Lactobacillus hilgardii Douglas and Cruess 1936 (Approved Lists 1980)
"Lactobacillus Type II" Fornachon 1943
Its morphology is consistent (on a cellular level) of rods that are 0.5–0.8 micrometres of both single short chains and long filament like structures. On a colony level, the bacteria appears glossy, round and white. For study, the bacteria requires malt agar and can ferment maltose, but often also requires yeast extract in order to ferment properly. To study L. hilgardii in liquid requires growing it in Elliker broth so it can show turbidity and gas formation.[1]
Its role in the fermentation of wine is that it is impactful when spoiling high-alcohol dessert wines and can be used in malolactic fermentations (winemaking fermentation). Lentilactobacillus hilgardii is sensitive to SO2, both not sensitive and metabolized to sorbate. It is highly tolerant to acids and pH. It is tolerant of ethanol up to 20 vol%.
Lentilactobacillus hilgardiihybridizes easily with Levilactobacillus brevis, a bacterium that it is very closely related to. Prior to its classification as a distinct species, L. hilgardii was believed to be L. brevis, and, as a result, the bacterium's ability to hybridize raised doubts about its taxonomy.[2]
L. hilgardii grows in wine when it contains 1% autolysed yeast. It also grows in ethanol at 15–18%. The bacteria grow best at 30–35 °C, but can grow at temperatures as low as 15 °C.
^Le Jeune, C.; Lonvaud-Funel, A. (1994-06-30). "Lactobacillus hilgardii and Lactobacillus brevis DNA analysis by restriction fragment length polymorphism (RFLP)". Food Microbiology. 11 (3): 195–202. doi:10.1006/fmic.1994.1023.
External links
Type strain of Lactobacillus hilgardii at BacDive - the Bacterial Diversity Metadatabase
August 23, 2023
lentilactobacillus, hilgardii, species, bacterium, found, wine, dairy, products, wine, musts, scientific, classificationdomain, bacteriaphylum, bacillotaclass, bacilliorder, lactobacillalesfamily, lactobacillaceaegenus, lentilactobacillusspecies, hilgardiibino. Lentilactobacillus hilgardii is a species of bacterium found in wine dairy products and wine musts Lentilactobacillus hilgardiiScientific classificationDomain BacteriaPhylum BacillotaClass BacilliOrder LactobacillalesFamily LactobacillaceaeGenus LentilactobacillusSpecies L hilgardiiBinomial nameLentilactobacillus hilgardii Douglas and Cruess 1936 Zheng et al 2020Type strainATCC 8290CCUG 30140 CIP 103007 DSM 20176 IFO 15886 JCM 1155 LMG 6895 NBRC 15886 NRRL B 1843SynonymsBacillus vermiformis Ward 1892 Betabacterium vermiforme Ward 1892 Mayer 1939 Brevibacterium vermiforme Lactobacillus hilgardii Douglas and Cruess 1936 Approved Lists 1980 Lactobacillus Type II Fornachon 1943Its morphology is consistent on a cellular level of rods that are 0 5 0 8 micrometres of both single short chains and long filament like structures On a colony level the bacteria appears glossy round and white For study the bacteria requires malt agar and can ferment maltose but often also requires yeast extract in order to ferment properly To study L hilgardii in liquid requires growing it in Elliker broth so it can show turbidity and gas formation 1 On staining with Gram s iodine the bacillus is Gram positive L hilgardii is considered a negative catalase enzyme that decomposes hydrogen peroxide into oxygen and water and creates lactic acid ethanol acetic acid and carbon dioxide Along with this it is capable of sometimes producing biogenic amines or histamine and ethyl carbamate which causes health risks Its role in the fermentation of wine is that it is impactful when spoiling high alcohol dessert wines and can be used in malolactic fermentations winemaking fermentation Lentilactobacillus hilgardii is sensitive to SO2 both not sensitive and metabolized to sorbate It is highly tolerant to acids and pH It is tolerant of ethanol up to 20 vol Lentilactobacillus hilgardii hybridizes easily with Levilactobacillus brevis a bacterium that it is very closely related to Prior to its classification as a distinct species L hilgardii was believed to be L brevis and as a result the bacterium s ability to hybridize raised doubts about its taxonomy 2 L hilgardii grows in wine when it contains 1 autolysed yeast It also grows in ethanol at 15 18 The bacteria grow best at 30 35 C but can grow at temperatures as low as 15 C References Edit Lactobacillus hilgardii Enologyaccess org 2010 06 20 Retrieved 2014 07 15 Le Jeune C Lonvaud Funel A 1994 06 30 Lactobacillus hilgardii and Lactobacillus brevis DNA analysis by restriction fragment length polymorphism RFLP Food Microbiology 11 3 195 202 doi 10 1006 fmic 1994 1023 External links EditType strain of Lactobacillus hilgardii at BacDive the Bacterial Diversity Metadatabase Retrieved from https en wikipedia org w index php title Lentilactobacillus hilgardii amp oldid 1069401074, wikipedia, wiki, book, books, library,
