1
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Kiraz D, Özcan A, Yibar A, Dertli E. Genetic diversity and phylogenetic relationships of Streptococcus thermophilus isolates from traditional Turkish yogurt: multilocus sequence typing (MLST). Arch Microbiol 2024; 206:121. [PMID: 38400998 DOI: 10.1007/s00203-024-03850-7] [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] [Received: 11/29/2023] [Revised: 01/10/2024] [Accepted: 01/17/2024] [Indexed: 02/26/2024]
Abstract
Yogurt, a globally consumed fermented dairy product, is recognized for its taste and potential health benefits attributed to probiotic bacteria, particularly Streptococcus thermophilus. In this study, we employed Multilocus Sequence Typing (MLST) to investigate the genetic diversity and phylogenetic relationships of 13 S. thermophilus isolates from traditional Turkish yogurt samples. We also assessed potential correlations between genetic traits and geographic origins. The isolates were identified as S. thermophilus using VITEK® MALDI-TOF MS, ribotyping, and 16S rRNA analysis methods. MLST analysis revealed 13 different sequence types (STs), with seven new STs for Turkey. The most prevalent STs were ST/83 (n = 3), ST/135 (n = 2), and ST/134 (n = 2). eBURST analysis showed that these isolates mainly were singletons (n = 7) defined as sequence types (STs) that cannot be assigned to any group and differ at two or more alleles from every other ST in the sample. This information suggests that the isolates under study were genetically distinct from the other isolates in the dataset, highlighting their unique genetic profiles within the population. Genetic diversity analysis of ten housekeeping genes revealed polymorphism, with some genes showing higher allelic variation than others. Tajima's D values suggested that selection pressures differed among these genes, with some being more conserved, likely due to their vital functions. Phylogenetic analysis revealed distinct genetic diversity between Turkish isolates and European and Asian counterparts. These findings demonstrate the genetic diversity of S. thermophilus isolates in Turkish yogurt and highlight their unique evolutionary patterns. This research contributes to our understanding of local microbial diversity associated with yogurt production in Turkey and holds the potential for identifyic strains with enhanced functional attributes.
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Affiliation(s)
- Deniz Kiraz
- Animal Originated Foodstuffs Department, Central Research Institute of Food and Feed Control, Bursa, Turkey.
| | - Ali Özcan
- Animal Originated Foodstuffs Department, Central Research Institute of Food and Feed Control, Bursa, Turkey
- Food Hygiene and Technology Department, Faculty of Veterinary Medicine, Uludağ University, Bursa, Turkey
| | - Artun Yibar
- Food Hygiene and Technology Department, Faculty of Veterinary Medicine, Uludağ University, Bursa, Turkey
| | - Enes Dertli
- Faculty of Chemistry and Metallurgy, Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
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2
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Kapse N, Pisu V, Dhakephalkar T, Margale P, Shetty D, Wagh S, Dagar S, Dhakephalkar PK. Unveiling the Probiotic Potential of Streptococcus thermophilus MCC0200: Insights from In Vitro Studies Corroborated with Genome Analysis. Microorganisms 2024; 12:347. [PMID: 38399752 PMCID: PMC10891967 DOI: 10.3390/microorganisms12020347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 01/22/2024] [Accepted: 01/31/2024] [Indexed: 02/25/2024] Open
Abstract
Streptococcus thermophilus is widely used as a starter culture in the dairy industry and has garnered attention as a beneficial bacterium owing to its health-promoting functionalities in humans. In this study, the probiotic potential of S. thermophilus MCC0200 isolated from a dairy product was investigated through a combinatorial approach of in vitro and in silico studies. MCC0200 demonstrated the ability to survive harsh gastrointestinal (GI) transit, adhere to intestinal mucosa and exert health-promoting traits in in vitro studies. These findings were corroborated with in silico evidence, wherein, MCC0200 genome harboured genes associated with tolerance to GI conditions, intestinal adhesion and colonization. Genome mapping also highlighted the ability of MCC0200 to produce compounds advantageous for the host (folate, bacteriocins), to release antioxidant enzymes that can quench the free radicals (superoxide dismutase, NADH peroxidase), and to metabolize food components that can be harmful to sensitive people (lactose). MCC0200 also demonstrated a positive effect on reducing cholesterol levels, proving to be a potential candidate for food and pharmaceutical applications. The absence of transmissible antibiotic resistance genes and virulence genes underscored the generally regarded as safe (GRAS) nature of MCC0200. This study explored the potential of Streptococcus thermophilus for its probable applications as a probiotic beyond the dairy industry.
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Affiliation(s)
- Neelam Kapse
- Bioenergy Group, MACS-Agharkar Research Institute, Gopal Ganesh Agarkar Road, Pune 411004, Maharashtra, India; (N.K.); (V.P.); (D.S.)
| | - Vaidehi Pisu
- Bioenergy Group, MACS-Agharkar Research Institute, Gopal Ganesh Agarkar Road, Pune 411004, Maharashtra, India; (N.K.); (V.P.); (D.S.)
- Department of Microbiology, Savitribai Phule Pune University, Ganeshkhind Rd., Aundh, Pune 411007, Maharashtra, India
| | - Tanisha Dhakephalkar
- Department of Microbiology, Savitribai Phule Pune University, Ganeshkhind Rd., Aundh, Pune 411007, Maharashtra, India
- Hi Tech BioSciences India Ltd., Research & Development Centre, Plot No. 6 & 8, Ambadvet Industrial Estate, PO Paud, Pune 412108, Maharashtra, India
| | - Prajakta Margale
- Bioenergy Group, MACS-Agharkar Research Institute, Gopal Ganesh Agarkar Road, Pune 411004, Maharashtra, India; (N.K.); (V.P.); (D.S.)
- Department of Microbiology, Savitribai Phule Pune University, Ganeshkhind Rd., Aundh, Pune 411007, Maharashtra, India
| | - Deepa Shetty
- Bioenergy Group, MACS-Agharkar Research Institute, Gopal Ganesh Agarkar Road, Pune 411004, Maharashtra, India; (N.K.); (V.P.); (D.S.)
| | - Shilpa Wagh
- Hi Tech BioSciences India Ltd., Research & Development Centre, Plot No. 6 & 8, Ambadvet Industrial Estate, PO Paud, Pune 412108, Maharashtra, India
| | - Sumit Dagar
- Bioenergy Group, MACS-Agharkar Research Institute, Gopal Ganesh Agarkar Road, Pune 411004, Maharashtra, India; (N.K.); (V.P.); (D.S.)
- Department of Microbiology, Savitribai Phule Pune University, Ganeshkhind Rd., Aundh, Pune 411007, Maharashtra, India
| | - Prashant K. Dhakephalkar
- Bioenergy Group, MACS-Agharkar Research Institute, Gopal Ganesh Agarkar Road, Pune 411004, Maharashtra, India; (N.K.); (V.P.); (D.S.)
- Department of Microbiology, Savitribai Phule Pune University, Ganeshkhind Rd., Aundh, Pune 411007, Maharashtra, India
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3
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Grizon A, Theil S, Callon C, Gerber P, Helinck S, Dugat-Bony E, Bonnarme P, Chassard C. Genetic and technological diversity of Streptococcus thermophilus isolated from the Saint-Nectaire PDO cheese-producing area. Front Microbiol 2023; 14:1245510. [PMID: 38487210 PMCID: PMC10939066 DOI: 10.3389/fmicb.2023.1245510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Accepted: 10/03/2023] [Indexed: 03/17/2024] Open
Abstract
Streptococcus thermophilus is of major importance for cheese manufacturing to ensure rapid acidification; however, studies indicate that intensive use of commercial strains leads to the loss of typical characteristics of the products. To strengthen the link between the product and its geographical area and improve the sensory qualities of cheeses, cheese-producing protected designations of origin (PDO) are increasingly interested in the development of specific autochthonous starter cultures. The present study is therefore investigating the genetic and functional diversity of S. thermophilus strains isolated from a local cheese-producing PDO area. Putative S. thermophilus isolates were isolated and identified from milk collected in the Saint-Nectaire cheese-producing PDO area and from commercial starters. Whole genomes of isolates were sequenced, and a comparative analysis based on their pan-genome was carried out. Important functional properties were studied, including acidifying and proteolytic activities. Twenty-two isolates representative of the diversity of the geographical area and four commercial strains were selected for comparison. The resulting phylogenetic trees do not correspond to the geographical distribution of isolates. The clustering based on the pan-genome analysis indicates that isolates are divided into five distinct groups. A Kyoto Encyclopedia of Genes and Genomes (KEGG) functional annotation of the accessory genes indicates that the accessory gene contents of isolates are involved in different functional categories. High variability in acidifying activities and less diversity in proteolytic activities were also observed. These results indicate that high genetic and functional variabilities of the species S. thermophilus may arise from a small (1,800 km2) geographical area and may be exploited to meet demand for use as autochthonous starters.
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Affiliation(s)
- Anna Grizon
- UMR545 Fromage, INRAE, VetAgro Sup, Université Clermont Auvergne, Aurillac, France
| | - Sebastien Theil
- UMR545 Fromage, INRAE, VetAgro Sup, Université Clermont Auvergne, Aurillac, France
| | - Cecile Callon
- UMR545 Fromage, INRAE, VetAgro Sup, Université Clermont Auvergne, Aurillac, France
| | | | - Sandra Helinck
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau, France
| | - Eric Dugat-Bony
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau, France
| | - Pascal Bonnarme
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau, France
| | - Christophe Chassard
- UMR545 Fromage, INRAE, VetAgro Sup, Université Clermont Auvergne, Aurillac, France
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4
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Liu Q, Bian Y, Mu S, Chen M, Liu S, Yang G, Huang Y, Hou X, Fang Y. Genomic and phenotypic-based safety assessment and probiotic properties of Streptococcus thermophilus FUA329, a urolithin A-producing bacterium of human milk origin. Genomics 2023; 115:110724. [PMID: 37820823 DOI: 10.1016/j.ygeno.2023.110724] [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] [Received: 08/21/2023] [Revised: 10/02/2023] [Accepted: 10/07/2023] [Indexed: 10/13/2023]
Abstract
Streptococcus thermophilus FUA329, a urolithin A-producing bacterium, is isolated from human breast milk. The complete genome sequence of FUA329 did not contain any plasmids and at least 20 proteins were related to extreme environment resistance. Phenotypic assay results demonstrated that FUA329 was susceptible to 12 kinds of antibiotics and did not exhibit any hemolytic or nitrate reductase activity. Three free radical scavenging assays revealed that FUA329 have high antioxidant capability. FUA329 exhibited a cell surface hydrophobicity of 52.58 ± 1.17% and an auto-aggregation rate of 18.69 ± 2.48%. Moreover, FUA329 demonstrated a survival rate of over 60% in strong acid and bile salt environments, indicating that FUA329 may be stable colonization in the gastrointestinal tract. Additionally, we firstly found 3 potential proteins and 11 potential genes of transforming ellagic acid to urolithins in FUA329 genome. The above results indicate that FUA329 has credible safety and probiotic properties, as well as the potential to be developed as a new generation of urolithin A-producing probiotics.
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Affiliation(s)
- Qitong Liu
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, Jiangsu 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, Jiangsu 222005, China; School of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang, Jiangsu 222005, China
| | - Yingying Bian
- School of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang, Jiangsu 222005, China
| | - Shuting Mu
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, Jiangsu 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, Jiangsu 222005, China; School of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang, Jiangsu 222005, China
| | - Meng Chen
- Lianyungang Inspection and Testing Center for Food and Drug Control, Lianyungang, Jiangsu 222005, PR China
| | - Shu Liu
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, Jiangsu 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, Jiangsu 222005, China; School of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang, Jiangsu 222005, China
| | - Guang Yang
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, Jiangsu 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, Jiangsu 222005, China
| | - Yichen Huang
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, Jiangsu 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, Jiangsu 222005, China; School of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang, Jiangsu 222005, China
| | - Xiaoyue Hou
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, Jiangsu 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, Jiangsu 222005, China; School of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang, Jiangsu 222005, China.
| | - Yaowei Fang
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, Jiangsu 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, Jiangsu 222005, China; School of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang, Jiangsu 222005, China.
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5
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Tadesse BT, Zhao G, Kempen P, Solem C. Consolidated Bioprocessing in a Dairy Setting─Concurrent Yoghurt Fermentation and Lactose Hydrolysis without Using Lactase Enzymes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:11623-11630. [PMID: 36057098 DOI: 10.1021/acs.jafc.2c04191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Streptococcus thermophilus is a fast-growing lactic acid bacterium (LAB) used in yoghurt and cheese manufacturing. Recently, we reported how this bacterium could serve as a cell catalyst for hydrolyzing lactose when permeabilized by nisin A. To enhance the lactose hydrolyzing activity of S. thermophilus, we mutated a dairy strain and screened for variants with elevated β-galactosidase activity. Two isolates, ST30-8 and ST95, had 2.4-fold higher activity. Surprisingly, both strains were able to hydrolyze lactose when used as whole-cell lactase catalysts without permeabilization, and ST30-8 hydrolyzed 30 g/L lactose in 6 h at 50 °C using 0.18 g/L cells. Moreover, both strains hydrolyzed lactose while growing in milk. Genome sequencing revealed a mutation in l-lactate dehydrogenase, which we believe hampers growth and increases the capacity of S. thermophilus to hydrolyze lactose. Our findings will allow production of sweet lactose-reduced yoghurt without the use of costly purified lactase enzymes.
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Affiliation(s)
- Belay Tilahun Tadesse
- National Food Institute, Technical University of Denmark, DK-2800Kongens Lyngby, Denmark
| | - Ge Zhao
- National Food Institute, Technical University of Denmark, DK-2800Kongens Lyngby, Denmark
| | - Paul Kempen
- National Centre for Nano Fabrication and Characterization, Technical University of Denmark, DK-2800Kongens Lyngby, Denmark
| | - Christian Solem
- National Food Institute, Technical University of Denmark, DK-2800Kongens Lyngby, Denmark
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6
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Zhou Y, Cui Y, Qu X. Comparative transcriptome analysis for the biosynthesis of antioxidant exopolysaccharide in Streptococcus thermophilus CS6. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5321-5332. [PMID: 35318677 DOI: 10.1002/jsfa.11886] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 02/21/2022] [Accepted: 03/22/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Food grade Streptococcus thermophilus produces biological exopolysaccharides (EPSs) with great potential with respect to catering for higher health-promoting demands; however, how S. thermophilus regulates the biosynthesis of EPS is not completely understood, decelerating the application of these polymers. In our previous study, maltose, soy peptone and initial pH were three key factors of enhancing EPS yield in S. thermophilus CS6. Therefore, we aimed to investigate the regulating mechanisms of EPS biosynthesis in S. thermophilus CS6 via the method of comparative transcriptome and differential carbohydrate metabolism. RESULTS Soy peptone addition (58.6 g L-1 ) and a moderate pH (6.5) contributed to a high bacterial biomass and a high EPS yield (407 mg L-1 ). Maltose, soy peptone and initial pH greatly influenced lactose utilization in CS6. Soy peptone addition induced a high accumulation of mannose and arabinose in intracellular CS6, differential monosaccharide composition (mannose, glucose and arabinose) in EPS and high radical [2,2-diphenyl-1-picrylhydrazyl, superoxide and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] scavenging activities. Carbohydrate transportation, sugar activation and eps cluster-associated genes were differentially expressed to regulate EPS biosynthesis. Correlation analysis indicated high production of EPSs depended on high expression of lacS, galPMKUTE, pgm, gt2-5&4-1 and epsLM. CONCLUSION The production of antioxidant EPS in S. thermophilus CS6 depended on the regulation of galactose metabolism cluster and eps cluster. The present study recommends a new approach for enhancing EPS production by transcriptomic regulation for further food and health application of EPS. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yang Zhou
- Department of Food Nutrition and Health, School of Medicine and Health, Harbin Institute of Technology, Harbin, China
| | - Yanhua Cui
- Department of Food Nutrition and Health, School of Medicine and Health, Harbin Institute of Technology, Harbin, China
| | - Xiaojun Qu
- Institute of Microbiology, Heilongjiang Academy of Sciences, Harbin, China
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7
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Wang R, Wu J, Jiang N, Lin H, An F, Wu C, Yue X, Shi H, Wu R. Recent developments in horizontal gene transfer with the adaptive innovation of fermented foods. Crit Rev Food Sci Nutr 2022; 63:569-584. [PMID: 35647734 DOI: 10.1080/10408398.2022.2081127] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Horizontal gene transfer (HGT) has contributed significantly to the adaptability of bacteria, yeast and mold in fermented foods, whose evidence has been found in several fermented foods. Although not every HGT has biological significance, it plays an important role in improving the quality of fermented foods. In this review, how HGT facilitated microbial domestication and adaptive evolution in fermented foods was discussed. HGT can assist in the industrial innovation of fermented foods, and this adaptive evolution strategy can improve the quality of fermented foods. Additionally, the mechanism underlying HGT in fermented foods were analyzed. Furthermore, the critical bottlenecks involved in optimizing HGT during the production of fermented foods and strategies for optimizing HGT were proposed. Finally, the prospect of HGT for promoting the industrial innovation of fermented foods was highlighted. The comprehensive report on HGT in fermented foods provides a new trend for domesticating preferable starters for food fermentation, thus optimizing the quality and improving the industrial production of fermented foods.
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Affiliation(s)
- Ruhong Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, P.R. China
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, P.R. China.,Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Agricultural University, Shenyang, P.R. China.,Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang Agricultural University, Shenyang, P.R. China
| | - Nan Jiang
- College of Food Science, Shenyang Agricultural University, Shenyang, P.R. China
| | - Hao Lin
- College of Food Science, Shenyang Agricultural University, Shenyang, P.R. China
| | - Feiyu An
- College of Food Science, Shenyang Agricultural University, Shenyang, P.R. China
| | - Chen Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, P.R. China
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang, P.R. China.,Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Agricultural University, Shenyang, P.R. China.,Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang Agricultural University, Shenyang, P.R. China
| | - Haisu Shi
- College of Food Science, Shenyang Agricultural University, Shenyang, P.R. China.,Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Agricultural University, Shenyang, P.R. China.,Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang Agricultural University, Shenyang, P.R. China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, P.R. China.,Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Agricultural University, Shenyang, P.R. China.,Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang Agricultural University, Shenyang, P.R. China
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Parlindungan E, McDonnell B, Lugli GA, Ventura M, van Sinderen D, Mahony J. Dairy streptococcal cell wall and exopolysaccharide genome diversity. Microb Genom 2022; 8. [PMID: 35442186 PMCID: PMC9453073 DOI: 10.1099/mgen.0.000803] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
The large-scale and high-intensity application of
Streptococcus thermophilus
species in milk fermentation processes is associated with a persistent threat of (bacterio)phage infection. Phage infection of starter cultures may cause inconsistent, slow or even failed fermentations with consequent diminished product quality and/or output. The phage life cycle commences with the recognition of, and binding to, a specific host-encoded and surface-exposed receptor, which in the case of
S. thermophilus
can be the rhamnose-glucose polysaccharide (RGP; specified by the rgp gene cluster) or exopolysaccharide (EPS; specified by the eps gene cluster). The genomic diversity of 23
S
.
thermophilus
strains isolated from unpasteurized dairy products was evaluated, including a detailed analysis of the rgp and eps loci. In the present study, five novel eps genotypes were identified while variations of currently recognized rgp gene cluster types were also observed. Furthermore, the diversity of rgp genotypes amongst retrieved isolates positively correlated with phage diversity based on phageome analysis of eight representative dairy products. Our findings therefore substantially expand our knowledge on S. thermophilus’ strain and phage diversity in (artisanal) dairy products and highlight the merit of phageome analysis of artisanal and traditional fermented foods as a sensitive marker of dominant microbiota involved in the fermentation.
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Affiliation(s)
- Elvina Parlindungan
- School of Microbiology & APC Microbiome Ireland, University College Cork, Western Road, Cork T12 YT20, Ireland
| | - Brian McDonnell
- School of Microbiology & APC Microbiome Ireland, University College Cork, Western Road, Cork T12 YT20, Ireland
| | - Gabriele A Lugli
- Laboratory of Probiogenomics, Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parma, Italy
| | - Marco Ventura
- Laboratory of Probiogenomics, Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parma, Italy
| | - Douwe van Sinderen
- School of Microbiology & APC Microbiome Ireland, University College Cork, Western Road, Cork T12 YT20, Ireland
| | - Jennifer Mahony
- School of Microbiology & APC Microbiome Ireland, University College Cork, Western Road, Cork T12 YT20, Ireland
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Nunziata L, Brasca M, Morandi S, Silvetti T. Antibiotic resistance in wild and commercial non-enterococcal Lactic Acid Bacteria and Bifidobacteria strains of dairy origin: An update. Food Microbiol 2022; 104:103999. [DOI: 10.1016/j.fm.2022.103999] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 01/20/2022] [Accepted: 01/28/2022] [Indexed: 12/19/2022]
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10
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Structure, physicochemical characterization, and antioxidant activity of the highly arabinose-branched exopolysaccharide EPS-M2 from Streptococcus thermophilus CS6. Int J Biol Macromol 2021; 192:716-727. [PMID: 34655584 DOI: 10.1016/j.ijbiomac.2021.10.047] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 10/06/2021] [Accepted: 10/07/2021] [Indexed: 12/28/2022]
Abstract
Streptococcus thermophilus CS6 could produce the high exopolysaccharide (EPS) level in optimized skimmed milk medium. However, physicochemical properties and structure of these polymers have not been fully characterized. In this study, two purified fractions (EPS-M1 and EPS-M2) exhibited good rheology, thermostability and antioxidant activity. Further monosaccharide composition, molecular weight and NMR analysis indicated EPS-M2 was composed of galactose, arabinose and glucose (5:2.5:1) with an average molecular weight of 2.22 × 104 Da and its suggested repeating unit was →6)-[α-L-Araf-(1 → 3)]-β-D-Galp-(1 → 4)-β-D-Galp-(1 → 6)-[α-L-Araf-(1 → 5)-{α-L-Araf-(1 → 3)}-α-L-Araf-(1 → 3)]-β-D-Galp-(1 → 4)-β-D-Galp-(1 → 6)-[β-D-Galp-(1 → 5)-α-L-Araf-(1 → 5)-α-L-Araf-(1 → 3)]-β-D-Galp-(1 → 6)-[β-D-Galp-(1 → 5)-α-L-Araf-(1 → 5)-{α-L-Araf-(1 → 3)}-α-L-Araf-(1 → 3)]-β-D-Galp-(1→. High EPS production relied on the expression of eps gene cluster and key enzymes of nucleotide sugar metabolism. Overall, EPS-M2 from a potential functional starter S. thermophilus CS6 provided opportunities for natural thickener, stabilizer, and antioxidant agent exploration in the food industry.
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11
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Analysis of the proteolytic system of Streptococcus thermophilus strains CS5, CS9, CS18 and CS20. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105025] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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12
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Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.014] [Citation(s) in RCA: 54] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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