Lactobacillus siliginis sp. nov., isolated from wheat sourdough in South Korea

Furfurilactobacillus milii sp. nov., isolated from fermented cereal foods

Genomic characterization of Furfurilactobacillus rossiae revealed that strains which were previously identified as F. rossiae are genetically heterogeneous. The 16S rRNA gene sequences of strains FUA3430, FUA3583, C5, FUA3115 and FUA3119, were 99.6 % identical to F. rossiae but the core genome analysis revealed that these strains share less than 93 % average nucleotide identity (ANI) with the F. rossiae type strain DSM 15814T. Because the ANI value is below the threshold for delineation of bacterial species, we propose the novel species Furfurilactobacillus milii sp. nov. with the type strain FUA3430T (=DSM 113338T=LMG 32478T). Strains of F. milii have smaller genomes than F. rossiae , lack the pdu-cbi-cob-hem cluster which is responsible for 1,2-propanediol utilization in F. rossiae , and lack genes involved in ethanolamine utilization. Two strains of the novel species (FUA3430T and FUA3583) were compared to F. rossiae FUA3214. Analysis of the cellular fatty acid composition and metabolite analysis did not reveal significant differences between F. milii sp. nov. and F. rossiae FUA3124. Although the growth requirements with respect to temperature and pH were very similar, only the strain of F. rossiae utilized melibiose and d-xylose. Morphological differences were also seen in the colony and cell size of the novel compared to F. rossiae .

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

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).

Lysobacter terrigena sp. nov., isolated from a Korean soil sample

A bacterial strain isolated from a soil collected in Jeju Island, designated as 17J7-1^T, was Gram-negative, rod-shaped, yellow colored, and motile by gliding. This strain was able to grow at temperature range from 10 to 42 °C, pH 7-9, and tolerated up to 1% NaCl. Analysis of 16S rRNA sequence identified strain 17J7-1^T as a member of the genus Lysobacter with close sequence similarity with Lysobacter mobilis 9NM-14^T (97.4%), Lysobacter xinjiangensis RCML-52^T (97.0%), and Lysobacter humi FJY8^T (96.9%). The genomic DNA G + C content of the isolate was 67.9 mol%. DNA-DNA relatedness between strain 17J7-1^T and L. mobilis, L. humi, and L. xinjiangensis were 42.3%, 39.5%, and 35.8%, respectively, clearly showing that the isolate is distinct from its closest phylogenetic neighbors in the genus Lysobacter. Average nucleotide identity (ANI) and digital DNA-DNAhybridization (dDDH) values between strain 17J7-1^T and L. enzymogenes ATCC 29487^T, the type species of this genus, and several other close Lysobacter species were less than 77% and 22%, respectively. Major fatty acids were C_16:0 iso (29.8%), summed feature 9 (C_17:1 iso ω9c/C_16:0 10-methyl; 20.1%), and C_15:0 iso (17.7%). The predominant respiratory quinone was ubiquinone Q-8 and the major polar lipids were phosphatidylethanolamine, phosphatidylglycerol, and diphosphatidylglycerol. In the light of the polyphasic evidence accumulated in this study, strain 17J7-1^T is considered to represent a novel species in the genus Lysobacter, for which name Lysobacter terrigena sp. nov. is proposed. The type strain is 17J7-1^T (= KCTC 62217^T = JCM 33057^T).

Emticicia agri sp. nov., a novel member of the family Cytophagaceae

A bacterial strain, 17J42-9^T, was isolated from a soil sample collected on Jeju Island, Republic of Korea. Cells were observed to be Gram-stain negative and rod-shaped. Colonies were observed to be orange in colour on R2A agar. Analysis of 16S rRNA gene sequences showed that high levels of 16S rRNA sequence similarity were shared between 17J42-9^T and Emticicia fontis IMCC1731^T (98.2 %), Emticicia ginsengisoliGsoil 085^T (98.2 %) and Emticicia soli ZZ-4^T (97.8 %). Growth of strain 17J42-9^T was observed at 10-37 °C, pH 6.0-8.5 and in the presence of 0-0.5 % NaCl. The genomic G+C content was calculated to be 38.6 mol%. The predominant respiratory quinone of the isolate was found to be MK-7; the major fatty acids were identified as summed feature 3 (C_16 : 1 ω7c and/or C_16 : 1 ω6c) (34.1 %), C_15 : 0iso (23.4 %) and C_17 : 0iso 3-OH (10.8 %). The major polar lipids were found to be phosphatidylethanolamine, two unidentified aminolipids and an unidentified lipid. The phenotypic and chemotaxonomic data support the affiliation of strain 17J42-9^T with the genus Emticicia. However, the DNA-DNA relatedness between the isolate and its closest phylogenetic neighbours was lower than 46 %. The results of 16S rRNA gene sequence similarity analysis, DNA-DNA hybridization analysis and the observed differentiating phenotypic properties from other closely related taxa clearly indicate that strain 17J42-9^T represents a novel species in the genus Emticicia, for which the name Emticiciaagri sp. nov. is proposed. The type strain is 17J42-9^T (=KCTC 62270^T=JCM 33056^T).

Mucilaginibacter terrigena sp. nov. sp., A Novel Member of the Family Sphingobacteriaceae

A bacterial strain, 17JY9-4^T, was isolated from a soil sample collected on Jeju Island, South Korea. Colonies grown on R2A agar are pale pink in color, and cells are Gram-stain negative, short, and rod-shaped. Analysis of 16S rRNA gene sequences identified this strain as a member of the genus Mucilaginibacter in the family Sphingobacteriaceae, with high levels of 16S rRNA sequence similarity shared with Mucilaginibacter lutimaris BR-3^T (98.0%), Mucilaginibacter rigui WPCB133^T (98.0%), Mucilaginibacter phyllosphaerae PP-F2F-G21^T (97.0%), Mucilaginibacter amnicola TAPP7^T (96.8%), and Mucilaginibacter soli R9-65^T (96.7%). Growth of strain 17JY9-4^T occurs at 10-30 °C, pH 6-8, and in the presence of 0-1.0% NaCl. The genomic G+C content is 44.38 mol%. The predominant respiratory quinone of the isolate is MK-7; the major fatty acids are summed feature 3 (C_16:1ω7c/C_16:1ω6c) (39.7%), iso-C_15:0 (22.8%), iso-C_17:0 3-OH (7.8%), and C_16:0 (7.7%); and the major polar lipid is phosphatidylethanolamine. The phenotypic and chemotaxonomic data support the placement of strain 17JY9-4^T within the genus Mucilaginibacter. However, the DNA-DNA relatedness between the isolate and M. rigui, M. lutimaris, M. phyllosphaerae, M. amnicola, and M. soli were 44.3 ± 3.0%, 38.6 ± 3.7%, 23.2 ± 2.9%, 21.9 ± 3.1%, and 18.6 ± 3.7%, respectively. The results of 16S rRNA gene sequence similarity analysis, DNA-DNA hybridization analysis, and the observed differentiating phenotypic properties from other closely related taxa clearly indicate that strain 17JY9-4^T represents a novel species in the genus Mucilaginibacter, for which the name Mucilaginibacter terrigena sp. nov. is proposed. The type strain is 17JY9-4^T (= KCTC 62294^T = JCM 33049^T).

Hymenobacter persicinus sp. nov., a novel member of the family Hymenobacteraceae

A bacterial strain, 1-3-3-3^T, was isolated from a soil sample collected in Jeollabuk-do province, South Korea. Cells were observed to be Gram-stain negative, short rod-shaped and colonies to be red-pink in colour. Analysis of 16S rRNA gene sequences identified this strain as a member of the genus Hymenobacter in the family Hymenobacteraceae, with high levels of 16S rRNA sequence similarity with Hymenobacter algoricola VUG-A23a^T (98.0%), Hymenobacter knuensis 16F7C-2 (97.9%), Hymenobacter fastidiosus VUG-A124^T (97.1%), Hymenobacter elongatus VUG-A112^T (97.0%), Hymenobacter chitinivorans Txc1^T (97.0%) and Hymenobacter aquaticus 16F3P^T (96.7%). Growth of strain 1-3-3-3^T was observed at 10-30 °C, pH 6-8 and in the presence of 0-1.0% NaCl. The genomic G + C content was determined to be 61.6 mol %. The predominant respiratory quinone of the isolate was found to be MK-7; the major fatty acids were identified as iso-C_15:0 (19.9%), summed feature 3 (C_16:1ω7c/C_16:1ω6c, 19.7%), summed feature 4 (iso-C_17:1 I/anteiso-C_17:1 B, 17.8%), C_16:1ω5c (12.5%) and anteiso-C_15:0 (11.2%), and the major polar lipid was found to be phosphatidylethanolamine. The phenotypic and chemotaxonomic data support the affiliation of strain 1-3-3-3^T with the genus Hymenobacter. However, the DNA-DNA relatedness between the isolate and its closest phylogenetic neighbours was lower than 34%. The DNA-DNA hybridization result and the differentiating phenotypic properties clearly indicate that strain 1-3-3-3^T represents a novel species in the genus Hymenobacter, for which the name Hymenobacter persicinus sp. nov. is proposed. The type strain is 1-3-3-3^T (= KCTC 52742^T = JCM 32191^T).

Genotypic and phenotypic diversity of Lactobacillus rossiae isolated from beer

AIMS

Over the past few years, the lactic acid bacteria (LAB) species Lactobacillus rossiae has appeared on occasion as a beer spoiler, in addition to its role as an inhabitant of sourdough and other foods. Many authors have described the L. rossiae sourdough isolates as phenotypically and genotypically extremely versatile. This characterization was confirmed in a comprehensive genotypic and phenotypic study based on 11 beer-related L. rossiae isolates.

MATERIALS AND METHODS

The beer-related isolates and the L. rossiae type strain were classified in a polyphasic approach applying 16S rRNA, rpoA and pheS housekeeping gene sequence comparisons, DNA-DNA hybridization and rep-PCR technique. Additionally, carbohydrate fermentation and amino-acid metabolism were examined. In terms of the beer-spoilage ability, the growth in two different beer types was examined and the presence of three prominent hop resistance genes (horA, horC and hitA) and of one gene presumably responsible for the production of exopolysaccharides (gtf) was checked.

CONCLUSION

The carbohydrate fermentation pattern (GTG)₅ rep-PCR and the pheS gene sequence comparison showed deviations between sourdough and beer-related isolates. DNA-DNA hybridization values and the pheS gene sequence comparison between beer-related isolates point towards the need for expansion of the limits for species description.

SIGNIFICANCE AND IMPACT OF THE STUDY

Lactobacillus rossiae shows great phenotypic and genotypic variability stretching the limits of species description. The correlation between pheS gene sequence and the presence of the horC gene is important for brewing microbiologists and the search for beer-spoilage prediction methods.

Hymenobacter agri sp. nov., a novel bacterium isolated from soil

A bacterial isolate was recovered from a soil sample collected in Jeollabuk-do Province, South Korea, and subjected to polyphasic taxonomic assessment. Cells of the isolate, designated strain S1-2-1-2-1^T, were observed to be rod-shaped, pink in color, and Gram-stain negative. The strain was able to grow at temperature range from 10 to 30 °C, with an optimum of 25 °C, and growth occurred at pH 6-8. Comparative 16S rRNA gene sequence analysis showed that strain S1-2-1-2-1^T belongs to the genus Hymenobacter, with closely related type strains being Hymenobacter daeguensis 16F3Y-2^T (95.8% similarity), Hymenobacter rubidus DG7B^T (95.8%), Hymenobacter soli PB^T (95.7%), Hymenobacter terrenus MIMtkLc17^T (95.6%), Hymenobacter terrae DG7A^T (95.3%), and Hymenobacter saemangeumensis GSR0100^T (95.2%). The genomic DNA G+C content of strain S1-2-1-2-1^T was 63.0 mol%. The main polar lipid of this strain was phosphatidylethanolamine, the predominant respiratory quinone was menaquinone-7, and the major fatty acids were C_15:0 iso (27.3%), summed feature 3 (C_16:1 ω7c/C_16:1 ω6c) (16.5%), C_15:0 anteiso (15.3%), and C_16:0 (14.7%), supporting the affiliation of this strain with the genus Hymenobacter. The results of this polyphasic analysis allowed for the genotypic and phenotypic differentiation of strain S1-2-1-2-1^T from recognized Hymenobacter species. On the basis of its phenotypic properties, genotypic distinctiveness, and chemotaxonomic features, strain S1-2-1-2-1^T is considered to represent a novel species of the genus Hymenobacter, for which the name Hymenobacter agri sp. nov. is proposed. The type strain is S1-2-1-2-1^T (=KCTC 52739^T = JCM 32194^T).

Microbial Ecology and Process Technology of Sourdough Fermentation

From a microbiological perspective, sourdough is to be considered as a specific and stressful ecosystem, harboring yeasts and lactic acid bacteria (LAB), that is used for the production of baked goods. With respect to the metabolic impact of the sourdough microbiota, acidification (LAB), flavor formation (LAB and yeasts), and leavening (yeasts and heterofermentative LAB species) are most noticeable. Three distinct types of sourdough fermentation processes can be discerned based on the inocula applied, namely backslopped ones (type 1), those initiated with starter cultures (type 2), and those initiated with a starter culture followed by backslopping (type 3). A sourdough-characteristic LAB species is Lactobacillus sanfranciscensis. A sourdough-characteristic yeast species is Candida humilis. Although it has been suggested that the microbiota of a specific sourdough may be influenced by its geographical origin, region specificity often seems to be an artefact resulting from interpretation of the research data, as those are dependent on sampling, isolation, and identification procedures. It is however clear that sourdough-adapted microorganisms are able to withstand stress conditions encountered during their growth. Based on the technological setup, type 0 (predoughs), type I (artisan bakery firm sourdoughs), type II (industrial liquid sourdoughs), and type III sourdoughs (industrial dried sourdoughs) can be distinguished. The production of all sourdoughs, independent of their classification, depends on several intrinsic and extrinsic factors. Both the flour (type, quality status, etc.) and the process parameters (fermentation temperature, pH and pH evolution, dough yield, water activity, oxygen tension, backslopping procedure and fermentation duration, etc.) determine the dynamics and outcome of (backslopped) sourdough fermentation processes.

Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles

This work aimed to investigate whether different microbial assemblies in flour may influence the microbiological and biochemical characteristics of traditional sourdough. To reach this purpose, members of lactic acid bacteria, enterobacteria, and yeasts were isolated from durum wheat flour. Secondly, the isolated microorganisms (Pediococcus pentosaceus, Saccharomyces cerevisiae, Pantoea agglomerans, and Escherichia hermannii) were inoculated in doughs prepared with irradiated flour (gamma rays at 10 kGy), so that eight different microbial assemblies were obtained. Two non-inoculated controls were prepared, one of which (C-IF) using irradiated flour and the other (C) using non-irradiated flour. As shown by plate counts, irradiation of flour caused total inactivation of yeasts and a decrease of all the other microbial populations. However, acidification occurred also in the dough C-IF, due to metabolic activity of P. pentosaceus that had survived irradiation. After six fermentations, P. pentosaceus was the dominant lactic acid bacterium species in all the sourdoughs produced with irradiated flour (IF). Yet, IF-based sourdoughs broadly differed from each other in terms of strains of P. pentosaceus, probably due to the different microorganisms initially inoculated. Quantitative and qualitative differences of free amino acids concentration were found among the sourdoughs, possibly because of different microbial communities. In addition, as shown by culture-independent analysis (16S metagenetics), irradiation of flour lowered and modified microbial diversity of sourdough ecosystem.

Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods

Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost completely replaced by the use of baker's yeast and chemical leavening agents in the last century. Recently, it has been rediscovered by the scientific community, consumers, and producers, thanks to several effects on organoleptic, technological, nutritional, and functional features of cereal-based products. Acidification, proteolysis, and activation of endogenous enzymes cause several changes during sourdough fermentation, carried out by lactic acid bacteria and yeasts, which positively affect the overall quality of the baked goods. In particular, the hydrolysis of native proteins of the cereal flours may improve the functional features of baked goods. The wheat flour processed with fungal proteases and selected lactic acid bacteria was demonstrated to be safe for coeliac patients. This review article focuses on the biotechnologies that use selected sourdough lactic acid bacteria to potentially counteract the adverse reactions to gluten, and the risk of gluten contamination.

Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters

The adaptability of lactic acid bacteria (LAB) and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava was investigated using PCR-DGGE and bacteriological culture combined with rRNA gene sequence analysis. Sourdoughs were prepared either from flours of the cereals wheat, rye, oat, barley, rice, maize, and millet, or from the pseudocereals amaranth, quinoa, and buckwheat, or from cassava, using a starter consisting of various species of LAB and yeasts. Doughs were propagated until a stable microbiota was established. The dominant LAB and yeast species were Lactobacillus fermentum, Lactobacillus helveticus, Lactobacillus paralimentarius, Lactobacillus plantarum, Lactobacillus pontis, Lactobacillus spicheri, Issatchenkia orientalis and Saccharomyces cerevisiae. The proportion of the species within the microbiota varied. L. paralimentarius dominated in the pseudocereal sourdoughs, L. fermentum, L. plantarum and L. spicheri in the cassava sourdough, and L. fermentum, L. helveticus and L. pontis in the cereal sourdoughs. S. cerevisiae constituted the dominating yeast, except for quinoa sourdough, where I. orientalis also reached similar counts, and buckwheat and oat sourdoughs, where no yeasts could be detected. To assess the usefulness of competitive LAB and yeasts as starters, the fermentations were repeated using flours from rice, maize, millet and the pseudocereals, and by starting the dough fermentation with selected dominant strains. At the end of fermentation, most of starter strains belonged to the dominating microbiota. For the rice, millet and quinoa sourdoughs the species composition was similar to that of the prior fermentation, whereas in the other sourdoughs, the composition differed.

Rapid identification of Lactobacillus nantensis, Lactobacillus spicheri and Lactobacillus hammesii species using species-specific primers

Based on the 16S-23S ribosomal DNA (rDNA) intergenic spacer region (ISR), an identification tool for rapid differentiation of Lactobacillus nantensis, Lactobacillus spicheri and Lactobacillus hammesii, species isolated recently from French sourdough was developed. The DNA fragments containing ISRs were amplified with primers pairs 16S/p2 and 23S/p7. Clone libraries of the PCR-amplified rDNA with these primers were constructed using a pCR2.1 TA cloning kit and sequenced. The DNA sequences obtained were analyzed and species-specific primers were designed from these sequences. Two PCR amplicons, which were designated small ISR (S-ISR) and large ISR (L-ISR), were obtained for all Lactobacillus species studied. The L-ISR sequence reveale2d the presence of two tRNA genes, tRNAAla and tRNAIle. Species-specific primers designed allowed rapid identification of these species. The specificity of these primers was positively demonstrated as no response was obtained for more than 200 other species tested.

Influence of geographical origin and flour type on diversity of lactic acid bacteria in traditional Belgian sourdoughs

A culture-based approach was used to investigate the diversity of lactic acid bacteria (LAB) in Belgian traditional sourdoughs and to assess the influence of flour type, bakery environment, geographical origin, and technological characteristics on the taxonomic composition of these LAB communities. For this purpose, a total of 714 LAB from 21 sourdoughs sampled at 11 artisan bakeries throughout Belgium were subjected to a polyphasic identification approach. The microbial composition of the traditional sourdoughs was characterized by bacteriological culture in combination with genotypic identification methods, including repetitive element sequence-based PCR fingerprinting and phenylalanyl-tRNA synthase (pheS) gene sequence analysis. LAB from Belgian sourdoughs belonged to the genera Lactobacillus, Pediococcus, Leuconostoc, Weissella, and Enterococcus, with the heterofermentative species Lactobacillus paralimentarius, Lactobacillus sanfranciscensis, Lactobacillus plantarum, and Lactobacillus pontis as the most frequently isolated taxa. Statistical analysis of the identification data indicated that the microbial composition of the sourdoughs is mainly affected by the bakery environment rather than the flour type (wheat, rye, spelt, or a mixture of these) used. In conclusion, the polyphasic approach, based on rapid genotypic screening and high-resolution, sequence-dependent identification, proved to be a powerful tool for studying the LAB diversity in traditional fermented foods such as sourdough.