LACTIC ACID BACTERIA: FROM PHYLOGENETIC RECLASSIFICATION TO FUNCTIONAL APPLICATIONS IN FOOD SYSTEMS

Öz

Lactic acid bacteria (LAB) represent major significance in microbiology and food science due to their crucial roles in food fermentation, extensive metabolic diversity, and their close association to human health. Detailed phylogenetic categorization and strain characterisation of LAB are essential for optimizing conventional and industrial fermentations, as well as for future functional food and biotechnological applications. This paper thoroughly examines the historical evolution, phylogenetic categorization, morphological, physiological, and functional attributes of the major genera of LAB. The transition from the first phenotypic-based categorization of LAB to current phylogenetic classifications utilizing 16S rRNA gene sequences and sophisticated genomic methodologies is elucidated comprehensively. The division of the genus Lactobacillus into 23 new genera and the union of the Lactobacillaceae and Leuconostocaceae families, based on whole genome sequencing and polyphasic approaches, are regarded as a significant milestone in LAB taxonomy. The links between this reclassification and metabolic profiles, ecological adaptations, and evolutionary relationships are discussed. This review compares the fermentative metabolic pathways, growth requirements, stress tolerance, and technological functions in food systems of the genera Lactobacillus, Lactococcus, Leuconostoc, Streptococcus, Pediococcus, Oenococcus, Enterococcus, Weissella, Vagococcus, and Tetragenococcus.

Anahtar Kelimeler

• Lactic acid bacteria
• Lactobacillales
• phylogeny
• taxonomic reclassification
• food fermentation
• functional foods
• genomics

LAKTİK ASİT BAKTERİLERİ: FİLOGENETİK OLARAK YENİDEN SINIFLANDIRILMALARI VE GIDA SİSTEMLERİNDEKİ FONKSİYONEL KULLANIMLARI

Öz

Laktik asit bakterileri (LAB); gıda fermentasyonundaki kritik rolleri, geniş metabolik çeşitlilikleri ve insan sağlığı ile olan yakın ilişkileri nedeniyle mikrobiyoloji ve gıda bilimi alanlarında büyük bir öneme sahiptir. LAB'ın detaylı filogenetik kategorizasyonu ve suş düzeyinde karakterize edilmesi; geleneksel ve endüstriyel fermentasyonların optimize edilmesinin yanı sıra, gelecekteki fonksiyonel gıda ve biyoteknolojik uygulamalar için de elzemdir. Bu derleme çalışması; LAB'ın öne çıkan cinslerinin tarihsel gelişimini, filogenetik kategorizasyonunu, morfolojik, fizyolojik ve fonksiyonel özelliklerini kapsamlı bir şekilde ele almaktadır. LAB’in fenotip temelli ilk sınıflandırmalarından, 16S rRNA gen dizilimi ve ileri düzey genomik yaklaşımlara dayalı mevcut filogenetik taksonomiye geçiş süreci ayrıntılı olarak açıklanmıştır. Tüm genom dizileme ve polifazik yaklaşımlara dayalı olarak, Lactobacillus cinsinin 23 yeni cinse ayrılması ve Lactobacillaceae ile Leuconostocaceae familyalarının tek bir çatı altında birleştirilmesi; LAB taksonomisinde önemli bir dönüm noktası olarak kabul edilmektedir. Ayrıca, bu çalışma kapsamında, yapılan yeni taksonomik düzenlemelerin; LAB’in metabolik profilleri, ekolojik nişlere uyumu ve evrimsel akrabalık ilişkileri üzerindeki etkileşimleri incelenmektedir. Bu derleme; Lactobacillus, Lactococcus, Leuconostoc, Streptococcus, Pediococcus, Oenococcus, Enterococcus, Weissella, Vagococcus ve Tetragenococcus cinslerine ait fermentatif metabolizma yollarını, gelişim gereksinimlerini, stres dirençlerini ve gıda sistemlerindeki teknolojik işlevlerinin karşılaştırmalı bir analizini sunmaktadır.

Anahtar Kelimeler

• Laktik asit bakterileri
• Lactobacillales
• filogeni
• taksonomik yeniden sınıflandırma
• gıda fermantasyonu
• fonksiyonel gıdalar
• genomik

Kaynakça

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