Recent changes in classification of the four major groups of cultivable bacteria commonly encountered in foods are reviewed. Newly described species and genera as well as reassignment of former taxa belonging to Proteobacteria, Bacteroidetes, Firmicutes and Actinobacteria are considered. Taxonomic changes are derived from results of 16S rRNA gene analysis confirmed by other molecular techniques and traditional methods. The review is aimed to update relevant taxonomic information for those not directly involved in taxonomy, however, this kind of information will have significance in understanding the microbial ecology of food systems and promote improvement of preservation methods, fermentation technologies as well as enhance the safety of products.
ASJC Scopus subject areas
- Food Science