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| Lentilactobacillus buchneri | |
|---|---|
Scientific classification | |
| Domain: | Bacteria |
| Kingdom: | Bacillati |
| Phylum: | Bacillota |
| Class: | Bacilli |
| Order: | Lactobacillales |
| Family: | Lactobacillaceae |
| Genus: | Lentilactobacillus |
| Species: | L. buchneri |
| Binomial name | |
| Lentilactobacillus buchneri (Henneberg 1903) Zhenget al. 2020 | |
| Synonyms | |
| |
Lentilactobacillus buchneri is agram-positive, non-spore forming,anaerobic,rodprokaryote.L. buchneri is a heterofermentative bacteria that produceslactic acid andacetic acid duringfermentation. It is used as a bacterial inoculant to improve the aerobic stability ofsilage. These bacteria are inoculated and used for preventing heating and spoilage after exposure to air.
L. buchneri is a part of theLactobacillaceae bacteria family. The genus of the bacteria isLentilactobacillus and the species isLentilactobacillus buchneri.
E.B.Fred, W.H. Peterson, and J.A. Anderson initially discovered the species in 1921 and it was categorized based on the ability to metabolize certain carbon and sugars. This early study showed that this can produce acetic acid, carbon dioxide and large amounts of mannitol. Mannitol which is another carbon source that can be used to produce lactic acid.[1]
L. buchneri are sensitive to low heat and are slow growing.Lactic acid is converted to two most common products which areacetic acid and 1,2-propanediol. Higher concentrations ofacetic acid are produced rather than 1,2-propanediol. They both are more effective at reducing the growth of mold and yeast thanlactic acid. Strains ofL. buchneri may be found in wine since it involves growth of lactic acid bacteria for malolactic fermentation. For this reason winemakers are encouraged to inoculate some malolactic starters to replace indigenous microflora.
Growth inL. buchneri inoculants occurs at 37 °C.
L. buchneri inoculants should only be used when heating cannot be controlled through management.[2]
Although it is not recommended to treatlactobacilli infections, penicillin is the most common treatment for these infections.[3]
Usefermented substances sparingly or inoculateL. buchneri with fermented substances.
L. buchneri is most beneficial in places where aerobic instability is expected. For instance, high moisture corn is susceptible to spoilage when exposed to air, and for this reasonL. buchneri inoculants may benefit. They also may benefit in situations where corn silage is expected to be transferred from one silo to another.[2]
There are many strains ofL. buchneri and they are not all necessarily equally effective. Wyeast has a liquid form ofL. buchneri used for the making of beer.
Appropriate safety procedures should always be used with this material. This is a level 1 organism. Suitable for handling microbes that do not cause disease in a healthy human. precautions: hand washing with antibacterial soap and washing surfaces with disinfectants after use.