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Mu L, Wang Q, Cao X, Li H, Zhang Z. The Potential of Pre-fermented Juice or Lactobacillus Inoculants to Improve the Fermentation Quality of Mixed Silage of Agro-Residue and Lucerne. Front Microbiol 2022; 13:858546. [PMID: 35572702 PMCID: PMC9096938 DOI: 10.3389/fmicb.2022.858546] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Accepted: 02/21/2022] [Indexed: 11/18/2022] Open
Abstract
The objective of this study was to determine the effect of pre-fermented juice, Lactobacillus plantarum, and L. buchneri on chemical composition, fermentation, aerobic stability, dynamics of microbial community, and metabolic pathway of a mixture of lucerne, wheat bran (WB), and rice straw (RS). All mixtures were ensiled for 1, 3, 5, 7, 15, 30, and 45 days after treatment with uninoculated (control, C); L. plantarum [LP, 1 × 106 cfu/g of fresh weight (FW)]; L. buchneri (LB, 1 × 106 cfu/g of FW); LP + LB (LPB, 1 × 106 cfu/g of FW of each inoculant); and pre-fermented juice (J; 2 × 106 cfu/g of FW). Four lactic acid bacteria (LAB) species from three genera were cultured from the pre-fermented juice, with W. cibaria being dominant. The inoculants increased lactic acid (LA), decreased pH and ammonia nitrogen (AN) compared to C silage at earlier stages of ensiling, and high dry matter (DM) and water-soluble carbohydrate (WSC) content in inoculated silages. Adding LPB increased the abundance of L. plantarum, L. paralimentarius, and L. nodensis, resulting in the lowest pH. Pre-fermented juice enriched W. cibaria, L. sakei, L. parabrevis, Pseudomonas putida, and Stenotrophomonas maltophilia, mainly enhanced accumulation of acetic acid (AA) and LA, and decreased pH, crude protein losses, AN, and hemicellulose contents. L. buchneri and L. brevis had a high abundance in LB-treated and J silages, respectively, inhibited undesirable bacteria, and improved aerobic stability with more than 16 days. In addition, the metabolic pathways changed with time and L. buchneri inoculants promoted global metabolism. In conclusion, inoculations altered bacterial succession and metabolic pathways in silage; LB and pre-fermented juice enhanced ensiling by promoting pH reductions, enhancing concentrations of LA and AA, and extending aerobic stability more than 16 days.
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Affiliation(s)
- Lin Mu
- Department of Grassland Science, College of Agronomy, Hunan Agricultural University, Changsha, China
| | - Qinglan Wang
- Department of Grassland Science, College of Agronomy, Hunan Agricultural University, Changsha, China
| | - Xin Cao
- Department of Grassland Science, College of Agronomy, Hunan Agricultural University, Changsha, China
| | - Hui Li
- Department of Grassland Science, College of Agronomy, Hunan Agricultural University, Changsha, China
| | - Zhifei Zhang
- Department of Grassland Science, College of Agronomy, Hunan Agricultural University, Changsha, China
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2
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Mu L, Wang Q, Cao X, Zhang Z. Effects of fatty acid salts on fermentation characteristics, bacterial diversity and aerobic stability of mixed silage prepared with alfalfa, rice straw and wheat bran. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1475-1487. [PMID: 34402055 DOI: 10.1002/jsfa.11482] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 07/08/2021] [Accepted: 08/17/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The objective was to determine effects of potassium diformate (PD), sodium diacetate (SD) and calcium propionate (CAP) on dynamics of microbial community, fermentation characteristics and aerobic stability of silage comprised of a mixture of alfalfa (AF), rice straw (RS) and wheat bran (MF). Treatments included control (C), PD [5.5 g kg-1 fresh weight (FW)], SD (7 g kg-1 FW), and CAP (10 g kg-1 FW), which were ensiled for 1, 3, 5, 7, 15, 30 and 45 days in vacuum-sealed polythene bags. RESULTS After day 1 of ensiling, the most dominant bacterial species in all silages was Weissella cibaria, whereas Lactobacillus parabrevis, L. nodensis, L. plantarum and L. paralimentarius were dominant species after 5 and 15 days of ensiling, and ultimately Pseudomonas putida and Stenotrophomonas maltophilia became dominant after 45 days. The positive correlation between PD and L. plantarum supported the lowest pH, butyric acid, ammonia nitrogen, neutral and acid detergent fiber, and hemicellulose content, and high water-soluble carbohydrates and crude protein content in PD silage. In addition, SD and CAP enriched the abundance of L. parabrevis and mainly increased lactic acid (LA) and acetic acid (AA). CAP increased abundance of L. acetotolerans after 45 days of ensiling with more LA and AA than other treatments. CONCLUSIONS The succession of the bacterial community of mixed silage was modulated by the three fatty acid salts; furthermore, PD and CAP further improved fermentation quality by accelerating the decrease in pH and the increase in LA. The chemical additives prolonged the aerobic stability more than 16 days. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Lin Mu
- Department of Grassland Science, College of Agronomy, Hunan Agricultural University, Changsha, China
| | - Qinglan Wang
- Department of Grassland Science, College of Agronomy, Hunan Agricultural University, Changsha, China
| | - Xin Cao
- Department of Grassland Science, College of Agronomy, Hunan Agricultural University, Changsha, China
| | - Zhifei Zhang
- Department of Grassland Science, College of Agronomy, Hunan Agricultural University, Changsha, China
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3
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Oberg TS, McMahon DJ, Culumber MD, McAuliffe O, Oberg CJ. Invited review: Review of taxonomic changes in dairy-related lactobacilli. J Dairy Sci 2022; 105:2750-2770. [DOI: 10.3168/jds.2021-21138] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Accepted: 12/13/2021] [Indexed: 11/19/2022]
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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: 1547] [Impact Index Per Article: 386.8] [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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Wei YX, Gu CT. Lactobacillus yilanensis sp. nov., Lactobacillus bayanensis sp. nov., Lactobacillus keshanensis sp. nov., Lactobacillus kedongensis sp. nov., Lactobacillus baiquanensis sp. nov., Lactobacillus jidongensis sp. nov., Lactobacillus hulinensis sp. nov., Lactobacillus mishanensis sp. nov. and Lactobacillus zhongbaensis sp. nov., isolated from Chinese traditional pickle and yogurt. Int J Syst Evol Microbiol 2019; 69:3178-3190. [DOI: 10.1099/ijsem.0.003609] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
Affiliation(s)
- Yu Xin Wei
- 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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6
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Kim HJ, Lee HJ, Lim B, Kim E, Kim HY, Suh M, Hur M. Lactobacillus terrae sp. nov., a novel species isolated from soil samples in the Republic of Korea. Int J Syst Evol Microbiol 2018; 68:2906-2911. [PMID: 30010525 DOI: 10.1099/ijsem.0.002918] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A novel strain, designated NIBRBAC000499792T, was isolated from a soil sample collected at Jukgye, Dongnam, Cheonan, Republic of Korea. Cells were Gram-positive, non-motile, non-spore-forming, rod-shaped, oxidase-negative and catalase-negative. Colonies grown on de Man, Rogosa and Sharpe agar were white, circular, raised and entire. Analysis of the 16S rRNA gene sequence analysis revealed that strain NIBRBAC000499792T belongs to the genus Lactobacillus (family Lactobacillaceae) and is most closely related to Lactobacillus nodensis DSM 19682T (96.1 % similarity) and Lactobacillus tucceti KCTC 21005T (96.7 %). The results of DNA-DNA hybridization experiments demonstrated that strain NIBRBAC000499792T represents a novel species. Major fatty acids are C18 : 1ω9c, C16 : 0 and unidentified 18.846 and/or C19 : 1ω6c and/or C19 : 0cyclo. The predominant respiratory quinones are menaquinone-8 and menaquinone-9. The major polar lipids are phosphatidylglycerol and diphosphatidylglycerol. The minor polar lipids are one unidentified aminophospholipid, one unidentified phospholipid, and four unidentified lipids. Next-generation sequencing analysis of strain NIBRBAC000499792T indicated that the total genome size was 1 548 794 bp with a G+C content of 33.1 mol%, 1586 coding sequences, 50 tRNAs and nine rRNAs. The most closely related genomes belonged to Lactobacillus species. Most metabolic pathways were related to carbon metabolism and carbon fixation. Based on this polyphasic analysis, strain NIBRBAC000499792T represents a novel species of the genus Lactobacillus, for which the name Lactobacillus terrae sp. nov. is proposed, with the type strain NIBRBAC000499792T (=KCTC 21093T=JCM 32269T).
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Affiliation(s)
- Hyun-Joong Kim
- 1Institute of Life Sciences and Resources Graduate School of Biotechnology, Kyung Hee University, Yongin, Republic of Korea
| | - Hye Jin Lee
- 2Biological Resources Research Department, National Institute of Biological Resources, Incheon, Republic of Korea
| | - Bora Lim
- 1Institute of Life Sciences and Resources Graduate School of Biotechnology, Kyung Hee University, Yongin, Republic of Korea
| | - Eiseul Kim
- 1Institute of Life Sciences and Resources Graduate School of Biotechnology, Kyung Hee University, Yongin, Republic of Korea
| | - Hae-Yeong Kim
- 1Institute of Life Sciences and Resources Graduate School of Biotechnology, Kyung Hee University, Yongin, Republic of Korea
| | - Minhwan Suh
- 2Biological Resources Research Department, National Institute of Biological Resources, Incheon, Republic of Korea
| | - Moonsuk Hur
- 2Biological Resources Research Department, National Institute of Biological Resources, Incheon, Republic of Korea
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7
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Lactobacillus metriopterae sp. nov., a novel lactic acid bacterium isolated from the gut of grasshopper Metrioptera engelhardti. Int J Syst Evol Microbiol 2018. [DOI: 10.1099/ijsem.0.002694] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
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8
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Jung MY, Lee SH, Lee M, Song JH, Chang JY. Lactobacillus allii sp. nov. isolated from scallion kimchi. Int J Syst Evol Microbiol 2017; 67:4936-4942. [PMID: 29043955 PMCID: PMC5845750 DOI: 10.1099/ijsem.0.002327] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
Abstract
A novel strain of lactic acid bacteria, WiKim39T, was isolated from a scallion kimchi sample consisting of fermented chili peppers and vegetables. The isolate was a Gram-positive, rod-shaped, non-motile, catalase-negative and facultatively anaerobic lactic acid bacterium. Phylogenetic analysis of the 16S rRNA gene sequence showed that strain WiKim39T belonged to the genus Lactobacillus, and shared 97.1–98.2 % pair-wise sequence similarities with related type strains, Lactobacillus nodensis, Lactobacillus insicii, Lactobacillus versmoldensis, Lactobacillus tucceti and Lactobacillus furfuricola. The G+C content of the strain based on its genome sequence was 35.3 mol%. The ANI values between WiKim39T and the closest relatives were lower than 80 %. Based on the phenotypic, biochemical, and phylogenetic analyses, strain WiKim39T represents a novel species of the genus Lactobacillus, for which the name Lactobacillus allii sp. nov. is proposed. The type strain is WiKim39T (=KCTC 21077T=JCM 31938T).
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Affiliation(s)
- Min Young Jung
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Se Hee Lee
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Moeun Lee
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Jung Hee Song
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Ji Yoon Chang
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
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9
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O'Brien E, Mills S, Dobson A, Serrano LM, Hannon J, Ryan SP, Kilcawley KN, Brandsma JB, Meijer WC, Hill C, Ross RP. Contribution of the novel sulfur-producing adjunct Lactobacillus nodensis to flavor development in Gouda cheese. J Dairy Sci 2017; 100:4322-4334. [DOI: 10.3168/jds.2016-11726] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2016] [Accepted: 01/23/2017] [Indexed: 11/19/2022]
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10
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Microbial Ecology and Process Technology of Sourdough Fermentation. ADVANCES IN APPLIED MICROBIOLOGY 2017; 100:49-160. [PMID: 28732554 DOI: 10.1016/bs.aambs.2017.02.003] [Citation(s) in RCA: 73] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
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.
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11
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Irisawa T, Tanaka N, Kitahara M, Sakamoto M, Ohkuma M, Okada S. Lactobacillus furfuricola sp. nov., isolated from Nukadoko, rice bran paste for Japanese pickles. Int J Syst Evol Microbiol 2014; 64:2902-2906. [DOI: 10.1099/ijs.0.063933-0] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Two strains of lactic acid bacteria, Nu27T and Nu29, were isolated from Nukadoko, rice bran paste for Japanese pickles. The isolates were Gram-stain-positive, rod-shaped, catalase-negative, non-motile and facultatively anaerobic lactic acid bacteria. The isolates showed identical 16S rRNA gene sequences. The closest relatives to strain Nu27T based on 16S rRNA gene sequence similarities were
Lactobacillus versmoldensis
KU-3T (98.9 % 16S rRNA gene sequence similarity),
Lactobacillus nodensis
iz4bT (96.3 %) and
Lactobacillus tucceti
CECT 5290T (97.2 %). DNA–DNA relatedness values revealed genotype separation of the two isolates from the above three species. Based on the physiological, biochemical and genotypic characteristics provided, the isolates represent a novel species of the genus
Lactobacillus
, for which name is Lactobacillus furfuricola proposed. The type strain is Nu 27T ( = JCM 18764T = NRIC 0900T = DSM 27174T).
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Affiliation(s)
- Tomohiro Irisawa
- NODAI Culture Collection Center, Tokyo University of Agriculture, Tokyo 156-8502, Japan
- Microbe Division/Japan Collection of Microorganisms, RIKEN BioResource Center, Tsukuba, Ibaraki, 305-0074, Japan
| | - Naoto Tanaka
- NODAI Culture Collection Center, Tokyo University of Agriculture, Tokyo 156-8502, Japan
| | - Maki Kitahara
- Microbe Division/Japan Collection of Microorganisms, RIKEN BioResource Center, Tsukuba, Ibaraki, 305-0074, Japan
| | - Mitsuo Sakamoto
- Microbe Division/Japan Collection of Microorganisms, RIKEN BioResource Center, Tsukuba, Ibaraki, 305-0074, Japan
| | - Moriya Ohkuma
- Microbe Division/Japan Collection of Microorganisms, RIKEN BioResource Center, Tsukuba, Ibaraki, 305-0074, Japan
| | - Sanae Okada
- Department of Applied Biology and Chemistry, Faculty of Applied Bio-Science, Tokyo University of Agriculture, Tokyo 156-8502, Japan
- NODAI Culture Collection Center, Tokyo University of Agriculture, Tokyo 156-8502, Japan
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12
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Busconi M, Zacconi C, Scolari G. Bacterial ecology of PDO Coppa and Pancetta Piacentina at the end of ripening and after MAP storage of sliced product. Int J Food Microbiol 2013; 172:13-20. [PMID: 24361828 DOI: 10.1016/j.ijfoodmicro.2013.11.023] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2013] [Revised: 10/11/2013] [Accepted: 11/24/2013] [Indexed: 11/19/2022]
Abstract
The objective of this study was to evaluate the microbiota of two typical Italian PDO delicatessens Coppa and Pancetta Piacentina, produced in Piacenza area (Italy). Classical and molecular approaches were employed, in order to acquire knowledge on their bacterial ecology and its evolution after slicing and MAP storing; thus, the biodiversity of characteristic bacterial community, already present or introduced during such procedures, was studied in both full ripened and sliced samples from two producers (A and B) of the PDO district, packaged under MAP and stored at 2 and 8 °C for 30 days. The microbiota of the two kinds of Italian delicatessen demonstrated peculiar differences, particularly regarding the staphylococci and lactic acid bacteria (LAB) ratio. Moreover, some species within these two groups appeared to be linked to the kind of product: Leuconostoc, Lactobacillus versmoldensis and Staphylococcus saprophyticus were found only in Pancetta while Lactobacillus pentosus, Staphylococcus equorum, Staphylococcus xylosus, Staphylococcus sciuri and Macrococcus caseolyticus occurred only in Coppa. Also, both delicatessens from producer A were richer in LAB compared to those of producer B and the opposite applied for staphylococci. Interestingly, Tetragenococcus halophilus was detectable in all the samples and its presence in the sausage environment has been reported only for Capocollo. Storage did not substantially modify the microbiota composition, the only changes being the relative abundance of same sequences; S. xylosus was prevalent before slicing process and S. equorum at the end of MAP storage at both 2 °C and 8 °C. Concerning microbial contamination during the slicing process, our results suggest that the adopted procedures assure high hygienic quality standard of these typical products, with exception of a contamination by Psychrobacter psychrophilus in Coppa B. The possible origin of species rarely or never reported in the sausage environment and detected in this study is discussed.
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Affiliation(s)
- Matteo Busconi
- Institute of Agronomy, Genetics and Field Crops, Università Cattolica S.C., via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Carla Zacconi
- Institute of Microbiology, Università Cattolica S.C., via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Gianluigi Scolari
- Institute of Microbiology, Università Cattolica S.C., via Emilia Parmense 84, 29122 Piacenza, Italy.
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13
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Gu CT, Li CY, Yang LJ, Huo GC. Lactobacillus heilongjiangensis sp. nov., isolated from Chinese pickle. Int J Syst Evol Microbiol 2013; 63:4094-4099. [DOI: 10.1099/ijs.0.053355-0] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A Gram-stain-positive bacterial strain, S4-3T, was isolated from traditional pickle in Heilongjiang Province, China. The bacterium was 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 S4-3T showed 97.9–98.7 % 16S rRNA gene sequence similarities, 84.4–94.1 % pheS gene sequence similarities and 94.4–96.9 % rpoA gene sequence similarities to the type strains of
Lactobacillus nantensis
,
Lactobacillus mindensis
,
Lactobacillus crustorum
,
Lactobacillus futsaii
,
Lactobacillus farciminis
and
Lactobacillus kimchiensis
. dnaK gene sequence similarities between S4-3T and
Lactobacillus nantensis
LMG 23510T,
Lactobacillus mindensis
LMG 21932T,
Lactobacillus crustorum
LMG 23699T,
Lactobacillus futsaii
JCM 17355T and
Lactobacillus farciminis
LMG 9200T were 95.4, 91.5, 90.4, 91.7 and 93.1 %, respectively. Based upon the data obtained in the present study, a novel species, Lactobacillus heilongjiangensis sp. nov., is proposed and the type strain is S4-3T ( = LMG 26166T = NCIMB 14701T).
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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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Lactobacillus ginsenosidimutans sp. nov., isolated from kimchi with the ability to transform ginsenosides. Antonie van Leeuwenhoek 2012; 103:867-76. [DOI: 10.1007/s10482-012-9868-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2012] [Accepted: 12/20/2012] [Indexed: 11/25/2022]
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15
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Botina SG, Klimina KM, Koroban NV, Amerkhanova AM, Zinchenko VV, Danilenko VN. Revised classification of native probiotic strains of Lactobacillus used in Russian Federation. RUSS J GENET+ 2010. [DOI: 10.1134/s1022795410110050] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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De Vuyst L, Vrancken G, Ravyts F, Rimaux T, Weckx S. Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota. Food Microbiol 2009; 26:666-75. [DOI: 10.1016/j.fm.2009.07.012] [Citation(s) in RCA: 179] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2009] [Revised: 07/13/2009] [Accepted: 07/13/2009] [Indexed: 01/26/2023]
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