Liste von Bakterien in der Lebensmittelherstellung

Diese unvollständige Liste führt lebensmittelmikrobiologische Bakterien. Bakterien d​es Verderbs v​on Lebensmitteln s​ind nicht i​n dieser Liste. Pilze d​er Lebensmittelherstellung s​ind in d​er Liste v​on Pilzen i​n der Lebensmittelherstellung aufgeführt.

Liste
Mikroorganismus Lebensmittel oder Verarbeitung Einzelnachweise
Acetobacter aceti Schokolade [1]
Acetobacter aceti Essig [2]
Acetobacter fabarum Schokolade [2]
Acetobacter fabarum Kaffee [2]
Acetobacter lovaniensis Gemüse [2]
Acetobacter malorum Essig [2]
Acetobacter orientalis Gemüse [2]
Acetobacter pasteurianus Schokolade [1][2]
Acetobacter pasteurianus Essig [2]
Acetobacter pomorum Essig [2]
Acetobacter syzygii Schokolade [2]
Acetobacter syzygii Essig [2]
Acetobacter tropicalis Schokolade [2]
Acetobacter tropicalis Kaffee [2]
Arthrobacter arilaitensis Rotschmiere-Käse [2][3]
Arthrobacter bergerei Rotschmiere-Käse [2]
Arthrobacter globiformis Rotschmiere-Käse [2][3][4]
Arthrobacter nicotianae oberflächengereifter Käse [2][3]
Arthrobacter nicotianae Tilsiter [3]
Arthrobacter variabilis Rotschmiere-Käse [3]
Bacillus cereus Schokolade [1]
Bacillus coagulans Schokolade [5]
Bacillus coagulans Probiotikum [4]
Bacillus licheniformis Schokolade [1]
Bacillus pumilus Schokolade [1]
Bacillus stearothermophilus Schokolade [1]
Bacillus subtilis Schokolade [1]
Bacillus subtilis Nattō [2]
Bifidobacterium adolescentis Joghurt [2][6][4]
Bifidobacterium animalis Milchprodukte [2][4]
Bifidobacterium bifidum Milchprodukte [2][6][4]
Bifidobacterium breve Milchprodukte [2][6][4]
Bifidobacterium breve Soja [2]
Bifidobacterium infantis Milchprodukte [6][4]
Bifidobacterium lactis Milchprodukte [6][4]
Bifidobacterium longum Milchprodukte [2][6][4]
Bifidobacterium pseudolongum Milchprodukte [2][4]
Bifidobacterium thermophilum Milchprodukte [2]
Brachybacterium alimentarium Beaufort Käse [7][8]
Brachybacterium alimentarium Greyerzer [7][2][8]
Brachybacterium tyrofermentans Beaufort Käse [7]
Brachybacterium tyrofermentans Greyerzer [7]
Brevibacterium aurantiacum Rotschmiere-Käse [2][8]
Brevibacterium casei Rotschmiere-Käse [2][3][8][4]
Brevibacterium linens Rotschmiere-Käse [2][9][10][8][4]
Carnobacterium divergens Käse [2]
Carnobacterium divergens fermentierter Fisch [2]
Carnobacterium divergens Fleisch [2][8]
Carnobacterium maltaromaticum Milchprodukte [2]
Carnobacterium piscicola Fleisch [2][8]
Corynebacterium ammoniagenes Käse [2][4]
Corynebacterium casei Rotschmiere-Käse [2][3][8]
Corynebacterium flavescens Käse [2][4]
Corynebacterium variabile Rotschmiere-Käse [2][8]
Enterococcus faecalis Käse [2][4]
Enterococcus faecalis Milchprodukte [8][4]
Enterococcus faecalis Schinken [2]
Enterococcus faecalis Miso [2]
Enterococcus faecalis Pickle [2]
Enterococcus faecalis Sojasauce [2]
Enterococcus faecium Manchego Käse [11]
Enterococcus faecium Schinken [2]
Enterococcus faecium Miso [2]
Enterococcus faecium Pickle [2]
Enterococcus faecium Sojasauce [2]
Gluconacetobacter azotocaptans Schokolade [2]
Gluconacetobacter azotocaptans Kaffee [2]
Gluconacetobacter diazotrophicus Schokolade [2]
Gluconacetobacter diazotrophicus Kaffee [2]
Gluconacetobacter entanii Essig [2]
Gluconacetobacter europaeus Essig [2]
Gluconacetobacter hansenii Essig [2]
Gluconacetobacter johannae Schokolade [2]
Gluconacetobacter johannae Kaffee [2]
Gluconacetobacter oboediens Essig [2]
Gluconacetobacter xylinus Essig [2]
Gluconobacter oxydans Schokolade [1]
Hafnia alvei Käse [2][4]
Halomonas elongata Schinken, Speck [2][8][4]
Kocuria rhizophila Käse [2]
Kocuria rhizophila Fleisch [2]
Kocuria varians Milchprodukte [2][4]
Kocuria varians Wurst [2][4]
Lactobacillus acetotolerans Früchte [2]
Lactobacillus acetotolerans Gemüse [2]
Lactobacillus acidifarinae Sauerteigbrot [2]
Lactobacillus acidipiscis Milchprodukte [2]
Lactobacillus acidipiscis fermentierter Fisch [2]
Lactobacillus acidophilus Gemüse [2]
Lactobacillus acidophilus Joghurt [2][4]
Lactobacillus alimentarius fermentierter Fisch [2]
Lactobacillus alimentarius fermentierte Wurst [2][4]
Lactobacillus amylovorus Brot [4]
Lactobacillus brevis Canestrato Pugliese Käse [11]
Lactobacillus brevis Brot [4]
Lactobacillus brevis Gemüse [2]
Lactobacillus brevis ssp. linens Kefir [2]
Lactobacillus buchneri Brot [2]
Lactobacillus buchneri Wein [2][4]
Lactobacillus cacaonum Schokolade [2]
Lactobacillus casei Idiazábal-Käse [11]
Lactobacillus casei Manchego Käse [11]
Lactobacillus casei Roncal-Käse [11]
Lactobacillus casei Joghurt [2][9]
Lactobacillus casei ssp. pseudoplantarum Grana Padano Käse [11]
Lactobacillus casei ssp. pseudoplantarum Parmigiano-Reggiano Käse [11]
Lactobacillus cellobiosus Schokolade [12]
Lactobacillus collinoides Cider [2]
Lactobacillus composti Shōchū [2]
Lactobacillus coryniformis Käse [2]
Lactobacillus crispatus Sauerteigbrot [2]
Lactobacillus curvatus Cacio di Fossa Käse [11]
Lactobacillus curvatus Canestrato Pugliese Käse [11]
Lactobacillus curvatus Pecorino Romano Käse [11]
Lactobacillus curvatus Pecorino Sardo Käse [11]
Lactobacillus curvatus Wurst [2][9]
Lactobacillus delbrueckii Gemüse [2]
Lactobacillus delbrueckii ssp. bulgaricus Käse [2][9]
Lactobacillus delbrueckii ssp. bulgaricus Joghurt [2][9][4]
Lactobacillus delbrueckii ssp. delbrueckii Berliner Weisse
Lactobacillus delbrueckii ssp. lactis Pecorino Romano Käse [11]
Lactobacillus dextrinicus Fleisch [2]
Lactobacillus diolivorans Chicha [2]
Lactobacillus fabifermentans Schokolade [2]
Lactobacillus farciminis fermentierter Fisch [2]
Lactobacillus farciminis Sauerteig [4]
Lactobacillus farciminis Soja [2]
Lactobacillus fermentum Schokolade [1][2]
Lactobacillus fermentum Pecorino Romano Käse [11]
Lactobacillus fermentum Sauerteigbrot [2]
Lactobacillus gasseri Milchprodukte [6][4]
Lactobacillus gasseri Sauerteigbrot [2]
Lactobacillus ghanensis Schokolade [2]
Lactobacillus Hammesii Sauerteigbrot [2]
Lactobacillus harbinensis Gemüse [2]
Lactobacillus helveticus Käse [2][9][4]
Lactobacillus helveticus Gemüse [2]
Lactobacillus hilgardii Schokolade [1]
Lactobacillus hilgardii Wein [2][4]
Lactobacillus homohiochii Sake [2]
Lactobacillus homohiochii Sauerteigbrot [2]
Lactobacillus jensenii Brot [2]
Lactobacillus johnsonii Milchprodukte [6][4]
Lactobacillus johnsonii Sauerteigbrot [2]
Lactobacillus kefiranofaciens Kefir [2]
Lactobacillus kefiri Kefir [2][4]
Lactobacillus kimchii Kimchi [2]
Lactobacillus kisonensis Pickle [2]
Lactobacillus kunkeei Wein [13]
Lactobacillus mali Cider [13]
Lactobacillus mali Rum [13]
Lactobacillus mali Wein [13]
Lactobacillus manihotivorans Cassava [13]
Lactobacillus mindensis Sauerteigbrot [2]
Lactobacillus mucosae Sauerteigbrot [2]
Lactobacillus nagelii Wein [13]
Lactobacillus namuresis Sauerteigbrot [2]
Lactobacillus nantesis Sauerteigbrot [2]
Lactobacillus nodensis Milchprodukte [2]
Lactobacillus oeni Wein [2]
Lactobacillus otakiensis Pickle [2]
Lactobacillus panis Sauerteigbrot [2]
Lactobacillus parabrevis Käse [2]
Lactobacillus parabrevis Kefir [2]
Lactobacillus parabrevis Gemüse [2]
Lactobacillus parabuchneri Sauerteigbrot [2]
Lactobacillus paracasei Milchprodukte [2][4]
Lactobacillus paracasei Fleisch [2]
Lactobacillus paracasei ssp. paracasei Cacio di Fossa Käse [11]
Lactobacillus paracasei ssp. paracasei Canestrato Pugliese Käse [11]
Lactobacillus paracasei ssp. paracasei Pecorino Sardo Käse [11]
Lactobacillus paraKefiri Kefir [2]
Lactobacillus paralimentarius Sauerteigbrot [2]
Lactobacillus paraplantarum Käse [2]
Lactobacillus paraplantarum Gemüse [2]
Lactobacillus pentosus Canestrato Pugliese Käse [11]
Lactobacillus pentosus fermentierter Fisch und Fleisch [2][4]
Lactobacillus pentosus Früchte [2]
Lactobacillus pentosus Wein [2]
Lactobacillus perolens Käse [2]
Lactobacillus perolens Gemüse [2]
Lactobacillus plantarum Cacio di Fossa Käse [11]
Lactobacillus plantarum Canestrato Pugliese Käse [11]
Lactobacillus plantarum Schokolade [12]
Lactobacillus plantarum Idiazábal-Käse [11]
Lactobacillus plantarum Manchego Käse [11]
Lactobacillus plantarum Pecorino Romano Käse [11]
Lactobacillus plantarum Roncal-Käse [11]
Lactobacillus plantarum Wurst [9]
Lactobacillus plantarum Gemüse [2][9][4]
Lactobacillus pobuzihii Früchte [2]
Lactobacillus pontis Sauerteigbrot [2]
Lactobacillus rapi Gemüse [2]
Lactobacillus reuteri Sauerteigbrot [2]
Lactobacillus rhamnosus Grana Padano Käse [11]
Lactobacillus rhamnosus Parmigiano-Reggiano Käse [11]
Lactobacillus rhamnosus Fleisch [2]
Lactobacillus rhamnosus Gemüse [2]
Lactobacillus rossiae Sauerteigbrot [2]
Lactobacillus Sakei Sake [2]
Lactobacillus Sakei Wurst [2][9][4]
Lactobacillus salivarius Milchprodukte [2][4]
Lactobacillus sanfranciscensis Sauerteigbrot [2][9]
Lactobacillus satsumensis Shōchū [2]
Lactobacillus secaliphilus Sauerteigbrot [2]
Lactobacillus senmaizukei Pickle [2]
Lactobacillus siliginis Sauerteigbrot [2]
Lactobacillus similis Rum [2]
Lactobacillus spicheri Sauerteigbrot [2]
Lactobacillus suebicus Früchte [2]
Lactobacillus spp. Butter [10]
Lactobacillus spp. Oliven [10]
Lactobacillus sunkii Pickle [2]
Lactobacillus tucceti Milchprodukte [2]
Lactobacillus tucceti Wurst [2]
Lactobacillus vaccinostercus Früchte [2]
Lactobacillus vaccinostercus Gemüse [2]
Lactobacillus versmoldesis Wurst [2]
Lactobacillus yamanashiensis Cider [2]
Lactobacillus yamanashiensis Wein [2]
Lactococcus lactis Buttermilch [2]
Lactococcus lactis Schokolade [1]
Lactococcus lactis ssp. cremoris Cheddar-Käse [11]
Lactococcus lactis ssp. lactis Käse [9][10][4]
Lactococcus raffinolactis Käse [2][8]
Lactococcus spp. Butter [10]
Leuconostoc carnosum Fleisch [2]
Leuconostoc citreum Käse [2]
Leuconostoc citreum fermentierter Fisch [2]
Leuconostoc fallax Sauerkraut [2]
Leuconostoc holzapfelii Kaffee [2]
Leuconostoc inhae Kimchi [2]
Leuconostoc Kimchii Kimchi [2]
Leuconostoc lactis Käse [2][9][6][4]
Leuconostoc mesenteroides Schokolade [1]
Leuconostoc mesenteroides Gemüse [2]
Leuconostoc mesenteroides ssp. cremoris Käse [4]
Leuconostoc mesenteroides ssp. cremoris Gemüse [2][9]
Leuconostoc mesenteroides ssp. dextranicum Butter [2][6]
Leuconostoc mesenteroides ssp. dextranicum Idiazábal-Käse [11]
Leuconostoc mesenteroides ssp. dextranicum Roncal-Käse [11]
Leuconostoc mesenteroides ssp. mesenteroides Idiazábal-Käse [11]
Leuconostoc mesenteroides ssp. mesenteroides Roncal-Käse [11]
Leuconostoc palmae Palmwein [2]
Leuconostoc pseudomesenteroides Butter [2][6]
Leuconostoc pseudomesenteroides Buttermilch [2][6]
Leuconostoc pseudomesenteroides Saure Sahne [2][6]
Leuconostoc spp. Butter [10]
Leuconostoc spp. Oliven [10]
Leuconostoc spp. Wein [10]
Macrococcus caseolyticus Käse [2]
Macrococcus caseolyticus Wurst [2]
Microbacterium gubbeenense Limburger [3]
Microbacterium gubbeenense Rotschmiere-Käse [2][3][8]
Microbacterium gubbeenense Tilsiter [3]
Micrococcus luteus Käse [2][8]
Micrococcus lylae Androlla-Wurst [2][9][8]
Oenococcus oeni Wein [2][9][10][4]
Pediococcus acidilactici Wurst [2][9][10]
Pediococcus acidilactici Gemüse [9][10]
Pediococcus acidilactici Fleisch [4]
Propionibacterium acidipropionici Käse [2]
Propionibacterium acidipropionici Fleisch [4]
Pediococcus cerevisiae Berliner Weisse
Pediococcus pentosaceus Wurst [2][9][10][4]
Propionibacterium freudenreichii ssp. freudenreichii Milchprodukte [2][10]
Propionibacterium freudenreichii ssp. shermanii Emmentaler Käse [2][9][10][4]
Propionibacterium jensenii Käse [2]
Propionibacterium thoenii Käse [2]
Staphylococcus carnosus Käse [3]
Staphylococcus carnosus ssp. carnosus Wurst [2][9][4]
Staphylococcus condimenti Soja [2]
Staphylococcus equorum Fleisch [2]
Staphylococcus equorum ssp. linens Käse [2][3][4]
Staphylococcus fleurettii Käse [2]
Staphylococcus piscifermentans fermentierter Fisch [2]
Staphylococcus saphrophyticus Harzer Käse [3]
Staphylococcus sciuri ssp. carnaticus Käse [2][4]
Staphylococcus succinus Milchprodukte [2]
Staphylococcus succinus Fleisch [2]
Staphylococcus vitulinus Käse [2]
Staphylococcus vitulinus Fleisch [2][4]
Staphylococcus warneri Fleisch [2]
Staphylococcus xylosus Käse [2][3][4]
Staphylococcus xylosus Fleisch [4]
Streptococcus gallolyticus Käse [2][8]
Streptococcus salivarius Joghurt [4]
Streptococcus thermophilus Käse [2][9][4]
Streptococcus thermophilus Joghurt [9][10][4]
Tetragenococcus halophilus Miso [2]
Tetragenococcus halophilus Sojasauce [2][9]
Tetragenococcus koreensis Kimchi [2]
Weissella beninensis Cassava [2]
Weissella cibaria Kimchi [2]
Weissella fabaria Schokolade [2]
Weissella ghanesis Schokolade [2]
Weissella koreensis Kimchi [2]
Weissella paramesenteroides Wurst [2]
Weissella thailandesis fermentierter Fisch [2]
Zymomonas mobilis Palmwein [2]
Zymomonas mobilis Pulque [2][8]

Literatur
  • F. Bourdichon, S. Casaregola, C. Farrokh, J. C. Frisvad, M. L. Gerds, W. P. Hammes, J. Harnett, G. Huys, S. Laulund, A. Ouwehand, I. B. Powell, J. B. Prajapati, Y. Seto, E. Ter Schure, A. Van Boven, V. Vankerckhoven, A. Zgoda, S. Tuijtelaars, E. B. Hansen: Food fermentations: microorganisms with technological beneficial use. In: International journal of food microbiology. Band 154, Nummer 3, März 2012, ISSN 1879-3460, S. 87–97, doi:10.1016/j.ijfoodmicro.2011.12.030, PMID 22257932. (PDF).
  • R. F. Schwan, A. E. Wheals: The microbiology of cocoa fermentation and its role in chocolate quality. In: Critical reviews in food science and nutrition. Band 44, Nummer 4, 2004, ISSN 1040-8398, S. 205–221, doi:10.1080/10408690490464104, PMID 15462126.

Einzelnachweise
  1. Microbe Wiki, "Chocolate"
  2. Egon Bech Hansen: Microorganisms with technologically beneficial use. (Memento vom 26. Februar 2015 im Internet Archive) vorgestellt am IDF World Dairy Summit 2011.
  3. Barry A. Law, Adnan Tamime: Technology of Cheesemaking. Band 18 von Society of Dairy Technology series, John Wiley & Sons (2011). ISBN 9781444347890.
  4. 2002 Inventory of Microorganisms with a documented history of use in food. IDF Bulletin 377, 2002. (PDF) (Memento vom 7. Oktober 2014 im Internet Archive).
  5. Christine L. Case, The Microbiology of Chocolate@1@2Vorlage:Toter Link/www.smccd.net (Seite nicht mehr abrufbar, Suche in Webarchiven)  Info: Der Link wurde automatisch als defekt markiert. Bitte prüfe den Link gemäß Anleitung und entferne dann diesen Hinweis. , Skyline College.
  6. Kalidas Shetty: Food biotechnology. CRC Press, 2006. S. 222, 226, 229.
  7. K. Schubert, W. Ludwig, N. Springer, R. M. Kroppenstedt, J. P. Accolas, F. Fiedler: Two coryneform bacteria isolated from the surface of French Gruyère and Beaufort cheeses are new species of the genus Brachybacterium: Brachybacterium alimentarium sp. nov. and Brachybacterium tyrofermentans sp. nov. In: International journal of systematic bacteriology. Band 46, Nummer 1, Januar 1996, ISSN 0020-7713, S. 81–87, PMID 8573524.
  8. F. Bourdichon, S. Casaregola, C. Farrokh, J. C. Frisvad, M. L. Gerds, W. P. Hammes, J. Harnett, G. Huys, S. Laulund, A. Ouwehand, I. B. Powell, J. B. Prajapati, Y. Seto, E. Ter Schure, A. Van Boven, V. Vankerckhoven, A. Zgoda, S. Tuijtelaars, E. B. Hansen: Food fermentations: microorganisms with technological beneficial use. In: International journal of food microbiology. Band 154, Nummer 3, März 2012, ISSN 1879-3460, S. 87–97, doi:10.1016/j.ijfoodmicro.2011.12.030, PMID 22257932. (PDF).
  9. Robert Wayne Hutkins: Microbiology and Technology of Fermented Foods. Band 22 von Institute of Food Technologists Series, John Wiley & Sons, 2006. ISBN 9780470276242. S. 75–76.
  10. Arthur P. Riley: New Developments in Food Policy, Control and Research. Nova Publishers, 2005. ISBN 9781594549571. S. 35.
  11. P. F. Fox: Cheese: Major Cheese Groups. Academic Press, 2004. S. 59, 74. ISBN 9780080500942.
  12. M. M. Ardhana, G. H. Fleet: The microbial ecology of cocoa bean fermentations in Indonesia. In: International journal of food microbiology. Band 86, Nummer 1–2, September 2003, ISSN 0168-1605, S. 87–99, PMID 12892924.
  13. David Hendricks Bergey, David R. Boone: Bergey's manual of systematic bacteriology, Volume 3: The Firmicutes. Springer-Verlag, 2009. S. 502.
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