Lactobacillaceae

Lactobacillaceae
Lactobacillus perto de uma célula escamosa epitelial
Classificação científica e
Domínio: Bacteria
Filo: Bacillota
Classe: Bacilli
Ordem: Lactobacillales
Família: Lactobacillaceae
Winslow et al. 1917 (Approved Lists 1980)
Género tipo
Lactobacillus
Beijerinck 1901 (Approved Lists 1980)
Genera[1][2]
Sinónimos[2]
  • Leuconostocaceae Schleifer 2010

As Lactobacillaceae são uma família de bactérias do ácido lático.[3] É a única família de bactérias lácticas que inclui organismos homofermentativos e heterofermentativos;[4] nas Lactobacillaceae, a via utilizada para a fermentação da hexose é uma característica específica do gênero. Lactobacillaceae incluem os lactobacilos homofermentativos Lactobacillus, Holzapfelia, Amylolactobacillus, Bombilactobacillus, Companilactobacillus, Lapidilactobacillus, Agrilactobacillus, Schleiferilactobacillus, Loigolactobacillus, Lacticaseibacillus, Latilactobacillus, Dellaglioa, Liquorilactobacillus, Ligilactobacillus ; os lactobacilos heterofermentativos Furfurilactobacillus, Paucilactobacillus, Limosilactobacillus, Fructilactobacillus, Acetilactobacillus, Apilactobacillus, Levilactobacillus, Secundilactobacillus e Lentilactobacillus, que foram anteriormente classificados no gênero Lactobacillus; e os gêneros heterofermentativos Convivina, Fructobacillus, Leuconostoc, Oenococcus e Weissella que foram anteriormente classificados em Leuconostocaceae.[2]

As Lactobacillaceae são também a única família das bactérias do ácido lático que não inclui organismos patogênicos ou oportunistas, embora algumas espécies, particularmente Lacticaseibacillus rhamnosus e Weissella spp. pode causar infecções raras em pacientes críticos.[5][6]

Com exceção de Lactococcus lactis, Streptococcus thermophilus e Tetragenococcus halophilus, a maioria das bactérias lácticas fermentadoras de alimentos são agora classificadas em Lactobacillaceae.[2][7][8]

O termo adquirido lactobacilos refere-se a todas as bactérias classificadas em Lactobacillaceae antes de 2020, ou seja, Lactobacillus sensu lato (pré-split), Pediococcus e Sharpea.[2] Alguns autores usam lactobacilos para se referir apenas a Lactobacillus sensu lato.

Leuconostocaceae

A certa altura, cinco gêneros (Convivina, Fructobacillus, Leuconostoc, Oenococcus e Weissella) foram considerados uma família separada chamada Leuconostocaceae.[9] Esses três gêneros são não formadores de esporos, redondos ou alongados e anaeróbicos ou aerotolerantes. Costumam habitar ambientes ricos em nutrientes, como leite, carne, produtos vegetais e bebidas fermentadas.[10][11] O ácido lático é o principal produto final de seu metabolismo heterofermentativo característico de carboidratos. Em 2020 Leuconostocaceae foi sinonimizada com Lactobacillaceae.[2]

Filogenia

A taxonomia atualmente aceita é baseada na Lista de nomes de procariontes com Standing in Nomenclature[1] e a filogenia é baseada em sequências de genoma completo.[2]

Lactobacillaceae

Loigolactobacillus

Paralactobacillus

Latilactobacillus

Lacticaseibacillus

Schleiferilactobacillus

Agrilactobacillus

Lapidilactobacillus

Bombilactobacillus

Companilactobacillus

Holzapfelia

Lactobacillus

Amylolactobacillus

Dellaglioa

Ligilactobacillus

Liquorilactobacillus

Pediococcus

Furfurilactobacillus

Limosilactobacillus

Paucilactobacillus

Lactiplantibacillus

Levilactobacillus

Secundilactobacillus

Lentilactobacillus

Fructilactobacillus

Apilactobacillus

Acetilactobacillus

Weissella

Predefinição:Clade labels

Oenococcus

Leuconostoc

Fructobacillus

Convivina

outgroup

Enterococcaceae

Referências

  1. a b Euzéby JP, Parte AC. «Lactobacillaceae». List of Prokaryotic names with Standing in Nomenclature (LPSN). Consultado em 30 de junho de 2021 
  2. a b c d e f g 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. PMID 32293557. doi:10.1099/ijsem.0.004107Acessível livremente 
  3. «Lactobacillaceae - Definition and More from Merriam-Webster's Free Medical Dictionary». Merriam-Webster Online. Consultado em 26 de julho de 2010 
  4. Gänzle, Michael G (2015). «Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage». Current Opinion in Food Science. Food Microbiology • Functional Foods and Nutrition (em inglês). 2: 106–117. ISSN 2214-7993. doi:10.1016/j.cofs.2015.03.001 
  5. Ricci, Antonia; Allende, Ana; Bolton, Declan; Chemaly, Marianne; Davies, Robert; Girones, Rosina; Herman, Lieve; Koutsoumanis, Konstantinos; Lindqvist, Roland (2017). «Scientific Opinion on the update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA». EFSA Journal (em inglês). 15 (3): e04664. ISSN 1831-4732. PMC 7010101Acessível livremente. PMID 32625421. doi:10.2903/j.efsa.2017.4664 
  6. Abriouel, Hikmate; Lerma, Leyre Lavilla; Casado Muñoz, María del Carmen; Montoro, Beatriz Pérez; Kabisch, Jan; Pichner, Rohtraud; Cho, Gyu-Sung; Neve, Horst; Fusco, Vincenzina (2015). «The controversial nature of the Weissella genus: Technological and functional aspects versus whole genome analysis-based pathogenic potential for their application in food and health». Frontiers in Microbiology. 6: 1197. ISSN 1664-302X. PMC 4621295Acessível livremente. PMID 26579103. doi:10.3389/fmicb.2015.01197Acessível livremente 
  7. Gänzle, Michael (2019), «Fermented Foods», ISBN 978-1-68367-047-6, John Wiley & Sons, Ltd, Food Microbiology (em inglês): 855–900, doi:10.1128/9781555819972.ch33, consultado em 28 de novembro de 2020 
  8. Hutkins, ed. (2018). Microbiology and Technology of Fermented Foods (2nd ed.) (em inglês). [S.l.: s.n.] ISBN 9780470277515. doi:10.1002/9780470277515 
  9. Chelo, Ivo M.; Zé-Zé, Líbia; Tenreiro, Rogério (2007). «Congruence of evolutionary relationships inside the Leuconostoc-Oenococcus-Weissella clade assessed by phylogenetic analysis of the 16S rRNA gene, dnaA, gyrB, rpoC and dnaK». International Journal of Systematic and Evolutionary Microbiology. 57 (2): 276–86. PMID 17267964. doi:10.1099/ijs.0.64468-0Acessível livremente 
  10. Björkroth, Johanna; Holzapfel, Wilhelm (2006). «Genera Leuconostoc, Oenococcus and Weissella». The Prokaryotes. [S.l.: s.n.] pp. 267–319. ISBN 978-0-387-25494-4. doi:10.1007/0-387-30744-3_9 
  11. Mohammad, Salma Malihah; Mahmud-Ab-Rashid, Nor-Khaizura; Zawawi, Norhasnida (25 de agosto de 2020). «Probiotic properties of bacteria isolated from bee bread of stingless bee Heterotrigona itama». Journal of Apicultural Research. 60: 172–187. ISSN 0021-8839. doi:10.1080/00218839.2020.1801152 

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