Secundilactobacillus collinoides
Secundilactobacillus collinoides is a rod shaped species of lactic acid bacteria found in fermenting apple juice or cider. It is part of the Lactobacillaceae family. It is Gram-positive, non-spore forming and non-motile prokaryote.
History
Lactobacillus was discovered in 1921 by E.B. Fred, W.H. Peterson, and J.A. Anderson and was categorized based on its ability to metabolize certain carbon and sugars. Secundilactobacillus collinoides was discovered by J.G. Carr and P.A. Davies. It was isolated in fermenting apple juice.Characteristics
Secundilactobacillus collinoides is found in fermenting apple juice or cider. It is found more frequently in factories where sulfur dioxide is either used in small quantities or not at all. It is characterized by it ability to produce lactic acid as a by-product of glucose metabolism. Sugars are necessary for growth of S. collinoides and fructose is preferred to glucose. When S. collinoides was grown with fructose or glucose as the lone carbon-source, it produced lactic acid, acetic acid and ethanol. When glycerol was present, lactic acid production was lower than expected and production of acetic acid and ethanol was higher than expected.Secundilactobacillus collinoides is also responsible for converting glycerol to 3-hydroxy-propionaldehyde which is a precursor of acrolein, which spoils product quality by conferring a bitter taste. The presence of such complex acids in fruit may indicate that more preservatives are needed to prevent spoilage.