Lactobacillus buchneri
| Lactobacillus buchneri | |
|---|---|
| Scientific classification | |
| Domain: | Bacteria |
| Phylum: | Firmicutes |
| Class: | Bacilli |
| Order: | Lactobacillales |
| Family: | Lactobacillaceae |
| Genus: | Lactobacillus |
| Species: | L. buchneri |
| Binomial name | |
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Lactobacillus buchneri (Henneberg, 1903) Bergey et al., 1923 |
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Lactobacillus buchneri is a gram-positive, non-spore forming, anaerobic, rod prokaryote. L. buchneri is a heterofermentative bacteria that produces lactic acid and acetic acid during fermentation. It is used as a bacterial inoculant to improve the aerobic stability of silage. These bacteria are inoculated and used for preventing heating and spoilage after exposure to air.
Lactobacillus buchneri is a part of the Lactobacillaceae bacteria family. The genus of the bacteria is Lactobacillus and the species is Lactobacillus buchneri.
E.B.Fred, W.H. Peterson, and J.A. Anderson initially discovered the entire Lactobacillus species in 1921 and the species 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.
L. buchneri are sensitive to low heat and are slow growing. Lactic acid is converted to two most common products which are acetic acid and 1,2-propanediol. Higher concentrations of acetic acid are produced rather than 1,2-propanediol. They both are more effective at reducing the growth of mold and yeast than lactic acid. Strains of L. 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 in L. buchneri inoculants occur at 37 °C.
Although it is not recommended to treat Lactobacillus infections, penicillin is the most common treatment for these infections.
Use fermented substances sparingly or inoculate L. 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 reason L. buchneri inoculants may benefit.They also may benefit in situations where corn silage is expected to be transferred from one silo to another
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Wikipedia