Lactobacillus Sporogenes – Lattobacilli – Fermenti

COME CAMBIA NOME un BATTERIO a SECONDA delle NECESSITA’ COMMERCIALI

Lactobacillus sporogenes  – vedi: Batteri autoctoni + Microbi

Erroneamente identificato nel 1932 – Horowitz – Wlassowa e da Nowotelnow ed inizialmente accettato come Lattobacillo nel Bergey’s, manual 5° edizione (1935) è stato poi successivamente Riclassificato nel genus “bacillus” nelle edizioni del manuale successive alla 6° edizione (si veda ad esempio a pag. 577 della 8° Edizione del Bergey’s del 1974).
Successivamente e’ stato anche riconosciuto che il bacillus sporogenes era identico al bacillus coagulans e che quindi non costituiva specie a sè stante e pertanto non esisteva (si veda ad esempio lo Stedman’s Bergey’s Bacterìa words 1992).
In effetti la g.r.a.s. list del F.D.A. americana del 1989 riporta solo il Bacillus Coagulans ed ignora totalmente il bacillus Sporogenes.

Concludendo: il lattobacillo sporogenes non è un lattobacillo ma un “bacillo” (un genus diverso) e la specie Sporogenes non ESISTE essendo identica al Coagulans. Scientificamente quindi si sono prese lucciole per lanterne e commercialmente pare strano; ai giorni nostri sarebbe come  vendere riso chiamandolo avena.
In realtà dovrebbe essere Clostridium Sporogene, parente stretto del  Botulinum, ma senza la tossina
(vedi bibliografia)
Quanto alla sua efficacia come probiotico non esistono studi specifici su riviste scientifiche indipendenti e di prestigio Internazionale (British Medical Journal, Bacteriological Revieus, the American Journal of Clinical Nutrition e simile livello), ma solo letteratura sponsorizzata dal produttore indiano su riviste indiane ed estremo orientali (coreane in particolare).
Come commento sulla eventuale efficacia probiotica del prodotto si può dire che il Bacillus Coagulans (il suo vero nome), come tutti i batteri non fa parte della flora batterica dominante dell’intestino umano (la flora autoctona formante Colonie, stabilmente presente, ad azione probiotica certa) ne’ di quella sottodominante (autoctona) bensì di quella fluttuante (alloctona, opportunista e transiente e quindi non stabilmente presente nell’intestino umano) che nel suo insieme non rappresenta più del 0.02% del totale compredendovi anche tutti gli altri batteri del gruppo, i lieviti e i micromiceti.
Va detto inoltre che i bacilli sporogeni (ad esempio bacillus sphaericus, bacillus subtilis) vanno visti con estrema cautela in quanto sono stati implicati spesso in avvelenamenti alimentari.

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Generally growing at 5.0 or Iess; at neutral or initial alkaline reactions lag phase may be Iengthened or total growth yield reduced.
Found in dairy products and effluents, grain and meat products, water, sawage, beer, wine, fruits and fruit juices, pickled vegetables, sourdough and mash; also parasitic in the mouth, intestinal tract and vagina of many homothermic animals including man. Pathogenicity ia highly unusual.
The G + C content of the DNA ranges from 34.7 #   1.4 – 53.4 # 0.5 moles % (buoyant density). Type species: Lactobacillus delbrueckii (Leich­mann) Beijerinck 1901, 229. Opin. 38, Jud. Comm. 1971, 104.

Further Comments
The following, included in The Manual 7th ed., are here excluded from Lactobacillus:  la caucasicus Beijerinck 1901, the previoue type species, is a rejected name (Opin. 38, Jud. Comm. 1971, 104).
Lactobacillus bifidus is  in transferred to Bifidobacterium
3.            Strains whose descriptions are consistent with the original description of L. thermophilus Ayers and Johson 1924, 291 produce endespores, catalase and cytochromes and are probably very simi­lar, if not identical, to Bacillus coagulans (Sharpe, 1962; Kitahara and Suzuki, 1963).
4.             L. Pastorianus (van Laer) Bergey et 1923 (see Speces incertaesedis).
Various spore-bearing rods which produce lactic acid, aro facultative or aerobic and catalase positive, have generally correctly been assigned to the genus Bacillus. Among these are: Baccillus coagulans 1915, 129; Bacillus circulans Jordan 1890, 831; bacillus lactis-termophilus (sic)
Gorini 1894, 16 (not validly pubIished – Rule 14a (1)); Bacillus dextrolacticus Berry  1933, 72;
Bacillus dextrolacticus Werkman and Andersen 1940, 187;
Lactobacillus sporogenes Horowitz-Wlassowa and Nowotelnow   1932, 333.
Other npore-forming rods which produce lactic acid homofermentatively, aro catalase negative, not strict. anaerobes and otherwise closely resemble Iactobacilli have been placed in the genus Sporolactobacillus  (p. 550). Organisms similar to
Sporolactobacillus   isolated from the rhizosphere of various wild pIants are Bacillus, Laevolacticus Nakayama and Yanoshi 1967, 149 md Bacillus racemilacticus Nakayama and Yanoshi 1967, 149.
Unnamed catalese negative rods from chicken meat, presumably related to both Iactobacilli and aerobic sporeformers, were isolatied by Thornley and Sharpe (1959). Glucose was converted homo­fermentatively to Iactic   acid  but growth did not occur in media favoring the growth of Iactobacilli, spores were not observed and some strains had coryneform morphology.
The micro-organisms of the San Francisco sour­dough bread process probably include hetero­fermentative Iactobacilli having a high CO2, and maltose requirement, in apparent inability to ferment any otber carbohydrate and a need for fatty acids ma satisfied by Tween 80. Kline md Sugihara (1971) did not name the organism.
Cillobacterium cellulosolven Bryant et al. 1958, 533 praduces >90% lactic acid from cellobiose.
It has been suggested that the organism be in­cluded in Lactobacillus. Howewer, similar rumen strains also produce butyrate and valerate and van Gylswyk and Hoffman (1970) suggest broadeing the Bryant et aI. (1958) definition of Cillobac­terium to include these characteristics. It would, of course, be odd to include cellulose – dìgesting bacteria in Lactobacillus.
Strictly anaerobic Lactobacillus strains are known. Those from the rumen resemble or are L. Iactis (Mann and Oxford, 1954; Jensen et al., 1956), L. Leichmannii or similar organisms. In addition, however, some anaerobic strains now assigned to other genera probably are Iactobacilli and such organisms as Eubacterium crispatum, Brygoo and Aladame 1953. 641; Eubacterium- dis­ciformans (Massini) Prévot 1938, 295; and Catena­bacterium catenaforme (Eggerth) Prévot 1938, 296, are here provisionally Iisted under Species incertae sedis.
Key to the apeclea of genus Lactobacillus
I.             Homofermentative. Lactic acid is the major product from glucose (generilly 85% or more).
A. No gas from glucose or gluconate; ribose not fermented thiamine not required; aIdolase ac­tivity;
D- or L- or DL-Iactid acid produced; G + O = 34.7-50.8%; generally grows at 45 C or higher, generalIy not at 20 C and not at 15 C.
Colonies normally rough becoming smooth and compact in the presence of Tween 80 or sodium oleate (Rogosa and Mitchell, 1950).
1.          Produce D(—)-Iactic acid.
1.          L. delbrueckii  L. leichmannii   L.jenscnii meat broth with stringy aediment; better growth in glucoee broth.
Ferment.ation producta from peptone, yeast extract medium include acetic, isobutyric, iso­valeric acids and smaller amounts of propionic and isocaproie acids. Milk is digested. Optimum temperature for growth is 30-37 C. Has been Found in soil. Reference strain: ATCC 25761; NCIB 10639.
19.        Clostridium sporogenes (Heller) Bergey et al. 1923,329  var. A Metchnikoff 1908, 944; Metchnikovillus sporogene.S Heller 1922, 29; Closlrùlium sporogenes var A (Metchnikoff) Prévot 1938, 83.) Spo.ro ge.nes. M.L. n. spora a spore;
Gr. v. gennaio produce; M.L. part.adj. sporogenes spore­producing. Straight rods, 0.3—0.4 by 1.4—6.6 pm. Motile with peritrichous flagella. Spores are oval, subterminal. Gram-positive. Cell waIl contains DL.- diaminopimelic acid; cell wall sugar is galactose. Surface colonies on most solid media, 2-6 mm in diameter, raised whitish to yellowish center with gray rhizoids, “Medusa head” margin, semi­opaque, matt surface. On moist media, colonies are flat, thin, spreading. Abundant growth in nutrient, cooked meat broth; grayish yellow sediment.
Acid production from carbohydrates often masked by ammonia from amino acid deamination.
Fermentation products include large § amounts of butyric acid with smaller amounts of acetic, isobutyric, isovaleric and isocaproic acids and propyl, isobutyl and isoamyl alcohols. MiIk is digested.
Optimum temperature for growth is 30- 40 C; grows at  25- 45 C. Has been found in soil, wounds, food, intestinal contents. The G + C content of the DNA in 26 moles %.

Reference strain: ATCC 3584; NCIB 10696.
20. Clostridium botulinum (Van Ermengem) Bergey et al. 1923, 328 Bacillus botulinus van Ermengem 1896, 443; Ermenemi1Lus bottdinus (van Ermengem) Helier 1922
28; Botulobacillus botulinus (van Ermengem) Orla-Jensen 1909, 343.) bo.tu.li num. L. n. botulus sausage; M.L. adj. botulinum pertaining to sausage.
Six toxin types, A, B, C, D, E, F, G, are differ­entiated on the serological specificity of the toxin, which is not necessarily correlated with the cultural properties of the organism.
Type A and Proteolytic Strains of Types B. C, D, and F. Straight to slightly curved rods 0.8 – 1.3 by 4.4 – 8.6 pm. Motile with peritrichous flagella. Spores are oval, subterminal with no exosporium. Gram- positive. Celi wall contains DL- diaminopimelic acid; cell wall sugar is glucose.
Colonies are circular, 3 – 8 mm in diameter, opaque center, rhizoid margin. translucent, gray, matt to semi-glossy surface.
Abundant growth in nutrient broth, cooked meat broth, with uniform turbidity, grayish sediment.