,2014)andbelongtothegroupofbacteriagenerallyknownaslacticacidbacteria.Phylogenetically,theWeissellabelongtotheFirmicutes,classBacilli,orderLactobacillalesandfamilyLeuconostocaceae(Collinsetal.,1993).Theyareobligatelyheterofermentative,producingCO2fromcarbohydratemetabolismwitheitherD(-)-,oramixtureofD(-)-andL(+)-lacticacidandaceticacidasmajorendproductsfromsugarmetabolism.Todate,thereare19validlydescribedWeissellaspeciesknown.Weissellaspp.havebeenisolatedfromandoccurinawiderangeofhabitats,e.g.,ontheskinandinthemilkandfecesofanimals,fromsaliva,breastmilk,fecesandvaginaofhumans,fromplantsandvegetables,aswellasfromavarietyoffermentedfoodssuchasEuropeansourdoughsandAsianandAfricantraditionalfermentedfoods.Thus,apartfromaperceivedtechnicalroleofcertainWeissellaspeciesinvolvedinsuchtraditionalfermentations,specificWeissellastrainsarealsoreceivingattentionaspotentialprobiotics,andstraindevelopmentofparticularlyW.cibariastrainsisreceivingattentionbecauseoftheirhighprobioticpotentialforcontrollingperiodontaldisease.Moreover,W.confusaandW.cibariastrainsareknowntoproducecopiusamountsofnovel,non-digestibleoligosaccharidesandextracellularpolysaccharides,mainlydextran.Thesepolymersarereceivingincreasedattentionfortheirpotentialapplicationasprebioticsandforawiderangeofindustrialapplications,predominantlyforbakeriesandfortheproductionofcereal-basedfermentedfunctionalbeverages.Onthedetrimentalside,strainsofcertainWeissellaspecies,e.g.,ofW.viridescens,W.cibariaandW.confusa,areknownasopportunisticpathogensinvolvedinhumaninfectionswhilestrainsofW.cetihavebeenrecentlyrecongnizedasetiologicalagentof"weissellosis,"whichisadiseaseaffectingfarmedrainbowtrouts.Bacteriabelongingtothisspeciesthusareimportantbothfromatechnological,aswellasfromamedicalpointofview,andbothaspectsshouldbetakenintoaccountinanyenvisagedbiotechnologicalapplications.
Iris type:
01.01 Articolo in rivista
Keywords:
lacticacidbacteria; probiotic; prebiotic; bacteriocin; foodsafety; foodquality; fermented food; detection and typing
List of contributors:
Quero, GRAZIA MARINA; Fusco, Vincenzina
Authors of the University:
FUSCO VINCENZINA
QUERO GRAZIA MARINA
Handle:
https://iris.cnr.it/handle/20.500.14243/269978
Published in:
FRONTIERS IN MICROBIOLOGY
Journal
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Overview

URL

https://www.frontiersin.org/articles/10.3389/fmicb.2015.00155/full
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