, 1996). Microbacterium enters the list with one species, M. gubbeenense. M. gubbeenense is a component of the traditional red smear surface culture of surface ripened cheeses ( Bockelmann et al., 2005). The species was first proposed by Brennan and colleagues in 2001 ( Brennan et al., 2001), and before this, M. gubbeenense isolates would have been considered members of Arthrobacter nicotinae, Ku-0059436 mw a species included in the “2002 IDF Inventory”. Bifidobacterium was represented

with eight species in the 2002 IDF inventory. On the one hand, the species B. infantis disappears, as this taxon is now transferred to B. longum as B. longum subsp. infantis. On the other hand, the species B. thermophilum is included on the list as this species is reported

to have food applications ( Xiao et al., 2010). The species Brevibacterium aurantiacum, established in 2005, has entered the list. This species is like the two other Brevibacterium species, B. linens and B. casei, a component of the red smear ripening microbiota for surface ripened cheeses ( Leclercq-Perlat et al., 2007). Corynebacterium casei and Corynebacterium variabile are added to the list as both are components of the surface ripening microbiota. C. casei is a relatively “new” species ( Bockelmann et al., 2005). Micrococcus was represented with one species on the 2002 IDF inventory, M. varians. The species was renamed and attributed to the genus Kocuria ( Stackebrandt et al., 1995). On the current list, Micrococcus is represented with the two species, M. luteus and M. lylae, used for cheese ripening and Wnt inhibitors clinical trials meat fermentation, respectively ( Bonnarme et al., 2001 and Garcia Fontan et al., 2007). Propionibacterium includes one new subspecies of P. freudenreichii subsp. globosum, and the newly added species P. jensenii. The species P. arabinosum is considered synonymous with P. acidipropionici and is thus no longer on the list as a separate entity. The genus Carnobacterium ADAMTS5 is new on the list and is now represented by three species, C. divergens, C. maltaromaticum, and C. piscicola. The inclusion of Carnobacterium commonly used in meat fermentations stems from widening

the scope of the list from dairy to food fermentations ( Hammes et al., 1992). The genus Tetragenococcus was proposed in 1990 and validated in 1993 for newly identified species and some species previously belonging to Pediococcus and Enterococcus. The genus Weissella was introduced in 1993 for some species previously belonging to the Leuconostoc mesenteroides species group. Weissella would have been in the 2002 IDF inventory if meat cultures had been included at the time. Weissella species are used for fermentation of meat, fish, cabbage (Kimchi), cassava, and cocoa ( Collins et al., 1993). Among the enterococci, Enterococcus faecalis has entered the list owing to its use in dairy, meat, vegetables and probiotics ( Foulquie Moreno et al., 2006). The genus Lactobacillus was already widely present in the initial inventory.