Taxonomy of Lactic Acid Bacteria and Importance of Weissella Species in Food Microbiology

Despite continuous changes for years in taxonomy and nomenclature of bacteria, there are noteworthy changes occured in the last 20-30 years. Although continuous changes has also been occured in the LAB taxonomy, mainly genus are Carnobacterium Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Tet.ragenococcus, Vagococcus ve Weissella. In 1990. some Lactobacillus spp. and Leuconostoc paramesenteroides has been included in Weissella genus. 13 species has been identified until today. LAB’s or chemical compositions (lactics) the common features of lactic acid fermentation of lactose as a result of the formation of lactic acid. Lactic fermentation, the so-called organoleptic characteristics of foods and taste, odor, such as to ensure the formation of sensory features, as well as to provide the fermentation. Development of undesirable microorganisms in the use of starter cultures and by preventing the formation of biogenic amines, more healthy, high quality and standard of a product are obtained. LAB safe bacteria are considered to carry the properties and protective cultures. LAB antagonism, by competing for nutrients with other microorganisms or organic acids (acetic, propionic acid) or lactic acid production prevented the growth of microorganisms that can cause deterioration of food chemical acidics, or even kills.