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Lutfullin MT, Lutfullina GF, Pudova DS, Akosah YA, Shagimardanova EI, Vologin SG, Sharipova MR, Mardanova AM. Identification, characterization, and genome sequencing of Brevibacterium sediminis MG-1 isolate with growth-promoting properties. 3 Biotech 2022; 12:326. [PMID: 36276447 PMCID: PMC9576829 DOI: 10.1007/s13205-022-03392-z] [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: 06/22/2022] [Accepted: 09/29/2022] [Indexed: 11/01/2022] Open
Abstract
In recent years, plant growth-promoting rhizobacteria (PGPR) have received increased attention due to their prospective use as biofertilizers for the enhancement of crop growth and yields. However, there is a growing need to identify new PGPR isolates with additional beneficial properties. In this paper, we describe the identification of a new strain of a non-sporulating Gram-positive bacterium isolated from the rhizosphere of potato plants, classified as Brevibacterium sediminis MG-1 based on whole-genome sequencing. The bacteria are aerobic; they grow in a pH range of 6.0-10.0 (optimum 6.0), and a temperature range of 20-37 °C (optimum 30 °C). At 96 h of cultivation, strain MG-1 synthesizes 28.65 µg/ml of indole-3-acetic acid (IAA) when 500 µg/ml of l-tryptophan is added. It is a producer of catechol-type siderophores and ACC deaminase (213 ± 12.34 ng/ml) and shows halotolerance. Treatment of pea, rye, and wheat seeds with a suspension of MG-1 strain cells resulted in the stimulation of stem and root biomass accumulation by 12-26% and 6-25% (P < 0.05), respectively. Treatment of seeds with bacteria in the presence of high salt concentration reduced the negative effects of salt stress on plant growth by 18-50%. The hypothetical gene lin, encoding the bacteriocin Linocin-M18, RIPP-like proteins, and polyketide synthase type III (T3PKS) loci, gene clusters responsible for iron acquisition and metabolism of siderophores, as well as gene clusters responsible for auxin biosynthesis, were identified in the B. sediminis MG-1 genome. Thus, the rhizosphere-associated strain B. sediminis MG-1 has growth-stimulating properties and can be useful for the treatment of plants grown on soils with high salinity. Supplementary Information The online version contains supplementary material available at 10.1007/s13205-022-03392-z.
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Affiliation(s)
- Marat Tafkilevich Lutfullin
- Department of Microbiology, Institute of Fundamental Medicine and Biology, Kazan (Volga Region), Federal University, Kazan, Russia
- Laboratory of Agrobioengineering, Institute of Fundamental Medicine and Biology, Kazan (Volga Region), Federal University, Kazan, Russia
| | - Guzel Fanisovna Lutfullina
- Department of Microbiology, Institute of Fundamental Medicine and Biology, Kazan (Volga Region), Federal University, Kazan, Russia
- Laboratory of Agrobioengineering, Institute of Fundamental Medicine and Biology, Kazan (Volga Region), Federal University, Kazan, Russia
| | - Dasha Sergeevna Pudova
- Laboratory of Agrobioengineering, Institute of Fundamental Medicine and Biology, Kazan (Volga Region), Federal University, Kazan, Russia
| | - Yaw Abayie Akosah
- Department of Molecular Pathobiology, New York University College of Dentistry, New York, USA
| | - Elena Ilyasovna Shagimardanova
- Research Center Regulatory Genomics, Institute of Fundamental Medicine and Biology, Kazan (Volga Region), Federal University, Kazan, Russia
| | - Semyon Germanovich Vologin
- Department of Breeding and Biotechnology of Potatoes, Tatar Research Institute of Agriculture, Federal Research Center “Kazan Scientific Center of Russian Academy of Sciences”, Kazan, Russia
| | - Margarita Rashidovna Sharipova
- Department of Microbiology, Institute of Fundamental Medicine and Biology, Kazan (Volga Region), Federal University, Kazan, Russia
- Laboratory of Agrobioengineering, Institute of Fundamental Medicine and Biology, Kazan (Volga Region), Federal University, Kazan, Russia
| | - Ayslu Mirkasymovna Mardanova
- Department of Microbiology, Institute of Fundamental Medicine and Biology, Kazan (Volga Region), Federal University, Kazan, Russia
- Laboratory of Agrobioengineering, Institute of Fundamental Medicine and Biology, Kazan (Volga Region), Federal University, Kazan, Russia
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Galaup P, Sutthiwong N, Leclercq‐Perlat M, Valla A, Caro Y, Fouillaud M, Guérard F, Dufossé L. First isolation of
Brevibacterium
sp. pigments in the rind of an industrial red‐smear‐ripened soft cheese. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12211] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Patrick Galaup
- Laboratoire ANTiOX Université de Bretagne Occidentale Pôle Universitaire Pierre‐Jakez Hélias Créac'h Gwen F‐29000 Quimper France
| | - Nuthathai Sutthiwong
- Agricultural Technology Department Thailand Institute of Scientific and Technological Research Technopolis 35 Mu 3 Klong 5 TH‐12120 Pathum Thani Thailand
- Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments Université de La Réunion ESIROI Agroalimentaire Parc Technologique F‐97490 Sainte‐Clotilde Ile de La Réunion France
| | | | - Alain Valla
- CNRS FRE 2125 Chimie et Biologie des Substances Naturelles F‐29000 Quimper France
| | - Yanis Caro
- Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments Université de La Réunion ESIROI Agroalimentaire Parc Technologique F‐97490 Sainte‐Clotilde Ile de La Réunion France
| | - Mireille Fouillaud
- Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments Université de La Réunion ESIROI Agroalimentaire Parc Technologique F‐97490 Sainte‐Clotilde Ile de La Réunion France
| | - Fabienne Guérard
- Laboratoire ANTiOX Université de Bretagne Occidentale Pôle Universitaire Pierre‐Jakez Hélias Créac'h Gwen F‐29000 Quimper France
- Université Européenne de Bretagne Institut Universitaire Européen de la Mer Technopôle Brest‐Iroise F‐29280 Plouzané France
| | - Laurent Dufossé
- Laboratoire ANTiOX Université de Bretagne Occidentale Pôle Universitaire Pierre‐Jakez Hélias Créac'h Gwen F‐29000 Quimper France
- Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments Université de La Réunion ESIROI Agroalimentaire Parc Technologique F‐97490 Sainte‐Clotilde Ile de La Réunion France
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The type of cheese curds determined the colouring capacity of Brevibacterium and Arthrobacter species. J DAIRY RES 2010; 77:287-94. [PMID: 20462468 DOI: 10.1017/s0022029910000245] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
This study compares the colouring capacity of Brevibacterium aurantiacum (BA), Brevibacterium BL and Arthrobacter species AS in relation to deacidified media made from lactic curd (Epoisses), mixed curds (Munster) and rennet curds (Livarot or Reblochon). BA colouring capacity proved to be constant, leading to a dark orange colour, irrespective of the deacidified media. However, it gave too dark a colour for Reblochon. The strains BL and AS were not adapted to the colouring of Epoisses deacidified medium. On the Livarot or Munster deacidified medium, these two strains provided a light yellow orange colour range that was not suitable for these cheeses. However, these two strains (BL and AS) produced a suitable colour for Reblochon deacidified medium.
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Dufossé L, Galaup P, Carlet E, Flamin C, Valla A. Spectrocolorimetry in the CIE L*a*b* color space as useful tool for monitoring the ripening process and the quality of PDO red-smear soft cheeses. Food Res Int 2005. [DOI: 10.1016/j.foodres.2005.02.013] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Guichard H, Bonnarme P. Development and validation of a plate technique for screening of microorganisms that produce volatile sulfur compounds. Anal Biochem 2005; 338:299-305. [PMID: 15745751 DOI: 10.1016/j.ab.2004.12.027] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2004] [Indexed: 11/21/2022]
Abstract
Volatile sulfur compounds (VSCs) are of major importance for flavor development in foodstuffs such as cheeses. Such compounds originate from the amino acid l-methionine, which can be degraded to methanethiol (MTL), a common precursor to a variety of other VSCs. A plate assay based on double-layer petri dishes containing 5,5'-dithio-bis-2-nitrobenzoic acid (DTNB), a chemical used for the estimation of free thiols, in the upper layer provides an easy and reliable detection method for thiol-producing, cheese-ripening microorganisms. MTL production was quantitated by measuring the yellow-orange color intensity resulting from reaction with DTNB. Using this method, 18 Geotrichum candidum strains isolated from cheeses were compared, and the color intensity was found to be correlated with the production of microbial VSCs as measured by gas chromatographic analysis.
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Affiliation(s)
- Hugues Guichard
- ADRIA Normandie, Boulevard du 13 juin 1944, BP2, F-14310 Villers Bocage, France
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Leclercq-Perlat MN, Corrieu G, Spinnler HE. The color of Brevibacterium linens depends on the yeast used for cheese deacidification. J Dairy Sci 2004; 87:1536-44. [PMID: 15291003 DOI: 10.3168/jds.s0022-0302(04)73305-6] [Citation(s) in RCA: 38] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The color of smear cheeses (Muenster) is traditionally thought to be due to the bacterial flora, e.g., Brevibacterium linens. This study was carried out to evaluate indirect effects of yeast on the color of B. linens. A 60% cheese medium was desacidified with Debaryomyces hansenii or Kluyveromyces marxianus until pH 5.8 was reached. After inactivation of the yeast and addition of agar-NaCl, B. linens was inoculated on the medium surface and incubated at 12 degrees C from d 2 to 28. For each bacterial biofilm, color was evaluated by L*C*h(degrees) (brightness, chroma, hue angle) spectrocolorimetry. After d 14 (D. hansenii deacidification) and d 21 (K marxianus desacidification), the color level (as a function of all 3 factors) of B. linens biofilms became maximal and remained so until d 28. Debaryomyces hansenii 304 (LGMPA) was less efficient for deacidification than K. marxianus Laf5. However, color intensity (function of chroma only) was higher when D. hansenii was used. The yeast used had an effect on the composition of the cheese medium in relation to production and consumption of metabolites during deacidification. The results concerning color are discussed with respect to this cheese medium composition.
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Affiliation(s)
- M N Leclercq-Perlat
- Unite Mixte de Recherche Génie et de Microbiologie des Procédés Alimentaires, Thiverval-Grignon, France.
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