What Is Milk Kefir (Part 3 - YEASTS)

The following list of Yeasts may be found in their original list format located HERE.  The following information provided for each particular species was found throughout various scientific journals / studies and other various sources, each of which are cited under the content of each particular category.

YEASTS

Dekkera anomala t/ Brettanomyces anomalus a
Kluyveromyces marxianus t/ Candida kefyr a
Pichia fermentans t/ C. firmetaria a
Yarrowia lipolytica t/ C. lipolytica a
Debaryomyces hansenii t/ C. famata a
Deb. [Schwanniomyces] occidentalis
Issatchenkia orientalis t/ C. krusei a
Galactomyces geotrichum t/ Geotrichum candidum a
C. friedrichii
C. rancens
C. tenuis
C. humilis
C. inconspicua
C. maris
Cryptococcus humicolus
Kluyveromyces lactis var. lactis
Kluyv. bulgaricus
Kluyv. lodderae
Saccharomyces cerevisiae
Sacc. subsp. torulopsis holmii
Sacc. pastorianus
Sacc. humaticus
Sacc. unisporus
Sacc. exiguus
Sacc. turicensis sp. nov
Torulaspora delbrueckii t
Zygosaccharomyces rouxii

Dekkera anomala t/ Brettanomyces anomalus a A new ascogenous yeast species, Dekkera anomala, is described. The strains studied were isolated from spoiled soft drinks. This species differs morphologically and physiologically from the species presently accepted in the genus Dekkera by the formation of blastese and the ability to ferment lactose.
http://www.ncbi.nlm.nih.gov/pubmed/6465876

Kluyveromyces marxianus t/ Candida kefyr a
Kluyveromyces marxianus is a species of yeast in the genus Kluyveromyces, and is the sexual form (teleomorph) of Candida kefyr. K. marxianus is used commercially to produce the lactase enzyme similar to the use of other fungi such as those in the genus Aspergillus.[2]
It is produced as a nutritional yeast and bonding agent for fodder and pet food, and as a source of ribonucleic acid in pharmaceuticals.

Candida kefyr is a rare cause of candidiasis and is usually associated with superficial cutaneous manifestations rather than systemic disease. It has been isolated from nails and lung infections. Environmental isolations have been made from cheese and dairy products.
http://en.wikipedia.org/wiki/Kluyveromyces_marxianus
http://www.ncyc.co.uk/print-photo-ncyc-CBS712A.html
http://www.mycology.adelaide.edu.au/Fungal_Descriptions/Yeasts/Candida/Candida_keyfyr.html

Pichia fermentans t/ C. firmetaria a
A biofilm-forming strain of Pichia fermentans proved to be most effective in controlling brown rot on apple fruit when coinoculated into artificial wounds with a phytopathogenic isolate of Monilinia fructicola. Culture filtrates and autoclaved cells had no significant influence on the disease. When sprayed onto the apple fruit surface, this yeast formed a thin biofilm but failed to colonize the underlying tissues. When inoculated into wounds artificially inflicted to peach fruit or when sprayed onto the surface of peach fruit, the same strain showed an unexpected pathogenic behaviour, causing rapid decay of fruit tissues even in the absence of M. fructicola. Both optical and scanning electron microscopy were used to evaluate the pattern of fruit tissue colonization by P. fermentans. While on apple surface and within the apple wound the antagonist retained its yeast-like shape, colonization of peach fruit tissue was always characterized by a transition from budding growth to pseudohyphal growth. These results suggest that pseudohyphal growth plays a major role in governing the potential pathogenicity of P. fermentans, further emphasizing the importance of a thorough risk assessment for the safe use of any novel biocontrol agent.

http://eprints.uniss.it/213/

Yarrowia lipolytica t/ C. lipolytica a
This Study reviews the advantages of using Yarrowia lipolitica for protein secretion.  The early steps were focused on (Cytoplasmic ribosomes to the lumen of the endoplasmic reticulum to the polypeptide).  The first evidence of a co-translational translocation was discovered using a thermosensitive allele of the 7SL RNA.  Several new components of the translocational apparatus were discovered.
http://www.google.com/imgres?imgurl=http://www.biotechnologie.de/BIO/Redaktion/Bilder/de/Newsfotos/hefe-yarrowia-lipo,property%253Dbild,bereich%253Dbio,sprache%253Dde.jpg&imgrefurl=http://benqc8508.01lx.net/yarrowia-lipolytica.html&usg=__9aCHYg5uZdNO21wu3Ol5OVPfL38=&h=416&w=572&sz=37&hl=en&start=0&sig2=V20QDz6fFpNY95KIVI5Ukg&zoom=1&tbnid=xrWWcqmVknxqLM:&tbnh=144&tbnw=234&ei=WPp8TbaRJMHBqwHygNWsCw&prev=/images%3Fq%3DYarrowia%2Blipolytica%26um%3D1%26hl%3Den%26sa%3DN%26rls%3Dcom.microsoft:en-us:IE-SearchBox%26biw%3D1020%26bih%3D595%26tbs%3Disch:1&um=1&itbs=1&iact=rc&dur=200&oei=WPp8TbaRJMHBqwHygNWsCw&page=1&ndsp=13&ved=1t:429,r:1,s:0&tx=99&ty=64

Debaryomyces hansenii t/ C. famata a
Debaryomyces hansenii is a hemiascomycetous yeast commonly found in natural substrates and in various types of cheese. Pichia guilliermondii is widely distributed in nature and is a common constituent of the normal human microflora. Both species have been described in human infections but are extremely difficult to differentiate phenotypically. Thus, frequent errors in identification occur. The 62 clinical and environmental isolates sent between 2000 and 2007 to the French National Reference Center for Mycoses and Antifungals as D. hansenii or P. guilliermondii were analyzed by using the carbon assimilation pattern, the presence of pseudohyphae, and sequencing of the ITS and D1/D2 regions of the rRNA gene. The objective of this study was to assess using nucleotide sequences whether phenotypic identification was accurate and whether phenotypic characteristics could be used to differentiate the two species when sequencing was not available. We found that 58% of the isolates were misidentified and belong to seven different species: P. guilliermondii, P. caribbica, P. jadinii, D. hansenii, Candida palmioleophila, C. haemulonii type II, and Clavispora lusitaniae. In conclusion, D. hansenii may not be as common a human pathogen as previously thought. Sequencing of either ITS or D1/D2 regions is a good tool for differentiating the species more frequently confused with D. hansenii, keeping in mind that reliable databases should be used.
http://jcm.asm.org/cgi/content/full/46/10/3237
http://www.diark.org/diark/species_list?query=Debaryomyces%20hansenii%20CBS767

Deb. [Schwanniomyces] occidentalis
This yeast has a high affinity K+ uptake system with the ability to hold high concentrations, allowing it to deplete the eternal K+.  As an ascomycete yeast, it has the ability to grow in limiting conditions.  In other words, it can very easily absorb the K+ from its surroundings even when conditions aren't favorable for most other organisms attempting to do the same task.  This ability in return increases the driving force of the organism.

What Is Milk Kefir (Part 2 - STREPTOCOCCI / LACTOCOCCI)

Now it's time to take a look at some other organism found in milk kefir.  The Streptococci organisms are known as gram-positive facultative anaerobes.  They are also considered to be catalase-negative, as opposed to staphylococci, which are catalase-positive.  These gram-positive organisms are often found in pairs or chains and may be divided into different groups based on the ability of their antibodies to recognize a variety of different surface antigens.

Lactococcus is a genus that was formerly included in the Streptococcus Group N1.  These lactic acid bacteria are well known for their ability to produce lactic acid as their largest or only byproduct during glucose fermentation.  This group is gram-positive and catalase-negative as well, and can be found in pairs or chains as well as by themselves.  They are perhaps most famous at present for their use in cheese making.
http://pathmicro.med.sc.edu/fox/streptococci.htm  
http://en.wikipedia.org/wiki/Lactococcus

The following list can be found from it's original source located at Dom's Kefir HERE.

STREPTOCOCCI / LACTOCOCCI

Streptococcus thermophilus
S. paracitrovorus
Lactococcus lactis subsp. lactis
Lc. lactis subsp. lactis biovar. diacetylactis
Lc. lactis subsp. cremoris
Enterococcus durans
Leuconostoc mesenteroides subsp. cremoris
Leuc. mesenteroides subsp. mesenteroides
Leuc. dextranicum


Streptococcus thermophilus is an essential lactic acid bacterium used for commercial purposes, which includes the production of milk, cheese, and other dairy products. This organism is a thermophilic Gram-positive bacterium with an optimal growth rate at 45 °C. It is also capable of generating energy, in the form of adenosine triphosphate (ATP), by aerobic respiration with the presence of oxygen; however, without the presence of oxygen, it still can produce ATP through fermentation. S. thermophilus lacks cytochrome, oxidase, and catalase enzymes. It does not have motility and it does not form spores. Although S. thermophilus is closely related to other pathogenic streptococci (such as S. pneumoniae and S. pyogenes), S. thermophilus is classified as a non-pathogenic, alpha-hemolytic species that is part of the viridians group. The increasing consumer need for dairy products and booming manufacture of dairy products ($40 billion industry) led to the investigation and sequencing of S. thermophilus.
http://www.magma.ca/~pavel/science/Foods&bact.htm
http://microbewiki.kenyon.edu/index.php/Streptococcus_thermophilus

S.paracitrovorus does not readily dissimilate citric acid in the absence of sugar but does attack citric acid relatively vigorously in the presence of small quantities of glucose or lactose. The effect of glucose and lactose in initiating the dissimilation of citric acid is catalytic.
The sugars which act catalytically are themselves fermented to approximately equimolar quantities of carbon dioxide, ethyl alcohol and lactic acid. The dissimilation of a combined substrate of citrate and glucose forms, in addition, acetic acid, acetylmethylcarbinol, 2,3-butylene glycol and under certain conditions, pyruvic acid which acts as an intermediate compound. Pyruvate is dissimilated to products similar to those from a fermentation of citrate plus glucose.
The reactions ofKrebs' citric acid cycle apparently do not apply to the dissimilation of citric acid byS.paracitrovorus because the fermentation of citric acid proceeds anaerobically, consumes little oxygen aerobically and is not inhibited by arsenite.
Inasmuch as milk contains lactose, the fermentation of citric acid in milk byS.paracitrovorus may be catalyzed as shown in these studies.
Journal paper No.J711 of the Iowa Agricultural Experiment Station, Project 451.
http://www.springerlink.com/content/r1x11421311270r1/

The experiments have shown that although butter of exceptionally fine flavour can be produced by the use of pure culture starters of S. paracitrovorus under laboratory control, the uncertainties under practical conditions, due to its weak growth, are too marked to warrant its general use. Both S. citrovorus and S. paracitrovorus are unable to compete successfully with the inevitable contaminants encountered in practice. The value of vegetable media such as grass, silage and bean agar for growing streptococci such as S. paracitrovorus has been confirmed, but as observed by Orla-Jensen et al. (4) the subsequent growth in milk media lacks the vigour which might be expected.
http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=5124004

Lactococcus lactis subsp. lactis  is a Gram-positive bacterium used extensively in the production of buttermilk and cheese[1], but has recently also become famous as the first genetically modified organism to be used alive for the treatment of human disease [2]. L. lactis cells are cocci that group in pairs and short chains, and depending on growth conditions, appear ovoid with typically 0.5 - 1.5 µm in length. L. lactis does not produce spores (nonsporulating) and are not motile (nonmotile). They have a homofermentative metabolism and have been reported to produce exclusively L(+) lactic acid.[3] However,[4] reported D(-) lactic acid can be produced when cultured at low pH. The capability to produce lactic acid is one of the reasons L. lactis is one of the most important microorganisms in the dairy industry[5]. Generally, it has been considered as an opportunistic pathogen,[6] though the number of clinical cases associated with infections by these microorganisms has increased in the last decade in both humans and animals.[7][8] L. lactis is of crucial importance for manufacturing dairy products, such as buttermilk and cheeses. When L. lactis ssp. lactis is added to milk, the bacterium uses enzymes to produce energy molecules (ATP), from lactose. The byproduct of ATP energy production is lactic acid. The lactic acid produced by the bacterium curdles the milk that then separates to form curds, which are used to produce cheese.[9].

Other uses that have been reported for this bacterium include the production of pickled vegetables, beer or wine, some breads and other fermented foodstuffs, such as soymilk kefir, buttermilk, an others.[10]
http://jpkc.njau.edu.cn/spwswx/cankao/ShowArticle.asp?ArticleID=314
http://en.wikipedia.org/wiki/Lactococcus_lactis

Lc. lactis subsp. lactis biovar. diacetylactis  Cheeses are frequently made with natural whey starters (NWS). The whey from the previous cheese making is cultured and used for the next day. This practice, although essential for the development of typical sensory characteristics, can sometimes lead to acidification defects. In this work, the ability of Lactococcus lactis subsp. lactis biovar. diacetylactis to dominate over the other lactic acid bacteria (LAB) was tested in a controlled system as a possible explanation for these acidification breakdowns. A starter made of two Lc lactis subsp. lactis strains (LL), one Lc lactis subsp. cremoris strain (LC), and one Lc lactis subsp. lactis biovar. diacetylactis (LD) was added to sterilized milk. After incubation, the whey was removed and used to re-seed sterilized milk, the next day. This process was made during a five and twelve days' period. During the eight first days, the proportion of LD population increased, while the other LAB remained rather stable. Thereafter, LD strains dominated. At the same time, the diversity of LD population diminished considerably. If acidification ability of these LAB is not altered, this simplification was particularly hazardous in case of phages attack. LC and LL behavior was tested in milk containing increasing diacetyl concentrations. As long as diacetyl did not exceed a 5 ppm level — frequently measured in dairy products — its influence was impossible to detect. The selective advantage conferred by the citrate metabolism was proposed as a possible explanation for the LD population dominance. Other potential factors were also examined.
http://fst.sagepub.com/content/14/6/469.refs
http://genesis-bglab.com/eng/index.php?page=2&CID=16

Lc. lactis subsp. cremoris  MG1363, is the lactococcal strain most intensively studied throughout the world. It is a plasmid-free Lactococcus strain. It is not a natural inhabitant of the human gastrointestinal tract, but does survive passage through it, and has been used to deliver bioactive peptides to the gut. There are a number of mobile genetic elements in L. lactis MG1363, namely the unique sex factor, insertion elements, and the integration hotspot region. The latter enables L. lactis MG1363 to stably integrate laterally acquired DNA and has played a key role in the evolution of the genome of L. lactis MG1363 and related strains. It allowed L. lactis MG1363 to stably maintain a functional copy of the opp operon, which is essential for growth in milk. Forty seven of the genes present in L. lactis MG1363 but absent in L. lactis IL1403 are thought to be involved in carbohydrate metabolism and transport. Consequently L. lactis MG1363 displays a larger capability to grow on various sugars, especially those found in plant material, pointing to a plant associated biological niche for the ancestor of L. lactis MG1363. Lactococci are mesophilic lactic acid bacteria that were first isolated from green plants. However, today they are used extensively in food fermentations. These bacteria are selected for use in fermentations based on their metabolic stability, their resistance to bacteriophage, and their ability to produce unique compounds often from amino acid catabolism. The study of their physiology in adverse conditions such as low pH and high NaCl indicates that they adapt to these environments quickly and change their metabolism based on carbohydrate starvation. Recent genome studies and physical maps indicate that bacterial genomes are very dynamic. The importance of lactococci, specifically L. lactis subsp. cremoris, is demonstrated by its continual use in food fermentations. L. lactis subsp. cremoris strains are preferred over L. lactis subsp. lactis strains because of their superior contribution to product flavor via unique metabolic mechanisms.
http://genome.jgi-psf.org/laccr/laccr.home.html
http://expasy.org/sprot/hamap/LACLM.html

Enterococcus durans is Gram stain positive. Enterococcus durans is a facultative anaerobe. Enterococcus durans is non-motile. Bacteria; Firmicutes; Bacilli; Lactobacillales; Enterococcaceae; Enteroc. Enterococcus durans infection in poultry has been associated with bacteremia and encephalomalacia. Streptococcus durans is a synonym for Enterococcus durans. Enterococcus faecium can be misidentified as Enterococcus durans by some automated testing methods. It is unclear what the importance of Enterococcus durans in human infections as strains of Enterococcus faecium are frequently incorrectly identified as Enterococcus durans.
http://www.rci.rutgers.edu/~microlab/CLASSINFO/IMAGESCI/B.%20subtilis%20and%20E.htm
http://www.thelabrat.com/restriction/sources/Enterococcusdurans.shtml

Leuconostoc mesenteroides subsp. cremoris
Leuconostoc species are frequently used in mesophilic cultures to produce aroma during milk fermentations.Leuconostoc mesenteroides ssp. cremoris 91404 was selected as an aroma producer in preparation of experimental cultured buttermilk based on low diacetyl reductase activity, citrate utilization and high diacetyl production under acidic conditions, growth characteristics, and compatibility with Lactococcus strains. However, no diacetyl was detected in buttermilk that was made in the traditional commercial manner. Simple and direct GLC analysis without prior processing was applied to quantify volatile compounds in milk that had been fermented with Leu. mesenteroides ssp. cremoris and Lactococcus lactis ssp. cremoris. Fortification of ripened buttermilk with sodium citrate resulted in a significant increase of diacetyl and acetoin production during buttermilk storage (5°C for 2 wk). Surplus of citrate, low pH (pH 4.5 to 4.7), a sufficient number of active nongrowing aroma producers, air incorporation during curd breaking, and low temperature storage facilitated citrate metabolism toward production and conservation of flavor during 2 wk of storage. Incorporation of a ropy Lc. lactis ssp. cremoris strain 352 in starter culture significantly improved the texture and appearance of experimental cultured buttermilk.
http://www.magma.ca/~pavel/science/Leuconostoc.htm
http://www.journalofdairyscience.org/article/S0022-0302(97)75907-1/abstract

Leuc. mesenteroides subsp. mesenteroides
Leuconostoc species are epiphytic bacteria that are wide spread in the natural environment and play an important role in several industrial and food fermentations. Leuconostoc mesenteroides is a facultative anaerobe requiring complex growth factors and amino acids (Reiter and Oram 1982; Garvie 1986).

Most strains in liquid culture appear as cocci, occurring singly or in pairs and short chains, however, morphology can vary with growth conditions; cells grown in glucose or on solid media may have an elongated or rod shaped morphology. Cells are Gram positive, asporogenous and non-motile.

A variety of lactic acid bacteria (LAB), including Leuconostoc species are commonly found on crop plants (Mundt et al 1967; Mundt 1970). L. mesenteroides is perhaps the most predominant LAB species found on fruits and vegetables and is responsible for initiating the sauerkraut and other vegetable fermentations (Pederson and Albury 1969). L. mesenteroides starter cultures also used in some dairy and bread dough fermentations (Server-Busson et al. 1999).

Under microaerophilic conditions, a heterolactic fermentation is carried out. Glucose and other hexose sugars are converted to equimolar amount of D-lactate, ethanol and CO2 via a combination of the hexose monophosphate and pentose phosphate pathways (Demoss et al 1951; Garvie 1986; Gottschalk 1986). Other metabolic pathways include conversion of citrate to diacetyl and acetoin (Cogan et al 1981) and production of dextrans and levan from sucrose (Alsop 1983; Broker 1977).

Viscous polysaccharides produced by L. mesenteroides are widely recognized as causing product losses and processing problems in the production of sucrose from sugar cane and sugar beets (Tallgren et al. 1999). The first observation of the production of polysaccharide "slime" from sugar, dates to the earliest days of the science of microbiology; Pasteur (1861) attributed this activity to small cocci, presumably Leuconostoc species. Commercial production dextrans and levans by L. mesenteroides, for use in the biochemical and pharmaceutical industry, has been carried out for more than 50 years (Alsop 1983; Sutherland 1996).
Dextrans are used in the manufacture of blood plasma extenders, heparin substitutes for anticoagulant therapy, cosmetics, and other products (Leathers et al 1995; Sutherland 1996; Alsop 1983; Kim and Day 1994). Another use of dextrans is the manufacture of Sephadex gels or beads, which are widely used for industrial and laboratory protein separations (Sutherland 1996). Currently, L. mesenteroides has significant roles in both industrial and food fermentations.
http://www.morgboard.proboards.com/index.cgi?board=general&action=display&thread=824&page=11
http://genome.jgi-psf.org/leume/leume.home.html

Leuc. dextranicum  The constitutive mutants of Leuconostoc dextranicum NRRL B-1146 were generated by classical mutagenesis technique using UV radiation for higher production of glucan. The conditions of mutagenesis such as dilution factor and time of UV light exposure were optimized. Three stage screening of mutants was carried out and the mutants were grown and subsequently tested for glucan content produced after the second stage. In the first stage 137 mutants were picked by visual screening based on morphology and colony size and grown. In the second stage of screening, 97 colonies were visually screened from 137 colonies and glucan content was analysed by microtitre format. In the third stage screening, 11 higher glucan producing mutants were selected from 97. Finally, 3 mutants produced significantly high glucan content, out of 11 selected mutants. The wild-type strain gave 1.01 g/l of glucan using statistically optimized medium. The mutant 64 gave maximum glucan content of 5.1 g/l, 5 times higher than that produced by wild-type Leuconostoc dextranicum NRRL B-1146 followed by mutant 88 giving 4.24 g/l and mutant 9 giving 4.1 g/l.
http://coyoteuss.livejournal.com/50426.html
http://www.ispub.com/journal/the_internet_journal_of_microbiology/volume_7_number_1_31/article/mutagenesis-of-leuconostoc-dextranicum-nrrl-b-1146-for-higher-glucan-production.html

What Is Milk Kefir? (Part 1 - LACTOBACILLI)

Now that we have taken a look at how milk kefir grains made their way out of the Caucasus Mountains to the rest of the world, let's take a look at what makes up a milk kefir grain.  Although not every single batch of milk kefir will have all of these organisms in them, the following are some of the organisms that have been commonly found diligently working within the grains.  The following list of Lactobacilli bacterium originate from a list at Dom's Kefir, located HERE.

LACTOBACILLI

Lb. acidophilus
Lb. brevis
Lb. casei
Lb. casei rhamnosus (Lactobacillus GG)
Lb. paracasei subsp. paracasei 
Lb. fermentum
Lb. cellobiosus
Lb. delbrueckii subspecies bulgaricus 
Lb. delbrueckii subsp. lactis
Lb. fructivorans
Lb. helveticus subsp. lactis
Lb. hilgardii 
Lb. helveticus 
Lb. kefiri
Lb. kefiranofaciens subsp. kefirgranum 
Lb. kefiranofaciens subsp. kefiranofaciens
Lb. parakefiri 
Lb. plantarum

Lb. acidophilus (meaning acid-loving milk-bacterium) is a species in the genus Lactobacillus. L. acidophilus is a homo-fermentative species, fermenting sugars into lactic acid, which grows readily at rather low pH values (below pH 5.0) and has an optimum growth temperature of 37 °C (98.6 °F)[citation needed]. L. acidophilus occurs naturally in the human and animal gastrointestinal tract, mouth, and vagina.[1] Some strains of L. acidophilus may be considered to have probiotic characteristics.[2] These strains are commercially used in many dairy products, sometimes together with S. salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus in the production of acidophilus-type yogurt.

L. acidophilus is part of the normal vaginal flora.[3] The acid produced by L. acidophilus in the vagina may help to control the growth of the fungus Candida albicans, thus helping to prevent vaginal yeast infections. The same beneficial effect has been observed in cases of oral or gastrointestinal Candidiasis infections. Certain spermicides and contraceptive creams can kill L. acidophilus in the vagina, clearing the path to possible yeast infections.
http://www.curetoothdecay.com/Tooth_Decay/germs_cavities.htm
http://en.wikipedia.org/wiki/Lactobacillus_acidophilus

Lb. brevis is a species of lactic acid bacteria. It can be found in many different environments and in fermented foods such as sauerkraut and pickles. It is also one of the most common causes of beer spoilage. Ingestion has been shown to improve human immune function, and it has been patented several times.

L. brevis is one of the major Lactobacillus species found in tibicos grains (aka water kefir grains), and has been identified as the species responsible for the production of the polysaccharide (dextran) that forms the grains.[1] Major metabolites of L. brevis include lactic acid and ethanol. Strains of L. brevis and L. hilgardii have been found to produce the biogenic amines tyramine and phenylethylamine.
http://bioweb.usu.edu/emlab/current%20news.html
http://en.wikipedia.org/wiki/Lactobacillus_brevis

Lb. casei is a species of genus Lactobacillus found in the human intestine and mouth. As a lactic acid producer, it has been found to assist in the propagation of desirable bacteria. This particular species of lactobacillus is documented to have a wide pH and temperature range, and complements the growth of L. acidophilus, a producer of the enzyme amylase (a carbohydrate-digesting enzyme). It is known[by whom?] to improve digestion and reduce lactose intolerance and constipation.

The most common application of L. casei is industrial, specifically for dairy production. However, a team of scientists from Simón Bolívar University in Caracas, Venezuela found that, by using Lactobacillus casei bacteria in the natural fermentation of beans, the beans contained lower amounts of the compounds causing flatulence upon digestion.

Lactobacillus casei is typically the dominant species of non-starter lactic acid bacteria (NSLAB) present in ripening Cheddar cheese, and, recently, the complete genome sequence of L. casei ATCC 334 has become available. L. casei is also the dominant species in naturally fermented Sicilian green olives.[1]

A commercial beverage containing L. casei strain Shirota has been shown to inhibit the growth of H. pylori in a test tube. But, when the same beverage was consumed by humans in a small trial, H. pylori colonization decreased only slightly, and the trend was not statistically significant.[2] Some L. casei are considered as probiotic and may be effective in alleviation of gastrointestinal pathogenic bacterial diseases. According to World Health Organization, those properties have to be demonstrated on each specific strain—including human clinical studies—to be valid.[3]

Among the best-documented, probiotics L.casei, L. casei DN-114001, and L. casei Shirota have been extensively studied and are widely available as functional foods (see Actimel, Yakult).

In the past few years, there have been many studies in the decolorization of azo dyes by lactic acid bacteria such as L. casei TISTR 1500, L. paracasei, Oenococcus oeni. With the azoreductase activity, mono-, di- azo bonds are degraded completely, and generate other aromatic compounds as intermediates.[4]
^{http://bioweb.usu.edu/emlab/current%20news.html
http://en.wikipedia.org/wiki/Lactobacillus_casei}

Lb. casei rhamnosus (Lactobacillus GG)  is a name given in honor its discoverers, Drs. Sherwood Gorbach and Barry Golden who isolated the bacterium in 1985. Lactobacillus GG does survive and grow in the acidic environment of the digestive tract. Once there, it shows an exceptional ability to adhere to the intestinal mucosa and proliferate.
According to the November 1999 Journal of Pediatrics, when it was given to children who were taking antibiotics for minor bacterial infections, Lactobacillus GG reduced the number and severity of the bouts of diarrhea, including those hospitalized with rotavirus. It has also been successful in eradicating Clostridium difficile in patients with relapsing colitis. During research experiments,Lactobacillus GG demonstrated the ability to inhibit chemically induced intestinal tumors, as well as binding to some chemical carcinogens.

Lactobacillus GG and Bifidobacterium lactis were found to produce significant improvement of atopic eczema in children with food allergies. Lactobacillus GG along with other lactic acid bacteria, including strains of Lactobacillus acidophilus, Lactobacillus bulgaricus, Bifidobaterium longum and Streptococcus thermophilus, have also demonstrated antioxidative ability, especially the chelation of metal ions, particularly iron and copper.
http://bio-nin.com/Chinese/Probiotic%20Organisms-Lactoc.htm

Lb. paracasei subsp. paracasei  Recent studies have shown that probiotics are beneficial in T-cell-mediated inflammatorydiseases. The molecular mechanism by which probiotics work remains elusive, but accumulating evidence indicates that probiotics can modulate immune cell responses. Since T cells express receptors for bacterial products or components, we examined whether different strains of lactobacilli directly regulate the functions of human T cells. CD4+ T cells were isolated from blood and intestinal lamina propria (LP) of normal individuals and patients with inflammatory bowel disease (IBD). Mononuclear cells were also isolated from Peyer's patches. Cells were activated with anti-CD3/CD2/CD28 in the presence or absence of Lactobacillus paracasei subsp. paracasei B21060, L. paracasei subsp. paracasei F19, or L. casei subsp. casei DG. Cell proliferation and death, Foxp3, intracellular pH, and cytokine production were evaluated by flow cytometry. We showed that L. paracasei subsp. paracasei B21060 but neither L. paracasei subsp. paracasei F19 nor L. casei subsp. casei DG inhibited blood CD4+ T-cell growth. This effect was associated with no change in cell survival, expression of Foxp3, or production of gamma interferon, interleukin-4 (IL-4), IL-5, and IL-10. L. paracasei subsp. paracasei B21060-mediated blockade of CD4+ T-cell proliferation required a viable bacterium and was associated with decreased MCT-1 expression and low intracellular pH. L. paracasei subsp. paracasei B21060 also inhibited the growth of Peyer's patch mononuclear cells, normal lymphocytes, and IBD CD4+ LP lymphocytes without affecting cytokine production. The data show that L. paracasei subsp. paracasei B21060 blocks T-cell growth, thus suggesting a mechanism by which these probiotics could interfere with T-cell-driven immune responses.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1865705/

Lb. fermentum is a Gram-positive species of bacterium in the genus Lactobacillus. It is associated with active dental caries lesions.[1] It is also commonly found in fermenting animal and plant material.[2] It has been found in sourdough.[3] A few strains are considered probiotic or "friendly" bacteria in animals [4] and at least one strain has been applied to treat urogenital infections in women.[5] Some strains of lactobacilli formerly classified as Lactobacillus fermentum (such as RC-14) have since been reclassified as Lactobacillus reuteri.[6] Commercialized strains of L. fermentum used as probiotics include PCC[7] and ME-3.[8]
http://en.wikipedia.org/wiki/Lactobacillus_fermentum

Lb. cellobiosus is validly published, but the species is often neglected in taxonomic studies, due to its high similarity to Lactobacillus fermentum. In the present paper, literature data concerning the two species were reviewed. Phylogenetic placement of L. cellobiosus was obtained based on 16S rDNA sequences, and genetic similarity was further investigated by comparing partial recA gene sequences for the type strains of L. cellobiosus and L. fermentum. Based on the high identity values for 16S rDNA (99 %) and recA gene (98 %) sequences, the results of DNA-DNA hybridization assays and phenotypic traits available from the literature, it is proposed that L. cellobiosus be reclassified and, as a rule of priority, renamed as L. fermentum, the first described species.
http://www.ncbi.nlm.nih.gov/pubmed/15143028
http://www.sciencephoto.com/images/download_lo_res.html?id=662201569

Lb. delbrueckii subspecies bulgaricus  (until 1984 known as Lactobacillus bulgaricus) is one of several bacteria used for the production of yoghurt. It is also found in other naturally fermented products. First identified in 1905 by the Bulgarian doctor Stamen Grigorov The name L. bulgaricus is derived from the country Bulgaria where it was first used to preserve milk. The bacterium feeds on milk to produce lactic acid which is used to preserve milk. Lactobacillus delbrueckii subsp. bulgaricus, a starter for making yogurt and unlike other starters for making yogurt Lactobacilus acidophillus, Bifidobacterium etc.,Lactobacillus delbrueckii subsp. bulgaricus disappears from the intestine within two weeks after yogurt consumption is stopped. Because of the ability of yogurt-fermenting bacteria to break down milk sugar (or lactose), people intolerant to dairy products due to lactase enzyme deficiency can usually eat yogurt. Some strains of bulgaricus also produce antibiotics, which kill harmful bacteria. By manufacturing lactic acid (from lactose), bulgaricus provides a good environment for the resident bacteria such as acidophilus and the bifidobacteria.The bacteria is helpful to people suffering from lactose intolerance which occurs in individuals who lack the enzyme to break down lactose to simple sugars. It is a Gram-positive rod that may appear long and filamentous. It is also non-motile, and it does not form spores. This bacterium is regarded as aciduric or acidophilic, since it requires a low pH (around 5.4-4.6) to grow effectively.


The bacterium has complex nutritional requirements, including the inability to ferment any sugar except lactose[citation needed], from which it produces lactic acid, which gives yogurt its tart flavor and acts as a preservative. The bacterium also partially coagulates the milk proteins. While fermenting milk, it produces acetaldehyde, which is one of the main yogurt aroma components.


It is often helpful to sufferers of lactose intolerance,[citation needed] whose digestive systems lack the enzymes to break down lactose to simpler sugars.http://users.sa.chariot.net.au/~dna/kefirpage.html#traditional-kefir 
http://bioweb.uwlax.edu/bio203/s2007/kahl_ambe/
http://en.wikipedia.org/wiki/Lactobacillus_delbrueckii_subsp._bulgaricus

Lb. delbrueckii subsp. lactis AIMS: The aim of the present study was to assess the ability of a potentially probiotic strain to resist, in vitro, the effect of intestinal antimicrobial molecules.

METHODS AND RESULTS: Strain CIDCA 133 of Lactobacillus delbrueckii subsp lactis was studied. Lactobacillus delbrueckii subsp bulgaricus as well as other gram-positive and gram-negative bacteria were used for comparison purposes. The effect of different antimicrobial extracts was determined by diffusion assays, viable counts and growth kinetics. Human-defensins (h beta D1 and h beta D2) were also included in the study. Two types of cellular fractions from Caco-2 cells were tested: (i) cytosolic fractions, obtained by sonication of cultured human enterocytes and (ii) cationic fraction, obtained by batch extraction of the cytosolic fraction with a weak cation exchange resin. In addition, the effect of Caco-2-secreted factors was studied. Strain CIDCA 133 was neither inhibited by Caco-2 secreted, cytosolic nor cationic fractions. Of note, human-defensins were inactive against strain CIDCA 133. In contrast, a related lactobacilli: Lactobacilli delbrueckii subsp bulgaricus (strain CIDCA 331) and other species of gram-positive or gram-negative bacteria were strongly inhibited.

CONCLUSIONS: Strain CIDCA 133 is able to survive and grow in the presence of enterocyte-derived antimicrobial molecules. This ability is not a general property of lactobacilli.

SIGNIFICANCE AND IMPACT OF THE STUDY: Results could provide a new insight into the mechanisms of the probiotic effect and encourage further studies on this field. Resistance to antimicrobial peptides can be relevant to understand the interaction of potentially probiotic strains with the host's immune system. This ability can be also relevant as a selection criterion for new probiotic strains.
http://www.magma.ca/~pavel/science/L_bulgaricus.htm
http://www.ncbi.nlm.nih.gov/pubmed/20088979

Lb. fructivorans Associated with the spoilage of ketchup in counts of 10(5) CFU/g. The spoiled strain of this organism was discovered after isolation from saled dressing. Known for spoiling acidic or ethanol containing sources, such as mayonnaise, saled dressing, vinegar preserves, sake, desert wines and aperatifs.
https://helda.helsinki.fi/bitstream/handle/1975/554/tomato_ketchup_ocr.pdf?sequence=2

Lb. helveticus subsp. lactis  Lactobacillus helveticus is a lactic-acid producing rod shaped bacterium of the genus Lactobacillus. It is most commonly used in the production of American Swiss cheese and Emmental cheese but is also sometimes used in making other styles of cheese, such as Cheddar, Parmesan, romano, provolone, and mozzarella. The primary function of L. helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese. In Swiss and Emmental cheese production, L. helveticus is used in conjunction with a Propionibacter culture, which is responsible for developing the holes (known as "eyes") through production of carbon dioxide gas.

Ingestion of powdered milk fermented with L. helveticus was shown to decrease blood pressure due to the presence of manufactured tripeptides that have ACE inhibitor activity. However, there have been several contradictory results in later studies.

The bacterium's specific name is an adjective derived from "Helvetia", the Latin name for the region occupied by the ancient Helvetii.
http://www.probiotic-cn.com/Lactobacillus_Helveticus.html

Lb. hilgardii  Conventional phenotypic methods lead to misidentification of the lactic acid bacteria Lactobacillus hilgardii and Lactobacillus brevis. Random amplified polymorphic DNA (RAPD) and repetitive element PCR (REP-PCR) techniques were developed for a molecular study of these two species. The taxonomic relationships were confirmed by analysis of the ribosomal operon. Amplified DNA fragments were chosen to isolate L. hilgardii-specific probes. In addition to rapid molecular methods for identification of L. hilgardii, these results convincingly proved that some strains first identified as L. brevis must be reclassified as L. hilgardii. The data clearly showed that these molecular methods are more efficient than phenotypic or biochemical studies for bacterial identification at the species level.
http://bioweb.usu.edu/emlab/current%20news.html
http://ijs.sgmjournals.org/cgi/content/abstract/49/3/1075

Lb. helveticus  is a lactic-acid producing rod shaped bacterium of the genus Lactobacillus. It is most commonly used in the production of American Swiss cheese and Emmental cheese but is also sometimes used in making other styles of cheese, such as Cheddar, Parmesan, romano, provolone, and mozzarella. The primary function of L. helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese. In Swiss and Emmental cheese production, L. helveticus is used in conjunction with a Propionibacter culture, which is responsible for developing the holes (known as "eyes") through production of carbon dioxide gas.

Ingestion of powdered milk fermented with L. helveticus was shown to decrease blood pressure due to the presence of manufactured tripeptides that have ACE inhibitor activity.[1] However, there have been several contradictory results in later studies.[2][3][4]

The bacterium's specific name is an adjective derived from "Helvetia", the Latin name for the region occupied by the ancient Helvetii (and for modern Switzerland).
http://www2.unibas.it/parente/Starter/gruppi.html

http://en.wikipedia.org/wiki/Lactobacillus_helveticus

Lb. kefiri DSM 20587 cells were immobilized in calcium alginate and carrageenan. The immobilized cells were used as biocatalysts for the enantioselective reduction of the methyl ketone group of denbufylline to synthesize the enantiopure (R)-hydroxy metabolite: (−)-1,3-dibutyl-7-((2′R)-hydroxypropyl)-1H-purine-2,6(3H,7H)-dione (1). The experimental conditions for the biotransformation were optimized. As denbufylline is insoluble in aqueous media, the influence of cosolvents (dimethylsulfoxide (DMSO), acetonitrile) and different concentrations of each solvent in the reaction mixture on the yield and enantiomeric excess of the final biotransformation product was studied. The maximum biotransformation yield (96–98%) and highest enantioselectivity (96% ee) for the obtained metabolite were reached using DMSO as a cosolvent at a concentration of 7.5% (v/v) in the presence of L. kefiri immobilized either in calcium alginate or in carrageenan. The absolute configuration of the stereogenic center of 1 was determined by applying Mosher's method. Chirality 2009. © 2008 Wiley-Liss, Inc.

http://www.science24.com/paper/7035

http://onlinelibrary.wiley.com/doi/10.1002/chir.20665/abstract

Lb. kefiranofaciens subsp. kefirgranum  Twelve strains of homofermentative lactobacilli and two strains of heterofermentative lactobacilli were isolated from kefir grains by using R-CW agar medium. The physiological and biochemical characteristics, DNA guanine-plus-cytosine contents, and levels of DNA-DNA relatedness of these isolates and previously described lactobacilli were compared. Our results indicated that two new species, Lactobacillus kefirgranum and Lactobacillus parakefir, could be distinguished. The type strain of L. kefirgranum sp. nov. is GCL 1701 (= JCM 8572), and the type strain of L. parakefir sp. nov. is GCL 1731 (= JCM 8573). http://ijs.sgmjournals.org/cgi/content/abstract/44/3/435

Lb. kefiranofaciens subsp. kefiranofaciens  A new fermented milk was prepared by using capsular polysaccharide-producing Lactobacillus kefiranofaciens K1 isolated from kefir grains. Fermentation was carried out at 30°C for 18 h, when pH 4·5 was attained. The product had a ropy consistency and was resistant to syneresis. However, the product was given lower scores for acceptability by a consumer panel than a similar product made with Lb. delbrueckii subsp. bulgaricus.

http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=5162608

Lb. parakefiri  Lactobacillus kefirgranum sp. nov. and Lactobacillus parakefir sp. nov., two new species from kefir grains
http://www.straininfo.net/publications/4894

Lb. plantarum is a widespread member of the genus Lactobacillus, commonly found in many fermented food products as well as anaerobic plant matter. It is also present in saliva (from which it was first isolated). It has the ability to liquefy gelatin.[1] L. plantarum has one of the largest genomes known among the lactic acid bacteria and is a very flexible and versatile species.
http://www.bacferm.com.au/silac/micro/micro.html
http://en.wikipedia.org/wiki/Lactobacillus_plantarum