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Dorau R, Liu J, Solem C, Jensen PR. Metabolic Engineering of Lactic Acid Bacteria. Metab Eng 2021. [DOI: 10.1002/9783527823468.ch15] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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2
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Al Daccache M, Koubaa M, Maroun RG, Salameh D, Louka N, Vorobiev E. Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review. Molecules 2020; 25:molecules25163698. [PMID: 32823772 PMCID: PMC7464816 DOI: 10.3390/molecules25163698] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 08/09/2020] [Accepted: 08/11/2020] [Indexed: 11/16/2022] Open
Abstract
Fermented apple beverages are produced all over the world with diverse characteristics associated with each country. Despite the diversifications, cider producers are confronted with similar issues and risks. The nature of the raw material, also known as the fermentation medium, plays a key role in fermentation. A well-defined composition of apples is, therefore, required to produce cider with good quality. In addition, ferment and its metabolism are important factors in the fermentation process. The producers of cider and other alcoholic beverages are looking in general for novel yeast strains or for the use of native strains to produce "authentic" and diversified beverages that are distinct from each other, and that attract more and more consumers. Research articles on cider production are infrequent compared to wine production, especially on the impact of the chemical composition and microbial diversity of apples on fermentation. Even though the processing of fermented beverages is close in terms of microbial interactions and production, the study of the specific properties of apples and the production challenges of cider production is advantageous and meaningful for cider producers. This review summarizes the current knowledge on apple composition and the impact of the must composition on fermentation and yeast growth. In addition, the microbial diversity of cider, activities, and its influence on fermentation are reviewed.
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Affiliation(s)
- Marina Al Daccache
- Sorbonne University, Université de technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de recherche Royallieu, CEDEX CS 60319, 60203 Compiègne, France; (M.A.D.); (E.V.)
- Laboratoire CTA, UR TVA, Centre d’Analyses et de Recherche, Faculté des Sciences, Université Saint-Joseph, Beyrouth 1104 2020, Lebanon; (R.G.M.); (D.S.); (N.L.)
| | - Mohamed Koubaa
- ESCOM, UTC, EA 4297 TIMR, 1 allée du réseau Jean-Marie Buckmaster, 60200 Compiègne, France
- Correspondence: ; Tel.: +33-3442-38841
| | - Richard G. Maroun
- Laboratoire CTA, UR TVA, Centre d’Analyses et de Recherche, Faculté des Sciences, Université Saint-Joseph, Beyrouth 1104 2020, Lebanon; (R.G.M.); (D.S.); (N.L.)
| | - Dominique Salameh
- Laboratoire CTA, UR TVA, Centre d’Analyses et de Recherche, Faculté des Sciences, Université Saint-Joseph, Beyrouth 1104 2020, Lebanon; (R.G.M.); (D.S.); (N.L.)
| | - Nicolas Louka
- Laboratoire CTA, UR TVA, Centre d’Analyses et de Recherche, Faculté des Sciences, Université Saint-Joseph, Beyrouth 1104 2020, Lebanon; (R.G.M.); (D.S.); (N.L.)
| | - Eugène Vorobiev
- Sorbonne University, Université de technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de recherche Royallieu, CEDEX CS 60319, 60203 Compiègne, France; (M.A.D.); (E.V.)
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3
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Abstract
Traditional sour beers are produced by spontaneous fermentations involving numerous yeast and bacterial species. One of the traits that separates sour beers from ales and lagers is the high concentration of organic acids such as lactic acid and acetic acid, which results in reduced pH and increased acidic taste. Several challenges complicate the production of sour beers through traditional methods. These include poor process control, lack of consistency in product quality, and lengthy fermentation times. This review summarizes the methods for traditional sour beer production with a focus on the use of lactobacilli to generate this beverage. In addition, the review describes the use of selected pure cultures of microorganisms with desirable properties in conjunction with careful application of processing steps. Together, this facilitates the production of sour beer with a higher level of process control and more rapid fermentation compared to traditional methods.
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4
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Zheng J, Wittouck S, Salvetti E, Franz CMAP, Harris HMB, Mattarelli P, O'Toole PW, Pot B, Vandamme P, Walter J, Watanabe K, Wuyts S, Felis GE, Gänzle MG, Lebeer S. A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. Int J Syst Evol Microbiol 2020; 70:2782-2858. [PMID: 32293557 DOI: 10.1099/ijsem.0.004107] [Citation(s) in RCA: 1498] [Impact Index Per Article: 374.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
The genus Lactobacillus comprises 261 species (at March 2020) that are extremely diverse at phenotypic, ecological and genotypic levels. This study evaluated the taxonomy of Lactobacillaceae and Leuconostocaceae on the basis of whole genome sequences. Parameters that were evaluated included core genome phylogeny, (conserved) pairwise average amino acid identity, clade-specific signature genes, physiological criteria and the ecology of the organisms. Based on this polyphasic approach, we propose reclassification of the genus Lactobacillus into 25 genera including the emended genus Lactobacillus, which includes host-adapted organisms that have been referred to as the Lactobacillus delbrueckii group, Paralactobacillus and 23 novel genera for which the names Holzapfelia, Amylolactobacillus, Bombilactobacillus, Companilactobacillus, Lapidilactobacillus, Agrilactobacillus, Schleiferilactobacillus, Loigolactobacilus, Lacticaseibacillus, Latilactobacillus, Dellaglioa, Liquorilactobacillus, Ligilactobacillus, Lactiplantibacillus, Furfurilactobacillus, Paucilactobacillus, Limosilactobacillus, Fructilactobacillus, Acetilactobacillus, Apilactobacillus, Levilactobacillus, Secundilactobacillus and Lentilactobacillus are proposed. We also propose to emend the description of the family Lactobacillaceae to include all genera that were previously included in families Lactobacillaceae and Leuconostocaceae. The generic term 'lactobacilli' will remain useful to designate all organisms that were classified as Lactobacillaceae until 2020. This reclassification reflects the phylogenetic position of the micro-organisms, and groups lactobacilli into robust clades with shared ecological and metabolic properties, as exemplified for the emended genus Lactobacillus encompassing species adapted to vertebrates (such as Lactobacillus delbrueckii, Lactobacillus iners, Lactobacillus crispatus, Lactobacillus jensensii, Lactobacillus johnsonii and Lactobacillus acidophilus) or invertebrates (such as Lactobacillus apis and Lactobacillus bombicola).
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Affiliation(s)
- Jinshui Zheng
- Huazhong Agricultural University, State Key Laboratory of Agricultural Microbiology, Hubei Key Laboratory of Agricultural Bioinformatics, Wuhan, Hubei, PR China
| | - Stijn Wittouck
- Research Group Environmental Ecology and Applied Microbiology, Department of Bioscience Engineering, University of Antwerp, Antwerp, Belgium
| | - Elisa Salvetti
- Dept. of Biotechnology, University of Verona, Verona, Italy
| | - Charles M A P Franz
- Max Rubner-Institut, Department of Microbiology and Biotechnology, Kiel, Germany
| | - Hugh M B Harris
- School of Microbiology & APC Microbiome Ireland, University College Cork, Co. Cork, Ireland
| | - Paola Mattarelli
- University of Bologna, Dept. of Agricultural and Food Sciences, Bologna, Italy
| | - Paul W O'Toole
- School of Microbiology & APC Microbiome Ireland, University College Cork, Co. Cork, Ireland
| | - Bruno Pot
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Vrije Universiteit Brussel, Brussels, Belgium
| | - Peter Vandamme
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Ghent, Belgium
| | - Jens Walter
- Department of Biological Sciences, University of Alberta, Edmonton, Canada.,Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Canada
| | - Koichi Watanabe
- Food Industry Research and Development Institute, Bioresource Collection and Research Center, Hsinchu, Taiwan, ROC.,National Taiwan University, Dept. of Animal Science and Technology, Taipei, Taiwan, ROC
| | - Sander Wuyts
- Research Group Environmental Ecology and Applied Microbiology, Department of Bioscience Engineering, University of Antwerp, Antwerp, Belgium
| | | | - Michael G Gänzle
- Hubei University of Technology, College of Bioengineering and Food Science, Wuhan, Hubei, PR China.,Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Canada
| | - Sarah Lebeer
- Research Group Environmental Ecology and Applied Microbiology, Department of Bioscience Engineering, University of Antwerp, Antwerp, Belgium
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5
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Valk LC, Luttik MAH, de Ram C, Pabst M, van den Broek M, van Loosdrecht MCM, Pronk JT. A Novel D-Galacturonate Fermentation Pathway in Lactobacillus suebicus Links Initial Reactions of the Galacturonate-Isomerase Route With the Phosphoketolase Pathway. Front Microbiol 2020; 10:3027. [PMID: 32010092 PMCID: PMC6978723 DOI: 10.3389/fmicb.2019.03027] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Accepted: 12/17/2019] [Indexed: 11/13/2022] Open
Abstract
D-galacturonate, a key constituent of pectin, is a ubiquitous monomer in plant biomass. Anaerobic, fermentative conversion of D-galacturonate is therefore relevant in natural environments as well as in microbial processes for microbial conversion of pectin-containing agricultural residues. In currently known microorganisms that anaerobically ferment D-galacturonate, its catabolism occurs via the galacturonate-isomerase pathway. Redox-cofactor balancing in this pathway strongly constrains the possible range of products generated from anaerobic D-galacturonate fermentation, resulting in acetate as the predominant organic fermentation product. To explore metabolic diversity of microbial D-galacturonate fermentation, anaerobic enrichment cultures were performed at pH 4. Anaerobic batch and chemostat cultures of a dominant Lactobacillus suebicus strain isolated from these enrichment cultures produced near-equimolar amounts of lactate and acetate from D-galacturonate. A combination of whole-genome sequence analysis, quantitative proteomics, enzyme activity assays in cell extracts, and in vitro product identification demonstrated that D-galacturonate metabolism in L. suebicus occurs via a novel pathway. In this pathway, mannonate generated by the initial reactions of the canonical isomerase pathway is converted to 6-phosphogluconate by two novel biochemical reactions, catalyzed by a mannonate kinase and a 6-phosphomannonate 2-epimerase. Further catabolism of 6-phosphogluconate then proceeds via known reactions of the phosphoketolase pathway. In contrast to the classical isomerase pathway for D-galacturonate catabolism, the novel pathway enables redox-cofactor-neutral conversion of D-galacturonate to ribulose-5-phosphate. While further research is required to identify the structural genes encoding the key enzymes for the novel pathway, its redox-cofactor coupling is highly interesting for metabolic engineering of microbial cell factories for conversion of pectin-containing feedstocks into added-value fermentation products such as ethanol or lactate. This study illustrates the potential of microbial enrichment cultivation to identify novel pathways for the conversion of environmentally and industrially relevant compounds.
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Affiliation(s)
| | | | | | | | | | | | - Jack T. Pronk
- Department of Biotechnology, Delft University of Technology, Delft, Netherlands
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6
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Liu DD, Gu CT. Lactobacillus pingfangensis sp. nov., Lactobacillus daoliensis sp. nov., Lactobacillus nangangensis sp. nov., Lactobacillus daowaiensis sp. nov., Lactobacillus dongliensis sp. nov., Lactobacillus songbeiensis sp. nov. and Lactobacillus kaifaensis sp. nov., isolated from traditional Chinese pickle. Int J Syst Evol Microbiol 2019; 69:3237-3247. [DOI: 10.1099/ijsem.0.003619] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Affiliation(s)
- Dan Dan Liu
- College of Life Sciences, Northeast Agricultural University, Harbin 150030, PR China
| | - Chun Tao Gu
- College of Life Sciences, Northeast Agricultural University, Harbin 150030, PR China
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7
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Andreevskaya M, Johansson P, Jääskeläinen E, Rämö T, Ritari J, Paulin L, Björkroth J, Auvinen P. Lactobacillus oligofermentans glucose, ribose and xylose transcriptomes show higher similarity between glucose and xylose catabolism-induced responses in the early exponential growth phase. BMC Genomics 2016; 17:539. [PMID: 27487841 PMCID: PMC4972977 DOI: 10.1186/s12864-016-2840-x] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2016] [Accepted: 06/15/2016] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Lactobacillus oligofermentans has been mostly isolated from cold-stored packaged meat products in connection with their spoilage, but its precise role in meat spoilage is unknown. It belongs to the L. vaccinostercus group of obligate heterofermentative lactobacilli that generally ferment pentoses (e.g. xylose and ribose) more efficiently than hexoses (e.g. glucose). However, more efficient hexose utilization can be induced. The regulation mechanisms of the carbohydrate catabolism in such bacteria have been scarcely studied. To address this question, we provided the complete genome sequence of L. oligofermentans LMG 22743(T) and generated time course transcriptomes during its growth on glucose, ribose and xylose. RESULTS The genome was manually annotated and its main functional features were examined. L. oligofermentans was confirmed to be able to efficiently utilize several hexoses and maltose, which is, presumably, induced by its repeated cultivation with glucose in vitro. Unexpectedly, in the beginning of the exponential growth phase, glucose- and xylose-induced transcriptome responses were more similar, whereas toward the end of the growth phase xylose and ribose transcriptomes became more alike. The promoter regions of genes simultaneously upregulated both on glucose and xylose in comparison with ribose (particularly, hexose and xylose utilization genes) were found to be enriched in the CcpA- binding site. Transcriptionally, no glucose-induced carbon catabolite repression was detected. The catabolism of glucose, which requires initial oxidation, led to significant overexpression of the NAD(P)H re-oxidation genes, the upstream regions of which were found to contain a motif, which was highly similar to a Rex repressor binding site. CONCLUSIONS This paper presents the second complete genome and the first study of carbohydrate catabolism-dependent transcriptome response for a member of the L. vaccinostercus group. The transcriptomic changes detected in L. oligofermentans for growth with different carbohydrates differ significantly from those of facultative heterofermentative lactobacilli. The mechanism of CcpA regulation, putatively contributing to the observed similarities between glucose- and xylose-induced transcriptome responses and the absence of stringent carbon catabolite control, requires further studies. Finally, the cell redox balance maintenance, in terms of the NAD(P)+/NAD(P)H ratio, was predicted to be regulated by the Rex transcriptional regulator, supporting the previously made inference of Rex-regulons for members of the Lactobacillaceae family.
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Affiliation(s)
| | - Per Johansson
- Department of Food Hygiene and Environmental Health, University of Helsinki, Helsinki, Finland
| | - Elina Jääskeläinen
- Department of Food Hygiene and Environmental Health, University of Helsinki, Helsinki, Finland
| | - Tanja Rämö
- Institute of Biotechnology, University of Helsinki, Helsinki, Finland
- Present Address: The National Bureau of Investigation, Vantaa, Finland
| | - Jarmo Ritari
- Institute of Biotechnology, University of Helsinki, Helsinki, Finland
- Present Address: Finnish Red Cross Blood Service, Helsinki, Finland
| | - Lars Paulin
- Institute of Biotechnology, University of Helsinki, Helsinki, Finland
| | - Johanna Björkroth
- Department of Food Hygiene and Environmental Health, University of Helsinki, Helsinki, Finland
| | - Petri Auvinen
- Institute of Biotechnology, University of Helsinki, Helsinki, Finland
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8
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Abstract
Lactic acid bacteria (LAB) are important starter, commensal, or pathogenic microorganisms. The stress physiology of LAB has been studied in depth for over 2 decades, fueled mostly by the technological implications of LAB robustness in the food industry. Survival of probiotic LAB in the host and the potential relatedness of LAB virulence to their stress resilience have intensified interest in the field. Thus, a wealth of information concerning stress responses exists today for strains as diverse as starter (e.g., Lactococcus lactis), probiotic (e.g., several Lactobacillus spp.), and pathogenic (e.g., Enterococcus and Streptococcus spp.) LAB. Here we present the state of the art for LAB stress behavior. We describe the multitude of stresses that LAB are confronted with, and we present the experimental context used to study the stress responses of LAB, focusing on adaptation, habituation, and cross-protection as well as on self-induced multistress resistance in stationary phase, biofilms, and dormancy. We also consider stress responses at the population and single-cell levels. Subsequently, we concentrate on the stress defense mechanisms that have been reported to date, grouping them according to their direct participation in preserving cell energy, defending macromolecules, and protecting the cell envelope. Stress-induced responses of probiotic LAB and commensal/pathogenic LAB are highlighted separately due to the complexity of the peculiar multistress conditions to which these bacteria are subjected in their hosts. Induction of prophages under environmental stresses is then discussed. Finally, we present systems-based strategies to characterize the "stressome" of LAB and to engineer new food-related and probiotic LAB with improved stress tolerance.
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9
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Oberg CJ, Oberg TS, Culumber MD, Ortakci F, Broadbent JR, McMahon DJ. Lactobacillus wasatchensis sp. nov., a non-starter lactic acid bacteria isolated from aged Cheddar cheese. Int J Syst Evol Microbiol 2016; 66:158-164. [DOI: 10.1099/ijsem.0.000689] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Affiliation(s)
- Craig J. Oberg
- Western Dairy Center, Utah State University, Logan. UT 84322, USA
- Department of Microbiology, Weber State University, Ogden, UT 84408-2506, USA
| | - Taylor S. Oberg
- Western Dairy Center, Utah State University, Logan. UT 84322, USA
| | - Michele D. Culumber
- Department of Microbiology, Weber State University, Ogden, UT 84408-2506, USA
| | - Fatih Ortakci
- Western Dairy Center, Utah State University, Logan. UT 84322, USA
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10
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Production and partial characterization of exopolysaccharides produced by two Lactobacillus suebicus strains isolated from cider. Int J Food Microbiol 2015; 214:54-62. [DOI: 10.1016/j.ijfoodmicro.2015.07.012] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2015] [Revised: 06/19/2015] [Accepted: 07/09/2015] [Indexed: 11/23/2022]
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11
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Tanizawa Y, Tohno M, Kaminuma E, Nakamura Y, Arita M. Complete genome sequence and analysis of Lactobacillus hokkaidonensis LOOC260(T), a psychrotrophic lactic acid bacterium isolated from silage. BMC Genomics 2015; 16:240. [PMID: 25879859 PMCID: PMC4377027 DOI: 10.1186/s12864-015-1435-2] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2014] [Accepted: 03/06/2015] [Indexed: 01/19/2023] Open
Abstract
Background Lactobacillus hokkaidonensis is an obligate heterofermentative lactic acid bacterium, which is isolated from Timothy grass silage in Hokkaido, a subarctic region of Japan. This bacterium is expected to be useful as a silage starter culture in cold regions because of its remarkable psychrotolerance; it can grow at temperatures as low as 4°C. To elucidate its genetic background, particularly in relation to the source of psychrotolerance, we constructed the complete genome sequence of L. hokkaidonensis LOOC260T using PacBio single-molecule real-time sequencing technology. Results The genome of LOOC260T comprises one circular chromosome (2.28 Mbp) and two circular plasmids: pLOOC260-1 (81.6 kbp) and pLOOC260-2 (41.0 kbp). We identified diverse mobile genetic elements, such as prophages, integrated and conjugative elements, and conjugative plasmids, which may reflect adaptation to plant-associated niches. Comparative genome analysis also detected unique genomic features, such as genes involved in pentose assimilation and NADPH generation. Conclusions This is the first complete genome in the L. vaccinostercus group, which is poorly characterized, so the genomic information obtained in this study provides insight into the genetics and evolution of this group. We also found several factors that may contribute to the ability of L. hokkaidonensis to grow at cold temperatures. The results of this study will facilitate further investigation for the cold-tolerance mechanism of L. hokkaidonensis. Electronic supplementary material The online version of this article (doi:10.1186/s12864-015-1435-2) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Yasuhiro Tanizawa
- Department of Computational Biology, Graduate School of Frontier Sciences, The University of Tokyo, Chiba, 277-8561, Japan. .,Center for Information Biology, National Institute of Genetics, Shizuoka, 411-8540, Japan.
| | - Masanori Tohno
- National Agriculture and Food Research Organization, National Institute of Livestock and Grassland Science, Tochigi, 329-2793, Japan.
| | - Eli Kaminuma
- Center for Information Biology, National Institute of Genetics, Shizuoka, 411-8540, Japan.
| | - Yasukazu Nakamura
- Center for Information Biology, National Institute of Genetics, Shizuoka, 411-8540, Japan.
| | - Masanori Arita
- Center for Information Biology, National Institute of Genetics, Shizuoka, 411-8540, Japan. .,RIKEN Center for Sustainable Resource Science, Kanagawa, 230-0045, Japan.
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Puertas AI, Arahal DR, Ibarburu I, Elizaquível P, Aznar R, Dueñas MT. Lactobacillus sicerae sp. nov., a lactic acid bacterium isolated from Spanish natural cider. Int J Syst Evol Microbiol 2014; 64:2949-2955. [DOI: 10.1099/ijs.0.059980-0] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Strains CUPV261T and CUPV262 were isolated from ropy natural ciders of the Basque Country, Spain, in 2007. Cells are Gram-stain positive, non-spore-forming, motile rods, facultative anaerobes and catalase-negative. The strains are obligately homofermentative (final product dl-lactate) and produce exopolysaccharides from sucrose. Phylogenetic analysis based on 16S rRNA gene sequences revealed that the highest similarity to both isolates corresponded to the type strain of
Lactobacillus vini
(99.1 %), followed by
Lactobacillus satsumensis
(96.4 %), and
Lactobacillus oeni
(96.2 %), and for all other established species, 16S rRNA gene sequence similarities were below 96 %. The species delineation of strains CUPV261T and CUPV262 was evaluated through RAPD fingerprinting. In addition, a random partial genome pyrosequencing approach was performed on strain CUPV261T in order to compare it with the genome sequence of
Lactobacillus vini
DSM 20605T and calculate indexes of average nucleotide identity (ANI) between them. Results permit the conclusion that strains CUPV261T and CUPV262 represent a novel species of the genus
Lactobacillus
, for which the name Lactobacillus sicerae sp. nov. is proposed. The type strain is CUPV261T ( = CECT 8227T = KCTC 21012T).
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Affiliation(s)
- Ana Isabel Puertas
- Department of Applied Chemistry, University of Basque Country (UPV/EHU), Paseo Manuel de Lardizabal 3, 20018 Donostia, Spain
| | - David R. Arahal
- Department of Microbiology and Ecology, University of Valencia, Dr. Moliner 50, 46100 Burjassot, Spain
- Spanish Type Culture Collection (CECT), University of Valencia, Catedrático Agustín Escardino 9, 46980 Paterna, Spain
| | - Idoia Ibarburu
- Department of Applied Chemistry, University of Basque Country (UPV/EHU), Paseo Manuel de Lardizabal 3, 20018 Donostia, Spain
| | - Patricia Elizaquível
- Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Catedrático Agustín Escardino 7, 46980 Paterna, Spain
- Department of Microbiology and Ecology, University of Valencia, Dr. Moliner 50, 46100 Burjassot, Spain
| | - Rosa Aznar
- Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Catedrático Agustín Escardino 7, 46980 Paterna, Spain
- Department of Microbiology and Ecology, University of Valencia, Dr. Moliner 50, 46100 Burjassot, Spain
- Spanish Type Culture Collection (CECT), University of Valencia, Catedrático Agustín Escardino 9, 46980 Paterna, Spain
| | - M. Teresa Dueñas
- Department of Applied Chemistry, University of Basque Country (UPV/EHU), Paseo Manuel de Lardizabal 3, 20018 Donostia, Spain
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13
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Gu CT, Li CY, Yang LJ, Huo GC. Lactobacillus mudanjiangensis sp. nov., Lactobacillus songhuajiangensis sp. nov. and Lactobacillus nenjiangensis sp. nov., isolated from Chinese traditional pickle and sourdough. Int J Syst Evol Microbiol 2013; 63:4698-4706. [DOI: 10.1099/ijs.0.054296-0] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Three Gram-stain-positive bacterial strains, 11050T, 7-19T and 11102T, were isolated from traditional pickle and sourdough in Heilongjiang Province, China. These bacteria were characterized by a polyphasic approach, including 16S rRNA gene sequence analysis, pheS gene sequence analysis, rpoA gene sequence analysis, dnaK gene sequence analysis, fatty acid methyl ester (FAME) analysis, determination of DNA G+C content, DNA–DNA hybridization and an analysis of phenotypic features. Strain 11050T belonged to the
Lactobacillus plantarum
species group and shared 98.0–98.4 % 16S rRNA gene sequence similarities and 84.7–88.9 % dnaK gene sequence similarities with type strains of
Lactobacillus plantarum subsp. plantarum
,
Lactobacillus plantarum subsp. argentoratensis
,
Lactobacillus pentosus
,
Lactobacillus paraplantarum
,
Lactobacillus fabifermentans
and
Lactobacillus xiangfangensis
and had 75.9–80.7 % pheS gene sequence similarities and 90.7–92.5 % rpoA gene sequence similarities with
Lactobacillus plantarum subsp. plantarum
LMG 6907T,
Lactobacillus plantarum subsp. argentoratensis
LMG 9205,
Lactobacillus pentosus
LMG 10755T,
Lactobacillus paraplantarum
LMG 16673T,
Lactobacillus fabifermentans
LMG 24284T and
Lactobacillus xiangfangensis
3.1.1T, respectively. Strain 7-19T was phylogenetically related to
Lactobacillus thailandensis
,
Lactobacillus pantheris
and
Lactobacillus sharpeae
, having 94.1–96.7 % 16S rRNA gene sequence similarities, 71.5–82.3 % pheS gene sequence similarities and 71.2–83.4 % rpoA gene sequence similarities with type strains of
Lactobacillus thailandensis
,
Lactobacillus pantheris
and
Lactobacillus sharpeae
, respectively. Strain 11102T was phylogenetically related to
Lactobacillus oligofermentans
,
Lactobacillus suebicus
,
Lactobacillus vaccinostercus
and
Lactobacillus hokkaidonensis
. Strain 11102T had 99.2 % 16S rRNA gene sequence similarity, 81.3 % pheS gene sequence similarity and 96.1 % rpoA gene sequence similarity with
Lactobacillus oligofermentans
LMG 22743T, respectively. Strain 11102T shared 96.0–96.8 % 16S rRNA gene sequence similarities, 73.3–81.0 % pheS gene sequence similarities and 74.6–76.9 % rpoA gene sequence similarities with type strains of
Lactobacillus suebicus
,
Lactobacillus vaccinostercus
and
Lactobacillus hokkaidonensis
, respectively. Based upon the data from polyphasic characterization obtained in the present study, three novel species, Lactobacillus mudanjiangensis sp. nov., Lactobacillus songhuajiangensis sp. nov. and Lactobacillus nenjiangensis sp. nov., are proposed and the type strains are 11050T ( = LMG 27194T = CCUG 62991T), 7-19T ( = LMG 27191T = NCIMB 14832T = CCUG 62990T) and 11102T ( = LMG 27192T = NCIMB 14833T), respectively.
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Affiliation(s)
- Chun Tao Gu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China
| | - Chun Yan Li
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China
| | - Li Jie Yang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China
| | - Gui Cheng Huo
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China
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14
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Tohno M, Kitahara M, Uegaki R, Irisawa T, Ohkuma M, Tajima K. Lactobacillus
hokkaidonensis sp. nov., isolated from subarctic timothy grass (Phleum pratense L.) silage. Int J Syst Evol Microbiol 2013; 63:2526-2531. [DOI: 10.1099/ijs.0.047027-0] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Four strains of Gram-positive, non-spore-forming, rod-shaped, catalase-negative and non-motile lactic acid bacteria, LOOC260T, LOOC253, LOOC273 and LOOC279, were isolated from timothy grass (Phleum pratense L.) silage produced in Hokkaido, a subarctic region of Japan. These isolates grew at 4–37 °C, indicating the psychrotolerant nature of these strains. Phylogenetic analysis on the basis of 16S rRNA and pheS gene sequences, as well as biochemical and physiological characteristics, indicated that these four strains were members of the genus
Lactobacillus
. 16S rRNA gene sequence analysis of strain LOOC260T demonstrated that the closest neighbours were the type strains of
Lactobacillus suebicus
(97.7 %),
Lactobacillus oligofermentans
(96.7 %) and
Lactobacillus vaccinostercus
(96.7 %). Strain LOOC260T showed low levels of DNA–DNA association with
Lactobacillus suebicus
JCM 9504T (14.7±3.5 %),
Lactobacillus oligofermentans
JCM 16175T (15.1±4.8 %) and
Lactobacillus vaccinostercus
JCM 1716T (10.7±3.0 %). The cell wall contained meso-diaminopimelic acid and the major fatty acids were C18 : 1ω9c and C19 : 1 cyclo 9,10. On the basis of phenotypic, physiological and phylogenetic evidence, these isolates represent a novel species of the genus
Lactobacillus
, for which the name
Lactobacillus
hokkaidonensis sp. nov. is proposed. The type strain is LOOC260T ( = JCM 18461T = DSM 26202T).
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Affiliation(s)
- Masanori Tohno
- National Agriculture and Food Research Organization, National Institute of Livestock and Grassland Science, Nasushiobara 329-2793, Japan
| | - Maki Kitahara
- Japan Collection of Microorganisms, RIKEN BioResource Center, Tsukuba, Ibaraki 305-0074, Japan
| | - Ryuichi Uegaki
- National Agriculture and Food Research Organization, National Institute of Livestock and Grassland Science, Nasushiobara 329-2793, Japan
| | - Tomohiro Irisawa
- Japan Collection of Microorganisms, RIKEN BioResource Center, Tsukuba, Ibaraki 305-0074, Japan
| | - Moriya Ohkuma
- Japan Collection of Microorganisms, RIKEN BioResource Center, Tsukuba, Ibaraki 305-0074, Japan
| | - Kiyoshi Tajima
- National Agriculture and Food Research Organization, National Institute of Livestock and Grassland Science, Tsukuba, Ibaraki 305-0901, Japan
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15
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Canibe N, Højberg O, Badsberg JH, Jensen BB. Effect of feeding fermented liquid feed and fermented grain on gastrointestinal ecology and growth performance in piglets. J Anim Sci 2007; 85:2959-71. [PMID: 17591711 DOI: 10.2527/jas.2006-744] [Citation(s) in RCA: 130] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
To investigate the microbial and nutritional characteristics of dry feed, liquid feed containing fermented liquid cereal grains, and fermented liquid feed, and their effect on gastrointestinal ecology and growth performance, 120 piglets from 40 litters were used and housed in pens with 5 animals in each. The 3 dietary treatments (all nonheated and nonpelleted diets) were: a dry meal diet (DRY); a fermented, liquid cereal grain feed (FLG); and a fermented liquid feed (FLF). The FLG diet was prepared by storing the dietary cereals (barley and wheat) and water (1:2.5, wt/wt) in a closed tank at 20 degrees C and adding the remaining dietary ingredients immediately before feeding. The FLF diet was prepared by storing compound feed and water (1:2.5, wt/wt) in a closed tank at 20 degrees C. Three times daily, 50% of the fermented cereals or compound feed and water stored in the tanks was removed and replaced with an equal amount of fresh cereals or feed and water. On d 14, 1 piglet from each pen was killed and samples from the gastrointestinal tract were obtained. The pH of the fermented cereals was 3.85 (SD = 0.10), that of the FLG diet was 5.00 (SD = 0.18), and the pH of the FLF diet was 4.45 (SD = 0.11). The dietary concentration of lysine (g/16 g of N) pointed to a decreased concentration in the FLF (5.46, SD = 0.08) compared with the DRY (6.01) and FLG (6.21, SD = 0.27) diets, and the concentration of cadaverine was greater in the FLF diet (890 mg/kg, SD = 151.3) than in the DRY (32 mg/kg) or FLG (153 mg/kg, SD = 18.7) diets. Fermenting only the cereal component of the diet (FLG) promoted the growth of yeasts to a greater extent than fermenting the whole diet (FLF). Terminal RFLP profiles of diets and digesta from the stomach and midcolon showed differences among dietary groups. The number of yeasts able to grow at 37 degrees C in the stomach and caudal small intestine was greatest in the FLG group compared with the other 2 dietary groups (P < 0.01). In the cecum and colon, the differences were only significant between piglets fed the FLG and the FLF diets (P < 0.05). The greatest number of yeasts able to grow at 20 degrees C was detected in the animals fed the FLG diet. However, the values were different from the FLF-fed piglets only in the stomach (P < 0.05) and midcolon (P < 0.05). There was a tendency (P < 0.10) for greater ADG of the piglets fed the FLG compared with the FLF diet. Feeding liquid feed containing fermented, liquid cereal grains as a means of avoiding microbial decarboxylation of free amino acids in the feed and increasing feed intake by improving palatability seems promising but requires further investigation.
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Affiliation(s)
- N Canibe
- University of Aarhus, Faculty of Agricultural Sciences, Department of Animal Health, Welfare and Nutrition, Denmark.
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16
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Tanasupawat S, Pakdeeto A, Thawai C, Yukphan P, Okada S. Identification of lactic acid bacteria from fermented tea leaves (miang) in Thailand and proposals of Lactobacillus thailandensis sp. nov., Lactobacillus camelliae sp. nov., and Pediococcus siamensis sp. nov. J GEN APPL MICROBIOL 2007; 53:7-15. [PMID: 17429157 DOI: 10.2323/jgam.53.7] [Citation(s) in RCA: 73] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Eighteen rod-shaped homofermentatives, six heterofermentatives, and a coccal homofermentative lactic acid bacteria were isolated from fermented tea leaves (miang) produced in the northern part of Thailand. The isolates were placed in a monophyletic cluster consisting of Lactobacillus and Pediococcus species. They were divided into seven groups by phenotypic and chemotaxonomic characteristics, DNA-DNA similarity, and 16S rRNA gene sequences. Groups I to VI belonged to Lactobacillus and Group VII to Pediococcus. All of the strains tested produced DL-lactic acid but those in Group IV produced L-lactic acid. The strains tested in Groups I, II and V had meso-diaminopimelic acid in the cell wall. Six strains in Group I were identified as Lactobacillus pantheris; five strains in Group II as Lactobacillus pentosus; and four strains in Group V as Lactobacillus suebicus. Two strains in Group VI showed high DNA-DNA similarity for each other and MCH4-2 was closest to Lactobacillus fermentum CECT 562(T) with 99.5% of 16S rRNA gene sequence similarity. Five strains in Group III are proposed as Lactobacillus thailandensis sp. nov., and MCH5-2(T) (BCC 21235(T)=JCM 13996(T)=NRIC 0671(T)=PCU 272(T)) is the type strain which has 49 mol% G+C of DNA. Two strains in Group IV are proposed as Lactobacillus camelliae sp. nov., and the type strain is MCH3-1(T) (BCC 21233(T)=JCM 13995(T)=NRIC 0672(T)=PCU 273(T)) which has 51.9 mol% G+C of DNA. One strain in Group VII is proposed as Pediococcus siamensis sp. nov., and MCH3-2(T) (BCC 21234(T)=JCM 13997(T)=NRIC 0675(T)=PCU 274(T)) is the type strain which has 42 mol% G+C of DNA.
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Affiliation(s)
- Somboon Tanasupawat
- Department of Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok, Thailand.
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17
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Aslam Z, Im WT, Ten LN, Lee MJ, Kim KH, Lee ST. Lactobacillus siliginis sp. nov., isolated from wheat sourdough in South Korea. Int J Syst Evol Microbiol 2006; 56:2209-2213. [PMID: 16957123 DOI: 10.1099/ijs.0.64321-0] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The taxonomic position of two lactic-acid-producing bacterial strains, isolated from wheat sourdough in South Korea, was studied using a polyphasic approach. Phylogenetic analysis on the basis of 16S rRNA gene sequences and biochemical and physiological characteristics indicated these two strains to be members of the genus Lactobacillus. They had high 16S rRNA gene sequence similarity (98.5 %) with Lactobacillus rossiae DSM 15814T and very low (<94.0 %) similarity with any other recognized species of the genus Lactobacillus. These two strains (designated M1-212T and M2-236) were heterofermentative, facultatively anaerobic, Gram-positive, non-spore-forming, non-motile, short rod-shaped bacteria. The optimum growth temperature for these strains was 30 °C (no growth at 15 or 45 °C) and they were able to tolerate 5 % (w/v) NaCl. The G+C content of the genomic DNA of the two strains was 45.5 mol%, within the range of values reported for the genus Lactobacillus (32–53 mol%). The peptidoglycan was of the A3α (l-lys–d-glu–l-Ala) type. Physiological, biochemical and genotypic data, as well as results of DNA–DNA hybridization of the genomic DNA with one of the closest phylogenetic relatives, L. rossiae DSM 15814T, indicated that the strains represent a novel species of the genus Lactobacillus, for which the name Lactobacillus siliginis sp. nov. is proposed. The type strain is M1-212T (=KCTC 3985T=NBRC 101315T).
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Affiliation(s)
- Zubair Aslam
- Department of Biological Sciences, Korea Advanced Institute of Science and Technology, 373-1, Guseong-dong, Yuseong-gu, Daejeon 305-701, Republic of Korea
| | - Wan-Taek Im
- Department of Biological Sciences, Korea Advanced Institute of Science and Technology, 373-1, Guseong-dong, Yuseong-gu, Daejeon 305-701, Republic of Korea
| | - Leonid N Ten
- National University of Uzbekistan, Students Town, Tashkent 700-174, Uzbekistan
- Department of Biological Sciences, Korea Advanced Institute of Science and Technology, 373-1, Guseong-dong, Yuseong-gu, Daejeon 305-701, Republic of Korea
| | - Myung-Jin Lee
- Department of Biological Sciences, Korea Advanced Institute of Science and Technology, 373-1, Guseong-dong, Yuseong-gu, Daejeon 305-701, Republic of Korea
| | - Kyoung-Ho Kim
- Department of Biological Sciences, Korea Advanced Institute of Science and Technology, 373-1, Guseong-dong, Yuseong-gu, Daejeon 305-701, Republic of Korea
| | - Sung-Taik Lee
- Department of Biological Sciences, Korea Advanced Institute of Science and Technology, 373-1, Guseong-dong, Yuseong-gu, Daejeon 305-701, Republic of Korea
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18
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Dellaglio F, Vancanneyt M, Endo A, Vandamme P, Felis GE, Castioni A, Fujimoto J, Watanabe K, Okada S. Lactobacillus durianis Leisner et al. 2002 is a later heterotypic synonym of Lactobacillus vaccinostercus Kozaki and Okada 1983. Int J Syst Evol Microbiol 2006; 56:1721-1724. [PMID: 16901998 DOI: 10.1099/ijs.0.64316-0] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The taxonomic status of the species Lactobacillus durianis and Lactobacillus vaccinostercus is briefly summarized and experimental evidence concerning their similarity is presented. Highly similar 16S rRNA gene sequences (99.8 % similarity over 1523 bp), partial recA gene sequences (99.5 % similarity over 600 bp) and partial hsp60 gene sequences (99.1 % similarity over 924 bp) suggest that the two species are closely related. Moreover, a high DNA–DNA binding level (87 %) and similar genomic DNA G+C contents (41–44 mol% for both species) as well as similar biochemical characteristics support the evidence that they constitute a single species. Consequently, according to Rules 38 and 42 of the Bacteriological Code, the name Lactobacillus vaccinostercus, the oldest legitimate name, must be maintained and the name Lactobacillus durianis should be considered a later heterotypic synonym.
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Affiliation(s)
- Franco Dellaglio
- Dipartimento Scientifico e Tecnologico, Università degli Studi di Verona, Strada le Grazie, 15, I-37134 Verona, Italy
| | - Marc Vancanneyt
- BCCM/LMG Bacteria Collection, Ghent University, K. L. Ledeganckstraat 35, B-9000 Ghent, Belgium
| | - Akihito Endo
- NODAI Culture Collection Center, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya, Tokyo 156-8502, Japan
| | - Peter Vandamme
- Laboratory of Microbiology, Ghent University, K. L. Ledeganckstraat 35, B-9000 Ghent, Belgium
| | - Giovanna E Felis
- Dipartimento Scientifico e Tecnologico, Università degli Studi di Verona, Strada le Grazie, 15, I-37134 Verona, Italy
| | - Anna Castioni
- Dipartimento Scientifico e Tecnologico, Università degli Studi di Verona, Strada le Grazie, 15, I-37134 Verona, Italy
| | - Junji Fujimoto
- Yakult Central Institute for Microbiological Research, 1796 Yaho, Kunitachi, Tokyo 186-8650, Japan
| | - Koichi Watanabe
- Yakult Central Institute for Microbiological Research, 1796 Yaho, Kunitachi, Tokyo 186-8650, Japan
| | - Sanae Okada
- NODAI Culture Collection Center, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya, Tokyo 156-8502, Japan
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19
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Corsetti A, Settanni L, van Sinderen D, Felis GE, Dellaglio F, Gobbetti M. Lactobacillus rossii sp. nov., isolated from wheat sourdough. Int J Syst Evol Microbiol 2005; 55:35-40. [PMID: 15653850 DOI: 10.1099/ijs.0.63075-0] [Citation(s) in RCA: 64] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Screening of sourdough lactic acid bacteria for bacteriocin production resulted in the isolation of a Gram-positive, catalase-negative, non-spore-forming, non-motile rod bacterium (strain CS1T) that could not be associated with any previously described species. Comparative 16S rRNA gene sequence analysis recognized strain CS1T as a distinct member of the genus Lactobacillus. By a species-specific PCR strategy, five additional strains previously isolated from sourdoughs were found to belong to the same species as strain CS1T, as confirmed by 16S rRNA gene sequence analysis. The closest related species were Lactobacillus durianis, Lactobacillus malefermentans and Lactobacillus suebicus, with which strain CS1T shared 93 % sequence similarity. For a further characterization of strain CS1T, physiological (growth temperature, CO2 production, hydrolysis of arginine, isomeric type of lactate, sugar fermentation) and chemotaxonomic (G+C content and peptidoglycan structure) properties were determined. Phenotypic characterization showed that strain CS1T was a member of the obligately heterofermentative group of the genus Lactobacillus. The DNA G+C content was 44.6 mol%. The peptidoglycan was of the A3alpha (L-Lys-L-Ser-L-Ala2) type. Physiological, biochemical and genotypic data, as well as results of DNA-DNA hybridization of genomic DNA with one of the closest phylogenetic relatives, L. durianis (34.3 %), indicated that strain CS1T represents a novel species of the genus Lactobacillus for which the name Lactobacillus rossii sp. nov. is proposed. The type strain of this species is CS1T (=ATCC BAA-822T=DSM 15814T).
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Affiliation(s)
- Aldo Corsetti
- Dipartimento di Scienze degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Perugia, Italy
| | - Luca Settanni
- Department of Microbiology, University College Cork, Cork, Ireland
- Dipartimento di Scienze degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Perugia, Italy
| | | | - Giovanna E Felis
- Dipartimento Scientifico e Tecnologico, Università degli Studi di Verona, Verona, Italy
| | - Franco Dellaglio
- Dipartimento Scientifico e Tecnologico, Università degli Studi di Verona, Verona, Italy
| | - Marco Gobbetti
- Dipartimento di Protezione delle Piante e Microbiologia Applicata, Università degli Studi di Bari, Bari, Italy
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Ammor S, Chevallier I, Laguet A, Labadie J, Talon R, Dufour E. Investigation of the selective bactericidal effect of several decontaminating solutions on bacterial biofilms including useful, spoilage and/or pathogenic bacteria. Food Microbiol 2004. [DOI: 10.1016/s0740-0020(03)00051-0] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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21
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Warriner K, Morris J. The effects of aeration on the bioreductive abilities of some heterofermentative lactic acid bacteria. Lett Appl Microbiol 1995. [DOI: 10.1111/j.1472-765x.1995.tb00455.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Abstract
The spoilage association especially of protein-rich foods can be dominated by Gram-positive bacteria, notably lactic acid bacteria (LAB) which affect vacuum packaged refrigerated processed meats and some dairy products. New food ecosystems are being created by novel packaging and processing technologies, resulting in spoilage associations differing from those previously reported. In addition, improvement in identification methods, allow the detection and isolation of 'novel' bacterial groups, e.g., Carnobacterium spp. This review considers the genera Aerococcus, Brevibacterium, Brochothrix, Carnobacterium, Kurthia, Lactobacillus, Leuconostoc, Microbacterium, Micrococcus, Pediococcus and Propionibacterium. Strictly selective procedures, including incubation temperature and atmosphere, are not yet available for the genera Aerococcus, Brevibacterium, Microbacterium and Micrococcus, and only with some limitations for Kurthia and Propionibacterium. On the other hand, a causative role in food spoilage has not been established clearly for all those groups, some of which may be 'opportunistic' in their behaviour. The LAB groups Lactobacillus, Leuconostoc and Pediococcus ('LLP-Group') often share similar habitats and show similar physiological behaviour on a number of elective and selective media. Modifications to increase selectivity have been based mainly on de Man, Rogosa and Sharpe (MRS) or Rogosa agar, and include pH reduction, supplementation with chemical preservatives (e.g., sorbic acid and nitrate) and the use of reduced atmospheres or suboptimal incubation temperatures. Carnobacteria differ from other LAB in their non-aciduric nature, and selective plating procedures use high-pH media (pH 8-9) by which competitors (mainly lactobacilli) are eliminated.
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Affiliation(s)
- W H Holzapfel
- Institute of Hygiene and Toxicology, Federal Research Centre for Nutrition, Karlsruhe, Germany
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