这篇小型评论涉及一些有争议的非起始乳酸菌(NSLAB)物种,这些物种既是人类和动物病原体,也是促进健康和益生菌。重点是链球菌,两种链球菌(S.uberis和S.parauberis),四种Weissella物种(W.hellenica,W.Confusa,W.paresenteroides,和W.cibaria),还有sciurimammalicocus,全世界,通常在不同种类奶酪的微生物中发现,主要是由原料奶和/或依靠环境细菌成熟的传统手工奶酪。根据文献数据,检查这些细菌的毒力和健康促进作用,并审查了这些行动的一些机制。此外,还讨论了它们在奶酪成熟中的可能作用。对迄今为止可获得的文献数据的分析表明,总的来说,致病性和有益菌株,尽管属于同一物种,显示出不同的遗传构成。然而,当评估给定菌株的安全性时,仅靠基因组分析是不够的,和多相方法,包括额外的生理和功能测试是必要的。
This mini review deals with some controversial non-starter lactic acid bacteria (NSLAB) species known to be both human and animal pathogens but also health-promoting and probiotic. The focus is on Lactococcus garvieae, two Streptococcus species (S. uberis and S. parauberis), four Weissella species (W. hellenica, W. confusa, W. paramesenteroides, and W. cibaria), and Mammalicoccus sciuri, which worldwide, are often found within the microbiotas of different kinds of cheese, mainly traditional artisanal cheeses made from raw milk and/or relying on environmental bacteria for their ripening. Based on literature data, the virulence and health-promoting effects of these bacteria are examined, and some of the mechanisms of these actions are reviewed. Additionally, their possible roles in cheese ripening are also discussed. The analysis of the literature data available so far showed that, in general, the pathogenic and the beneficial strains, despite belonging to the same species, show somewhat different genetic constitutions. Yet, when the safety of a given strain is assessed, genomic analysis on its own is not enough, and a polyphasic approach including additional physiological and functional tests is needed.