Properties of Cytophaga johnsonae strains causing spoilage of fresh produce at food markets

Analysis of Culturable Bacterial Diversity of Pangong Tso Lake via a 16S rRNA Tag Sequencing Approach

The Pangong Tso lake is a high-altitude freshwater habitat wherein the resident microbes experience unique selective pressures, i.e., high radiation, low nutrient content, desiccation, and temperature extremes. Our study attempts to analyze the diversity of culturable bacteria by applying a high-throughput amplicon sequencing approach based on long read technology to determine the spectrum of bacterial diversity supported by axenic media. The phyla Pseudomonadota, Bacteriodetes, and Actinomycetota were retrieved as the predominant taxa in both water and sediment samples. The genera Hydrogenophaga and Rheinheimera, Pseudomonas, Loktanella, Marinomonas, and Flavobacterium were abundantly present in the sediment and water samples, respectively. Low nutrient conditions supported the growth of taxa within the phyla Bacteriodetes, Actinomycetota, and Cyanobacteria and were biased towards the selection of Pseudomonas, Hydrogenophaga, Bacillus, and Enterococcus spp. Our study recommends that media formulations can be finalized after analyzing culturable diversity through a high-throughput sequencing effort to retrieve maximum species diversity targeting novel/relevant taxa.

Opportunistic diseases in marine eukaryotes: Could Bacteroidota be the next threat to ocean life?

Bacteria within the phylum Bacteroidota (Bacteroidetes) are known to cause devastating and widespread disease outbreaks in marine eukaryotic hosts. However, with few pathogens described in detail, their prevalence and virulence strategies remain largely unknown. Here, we systematically reviewed the literature to evaluate the current understanding of Bacteroidota that cause disease in marine hosts. Isolates affiliated with the genera Tenacibaculum and Aquimarina (Flavobacteriaceae) were the most widely reported and characterized pathogens. Although cultured isolates were predominantly Flavobacteriia, culture-independent studies also found classes Bacteroidia, Cytophagia and Sphingobacteriia associated with disease. We found that pathogenic marine Bacteroidota largely conformed to an opportunistic lifestyle but could also act as secondary pathogens or were involved in polymicrobial diseases. Many diseases were also associated with an environmental stressor, especially those affecting coral, macroalgae and fish. Key virulence traits included the production of adhesins and host tissue-degrading enzymes. Overall, the nature of disease involving Bacteroidota pathogens appears to be an outcome of complex host-pathogen-environment interactions; however, our understanding of virulence remains limited by the lack of functional characterization studies. This is concerning as Bacteroidota have the potential to emerge as a serious threat to marine ecosystems and aquaculture industries, driven by global changes in ocean conditions.

Bacteria associated with vascular wilt of poplar

In 2017, a 560-ha area of hybrid poplar plantation in northern Poland showed symptoms of tree decline. Leaves appeared smaller, turned yellow-brown, and were shed prematurely. Twigs and smaller branches died. Bark was sunken and discolored, often loosened and split. Trunks decayed from the base. Phloem and xylem showed brown necrosis. Ten per cent of trees died in 1-2 months. None of these symptoms was typical for known poplar diseases. Bacteria in soil and in the necrotic base of poplar trunk were analyzed with Illumina sequencing. Soil and wood were colonized by at least 615 and 249 taxa. The majority of bacteria were common to soil and wood. The most common taxa in soil were: Acidobacteria (14.76%), Actinobacteria (14.58%), Proteobacteria (36.87) with Betaproteobacteria (6.52%), (6.10%), Comamonadaceae (2.79%), and Verrucomicrobia (5.31%).The most common taxa in wood were: Bacteroidetes (22.72%) including Chryseobacterium (5.07%), Flavobacteriales (10.87%), Sphingobacteriales (9.40%) with Pedobacter cryoconitis (7.31%), Proteobacteria (73.79%) with Enterobacteriales (33.25%) including Serratia (15.30%) and Sodalis (6.52%), Pseudomonadales (9.83%) including Pseudomonas (9.02%), Rhizobiales (6.83%), Sphingomonadales (5.65%), and Xanthomonadales (11.19%). Possible pathogens were Pseudomonas, Rhizobium and Xanthomonas. The potential initial, endophytic character of bacteria is discussed. Soil and possibly planting material might be the reservoir of pathogen inoculum.

Emerging flavobacterial infections in fish: A review

Flavobacterial diseases in fish are caused by multiple bacterial species within the family Flavobacteriaceae and are responsible for devastating losses in wild and farmed fish stocks around the world. In addition to directly imposing negative economic and ecological effects, flavobacterial disease outbreaks are also notoriously difficult to prevent and control despite nearly 100 years of scientific research. The emergence of recent reports linking previously uncharacterized flavobacteria to systemic infections and mortality events in fish stocks of Europe, South America, Asia, Africa, and North America is also of major concern and has highlighted some of the difficulties surrounding the diagnosis and chemotherapeutic treatment of flavobacterial fish diseases. Herein, we provide a review of the literature that focuses on Flavobacterium and Chryseobacterium spp. and emphasizes those associated with fish.

Environmental and gut bacteroidetes: the food connection

Members of the diverse bacterial phylum Bacteroidetes have colonized virtually all types of habitats on Earth. They are among the major members of the microbiota of animals, especially in the gastrointestinal tract, can act as pathogens and are frequently found in soils, oceans and freshwater. In these contrasting ecological niches, Bacteroidetes are increasingly regarded as specialists for the degradation of high molecular weight organic matter, i.e., proteins and carbohydrates. This review presents the current knowledge on the role and mechanisms of polysaccharide degradation by Bacteroidetes in their respective habitats. The recent sequencing of Bacteroidetes genomes confirms the presence of numerous carbohydrate-active enzymes covering a large spectrum of substrates from plant, algal, and animal origin. Comparative genomics reveal specific Polysaccharide Utilization Loci shared between distantly related members of the phylum, either in environmental or gut-associated species. Moreover, Bacteroidetes genomes appear to be highly plastic and frequently reorganized through genetic rearrangements, gene duplications and lateral gene transfers (LGT), a feature that could have driven their adaptation to distinct ecological niches. Evidence is accumulating that the nature of the diet shapes the composition of the intestinal microbiota. We address the potential links between gut and environmental bacteria through food consumption. LGT can provide gut bacteria with original sets of utensils to degrade otherwise refractory substrates found in the diet. A more complete understanding of the genetic gateways between food-associated environmental species and intestinal microbial communities sheds new light on the origin and evolution of Bacteroidetes as animals’ symbionts. It also raises the question as to how the consumption of increasingly hygienic and processed food deprives our microbiota from useful environmental genes and possibly affects our health.

Survivability and long-term preservation of bacteria in water and in phosphate-buffered saline

AIMS

To evaluate the suitability of using sterile water and phosphate-buffered saline (PBS) for preservation of bacteria pathogenic to plants or humans.

METHODS AND RESULTS

The stationary-phase bacterial cells collected from rich agar media were transferred to 10 ml of sterile water or PBS (pH 7.2) containing KH2PO4, 15.44 microm; NaCl, 1.55 mm; Na2HPO4, 27.09 microm in a screw-cap tube. The tubes were sealed with parafilm membranes and stored in the dark and at room temperature. Almost all the bacteria tested (148 strains), including Pseudomonas fluorescens, P. viridiflava, Erwinia spp., Xanthomonas campestris, Cytophaga johnsonae, Salmonella spp., Yersinia enterocolitica, Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus, survived in water for at least several months and up to 16 years. A vast majority of the Gram-negative bacteria tested survived equally well in water and in PBS for at least 30 weeks. However, the populations of two Gram-positive bacteria [G(+)], L. monocytogenes and Staph. aureus, declined more rapidly in water than in PBS.

CONCLUSIONS

Plant- and human-pathogenic bacteria can be preserved in pure water or PBS for several years. G(+) bacteria appear to survive better in PBS than in water.

SIGNIFICANCE AND IMPACT OF THE STUDY

The method described here is a simple and economical means for preservation of bacterial cultures, which is especially useful for laboratories not equipped with the lyophilizer or ultra-low freezer. Long-term survival of food-borne pathogens in water underlines the importance of water as a potential vehicle for transmitting the diseases.

In vitro Inhibition of Soft-Rotting Bacteria by EDTA and Nisin and in vivo Response on Inoculated Fresh Cut Carrots

EDTA and the antibiotic nisin, in combination with heat, were tested for inhibition of growth of six pectolytic, soft-rotting bacteria in 80% trypticase soy broth (TSB). Fifty percent reduction of growth by EDTA at 25°C in TSB occurred at 3.24 mM for Erwinia chrysanthemi, 2.57 mM for Pseudomonas fluorescens, 0.96 mM for E. carotovora (subsp. carotovora), 0.48 mM for P. viridiflava, 0.17 mM for Xanthomonas campestris (pv. campestris), and 0.16 mM for Cytophaga johnsonae. Nisin at 50 ug/ml was effective against X. campestris and C. johnsonae (over 90% inhibition of growth) but not against the other four bacteria (less than 20% inhibition), which are the more economically important soft-rotters. Combinations of EDTA and nisin were synergistic. A combination of 0.3 mM EDTA + nisin at 50 μg/ml inhibited growth of E. carotovora, E. chrysanthemi, and P. viridiflava by over 70%, and growth of P. fluorescens by 37%. Hot water treatments for 0.3 min at 37 or 49°C reduced survival of bacteria in the presence of EDTA + nisin, but not of EDTA, nisin, or water alone. EDTA + nisin at 37°C reduced CFU/ml of E. carotovora, E. chrysanthemi, P. fluorescens, and P. viridiflava by 2 log units, and at 49°C by 3 log units, compared with the 25°C treatment. Decay of carrot disks inoculated at two inoculum levels (10³ and 10⁴ CFU per disk) with E. carotovora, P. fluorescens, or P. viridiflava was reduced by a 1.5-min immersion in 45°C water, with or without EDTA and nisin additives. Immersion in 0.3 mM EDTA + nisin at 15 to 50 μg/ml at 45°C reduced decay due to E. carotovora and to P. fluorescens at the lower inoculum level by an average of about 50% compared with water alone at 45°C, but differences were statistically significant only at the 90% level of confidence and no different than a standard chlorine dip, current commercial practice for cut carrot slices.

The microbiology of minimally processed fresh fruits and vegetables

Minimally processed fresh (MPF) fruits and vegetables are good media for growth of microorganisms. They have been involved in outbreaks because of the consumption of products contaminated by pathogens. They are also sensitive to various spoilage microorganisms such as pectinolytic bacteria, saprophytic Gram-negative bacteria, lactic acid bacteria, and yeasts. Contamination of MPF fruits and vegetables occurs at every stage of the food chain, from cultivation to processing. Polluted environments during cultivation or poor hygienic conditions in processing increase the risk of contamination with foodborne pathogens. Although MPF fruits and vegetables may harbor psychrotrophic microorganisms such as fluorescent pseudomonads or Listeria monocytogenes, good control of refrigeration temperature limits growth of spoilage and pathogenic microorganisms. Modified atmospheres are often efficient to maintain or improve visual organoleptic quality of MPF fruits and vegetables, but their effects on microorganisms are inconsistent. Chemical disinfection can partially reduce the initial bacterial contamination; irradiation seems to be more efficient. The applications of legislations and quality assurance systems to control contamination, survival, and growth of foodborne pathogens in MPF fruits and vegetables are discussed.

Analysis of pectate lyases produced by soft rot bacteria associated with spoilage of vegetables

Isoelectric focusing (IEF) profiles of pectate lyases (PLs) produced by five different groups of soft rot bacteria were analyzed by using the combined techniques of thin-layer polyacrylamide gel IEF and agarose-pectate overlay activity staining. Four strains of soft rot Erwinia spp. produced three or more PL isozymes. All of eight Pseudomonas viridiflava strains examined produced one single PL with a pI of 9.7. All 10 of Pseudomonas fluorescens strains produced two PLs; the major one had a pI of 10.0 and the minor one had a pI of 6.7. A single PL with a pI of greater than or equal to 10.0 was detected in one strain each of Xanthomonas campestris and Cytophaga johnsonae. PLs of six representative strains were purified from culture supernatants by ammonium sulfate precipitation and anion-exchange chromatography. All purified PL samples macerated potato slices, but to different degrees. The Mrs of alkaline PLs produced by P. viridiflava, P. fluorescens, X. campestris, and C. johnsonae were estimated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis to be 42,000, 41,000, 41,500, and 35,000, respectively. IEF profiles of PLs were distinct among the bacterial species. Profiles of non-Erwinia spoilage bacteria were considerably simpler than those of Erwinia spp. The PL with an alkaline pI appeared to be the principal or the sole enzymatic factor involved in tissue maceration caused by most strains of soft rot bacteria.

A note on the microbiology of retail packs of prepared salad vegetables

Retail packs of mixed, prepared salad vegetables from two different manufacturers were stored at 7 degrees C until the end of storage-life (sell-by date plus 1 d), when the microbial flora was examined. The quality of the salads was acceptable at the end of storage life. The oxygen concentrations in packs were lower, and the carbon dioxide concentrations were higher, than those in air. High numbers of bacteria were present, with Pseudomonas spp. and Enterobacter agglomerans predominating in packs of both salads, together with lactic acid bacteria in one of the salads. Significant numbers of pectolytic bacteria including Pseudomonas spp. and Erwinia carotovora were detected. Despite the presence of high numbers of coliform bacteria, Escherichia coli was not detected in batches of one salad, and was detected in relatively low numbers in batches of the other. Yersinia spp., predominantly environmental strains of Yersinia enterocolitica, were isolated by enrichment from all samples tested; Staphylococcus aureus and enterococci were not detected.