1
|
Ren Q, Wang D, Han J, Wang J, Liu Z, Wu Z. Ligilactobacillus cholophilus sp. nov., isolated from pickled potherb mustard ( Brassica juncea Coss.). Int J Syst Evol Microbiol 2023; 73. [PMID: 37947349 DOI: 10.1099/ijsem.0.006160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2023] Open
Abstract
Strain BD7642T was isolated from Chinese pickled potherb mustard (Brassica juncea Coss.) purchased from a local market in Shanghai, PR China. A polyphasic approach, including 16S rRNA gene sequence, housekeeping gene, average nucleotide identity (ANI), digital DNA-DNA hybridization (dDDH), G+C content and phenotypic analyses, was employed to characterize strain BD7642T. Cells of the bacterium were short round rods, Gram-stain-positive, non-spore-forming and catalase-negative. The strain grew at 30-45 °C and pH 4.0-8.0. Optimum growth occurred at 35-40 °C and pH 6.0-7.0. The strain exhibited growth with salt (NaCl) concentrations of up to 5 % (w/v). The G+C content of the strain's genomic DNA was 31.37 mol%. The major fatty acids were C16 : 0, C18 : 1 c9 and summed feature 10 (C18 : 1 c11/t9/t6). 16S rRNA gene sequencing revealed that strain BD7642T represents a member of the genus Ligilactobacillus and it had high sequence similarity to Ligilactobacillus aviarius NBRC 102162T (96.73 %), Ligilactobacillus araffinosus LGM 23560 (96.66 %) and Ligilactobacillus salivarius JCM 1231T (95.82 %). The dDDH values between strain BD7642T and its phylogenetically related species within the genus Ligilactobacillus ranged from 12.6 to 25.4 %. The ANI values between strain BD7642T and its closely related taxa were far lower than the threshold (95 %-96 %) used for species differentiation. Results of phylogenetic, physiological and phenotypic characterization confirmed that strain BD7642T represents a novel species within the genus Ligilactobacillus, for which the name Ligilactobacillus cholophilus sp. nov. is proposed. The type strain is BD7642T (=CCTCC AB 2022398T=JCM 36074T).
Collapse
Affiliation(s)
- Quanlu Ren
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai 200436, PR China
| | - Danqi Wang
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai 200436, PR China
| | - Jin Han
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai 200436, PR China
| | - Jing Wang
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai 200436, PR China
| | - Zhenmin Liu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai 200436, PR China
| | - Zhengjun Wu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai 200436, PR China
| |
Collapse
|
2
|
Tohno M, Tanizawa Y, Sawada H, Sakamoto M, Ohkuma M, Kobayashi H. A novel species of lactic acid bacteria, Ligilactobacillus pabuli sp. nov., isolated from alfalfa silage. Int J Syst Evol Microbiol 2022; 72. [DOI: 10.1099/ijsem.0.005587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
In this study, we isolated a novel strain of lactic acid bacteria, AF129T, from alfalfa silage prepared locally in Morioka, Iwate, Japan. Polyphasic taxonomy was used to characterize the bacterial strain. The bacterium was rod-shaped, Gram-stain-positive, non-spore-forming and catalase-negative. The strain grew at various temperatures (15–40°C) and pH levels (4.0–8.0). The optimum growth conditions were a temperature of 30°C and a pH of 6.0. AF129T exhibited growth at salt (NaCl) concentrations of up to 6.5 % (w/v). The G+C content of the strain’s genomic DNA was 41.5 %. The major fatty acids were C16 : 0, C18 : 1ω9c, C19 : 0cyclo ω8c and summed feature 8. 16S rRNA gene sequencing revealed that AF129T represents a member of the genus
Ligilactobacillus
and it has higher sequence similarities with
Ligilactobacillus pobuzihii
(98.4 %),
Ligilactobacillus acidipiscis
(97.5 %) and
Ligilactobacillus salitolerans
(97.4 %). The digital DNA–DNA hybridization values for AF129T and phylogenetically related species of the genus
Ligilactobacillus
ranged from 19.8% to 24.1%. The average nucleotide identity of the strain with its closely related taxa was lower than the threshold (95 %–96 %) used for species differentiation. In the light of the above-mentioned physiological, genotypic, chemotaxonomic and phylogenetic evidence, we confirm that AF129T represents a member of the genus
Ligilactobacillus
and constitutes a novel species; we propose the name Ligilactobacillus pabuli sp. nov. for this species. The type strain is AF129T =MAFF 518002T =JCM 34518T=BCRC 81335T.
Collapse
Affiliation(s)
- Masanori Tohno
- Research Center of Genetic Resources, Core Technology Research Headquarters, National Agriculture and Food Research Organization, Tsukuba, Ibaraki 305-8602, Japan
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization, Nasushiobara, Tochigi 329-2793, Japan
| | - Yasuhiro Tanizawa
- Department of Informatics, National Institute of Genetics, Mishima, Shizuoka 411-8540, Japan
| | - Hiroyuki Sawada
- Research Center of Genetic Resources, Core Technology Research Headquarters, National Agriculture and Food Research Organization, Tsukuba, Ibaraki 305-8602, Japan
| | - Mitsuo Sakamoto
- Microbe Division/Japan Collection of Microorganisms, RIKEN BioResource Research Center, Tsukuba, Ibaraki 305-0074, Japan
| | - Moriya Ohkuma
- Microbe Division/Japan Collection of Microorganisms, RIKEN BioResource Research Center, Tsukuba, Ibaraki 305-0074, Japan
| | - Hisami Kobayashi
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization, Nasushiobara, Tochigi 329-2793, Japan
| |
Collapse
|
3
|
Comparative Genomic Analysis Reveals Intestinal Habitat Adaptation of Ligilactobacillus equi Rich in Prophage and Degrading Cellulase. Molecules 2022; 27:molecules27061867. [PMID: 35335231 PMCID: PMC8952416 DOI: 10.3390/molecules27061867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 03/08/2022] [Accepted: 03/09/2022] [Indexed: 11/16/2022] Open
Abstract
Ligilactobacillus equi is common in the horse intestine, alleviates the infection of Salmonella, and regulates intestinal flora. Despite this, there have been no genomic studies on this species. Here, we provide the genomic basis for adaptation to the intestinal habitat of this species. We sequenced the genome of L. equi IMAU81196, compared this with published genome information from three strains in NCBI, and analyzed genome characteristics, phylogenetic relationships, and functional genes. The mean genome size of L. equi strains was 2.08 ± 0.09 Mbp, and the mean GC content was 39.17% ± 0.19%. The genome size of L. equi IMAU81196 was 1.95 Mbp, and the GC content was 39.48%. The phylogenetic tree for L. equi based on 1454 core genes showed that the independent branch of strain IMAU81196 was far from the other three strains. In terms of genomic characteristics, single-nucleotide polymorphism (SNP) sites, rapid annotation using subsystem technology (RAST), carbohydrate activity enzymes (CAZy), and predictions of prophage, we showed that strain L. equi JCM 10991T and strain DSM 15833T are not equivalent strains.It is worth mentioning thatthestrain of L. equi has numerous enzymes related to cellulose degradation, and each L. equi strain investigated contained at least one protophage. We speculate that this is the reason why these strains are adapted to the intestinal environment of horses. These results provide new research directions for the future.
Collapse
|
4
|
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: 1480] [Impact Index Per Article: 370.0] [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).
Collapse
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
| |
Collapse
|
5
|
Tohno M, Tanizawa Y, Kojima Y, Sakamoto M, Nakamura Y, Ohkuma M, Kobayashi H. Lactobacillus salitolerans sp. nov., a novel lactic acid bacterium isolated from spent mushroom substrates. Int J Syst Evol Microbiol 2019; 69:964-969. [DOI: 10.1099/ijsem.0.003224] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A taxonomic study of a Gram-stain-positive, rod-shaped, non-motile, non-spore-forming, catalase-negative bacterium, strain YK43T, isolated from spent mushroom substrates stored in Nagano, Japan was performed. Growth was detected at 15–45 °C, pH 5.0–8.5, and 0–10 % (w/v) NaCl. The genomic DNA G+C content of strain YK43T was 43.6 mol%. The predominant fatty acids were C16 : 0, C18 : 1 ω9c and summed feature 8. Based on 16S rRNA gene sequence analysis, the type strains of
Lactobacillus acidipiscis
(sequence similarity, 97.6 %) and
Lactobacillus pobuzihii
(97.4 %) were most closely related to YK43T. The average nucleotide identities were 74.1 % between strain YK43T and
L. acidipiscis
DSM 15836T and 74.0 % between YK43T and
L. pobuzihii
E100301T. Based on a multilocus sequence analysis, comparative genomic analysis and a range of phenotypic and chemotaxonomic characteristics, strain YK43T represents a novel species of the genus
Lactobacillus
, for which the name
Lactobacillus
salitolerans sp. nov. is proposed. The type strain is YK43T (=JCM 31331T = DSM 103433T).
Collapse
Affiliation(s)
- Masanori Tohno
- Central Region Agricultural Research Center, National Agriculture and Food Research Organization, Nasushiobara, Tochigi 329-2793, Japan
| | - Yasuhiro Tanizawa
- Center for Information Biology, National Institute of Genetics, Mishima, Shizuoka 411-8540, Japan
| | - Yoichiro Kojima
- Central Region Agricultural Research Center, National Agriculture and Food Research Organization, Nasushiobara, Tochigi 329-2793, Japan
| | - Mitsuo Sakamoto
- Microbe Division/Japan Collection of Microorganisms, RIKEN BioResource Research Center, Tsukuba, Ibaraki 305-0074, Japan
- PRIME, Japan Agency for Medical Research and Development (AMED), Tsukuba, Ibaraki 305-0074, Japan
| | - Yasukazu Nakamura
- Center for Information Biology, National Institute of Genetics, Mishima, Shizuoka 411-8540, Japan
| | - Moriya Ohkuma
- Microbe Division/Japan Collection of Microorganisms, RIKEN BioResource Research Center, Tsukuba, Ibaraki 305-0074, Japan
| | - Hisami Kobayashi
- Central Region Agricultural Research Center, National Agriculture and Food Research Organization, Nasushiobara, Tochigi 329-2793, Japan
| |
Collapse
|
6
|
Antifungal Activity of Some Indigenous Lactic Acid Bacteria Isolated from Soft Wheat. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2018. [DOI: 10.22207/jpam.12.1.14] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
|
7
|
Rossi M, Martínez-Martínez D, Amaretti A, Ulrici A, Raimondi S, Moya A. Mining metagenomic whole genome sequences revealed subdominant but constant Lactobacillus population in the human gut microbiota. ENVIRONMENTAL MICROBIOLOGY REPORTS 2016; 8:399-406. [PMID: 27043715 DOI: 10.1111/1758-2229.12405] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2016] [Accepted: 03/08/2016] [Indexed: 02/05/2023]
Abstract
The genus Lactobacillus includes over 215 species that colonize plants, foods, sewage and the gastrointestinal tract (GIT) of humans and animals. In the GIT, Lactobacillus population can be made by true inhabitants or by bacteria occasionally ingested with fermented or spoiled foods, or with probiotics. This study longitudinally surveyed Lactobacillus species and strains in the feces of a healthy subject through whole genome sequencing (WGS) data-mining, in order to identify members of the permanent or transient populations. In three time-points (0, 670 and 700 d), 58 different species were identified, 16 of them being retrieved for the first time in human feces. L. rhamnosus, L. ruminis, L. delbrueckii, L. plantarum, L. casei and L. acidophilus were the most represented, with estimated amounts ranging between 6 and 8 Log (cells g(-1) ), while the other were detected at 4 or 5 Log (cells g(-1) ). 86 Lactobacillus strains belonging to 52 species were identified. 43 seemingly occupied the GIT as true residents, since were detected in a time span of almost 2 years in all the three samples or in 2 samples separated by 670 or 700 d. As a whole, a stable community of lactobacilli was disclosed, with wide and understudied biodiversity.
Collapse
Affiliation(s)
- Maddalena Rossi
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy
| | - Daniel Martínez-Martínez
- Cavanilles Institute of Biodiversity and Evolutionary Biology, University of Valencia, Valencia, Spain
- Foundation for the Promotion of Health and Biomedical Research in the Valencian Community (FISABIO), Valencia, Spain
- Network Research Center for Epidemiology and Public Health (CIBER-ESP), Madrid, Spain
| | - Alberto Amaretti
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy
| | - Alessandro Ulrici
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy
| | - Stefano Raimondi
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy
| | - Andrés Moya
- Cavanilles Institute of Biodiversity and Evolutionary Biology, University of Valencia, Valencia, Spain
- Foundation for the Promotion of Health and Biomedical Research in the Valencian Community (FISABIO), Valencia, Spain
- Network Research Center for Epidemiology and Public Health (CIBER-ESP), Madrid, Spain
| |
Collapse
|
8
|
Shivanne Gowda SG, Narayan B, Gopal S. Bacteriological properties and health-related biochemical components of fermented fish sauce: An overview. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1057844] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
9
|
Bacterial dynamics during yearlong spontaneous fermentation for production of ngari, a dry fermented fish product of Northeast India. Int J Food Microbiol 2015; 199:62-71. [DOI: 10.1016/j.ijfoodmicro.2015.01.004] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2014] [Revised: 12/17/2014] [Accepted: 01/04/2015] [Indexed: 12/16/2022]
|
10
|
Chang CH, Chen YS, Lee TT, Chang YC, Yu B. Lactobacillus formosensis sp. nov., a lactic acid bacterium isolated from fermented soybean meal. Int J Syst Evol Microbiol 2015; 65:101-106. [PMID: 25281727 DOI: 10.1099/ijs.0.070938-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2023] Open
Abstract
A Gram-reaction-positive, catalase-negative, facultatively anaerobic, rod-shaped lactic acid bacterium, designated strain S215(T), was isolated from fermented soybean meal. The organism produced d-lactic acid from glucose without gas formation. 16S rRNA gene sequencing results showed that strain S215(T) had 98.74-99.60 % sequence similarity to the type strains of three species of the genus Lactobacillus (Lactobacillus farciminis BCRC 14043(T), Lactobacillus futsaii BCRC 80278(T) and Lactobacillus crustorum JCM 15951(T)). A comparison of two housekeeping genes, rpoA and pheS, revealed that strain S215(T) was well separated from the reference strains of species of the genus Lactobacillus. DNA-DNA hybridization results indicated that strain S215(T) had DNA related to the three type strains of species of the genus Lactobacillus (33-66 % relatedness). The DNA G+C content of strain S215(T) was 36.2 mol%. The cell walls contained peptidoglycan of the d-meso-diaminopimelic acid type and the major fatty acids were C18 : 1ω9c, C16 : 0 and C19 : 0 cyclo ω10c/C19 : 1ω6c. Phenotypic and genotypic features demonstrated that the isolate represents a novel species of the genus Lactobacillus, for which the name Lactobacillus formosensis sp. nov. is proposed. The type strain is S215(T) ( = NBRC 109509(T) = BCRC 80582(T)).
Collapse
Affiliation(s)
- Chi-Huan Chang
- Department of Animal Science, National Chung Hsing University, 250 Kuo Kuang Road, Taichung 402, Taiwan, ROC
| | - Yi-Sheng Chen
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Rd., Gui-Shan Township, Taoyuan County 333, Taiwan, ROC
| | - Tzu-Tai Lee
- Department of Animal Science, National Chung Hsing University, 250 Kuo Kuang Road, Taichung 402, Taiwan, ROC
| | - Yu-Chung Chang
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Rd., Gui-Shan Township, Taoyuan County 333, Taiwan, ROC
| | - Bi Yu
- Department of Animal Science, National Chung Hsing University, 250 Kuo Kuang Road, Taichung 402, Taiwan, ROC
| |
Collapse
|
11
|
Swain MR, Anandharaj M, Ray RC, Parveen Rani R. Fermented fruits and vegetables of Asia: a potential source of probiotics. BIOTECHNOLOGY RESEARCH INTERNATIONAL 2014; 2014:250424. [PMID: 25343046 PMCID: PMC4058509 DOI: 10.1155/2014/250424] [Citation(s) in RCA: 190] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/17/2014] [Accepted: 04/30/2014] [Indexed: 11/17/2022]
Abstract
As world population increases, lactic acid fermentation is expected to become an important role in preserving fresh vegetables, fruits, and other food items for feeding humanity in developing countries. However, several fermented fruits and vegetables products (Sauerkraut, Kimchi, Gundruk, Khalpi, Sinki, etc.) have a long history in human nutrition from ancient ages and are associated with the several social aspects of different communities. Among the food items, fruits and vegetables are easily perishable commodities due to their high water activity and nutritive values. These conditions are more critical in tropical and subtropical countries which favour the growth of spoilage causing microorganisms. Lactic acid fermentation increases shelf life of fruits and vegetables and also enhances several beneficial properties, including nutritive value and flavours, and reduces toxicity. Fermented fruits and vegetables can be used as a potential source of probiotics as they harbour several lactic acid bacteria such as Lactobacillus plantarum, L. pentosus, L. brevis, L. acidophilus, L. fermentum, Leuconostoc fallax, and L. mesenteroides. As a whole, the traditionally fermented fruits and vegetables not only serve as food supplements but also attribute towards health benefits. This review aims to describe some important Asian fermented fruits and vegetables and their significance as a potential source of probiotics.
Collapse
Affiliation(s)
- Manas Ranjan Swain
- Department of Biotechnology, Indian Institute of Technology Madras, Chennai, Tamil Nadu 600036, India
| | - Marimuthu Anandharaj
- Department of Biotechnology, Indian Institute of Technology Madras, Chennai, Tamil Nadu 600036, India
| | | | - Rizwana Parveen Rani
- Gandhigram Rural Institute-Deemed University, Gandhigram, Tamil Nadu 624302, India
| |
Collapse
|
12
|
Cheng L, Lin W, Li P, Huang J, Luo L. Comparison of microbial communities between normal and swollen canned soy sauces using nested PCR-denaturing gradient gel electrophoresis, HPLC and plate techniques. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12575] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Lili Cheng
- School of Bioscience and Bioengineering; South China University of Technology; Guangzhou 510006 China
| | - Weifeng Lin
- School of Food and Biotechnology; South China University of Technology; Guangzhou 510640 China
| | - Pan Li
- School of Bioscience and Bioengineering; South China University of Technology; Guangzhou 510006 China
| | - Jianfei Huang
- School of Bioscience and Bioengineering; South China University of Technology; Guangzhou 510006 China
| | - Lixin Luo
- School of Bioscience and Bioengineering; South China University of Technology; Guangzhou 510006 China
| |
Collapse
|
13
|
Chen YS, Otoguro M, Lin YH, Pan SF, Ji SH, Yu CR, Liou MS, Chang YC, Wu HC, Yanagida F. Lactococcus formosensis sp. nov., a lactic acid bacterium isolated from yan-tsai-shin (fermented broccoli stems). Int J Syst Evol Microbiol 2014; 64:146-151. [DOI: 10.1099/ijs.0.052811-0] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A coccal-shaped organism, designated 516T, was isolated from yan-tsai-shin (fermented broccoli stems), a traditional fermented food in Taiwan. 16S rRNA gene sequencing results showed that strain 516T had 98.9 % sequence similarity to that of the type strain
Lactococcus garvieae
NBRC 100934T. Comparison of three housekeeping genes, rpoA, rpoB and pheS, revealed that strain 516T was well separated from
Lactococcus garvieae
NBRC 100934T. DNA–DNA hybridization studies indicated that strain 516T had low DNA relatedness with
Lactococcus garvieae
NBRC 100934T (46.1 %). The DNA G+C content of strain 516T was 38.1 mol% and the major fatty acids were C16 : 0 (22.7 %), C19 : 0 cyclo ω8c (17.9 %) and summed feature 7 (29.0 %). Based on the evidence, strain 516T represents a novel species of the genus
Lactococcus
, for which the name Lactococcus formosensis sp. nov. is proposed. The type strain is 516T ( = NBRC 109475T = BCRC 80576T).
Collapse
Affiliation(s)
- Yi-sheng Chen
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan, ROC
| | - Misa Otoguro
- The Institute of Enology and Viticulture, University of Yamanashi, 1-13-1, Kitashin, Kofu, Yamanashi 400-0005, Japan
| | - Yu-hsuan Lin
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan, ROC
| | - Shwu-fen Pan
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan, ROC
| | - Si-hua Ji
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan, ROC
| | - Chi-rong Yu
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan, ROC
| | - Min-shiuan Liou
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan, ROC
| | - Yu-chung Chang
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan, ROC
| | - Hui-chung Wu
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan, ROC
| | - Fujitoshi Yanagida
- The Institute of Enology and Viticulture, University of Yamanashi, 1-13-1, Kitashin, Kofu, Yamanashi 400-0005, Japan
| |
Collapse
|
14
|
Chen YS, Lin YH, Pan SF, Ji SH, Chang YC, Yu CR, Liou MS, Wu HC, Otoguro M, Yanagida F, Liao CC, Chiu CM, Huang BQ. Enterococcus saccharolyticus subsp. taiwanensis subsp. nov., isolated from broccoli. Int J Syst Evol Microbiol 2013; 63:4691-4697. [DOI: 10.1099/ijs.0.052761-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A coccal strain isolated from fresh broccoli was initially identified as
Enterococcus saccharolyticus
; however, molecular identification and phenotypic traits did not support this identification. DNA–DNA hybridization with the type strain of
E. saccharolyticus
(76.4 % relatedness), DNA G+C content (35.7 mol%), phylogenetic analysis based on 16S rRNA, pheS and rpoA gene sequences, rep-PCR fingerprinting and profiles of cellular fatty acids, whole-cell proteins and enzyme activities, together with carbohydrate metabolism characteristics, indicated that this strain is distinct and represents a novel subspecies, for which the name Enterococcus saccharolyticus subsp. taiwanensis subsp. nov. is proposed. The type strain is 812T ( = NBRC 109476T = BCRC 80575T). Furthermore, we present an emended description of
Enterococcus saccharolyticus
and proposal of Enterococcus saccharolyticus subsp. saccharolyticus subsp. nov. (type strain ATCC 43076T = CCUG 27643T = CCUG 33311T = CIP 103246T = DSM 20726T = JCM 8734T = LMG 11427T = NBRC 100493T = NCIMB 702594T).
Collapse
Affiliation(s)
- Yi-sheng Chen
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan
| | - Yu-hsuan Lin
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan
| | - Shwu-fen Pan
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan
| | - Si-hua Ji
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan
| | - Yu-chung Chang
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan
| | - Chi-rong Yu
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan
| | - Min-shiuan Liou
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan
| | - Hui-chung Wu
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan
| | - Misa Otoguro
- The Institute of Enology and Viticulture, Yamanashi University, 1-13-1, Kitashin, Kofu, Yamanashi 400-0005, Japan
| | - Fujitoshi Yanagida
- The Institute of Enology and Viticulture, Yamanashi University, 1-13-1, Kitashin, Kofu, Yamanashi 400-0005, Japan
| | - Chen-chung Liao
- Proteomics Research Center, National Yang-Ming University, Taipei 11221, Taiwan
| | - Chi-ming Chiu
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan
| | - Bi-qiang Huang
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan
| |
Collapse
|
15
|
Abstract
Lactobacilli are a subdominant component of the human intestinal microbiota that are also found in other body sites, certain foods, and nutrient-rich niches in the free environment. They represent the types of microorganisms that mammalian immune systems have learned not to react to, which is recognized as a potential driving force in the evolution of the human immune system. Co-evolution of lactobacilli and animals provides a rational basis to postulate an association with health benefits. To further complicate a description of their host interactions, lactobacilli may rarely cause opportunistic infections in compromised subjects. In this review, we focus primarily on human-Lactobacillus interactions. We overview the microbiological complexity of this extraordinarily diverse genus, we describe where lactobacilli are found in or on humans, what responses their presence elicits, and what microbial interaction and effector molecules have been identified. The rare cases of Lactobacillus septicaemia are explained in terms of the host impairment required for such an outcome. We discuss possibilities for exploitation of lactobacilli for therapeutic delivery and mucosal vaccination.
Collapse
|
16
|
Chen YS, Chang CH, Pan SF, Wang LT, Chang YC, Wu HC, Yanagida F. Lactococcus taiwanensis sp. nov., a lactic acid bacterium isolated from fresh cummingcordia. Int J Syst Evol Microbiol 2013. [DOI: 10.1099/ijs.0.045757-0] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
One coccal strain, designated 0905C15T, was isolated from fresh cummingcordia, which is the main ingredient of pobuzihi (fermented cummingcordia), a traditional fermented food in Taiwan. 16S rRNA gene sequencing results showed that strain 0905C15T had 98.22–98.82 % sequence similarity to that of the type strains of four
Lactococcus lactis
subspecies (
L. lactis
subsp. lactis BCRC 12312T,
L. lactis
subsp. cremoris BCRC 12586T,
L. lactis
subsp. hordniae BCRC 80474T and
L. lactis
subsp. tructae BCRC 80475T). Comparison of two housekeeping genes, recA and rpoB, revealed that strain 0905C15T was well separated from the reference strains of the genus
Lactococcus
. DNA–DNA hybridization studies indicated that strain 0905C15T had low DNA relatedness to the four
Lactococcus lactis
subspecies (9.7–15.24 %). The DNA G+C content of strain 0905C15T was 39.6 mol %. Based on the evidence, strain 0905C15T represents a novel species of the genus
Lactococcus
, for which the name Lactococcus taiwanensis sp. nov. is proposed. The type strain is 0905C15T ( = NBRC 109049T = BCRC 80460T).
Collapse
Affiliation(s)
- Yi-sheng Chen
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan, ROC
| | - Chi-huan Chang
- Department of Animal Science, National Chung Hsing University, 250 Kuo Kuang Road, Taichung 402, Taiwan
| | - Shwu-fen Pan
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan, ROC
| | - Li-ting Wang
- Bioresource Collection and Research Center, Food Industry Research and Development Institute, P.O. Box 246, Hsinchu 30099, Taiwan, ROC
| | - Yu-chung Chang
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan, ROC
| | - Hui-chung Wu
- Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan, ROC
| | - Fujitoshi Yanagida
- The Institute of Enology and Viticulture, Yamanashi University, 1-13-1, Kitashin, Kofu, Yamanashi 400-0005, Japan
| |
Collapse
|
17
|
Abstract
Lactobacillus pobuzihii E100301T is a novel Lactobacillus species previously isolated from pobuzihi (fermented cummingcordia) in Taiwan. Phylogenetically, this strain is closest to Lactobacillus acidipiscis, but its phenotypic characteristics can be clearly distinguished from those of L. acidipiscis. We present the draft genome sequence of strain L. pobuzihii E100301T.
Collapse
|
18
|
Chen YS, Liou MS, Ji SH, Yu CR, Pan SF, Yanagida F. Isolation and characterization of lactic acid bacteria from Yan-tsai-shin
(fermented broccoli stems), a traditional fermented food in Taiwan. J Appl Microbiol 2013; 115:125-32. [DOI: 10.1111/jam.12199] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2013] [Revised: 03/04/2013] [Accepted: 03/13/2013] [Indexed: 11/29/2022]
Affiliation(s)
- Y.-s. Chen
- Department of Biotechnology; Ming Chuan University; Taoyuan Taiwan
| | - M.-s. Liou
- Department of Biotechnology; Ming Chuan University; Taoyuan Taiwan
| | - S.-h. Ji
- Department of Biotechnology; Ming Chuan University; Taoyuan Taiwan
| | - C.-r. Yu
- Department of Biotechnology; Ming Chuan University; Taoyuan Taiwan
| | - S.-f. Pan
- Department of Biotechnology; Ming Chuan University; Taoyuan Taiwan
| | - F. Yanagida
- The Institute of Enology and Viticulture; Yamanashi University; Yamanashi Japan
| |
Collapse
|
19
|
Chen YS, Wu HC, Lo HY, Lin WC, Hsu WH, Lin CW, Lin PY, Yanagida F. Isolation and characterisation of lactic acid bacteria from jiang-gua (fermented cucumbers), a traditional fermented food in Taiwan. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:2069-2075. [PMID: 22271629 DOI: 10.1002/jsfa.5583] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2011] [Revised: 11/26/2011] [Accepted: 12/04/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND Jiang-gua (fermented cucumbers) is a popular traditional fermented food in Taiwan. The microflora of lactic acid bacteria (LAB) in jiang-gua have not been investigated in detail. In this study, LAB from jiang-gua were isolated, characterised and identified. RESULTS A total of 103 LAB were isolated; 70 cultures were isolated from jiang-gua samples and 33 cultures were isolated from its raw substrate, cucumber. These isolates were mainly characterised phenotypically and then divided into seven groups (A-G) by restriction fragment length polymorphism analysis and sequencing of 16S ribosomal DNA. The isolates were identified as Enterococcus casseliflavus, Leuconostoc lactis, Leuconostoc mesenteroides, Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus paraplantarum, Lactococcus lactis subsp. lactis, Weissella cibaria and Weissella hellenica. The antibacterial activities of the isolates were determined and 11 Lc. lactis subsp. lactis strains showed inhibitory activity against the indicator strain Lactobacillus sakei JCM 1157(T) . CONCLUSION Heterofermentative W. cibaria and Leu. lactis were the major LAB found in jiang-gua samples without soy sauce. In soy sauce-added samples, homofermentative L. pentosus and L. plantarum were the most abundant LAB. In addition, the results also suggested that HhaI and RsaI restriction enzymes could be applied to distinguish W. hellenica and Weissella paramesenteroides.
Collapse
Affiliation(s)
- Yi-sheng Chen
- Department of Biotechnology, Ming Chuan University, No. 5 De-Ming Road, Gui-Shan, Taoyuan 333, Taiwan.
| | | | | | | | | | | | | | | |
Collapse
|
20
|
Isolation and characterization of lactic acid bacteria from pobuzihi (fermented cummingcordia), a traditional fermented food in Taiwan. Folia Microbiol (Praha) 2012; 58:103-9. [DOI: 10.1007/s12223-012-0188-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2012] [Accepted: 07/27/2012] [Indexed: 10/28/2022]
|
21
|
Chen YS, Wu HC, Li YH, Leong KH, Pua XH, Weng MK, Yanagida F. Diversity of lactic acid bacteria in sian-sianzih (fermented clams), a traditional fermented food in Taiwan. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:321-327. [PMID: 21800326 DOI: 10.1002/jsfa.4578] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/07/2011] [Revised: 06/07/2011] [Accepted: 06/23/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND Sian-sianzih (fermented clams) is a popular traditional fermented food in Taiwan. The lactic acid bacteria (LAB) microflora in sian-sianzih have not been studied in detail. In this study, LAB from sian-sianzih were isolated, characterized and identified. RESULTS A total of 186 cultures of LAB were isolated from seven sian-sianzih samples and 29 cultures were isolated from its main raw substrate: clams. The identification results revealed up to 11 distinct bacterial species belonging to five genera in sian-sianzih, and three species belonging to two genera in clams. The most common bacterial genera in sian-sianzih were Lactobacillus and Weissella, followed by Leuconostoc, Pediococcus and Lactococcus. A regional similarity in LAB, with differences in diversity, was observed in the current study. On the other hand, Lactococcus lactis subsp. lactis was the most common species found in raw clam samples. The results also suggested that greater LAB diversity could be observed in wild clams than in cultured ones. Furthermore, antibacterial activities of the isolates were determined, and one Weisella hellenica strain showed inhibitory activity against the indicator strain Lactobacilluas sakei JCM 1157(T) . A sensory assessment of seven sian-sianzih samples was also performed and the results indicated that diversity of LAB has a great effect on its aroma and taste formation. CONCLUSION The results demonstrate that various LAB species are distributed in sian-sianzih and have a great effect on the flavor of sian-sianzih.
Collapse
Affiliation(s)
- Yi-sheng Chen
- Department of Biotechnology, Ming Chuan University, Taoyuan 333, Taiwan.
| | | | | | | | | | | | | |
Collapse
|
22
|
Chang CH, Chen YS, Yanagida F. Isolation and characterisation of lactic acid bacteria from yan-jiang (fermented ginger), a traditional fermented food in Taiwan. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:1746-50. [PMID: 21445893 DOI: 10.1002/jsfa.4364] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2010] [Revised: 01/06/2011] [Accepted: 02/02/2011] [Indexed: 05/30/2023]
Abstract
BACKGROUND Yan-jiang (fermented ginger) is a popular traditional fermented food in Taiwan. The lactic acid bacteria (LAB) microflora in yan-jiang has not been studied in detail. In this study, LAB from yan-jiang were isolated, characterised and identified. RESULTS A total of 176 LAB were isolated; 160 cultures were isolated from yan-jiang samples and 16 cultures were isolated from raw ginger. These isolates were characterised phenotypically and then divided into nine groups (A to I) by restriction fragment length polymorphism analysis and sequencing of 16S ribosomal DNA. Lactobacillus sakei and Lactococcus lactis subsp. lactis were the major LAB found in the initial 2 days of fermentation without pickled plums; these species were mostly replaced by Weissella cibaria and L. plantarum after 3 days of fermentation. In the fermentation bucket with added pickled plums, W. cibaria was the most abundant LAB found during fermentation. The antibacterial activities of the isolates were determined. Twenty-four Lc. lactis subsp. lactis and 19 W. cibaria strains showed inhibitory activity against the indicator strain L. sakei JCM 1157(T) . CONCLUSION Results demonstrate that various LAB species were more numerous when fermentation was carried out without pickled plums. LAB also had effects on the aroma and flavour of yan-jiang.
Collapse
Affiliation(s)
- Chi-huan Chang
- Department of Biotechnology, Ming Chuan University, No. 5 De-Ming Road, Gui-Shan, Taoyuan 333, Taiwan
| | | | | |
Collapse
|
23
|
|
24
|
Wang C, Nishino N. Presence of sourdough lactic acid bacteria in commercial total mixed ration silage as revealed by denaturing gradient gel electrophoresis analysis. Lett Appl Microbiol 2010; 51:436-42. [PMID: 20796210 DOI: 10.1111/j.1472-765x.2010.02915.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
AIMS To characterize the bacterial communities in commercial total mixed ration (TMR) silage, which is known to have a long bunk life after silo opening. METHODS AND RESULTS Samples were collected from four factories that produce TMR silage according to their own recipes. Three factories were sampled three times at 1-month intervals during the summer to characterize the differences between factories; one factory was sampled 12 times, three samples each during the summer, autumn, winter and spring, to determine seasonal changes. Bacterial communities were determined by culture-independent denaturing gradient gel electrophoresis. All silages contained lactic acid as the predominant acid, and the contents appeared stable regardless of factories and product seasons. Acetic acid and 1-propanol contents were different between factories and indicated seasonal changes, with increases in warm seasons compared to cool seasons. Both differences and similarities existed among the bacterial communities from each factory and product season. Lactobacillus parabuchneri was found in the products from three of four factories. Various sourdough lactic acid bacteria (LAB) were identified in commercial TMR silage; Lactobacillus panis, Lactobacillus hammesii, Lactobacillus mindensis, Lactobacillus pontis, Lactobacillus frumenti and Lactobacillus farciminis were detected in many products. Moreover, changes owing to product season were distinctive, and Lact. pontis and Lact. frumenti became detectable in summer products. CONCLUSION Sourdough LAB are involved in the ensiling of commercial TMR silage. Silage bacterial communities vary more by season than by factory. The LAB species Lact. parabuchneri was detected in the TMR silage but may not be essential to the product's long bunk life after silo opening. SIGNIFICANCE AND IMPACT OF THE STUDY Commercial TMR silage resembles sourdough with respect to bacterial communities and long shelf life. The roles of sourdough LAB in the ensiling process and aerobic stability are worth examining.
Collapse
Affiliation(s)
- C Wang
- Department of Animal Science, Graduate School of Natural Science and Technology, Okayama University, Okayama, Japan
| | | |
Collapse
|