Lentilactobacillus buchneri is a

gram-positive In bacteriology, gram-positive bacteria are bacteria that give a positive result in the Gram stain test, which is traditionally used to quickly classify bacteria into two broad categories according to their type of cell wall. Gram-positive bact ...

, non-spore forming,

anaerobic Anaerobic means "living, active, occurring, or existing in the absence of free oxygen", as opposed to aerobic which means "living, active, or occurring only in the presence of oxygen." Anaerobic may also refer to: * Anaerobic adhesive, a bonding a ...

, rod

prokaryote A prokaryote () is a single-celled organism that lacks a nucleus and other membrane-bound organelles. The word ''prokaryote'' comes from the Greek πρό (, 'before') and κάρυον (, 'nut' or 'kernel').Campbell, N. "Biology:Concepts & Conne ...

. ''L. buchneri'' is a heterofermentative bacteria that produces

lactic acid Lactic acid is an organic acid. It has a molecular formula . It is white in the solid state and it is miscible with water. When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as well as nat ...

and acetic acid during fermentation. It is used as a bacterial inoculant to improve the aerobic stability of

silage Silage () is a type of fodder made from green foliage crops which have been preserved by fermentation to the point of acidification. It can be fed to cattle, sheep and other such ruminants (cud-chewing animals). The fermentation and storage ...

. These bacteria are inoculated and used for preventing heating and spoilage after exposure to air.

Characteristics

''L. buchneri'' is a part of the ''Lactobacillaceae'' bacteria family. The genus of the bacteria is ''Lentilactobacillus'' and the species is ''Lentilactobacillus buchneri''.

History

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.FRED, E.B., PETERSON,W.H., AND Anderson, J. A., J.Biol. Chem., 48, 385 (1921).

Research

''L. buchneri'' are sensitive to low heat and are slow growing.

Lactic acid Lactic acid is an organic acid. It has a molecular formula . It is white in the solid state and it is miscible with water. When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as well as nat ...

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

. 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 occurs at 37 °C. ''L. buchneri'' inoculants should only be used when heating cannot be controlled through management.

Treatment and prevention

Although it is not recommended to treat lactobacilli infections, penicillin is the most common treatment for these infections. Use

fermented Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food p ...

substances sparingly or inoculate ''L. buchneri'' with fermented substances.

Usage

''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.

Products

There are many strains of ''L. buchneri'' and they are not all necessarily equally effective. Wyeast has a liquid form of ''L. buchneri'' used for the making of beer.

Biosafety level

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.

References

*Driehuis, F., W. J. W. H. Oude Elferink, and S. F. Spoelstra. 1999. Anaerobic lactic acid degradation during ensilage of whole crop maize inoculated with Lactobacillus buchneri inhibits yeast growth and improves aerobic stability. J. Appl. Microbiol. 87:583-594. *Danner, H., Holzer, Mayrhuber, E., and Braun, R. 2003. Acetic acid increases stability of silage under aerobic conditions. Applied and Environmental Microbiology 69(1) 562-567. *Grazia, L., Suzzi, G., 1984. A survey of lactic acid bacteria in Italian silage. Journal of Applied Bacteriology 56:373-379. *Knapp, J. 2012. Does Converting Simple Sugars to Lactic Acid Reduce the Energy Available in Silages? Feedstuffs: *Kung Jr, L. 2010. Aerobic stability of silage. Proceeding 2010 California Alfalfa & Forage Symposium and Corn/Cereal Silage Conference. University of California. *Ranjit, N.K. and Kung, Jr, L. 2000. The effect of Lactobacillus buchneri, Lactobacillus plantarum, or a chemical preservative on the fermentation and aerobic stability of corn silage. Journal of Dairy Science 83:526-535. *Schmidt, R. J., Hu, W., Mills, J. A., and Kung, Jr, L. 2009. The development of lactic acid bacteria and Lactobacillus buchneri and their effects on the fermentation of alfalfa silage. Journal of Dairy Science 92:5005-5010. *Oude Elferink, S., Krooneman, J., Gottschal, J., Spoelstra, S., Faber, F. and Drlehuls, F. 2001 Anaerobic conversion of lactic acid to acetic acid and 1,2 propanediol by Lactobacillus buchneri. Applied and Environmental Microbiology. 67:125-132 *Thomas, K.C., Hynes, S. H., and Ingledew, W.M. 2002. Influence of medium buffering capacity on inhibition of Saccharomyces cerevisiae growth by acetic and lactic acids. Applied and Environmental Microbiology 68(4) 1616-1623. *Johns Hopkins POC IT Center: Lactobacillus *MayoClinic.com: Reye's Syndrome * The Merck Manual Online Medical Library: Intravenous Fluid Resuscitation

External links

''L. buchneri'' as a silage inoculant
from ''Hay and Forage'' magazine
Type strain of ''Lactobacillus buchneri'' at Bac''Dive'' - the Bacterial Diversity Metadatabase
{{Taxonbar, from=Q3074777 Lactobacillaceae Fodder Gram-positive bacteria Bacteria described in 1903