1
|
Çelik Doğan C, Yüksel Dolgun HT, İkiz S, Kırkan Ş, Parın U. Detection of the Microbial Composition of Some Commercial Fermented Liquid Products via Metagenomic Analysis. Foods 2023; 12:3538. [PMID: 37835192 PMCID: PMC10572611 DOI: 10.3390/foods12193538] [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: 08/23/2023] [Revised: 09/19/2023] [Accepted: 09/19/2023] [Indexed: 10/15/2023] Open
Abstract
The fermented liquid sector is developing all over the world due to its contribution to health. Our study has contributed to the debate about whether industrially manufactured fermented liquids live up to their claims by analyzing pathogens and beneficial bacteria using a 16S rRNA sequencing technique called metagenomic analysis. Paenibacillus, Lentibacillus, Bacillus, Enterococcus, Levilactobacillus, and Oenococcus were the most abundant bacterial genera observed as potential probiotics. Pseudomonas stutzeri, Acinetobacter, and Collimonas, which have plant-growth-promoting traits, were also detected. The fact that we encounter biocontroller bacteria that promote plant growth demonstrates that these organisms are widely used in foods and emphasizes the necessity of evaluating them in terms of public health. Their potential applications in agriculture may pose a danger to food hygiene and human health in the long term, so our data suggest that this should be evaluated.
Collapse
Affiliation(s)
- Cansu Çelik Doğan
- Food Technology Program, Food Processing Department, Vocational School of Veterinary Medicine, Istanbul University-Cerrahpaşa, 34320 Istanbul, Türkiye
| | - Hafize Tuğba Yüksel Dolgun
- Department of Microbiology, Faculty of Veterinary Medicine, Aydın Adnan Menderes University, 09010 Aydın, Türkiye; (H.T.Y.D.); (Ş.K.); (U.P.)
| | - Serkan İkiz
- Department of Microbiology, Faculty of Veterinary Medicine, Istanbul University-Cerrahpaşa, 34320 Istanbul, Türkiye;
| | - Şükrü Kırkan
- Department of Microbiology, Faculty of Veterinary Medicine, Aydın Adnan Menderes University, 09010 Aydın, Türkiye; (H.T.Y.D.); (Ş.K.); (U.P.)
| | - Uğur Parın
- Department of Microbiology, Faculty of Veterinary Medicine, Aydın Adnan Menderes University, 09010 Aydın, Türkiye; (H.T.Y.D.); (Ş.K.); (U.P.)
| |
Collapse
|
2
|
Det-Udom R, Settachaimongkon S, Chancharoonpong C, Suphamityotin P, Suriya A, Prakitchaiwattana C. Factors affecting bacterial community dynamics and volatile metabolite profiles of Thai traditional salt fermented fish. FOOD SCI TECHNOL INT 2023; 29:266-274. [PMID: 35060788 DOI: 10.1177/10820132221075435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Bacterial diversity of the Thai traditional salt fermented fish with roasted rice bran (Pla-ra) was investigated using classical and molecular approaches. Bacterial population of Pla-ra ranged from 102-106 in solid-state (SSF) and 106-109 CFU/g in submerged (SMF) fermentation types. Halanaerobium spp. and Lentibacillus spp. were the main genera particularly detected when rRNA analysis was applied. Tetragenococcus halophillus were dominant during the final stage in sea salt-recipe samples while Bacillus spp. were found in those rock salt recipes. In contrast, cultural plating demonstrated that Bacillus spp., generally B. amyloliquefaciens, were the dominant genera. In addition, B. pumilus, B. autrophaeus, B.subtilis and B. velezensis shown some relations with rock salt-recipe samples. The main volatile metabolites in all samples were butanoic acid and its derivatives. Key factors affected bacterial profiles and volatile compounds of salt fermented fish were type of salt, addition of roasted rice bran, and fermenting conditions.
Collapse
Affiliation(s)
- Rachatida Det-Udom
- Department of Food Technology, Faculty of Science, 133942Chulalongkorn University, Patumwan, Bangkok 10330, Thailand
| | - Sarn Settachaimongkon
- Department of Food Technology, Faculty of Science, 133942Chulalongkorn University, Patumwan, Bangkok 10330, Thailand
| | - Chuenjit Chancharoonpong
- Department of Food Technology and Nutrition, Faculty of Natural Resources and Agro-Industry, 54775Kasetsart University, Chalermphrakiat Sakon Nakhon Province Campus, Sakon Nakhon, 47000, Thailand
| | - Porrarath Suphamityotin
- Department of Food Science and Technology, Faculty of Science and Technology, 65140Nakhon Ratchasima Rajabhat University, Nakhon Ratchasima 30000, Thailand
| | - Atchariya Suriya
- Department of Food and Services, 364550Faculty of Technology, Udon Thani Rajabhat University, Udon Thani 41000, Thailand
| | - Cheunjit Prakitchaiwattana
- Department of Food Technology, Faculty of Science, 133942Chulalongkorn University, Patumwan, Bangkok 10330, Thailand.,The Development of Foods and Food Additive from Innovative Microbial Fermentation Research Group, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| |
Collapse
|
3
|
Yiamsombut S, Kanchanasin P, Phongsopitanun W, Kuncharoen N, Savarajara A, Shi W, Wu L, Ma J, Tanasupawat S. Allobacillus salarius sp. nov., and Allobacillus saliphilus sp. nov., isolated from shrimp paste (ka-pi) in Thailand. Arch Microbiol 2021; 204:71. [DOI: 10.1007/s00203-021-02694-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 11/05/2021] [Accepted: 11/08/2021] [Indexed: 10/19/2022]
|
4
|
Settanni L, Busetta G, Puccio V, Licitra G, Franciosi E, Botta L, Di Gerlando R, Todaro M, Gaglio R. In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening. Appl Environ Microbiol 2021; 87:e0152421. [PMID: 34550766 PMCID: PMC8579974 DOI: 10.1128/aem.01524-21] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Accepted: 09/13/2021] [Indexed: 01/04/2023] Open
Abstract
The main goal of this research was to characterize the bacterial diversity of the wooden boards used for aging traditional Sicilian cheeses and to evaluate whether pathogenic bacteria are associated with these surfaces. Eighteen cheese dairy factories producing three traditional cheese typologies (PDO Pecorino Siciliano, PDO Piacentinu Ennese, and Caciocavallo Palermitano) were selected within the region of Sicily. The wooden shelf surfaces were sampled by a destructive method to detach wood splinters as well as by a nondestructive brushing to collect microbial cells. Scanning electron microscopy showed the presence of almost continuous bacterial formations on the majority of the shelves analyzed. Yeasts and fungal hyphae were also visualized, indicating the complexity of the plank communities. The amplicon library of the 16S rRNA gene V3-V4 region was paired-end sequenced using the Illumina MiSeq system, allowing the identification of 14 phyla, 32 classes, 52 orders, 93 families, and 137 genera. Staphylococcus equorum was identified from all wooden surfaces, with a maximum abundance of 64.75%. Among cheese-surface-ripening bacteria, Brevibacterium and Corynebacterium were detected in almost all samples. Several halophilic (Halomonas, Tetragenococcus halophilus, Chromohalobacter, Salimicrobium, Marinococcus, Salegentibacter, Haererehalobacter, Marinobacter, and Idiomarinaceae) and moderately halophilic (Salinicoccus, Psychrobacter, and Salinisphaera) bacteria were frequently identified. Lactic acid bacteria (LAB) were present at low percentages in the genera Leuconostoc, Lactococcus, Lactobacillus, Pediococcus, and Streptococcus. The levels of viable microorganisms on the wooden shelves ranged between 2.4 and 7.8 log CFU/cm2. In some cases, LAB were counted at very high levels (8.2 log CFU/cm2). Members of the Enterobacteriaceae family were detected in a viable state for only six samples. Coagulase-positive staphylococci, Salmonella spp., and Listeria monocytogenes were not detected. Seventy-five strains belonged to the genera Leuconostoc, Lactococcus, Pediococcus, Enterococcus, Lactobacillus, and Weissella. IMPORTANCE This study provides evidence for the lack of pathogenic bacteria on the wooden shelves used to ripen internal bacterially ripened semihard and hard cheeses produced in Sicily. These three cheeses are not inoculated on their surfaces, and surface ripening is not considered to occur or, at least, does not occur at the same extent as surface-inoculated smear cheeses. Several bacterial groups identified from the wooden shelves are typically associated with smear cheeses, strongly suggesting that PDO Pecorino Siciliano, PDO Piacentinu Ennese, and Caciocavallo Palermitano cheese rind contributes to their final organoleptic profiles.
Collapse
Affiliation(s)
- Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Palermo, Italy
| | - Gabriele Busetta
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Palermo, Italy
| | - Valeria Puccio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Palermo, Italy
| | - Giuseppe Licitra
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Università degli Studi di Catania, Catania, Italy
| | - Elena Franciosi
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all’Adige, Italy
| | - Luigi Botta
- Dipartimento di Ingegneria, UdR INSTM di Palermo, Università degli Studi di Palermo, Palermo, Italy
| | - Rosalia Di Gerlando
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Palermo, Italy
| | - Massimo Todaro
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Palermo, Italy
| | - Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Palermo, Italy
| |
Collapse
|
5
|
Sang X, Li K, Zhu Y, Ma X, Hao H, Bi J, Zhang G, Hou H. The Impact of Microbial Diversity on Biogenic Amines Formation in Grasshopper Sub Shrimp Paste During the Fermentation. Front Microbiol 2020; 11:782. [PMID: 32390997 PMCID: PMC7193991 DOI: 10.3389/fmicb.2020.00782] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2019] [Accepted: 04/01/2020] [Indexed: 01/02/2023] Open
Abstract
Biogenic amines (BAs) and microbial diversity are important factors affecting food quality and safety in fermented foods. In this study, the bacterial and fungal diversity in grasshopper sub shrimp paste taken at different fermentation times were comprehensively analyzed, while the pH, colony counts, salinity, total volatile base nitrogen (TVB-N) and BA contents were quantitatively determined. In addition, the correlations among the samples with respect to microbial communities and the different parameters investigated especially BAs were also established. By combining the results of spearman correlation heatmap with the contents of BAs produced by the 102 halotolerant bacteria isolated from the grasshopper sub shrimp paste, six major genera of bacteria (Jeotgalibaca, Jeotgalicoccus, Lysinibacillus, Sporosarcina, Staphylococcus, and Psychrobacter) were found to be positively correlated with BA production level, suggesting that these bacteria might have a strong tendency to produce BAs. Other bacteria such as Lentibacillus, Pseudomonas, and Salinicoccus were considered as poor BA producers. The grasshopper sub shrimp paste was characterized by a relatively high abundance of Tetragenococcus, which was the dominant genus during the fermentation process, and it also produced a relatively high level of BAs but the spearman correlation heatmap revealed a negative correlation between T. muriaticus and BA level. Analysis of the species relevance network in grasshopper sub shrimp explained that the actual production of BAs by a certain strain was closely related to other species present in the complex fermentation system.
Collapse
Affiliation(s)
- Xue Sang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian Polytechnic University, Dalian, China
| | - Kexin Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian Polytechnic University, Dalian, China
| | - Yaolei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian Polytechnic University, Dalian, China
| | - Xinxiu Ma
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian Polytechnic University, Dalian, China
| | - Hongshun Hao
- Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian Polytechnic University, Dalian, China
| | - Jingran Bi
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian Polytechnic University, Dalian, China
| | - Gongliang Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian Polytechnic University, Dalian, China
| | - Hongman Hou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian Polytechnic University, Dalian, China
| |
Collapse
|
6
|
Oh YJ, Kim JY, Jo HE, Park HK, Lim SK, Kwon MS, Choi HJ. Lentibacillus cibarius sp. nov., isolated from kimchi, a Korean fermented food. J Microbiol 2020; 58:387-394. [PMID: 32279278 DOI: 10.1007/s12275-020-9507-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 03/11/2020] [Accepted: 03/16/2020] [Indexed: 11/27/2022]
Abstract
Two bacterial strains designated NKC220-2T and NKC851-2 were isolated from commercial kimchi from different areas in Korea. The strains were Gram-positive, aerobic, oxidaseand catalase-positive, rod-shaped, spore-forming, non-motile, and halophilic bacteria. Both strains grew without NaCl, unlike type species in the genus Lentibacillus. The optimal pH for growth was 8.0, higher than that of the type species in the genus Lentibacillus, although growth was observed at pH 5.5-9.0. 16S rRNA gene sequence-based phylogenetic analysis indicated that the two strains (99.3-99.9% similarity) are grouped within the genus Lentibacillus and most closely related to Lentibacillus juripiscarius IS40-3T (97.4-97.6% similarity) isolated from fish sauce in Thailand. OrthoANI value between two novel strains and Lentibacillus lipolyticus SSKP1-9T (79.5-79.6% similarity) was far lower than the species demarcation threshold. Comparative genomic analysis displayed differences between the two strains as well as among other strains belonging to Lentibacillus. Furthermore, each isolate had strain-specific groups of orthologous genes based on pangenome analysis. Genomic G + C contents of strains NKC-220-2T and NKC851-2 were 41.9 and 42.2 mol%, respectively. The strains contained meso-diaminopimelic acid in their cell walls, and the major menaquinone was menaquinone-7. Phosphatidylglycerol, diphosphatidylglycerol, and an unidentified glycolipid, aminophospholipid, and phospholipid were the major polar lipid components of both strains. The major cellular fatty acids of the strains were anteiso-C15:0 and anteiso-C17:0. Based on phenotypic, genomic, phylogenetic, and chemotaxonomic features, strains NKC220-2T and NKC851-2 represent novel species of the genus Lentibacillus, for which the name Lentibacillus cibarius sp. nov. is proposed. The type strain is NKC220-2T (= KACC 21232T = JCM 33390T).
Collapse
Affiliation(s)
- Young Joon Oh
- Division of Research and Development, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Joon Yong Kim
- Department of Biology, Kyung Hee University, Seoul, 02447, Republic of Korea
| | - Hee Eun Jo
- Division of Research and Development, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
- Department of Animal Science and Biotechnology, Chonnam National University, Gwangju, 61186, Republic of Korea
| | - Hyo Kyeong Park
- Division of Research and Development, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Seul Ki Lim
- Division of Research and Development, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Min-Sung Kwon
- Division of Research and Development, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Hak-Jong Choi
- Division of Research and Development, World Institute of Kimchi, Gwangju, 61755, Republic of Korea.
| |
Collapse
|
7
|
Microbial diversity during processing of Thai traditional fermented shrimp paste, determined by next generation sequencing. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108989] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
8
|
Booncharoen A, Visessanguan W, Kuncharoen N, Yiamsombut S, Santiyanont P, Mhuantong W, Charoensri S, Rojsitthisak P, Tanasupawat S. Lentibacillus lipolyticus sp. nov., a moderately halophilic bacterium isolated from shrimp paste ( Ka-pi). Int J Syst Evol Microbiol 2019; 69:3529-3536. [PMID: 31424384 DOI: 10.1099/ijsem.0.003658] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A Gram-stain-positive, aerobic, spore-forming, moderately halophilic bacterium, SSKP1-9T, was isolated from traditional salted shrimp paste (Ka-pi) produced in Samut Sakhon Province, Thailand. This strain grew optimally at 37-40 °C, pH 7.0 and in the presence of 8-16 % (w/v) NaCl. The 16S rRNA gene sequence similarity values between strain SSKP1-9T and Lentibacillus juripiscarius TISTR 1535T and Lentibacillus halophilus TISTR 1549T were 98.7 and 97.2 %, respectively. Based on 16S rRNA gene sequence similarity, strain SSKP1-9T represents a distinct novel species, as shown by phenotypic traits, DNA-DNA hybridization and average nucleotide identity values. In addition, the whole-cell protein profile confirmed the novelty of the taxon. The genomic DNA G+C content was 44.6 mol%. The major isoprenoid quinone was MK-7. The cell-wall peptidoglycan contained meso-diaminopimelic acid. Polar lipid analysis revealed the presence of phosphatidylglycerol, diphosphatidylglycerol, four unidentified lipids, an unidentified phospholipid and an unidentified glycolipid. The major cellular fatty acids were anteiso-C15 : 0, anteiso-C17 : 0 and iso-C16 : 0. The results of phenotypic and chemotaxonomic characteristics and whole-genome analysis support that strain SSKP1-9T represents a novel species of Lentibacillus, for which the name Lentibacilluslipolyticus sp. nov. is proposed. The type strain is SSKP1-9T (=JCM 32625T=TISTR 2597T).
Collapse
Affiliation(s)
- Auttaporn Booncharoen
- Department of Biochemistry and Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | - Wonnop Visessanguan
- Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathumthani 12120, Thailand
| | - Nattakorn Kuncharoen
- Department of Biochemistry and Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | - Supalurk Yiamsombut
- Department of Biochemistry and Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | - Pannita Santiyanont
- Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathumthani 12120, Thailand
| | - Wuttichai Mhuantong
- Enzyme Technology Research Team, Biorefinery and Bioproducts Technology Research Group, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathumthani 12120, Thailand
| | - Salisa Charoensri
- Enzyme Technology Research Team, Biorefinery and Bioproducts Technology Research Group, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathumthani 12120, Thailand
| | - Pornchai Rojsitthisak
- Department of Food and Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | - Somboon Tanasupawat
- Department of Biochemistry and Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| |
Collapse
|
9
|
Wang L, Liu Y, Yang F, Li J, Chen B, Du G. Microbiome analysis and random forest algorithm-aided identification of the diacetyl-producing microorganisms in the stacking fermentation stage of Maotai-flavor liquor production. FOOD BIOTECHNOL 2019. [DOI: 10.1080/08905436.2019.1673770] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Li Wang
- China Kweichow Moutai Distillery Co., Ltd., Guizhou, China
| | - Yanfeng Liu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
| | - Fan Yang
- China Kweichow Moutai Distillery Co., Ltd., Guizhou, China
| | - Jianghua Li
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
| | - Bi Chen
- China Kweichow Moutai Distillery Co., Ltd., Guizhou, China
| | - Guocheng Du
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
| |
Collapse
|
10
|
Next-generation sequencing reveals predominant bacterial communities during fermentation of Thai fish sauce in large manufacturing plants. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108375] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
11
|
High levels of branched chain fatty acids in nātto and other Asian fermented foods. Food Chem 2019; 286:428-433. [PMID: 30827628 DOI: 10.1016/j.foodchem.2019.02.018] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2018] [Revised: 01/09/2019] [Accepted: 02/02/2019] [Indexed: 11/21/2022]
Abstract
The mean intake (500 mg/day) of branched chain fatty acids (BCFA) in western countries is from dairy products and beef. We hypothesized that Asian countries with low dairy consumption have an alternative source of BCFA and report the characterization of nātto and selected fermented foods for BCFA content. Nātto BCFA averaged 0.6 (range 0.21-1.43) mg BCFA per g natto (wet weight) and was highly variable. Nātto major BCFA are C14-17 iso- and anteiso-BCFA similar to fluid milk. BCFA concentrations were 1.00 ± 0.64%, 1.63 ± 0.72% and 0.65 ± 0.07%, of total fatty acids in nātto, shrimp paste and fish sauce, respectively. In contrast, saturates, monounsaturates, and major polyunsaturates were more constant (coefficient of variation = 21%, 26% and 4% compared to 64% for nātto BCFA). Detection of fatty acid ethyl esters were confirmed in miso and found in homemade kimchi. Habitual nātto and/or fermented seafood consumption could support BCFA intakes similar to dairy consumption.
Collapse
|
12
|
Pongsetkul J, Benjakul S, Vongkamjan K, Sumpavapol P, Osako K. Microbiological and chemical changes of shrimp Acetes vulgaris during Kapi production. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:3473-3482. [PMID: 29051642 PMCID: PMC5629156 DOI: 10.1007/s13197-017-2804-4] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/17/2017] [Accepted: 08/10/2017] [Indexed: 11/24/2022]
Abstract
Microbiological and chemical changes in shrimp Acetes vulgaris during production of Kapi (salted shrimp paste of Thailand) including salting, drying and fermentation were monitored. Moisture content of samples decreased rapidly after salting and drying steps. The lower water activity was found in the final product (0.694). The pH decreased within the first 10 days of fermentation and continuously increased as fermentation progressed. Protein underwent degradation throughout Kapi production as indicated by increasing TCA-soluble peptides and degree of hydrolysis. The increases in peroxide value as well as thiobarbituric acid reactive substances value revealed that lipid oxidation occurred throughout all processes. Total viable count, halophilic, proteolytic and lipolytic bacteria counts increased continuously during Kapi production, while lactic acid bacteria count slightly decreased at the final stage of fermentation. Thus, proteolysis and lipolysis took place throughout Kapi production, and contributed to the characteristics of finished product. These changes were governed by both endogenous and microbial enzymes.
Collapse
Affiliation(s)
- Jaksuma Pongsetkul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
| | - Kitiya Vongkamjan
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
| | - Punnanee Sumpavapol
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
| | - Kazufumi Osako
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 5-7 Konan 4, Minato-ku, Tokyo, 108-8477 Japan
| |
Collapse
|
13
|
Sun P, Gao JL, Mao XJ, Zhao XH, Sun JG, Lu M. Lentibacillus populi sp. nov., a moderately halophilic, endophytic bacterium isolated from a poplar tree, and emended description of the genus Lentibacillus. Int J Syst Evol Microbiol 2016; 66:5281-5287. [DOI: 10.1099/ijsem.0.001508] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Affiliation(s)
- Pengbo Sun
- State Key Laboratory of Tree Genetics and Breeding, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, PR China
| | - Jun-lian Gao
- Beijing Agro- Biotechnology Research Center, Beijing Academy of Agriculture and Forestry/Beijing Municipal Key Laboratory of Agricultural Gene Resources and Biotechnology, Beijing 100097, PR China
| | - Xiao-jie Mao
- Key Laboratory of Microbial Resources, Ministry of Agriculture/Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China
| | - Xing-hua Zhao
- Beijing Agro- Biotechnology Research Center, Beijing Academy of Agriculture and Forestry/Beijing Municipal Key Laboratory of Agricultural Gene Resources and Biotechnology, Beijing 100097, PR China
| | - Jian-guang Sun
- Key Laboratory of Microbial Resources, Ministry of Agriculture/Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China
| | - Mengzhu Lu
- State Key Laboratory of Tree Genetics and Breeding, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, PR China
| |
Collapse
|
14
|
Pongsetkul J, Benjakul S, Sumpavapol P, Osako K, Faithong N. Characterization of Endogenous Protease and the Changes in Proteolytic Activity ofAcetes vulgarisandMacrobrachium lanchesteriDuringKapiProduction. J Food Biochem 2016. [DOI: 10.1111/jfbc.12311] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Jaksuma Pongsetkul
- Department of Food Technology, Faculty of Agro-Industry; Prince of Songkla University; Hat Yai Songkhla 90112 Thailand
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry; Prince of Songkla University; Hat Yai Songkhla 90112 Thailand
| | - Punnanee Sumpavapol
- Department of Food Technology, Faculty of Agro-Industry; Prince of Songkla University; Hat Yai Songkhla 90112 Thailand
| | - Kazufumi Osako
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; 5-7 Konan 4 Minato-ku Tokyo 108-8477 Japan
| | - Nandhsha Faithong
- Department of Food Technology, Faculty of Agro-Industry; Prince of Songkla University; Hat Yai Songkhla 90112 Thailand
| |
Collapse
|
15
|
Oh YJ, Lee HW, Lim SK, Kwon MS, Lee J, Jang JY, Park HW, Nam YD, Seo MJ, Choi HJ. Gracilibacillus kimchii sp. nov., a halophilic bacterium isolated from kimchi. J Microbiol 2016; 54:588-593. [PMID: 27572507 DOI: 10.1007/s12275-016-6349-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2016] [Revised: 08/03/2016] [Accepted: 08/06/2016] [Indexed: 10/21/2022]
Abstract
A novel halophilic bacterium, strain K7(T), was isolated from kimchi, a traditional Korean fermented food. The strain is Gram-positive, motile, and produces terminal endospores. The isolate is facultative aerobic and grows at salinities of 0.0-25.0% (w/v) NaCl (optimum 10-15% NaCl), pH 5.5-8.5 (optimum pH 7.0-7.5), and 15-42°C (optimum 37°C). The predominant isoprenoid quinone in the strain is menaquinone-7 and the peptidoglycan of the strain is meso-diaminopimelic acid. The major fatty acids of the strain are anteisio-C15:0, iso-C15:0, and, C16:0 (other components were < 10.0%), while the major polar lipids are diphosphatidylglycerol, phosphatidylglycerol, phosphatidylcholine, and three unidentified lipids. A phylogenetic analysis of 16S rRNA gene sequence similarity showed that the isolated strain was a cluster of the genus Gracilibacillus. High levels of gene sequence similarity were observed between strain K7(T) and Gracilibacillus orientalis XH-63(T) (96.5%), and between the present strain and Gracilibacillus xinjiangensis (96.5%). The DNA G+C content of this strain is 37.7 mol%. Based on these findings, strain K7(T) is proposed as a novel species: Gracilibacillus kimchii sp. nov. The type strain is K7(T) (KACC 18669(T); JCM 31344(T)).
Collapse
Affiliation(s)
- Young Joon Oh
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Hae-Won Lee
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Seul Ki Lim
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Min-Sung Kwon
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Jieun Lee
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Ja-Young Jang
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Hae Woong Park
- Advanced Process Technology Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Young-Do Nam
- Research Group of Gut Microbiome, Korea Food Research Institute, Seongnam, 13539, Republic of Korea
| | - Myung-Ji Seo
- Division of Bioengineering, Incheon National University, Incheon, 22012, Republic of Korea
| | - Hak-Jong Choi
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea.
| |
Collapse
|
16
|
Daroonpunt R, Tanasupawat S, Kudo T, Ohkuma M, Itoh T. Virgibacillus kapii sp. nov., isolated from Thai shrimp paste (Ka-pi). Int J Syst Evol Microbiol 2016; 66:1832-1837. [DOI: 10.1099/ijsem.0.000951] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Affiliation(s)
- Rungsima Daroonpunt
- Department of Biochemistry and Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | - Somboon Tanasupawat
- Department of Biochemistry and Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | - Takuji Kudo
- Japan Collection of Microorganisms, RIKEN BioResource Center, Tsukuba, Ibaraki 305-0074, Japan
| | - Moriya Ohkuma
- Japan Collection of Microorganisms, RIKEN BioResource Center, Tsukuba, Ibaraki 305-0074, Japan
| | - Takashi Itoh
- Japan Collection of Microorganisms, RIKEN BioResource Center, Tsukuba, Ibaraki 305-0074, Japan
| |
Collapse
|
17
|
Lentibacillus kimchii sp. nov., an extremely halophilic bacterium isolated from kimchi, a Korean fermented vegetable. Antonie van Leeuwenhoek 2016; 109:869-76. [DOI: 10.1007/s10482-016-0686-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2015] [Accepted: 03/18/2016] [Indexed: 10/22/2022]
|
18
|
Lentibacillus garicola sp. nov., isolated from myeolchi-aekjeot, a Korean fermented anchovy sauce. Antonie van Leeuwenhoek 2015; 107:1569-76. [DOI: 10.1007/s10482-015-0450-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2015] [Accepted: 04/04/2015] [Indexed: 10/23/2022]
|
19
|
Speranza B, Racioppo A, Bevilacqua A, Beneduce L, Sinigaglia M, Corbo MR. Selection of Autochthonous Strains as Starter Cultures for Fermented Fish Products. J Food Sci 2014; 80:M151-60. [DOI: 10.1111/1750-3841.12721] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2014] [Accepted: 10/22/2014] [Indexed: 11/27/2022]
Affiliation(s)
- Barbara Speranza
- Dept. of the Science of Agriculture; Food and Environment (SAFE); Univ. of Foggia; Via Napoli 25 71122 Foggia Italy
| | - Angela Racioppo
- Dept. of the Science of Agriculture; Food and Environment (SAFE); Univ. of Foggia; Via Napoli 25 71122 Foggia Italy
| | - Antonio Bevilacqua
- Dept. of the Science of Agriculture; Food and Environment (SAFE); Univ. of Foggia; Via Napoli 25 71122 Foggia Italy
| | - Luciano Beneduce
- Dept. of the Science of Agriculture; Food and Environment (SAFE); Univ. of Foggia; Via Napoli 25 71122 Foggia Italy
| | - Milena Sinigaglia
- Dept. of the Science of Agriculture; Food and Environment (SAFE); Univ. of Foggia; Via Napoli 25 71122 Foggia Italy
| | - Maria Rosaria Corbo
- Dept. of the Science of Agriculture; Food and Environment (SAFE); Univ. of Foggia; Via Napoli 25 71122 Foggia Italy
| |
Collapse
|
20
|
Abstract
ABSTRACT
The family
Bacillaceae
constitutes a phenotypically diverse and globally ubiquitous assemblage of bacteria. Investigation into how evolution has shaped, and continues to shape, this family has relied on several widely ranging approaches from classical taxonomy, ecological field studies, and evolution in soil microcosms to genomic-scale phylogenetics, laboratory, and directed evolution experiments. One unifying characteristic of the
Bacillaceae
, the endospore, poses unique challenges to answering questions regarding both the calculation of evolutionary rates and claims of extreme longevity in ancient environmental samples.
Collapse
|
21
|
A systematic strain selection approach for halotolerant and halophilic bioprocess development: a review. Extremophiles 2014; 18:629-39. [DOI: 10.1007/s00792-014-0659-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2014] [Accepted: 05/18/2014] [Indexed: 10/25/2022]
|
22
|
Tanasupawat S, Chamroensaksri N, Kudo T, Itoh T. Identification of moderately halophilic bacteria from Thai fermented fish ( pla-ra ) and proposal of Virgibacillus siamensis sp. nov. J GEN APPL MICROBIOL 2011; 56:369-79. [PMID: 21099133 DOI: 10.2323/jgam.56.369] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Forty-one isolates of moderately halophilic bacteria were isolated from fermented fish (pla-ra) in Thailand. On the basis of their phenotypic and chemotaxonomic characteristics, DNA-DNA relatedness and 16S rRNA gene sequences analyses, they were divided into six groups. The isolates in Group I to V were Gram-positive rod-shaped bacteria. They contained meso-diaminopimelic acid in the cell-wall peptidoglycan and menaquinone with seven isoprene units (MK-7). An isolate in Group VI was a Gram-negative rod-shaped bacterium. The DNA G+C contents of tested strains ranged from 36.5-63 mol%. Ten strains (Group I) were identified as Virgibacillus dokdonensis, 13 isolates (Group II) as V. halodenitrificans, 14 isolates (Group III) as V. marismortui, 1 isolate (Group IV) as Virgibacillus sp., 2 isolates (Group V) as Bacillus vietnamnensis, and 1 isolate (Group VI) as Chromohalobacter salexigens. Isolate MS3-4 in Group IV was closely related to V. carmonensis KCTC 3819(T) (95.9%). This strain contained anteiso-C(15:0) (55.8%) and anteiso-C(17:0) (17.7%) as major cellular fatty acids and had phosphatidylglycerol, diphosphatidylglycerol and an unidentified glycolipid as polar lipids. The DNA G+C content of MS3-4 was 38.0 mol%. The strain from Group IV is proposed as Virgibacillus siamensis sp. nov. and MS3-4(T) is the type strain (JCM 15395(T) =PCU 312(T) =TISTR 1957(T)).
Collapse
Affiliation(s)
- Somboon Tanasupawat
- Department of Biochemistry and Microbiology, Chulalongkorn University, Bangkok, Thailand.
| | | | | | | |
Collapse
|
23
|
Jung MJ, Roh SW, Kim MS, Bae JW. Lentibacillus jeotgali sp. nov., a halophilic bacterium isolated from traditional Korean fermented seafood. Int J Syst Evol Microbiol 2010; 60:1017-1022. [DOI: 10.1099/ijs.0.013565-0] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A novel, Gram-positive, non-motile, endospore-forming and moderately halophilic bacterium, strain GrbiT, was isolated from a traditional Korean fermented seafood. The organism grew optimally in the presence of 10–15 % NaCl, at 37 °C and pH 8.0. The peptidoglycan of the cell wall consisted of meso-diaminopimelic acid, and the predominant menaquinone was MK-7. The major fatty acids of strain GrbiT were iso-C16 : 0 (36.4 %), anteiso-C15 : 0 (30.3 %) and iso-C14 : 0 (18.2 %). The polar lipids were phosphatidylglycerol, diphosphatidylglycerol and an unidentified glycolipid. The genomic DNA G+C content was 42.5 mol%. Strain GrbiT was most closely related to the type strain Lentibacillus kapialis JCM 12580T, with which it shared 97.5 % 16S rRNA gene sequence similarity. The DNA–DNA hybridization value between strains GrbiT and L. kapialis JCM 12580T was 8 %. Based on phenotypic, genotypic and phylogenetic data, strain GrbiT should be classified as a novel species within the genus Lentibacillus, for which the name Lentibacillus jeotgali sp. nov. is proposed. The type strain is GrbiT (=KCTC 13300T=JCM 15795T).
Collapse
Affiliation(s)
- Mi-Ja Jung
- Department of Life and Nanopharmaceutical Sciences and Department of Biology, Kyung Hee University, Seoul 130-701, Korea
| | - Seong Woon Roh
- Department of Life and Nanopharmaceutical Sciences and Department of Biology, Kyung Hee University, Seoul 130-701, Korea
| | - Min-Soo Kim
- Department of Life and Nanopharmaceutical Sciences and Department of Biology, Kyung Hee University, Seoul 130-701, Korea
| | - Jin-Woo Bae
- Department of Life and Nanopharmaceutical Sciences and Department of Biology, Kyung Hee University, Seoul 130-701, Korea
| |
Collapse
|
24
|
Sánchez-Porro C, Amoozegar MA, Fernandez AB, Babavalian Fard H, Ramezani M, Ventosa A. Lentibacillus persicus sp. nov., a moderately halophilic species isolated from a saline lake. Int J Syst Evol Microbiol 2009; 60:1407-1412. [PMID: 19671718 DOI: 10.1099/ijs.0.015396-0] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A Gram-staining-positive, moderately halophilic bacterium, designated strain Amb31(T), was isolated from water of the hypersaline lake Aran-Bidgol in Iran and characterized taxonomically using a polyphasic approach. Cells were rods, motile and able to produce ellipsoidal endospores at a central position in swollen sporangia. Strain Amb31(T) was facultatively anaerobic and catalase- and oxidase-positive. The strain grew in a complex medium supplemented with 3-25 % (w/v) NaCl (optimum 7.5-10 %). Optimal growth was at 30-35 degrees C and pH 7.5. Phylogenetic analysis based on 16S rRNA gene sequence comparisons showed that strain Amb31(T) belonged to the genus Lentibacillus; it exhibited 16S rRNA gene sequence similarity values of 96.8 and 96.4 % to Lentibacillus salicampi SF-20(T) and Lentibacillus salinarum AHS-1(T), respectively, and values of 95.9-94.7 % to the type strains of other recognized species of Lentibacillus. The cell-wall peptidoglycan of strain Amb31(T) was based on meso-diaminopimelic acid and MK-7 was the respiratory isoprenoid quinone. The major fatty acids were anteiso-C(15 : 0) (44.7 %), iso-C(16 : 0) (21.4 %) and anteiso-C(17 : 0) (15.9 %) and the polar lipid pattern consisted of phosphatidylglycerol, diphosphatidylglycerol, five phospholipids and a glycolipid. The DNA G+C content was 44.1 mol%. All these features confirmed the placement of strain Amb31(T) within the genus Lentibacillus and the strain could be clearly differentiated from strains of the other species of Lentibacillus on the basis of several phenotypic, genotypic and chemotaxonomic features. DNA-DNA relatedness with the type strain of the most closely related strain, L. salicampi DSM 16425(T), was 28 %. Therefore, strain Amb31(T) represents a novel species of the genus Lentibacillus, for which the name Lentibacillus persicus sp. nov. is proposed. The type strain is Amb31(T) (=CCM 7683(T) =CECT 7524(T) =DSM 22530(T) =LMG 25304(T)).
Collapse
Affiliation(s)
- C Sánchez-Porro
- Department of Microbiology and Parasitology, Faculty of Pharmacy, University of Sevilla, 41012 Sevilla, Spain
| | - M A Amoozegar
- Extremophiles Laboratory, Department of Microbiology, Faculty of Biology, College of Science, University of Tehran, Tehran, Iran
| | - A B Fernandez
- Department of Microbiology and Parasitology, Faculty of Pharmacy, University of Sevilla, 41012 Sevilla, Spain
| | - H Babavalian Fard
- Extremophiles Laboratory, Department of Microbiology, Faculty of Biology, College of Science, University of Tehran, Tehran, Iran
| | - M Ramezani
- Extremophiles Laboratory, Department of Microbiology, Faculty of Biology, College of Science, University of Tehran, Tehran, Iran
| | - A Ventosa
- Department of Microbiology and Parasitology, Faculty of Pharmacy, University of Sevilla, 41012 Sevilla, Spain
| |
Collapse
|
25
|
Chamroensaksri N, Tanasupawat S, Akaracharanya A, Visessanguan W, Kudo T, Itoh T. Gracilibacillus thailandensis sp. nov., from fermented fish (pla-ra). Int J Syst Evol Microbiol 2009; 60:944-948. [PMID: 19661518 DOI: 10.1099/ijs.0.011981-0] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A novel strain, designated TP2-8(T), was isolated from fermented fish (pla-ra) in Thailand. It stained Gram-positive and the cells were aerobic, endospore-forming rods. The strain grew at pH 6-8 (optimum pH 7), 15-55 degrees C (optimum 37 degrees C) and 1-22 % (w/v) NaCl (optimum 5-10 %). It contained meso-diaminopimelic in the cell-wall peptidoglycan. MK-7 and cellular fatty acids anteiso-C(15 : 0), iso-C(15 : 0) and anteiso-C(17 : 0) were major components. Polar lipids diphosphatidylglycerol and phosphatidylglycerol and unidentified lipids were detected. The DNA G+C content was 37.6 mol%. Comparison of the 16S rRNA gene sequence of strain TP2-8(T) with those of other members of the family Bacillaceae indicated that it was a member of the genus Gracilibacillus (94.9-99.2 % sequence similarity) and was closely related to Gracilibacillus saliphilus YIM 91119(T) (99.2 % similarity), G. lacisalsi BH312(T) (98.6 %), G. orientalis XH-63(T) (97.7 %), 'G. quinghaiensis' YIM C229 (97.7 %) and G. boraciitolerans T-16X(T) (97.2 %). Strain TP2-8(T) showed low DNA-DNA relatedness (< or = 49%) to G. saliphilus YIM 91119(T), G. lacisalsi DSM 19029(T), G. orientalis CCM 7326(T), 'G. quinghaiensis' DSM 17858 and G. boraciitolerans JCM 21714(T). On the basis of the physiological and biochemical characteristics and molecular data presented, strain TP2-8(T) is proposed to represent a novel species, Gracilibacillus thailandensis sp. nov. (type strain TP2-8(T) =JCM 15569(T) =PCU 304(T) =TISTR 1881(T)).
Collapse
Affiliation(s)
- Nitcha Chamroensaksri
- Department of Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | - Somboon Tanasupawat
- Department of Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | - Ancharida Akaracharanya
- Department of Microbiology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Wonnop Visessanguan
- National Center for Genetic Engineering and Biotechnology, Pathumthani 12120, Thailand
| | - Takuji Kudo
- Japan Collection of Microorganisms, RIKEN BioResource Center, 2-1 Hirosawa, Wako-shi, Saitama 351-0198, Japan
| | - Takashi Itoh
- Japan Collection of Microorganisms, RIKEN BioResource Center, 2-1 Hirosawa, Wako-shi, Saitama 351-0198, Japan
| |
Collapse
|
26
|
Amoozegar MA, Sanchez-Porro C, Rohban R, Hajighasemi M, Ventosa A. Bacillus persepolensis sp. nov., a moderately halophilic bacterium from a hypersaline lake. Int J Syst Evol Microbiol 2009; 59:2352-8. [DOI: 10.1099/ijs.0.010090-0] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
|
27
|
Chamroensaksri N, Tanasupawat S, Akaracharanya A, Visessanguan W, Kudo T, Itoh T. Salinivibrio siamensis sp. nov., from fermented fish (pla-ra) in Thailand. Int J Syst Evol Microbiol 2009; 59:880-5. [PMID: 19329624 DOI: 10.1099/ijs.0.001768-0] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A Gram-negative, facultatively anaerobic, moderately halophilic bacterium, strain ND1-1(T), was isolated from fermented fish (pla-ra) in Thailand. The cells were curved rods, motile and non-endospore-forming. The novel strain grew optimally at 37 degrees C, at pH 8 and in the presence of 9-10 % (w/v) NaCl. The predominant respiratory lipoquinone was Q-8. The major cellular fatty acids were C(16 : 0) and C(12 : 0). Polar lipid analysis revealed the presence of phosphatidylethanolamine, phosphatidylglycerol and diphosphatidylglycerol. The DNA G+C content was 49.0 mol%. Comparative 16S rRNA gene sequence analyses indicated that strain ND1-1(T) was closely related to Salinivibrio costicola, which comprises three subspecies, and Salinivibrio proteolyticus with gene sequence similarities of 98.3-98.6 %. Strain ND1-1(T) showed low levels of DNA-DNA relatedness with S. costicola subsp. costicola JCM 15095(T) (33.2 %), S. costicola subsp. alcaliphilus DSM 16359(T) (38.4 %), S. costicola subsp. vallismortis JCM 15096(T) (59.7 %), and S. proteolyticus AF-2004(T) (42.1 %). On the basis of the physiological and biochemical characteristics and the molecular data presented, strain ND1-1(T) should be classified as a novel species of the genus Salinivibrio for which the name Salinivibrio siamensis sp. nov. is proposed. The type strain is ND1-1(T) (=JCM 14472(T)=PCU 301(T)=TISTR 1810(T)).
Collapse
Affiliation(s)
- Nitcha Chamroensaksri
- Department of Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | | | | | | | | | | |
Collapse
|
28
|
Lee JC, Li WJ, Xu LH, Jiang CL, Kim CJ. Lentibacillus salis sp. nov., a moderately halophilic bacterium isolated from a salt lake. Int J Syst Evol Microbiol 2008; 58:1838-43. [DOI: 10.1099/ijs.0.65545-0] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
|
29
|
Albuquerque L, Tiago I, Rainey FA, Taborda M, Nobre MF, Veríssimo A, da Costa MS. Salirhabdus euzebyi gen. nov., sp. nov., a Gram-positive, halotolerant bacterium isolated from a sea salt evaporation pond. Int J Syst Evol Microbiol 2007; 57:1566-1571. [PMID: 17625195 DOI: 10.1099/ijs.0.64999-0] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A low-G+C, Gram-positive bacterium, designated CVS-14T, was recovered from a sea salt evaporation pond on the island of Sal in the Cape Verde Archipelago. This organism was catalase- and oxidase-positive. Cells were motile, spore-forming aerobic rods, with an optimum growth temperature of about 35–40 °C and optimum pH between 7.0 and 8.5. Optimal growth occurred in media containing 4–6 % (w/v) NaCl, although the organism was able to grow in medium without added NaCl and in medium containing 16 % NaCl. The cell-wall peptidoglycan was of A1γ type and the major respiratory quinone was menaquinone 7 (MK-7). Major fatty acids were iso-15 : 0, anteiso-15 : 0, iso-17 : 0 and anteiso-17 : 0. The DNA G+C content was 37.0 mol%. Phylogenetic analysis of the 16S rRNA gene sequence indicated that strain CVS-14T formed a distinct new branch within the radiation of the moderately halophilic bacilli group, forming a separate lineage from species of the genera Salinibacillus, Paucisalibacillus, Oceanobacillus, Lentibacillus and Virgibacillus. Strain CVS-14T showed 16S rRNA gene pairwise similarity values of ~95 % with species of the genus Salinibacillus. On the basis of morphological, physiological, chemotaxonomic and phylogenetic characteristics, strain CVS-14T is considered to represent a novel species in a new genus, for which the name Salirhabdus euzebyi gen. nov., sp. nov. is proposed. The type strain is CVS-14T (=LMG 22839T=CIP 108577T).
Collapse
MESH Headings
- Africa, Western
- Bacillaceae/classification
- Bacillaceae/isolation & purification
- Bacterial Typing Techniques
- Base Composition
- Catalase/analysis
- Cell Wall/chemistry
- DNA, Bacterial/chemistry
- DNA, Bacterial/genetics
- DNA, Ribosomal/chemistry
- DNA, Ribosomal/genetics
- Fatty Acids/analysis
- Genes, rRNA
- Hydrogen-Ion Concentration
- Locomotion
- Microscopy, Phase-Contrast
- Molecular Sequence Data
- Oxidoreductases/analysis
- Peptidoglycan/analysis
- Phylogeny
- Quinones/analysis
- RNA, Bacterial/genetics
- RNA, Ribosomal, 16S/genetics
- Seawater/microbiology
- Sequence Analysis, DNA
- Sequence Homology, Nucleic Acid
- Sodium Chloride/metabolism
- Spores, Bacterial
- Temperature
Collapse
Affiliation(s)
- Luciana Albuquerque
- Centro de Neurociências e Biologia Celular, Departamento de Zoologia, Universidade de Coimbra, 3004-517 Coimbra, Portugal
| | - Igor Tiago
- Centro de Neurociências e Biologia Celular, Departamento de Zoologia, Universidade de Coimbra, 3004-517 Coimbra, Portugal
| | - Fred A Rainey
- Department of Biological Sciences, Louisiana State University, Baton Rouge, LA 70803, USA
| | - Marco Taborda
- Centro de Neurociências e Biologia Celular, Departamento de Zoologia, Universidade de Coimbra, 3004-517 Coimbra, Portugal
| | - M Fernanda Nobre
- Centro de Neurociências e Biologia Celular, Departamento de Zoologia, Universidade de Coimbra, 3004-517 Coimbra, Portugal
| | - António Veríssimo
- Centro de Neurociências e Biologia Celular, Departamento de Zoologia, Universidade de Coimbra, 3004-517 Coimbra, Portugal
| | - Milton S da Costa
- Departamento de Bioquímica, Universidade de Coimbra, 3001-401 Coimbra, Portugal
| |
Collapse
|
30
|
Tanasupawat S, Namwong S, Kudo T, Itoh T. Piscibacillus salipiscarius gen. nov., sp. nov., a moderately halophilic bacterium from fermented fish (pla-ra) in Thailand. Int J Syst Evol Microbiol 2007; 57:1413-1417. [PMID: 17625167 DOI: 10.1099/ijs.0.64945-0] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A Gram-positive, spore-forming and moderately halophilic bacterium was isolated from fermented fish (pla-ra) in Thailand. Cells of the isolate, RBU1-1T, were strictly aerobic, motile rods and contained meso-diaminopimelic acid in the cell-wall peptidoglycan. Menaquinone with seven isoprene units (MK-7) was the predominant quinone. This isolate grew at 15–48 °C, pH 5–9 and in 2–30 % NaCl (optimally 10–20 %). The major cellular fatty acids were iso-C15 : 0 and anteiso-C15 : 0. Polar lipid analysis revealed the presence of phosphatidylglycerol and diphosphatidylglycerol. The DNA G+C content was 36.7 mol%. 16S rRNA gene sequence analysis revealed that strain RBU1-1T was a member of the family Bacillaceae, and belonged to a cluster with Filobacillus and Tenuibacillus; strain RBU1-1T showed 16S rRNA gene sequence similarities of 96.0–96.9 % to members of these two genera. Strain RBU1-1T could also be differentiated from members of the genera Filobacillus and Tenuibacillus based on certain phenotypic characteristics such as cell-wall composition, mode of flagellation and growth pH range. Therefore, strain RBU1-1T is considered to represent a novel species in a new genus in the family Bacillaceae, for which the name Piscibacillus salipiscarius gen. nov., sp. nov. is proposed. The type strain of Piscibacillus salipiscarius is RBU1-1T (=JCM 13188T=PCU 270T=TISTR 1571T).
Collapse
MESH Headings
- Aerobiosis
- Animals
- Bacillaceae/chemistry
- Bacillaceae/classification
- Bacillaceae/isolation & purification
- Bacillaceae/physiology
- Bacterial Typing Techniques
- Base Composition
- Cell Wall/chemistry
- DNA, Bacterial/chemistry
- DNA, Bacterial/genetics
- DNA, Ribosomal/chemistry
- DNA, Ribosomal/genetics
- Diaminopimelic Acid/analysis
- Fatty Acids/analysis
- Fishes/microbiology
- Food Microbiology
- Genes, rRNA
- Hydrogen-Ion Concentration
- Locomotion
- Microscopy, Electron, Scanning
- Molecular Sequence Data
- Peptidoglycan/chemistry
- Phospholipids/analysis
- Phylogeny
- RNA, Bacterial/genetics
- RNA, Ribosomal, 16S/genetics
- Sequence Analysis, DNA
- Sequence Homology, Nucleic Acid
- Sodium Chloride/metabolism
- Spores, Bacterial
- Temperature
- Thailand
Collapse
Affiliation(s)
- Somboon Tanasupawat
- Department of Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | - Sirilak Namwong
- Faculty of Science & Technology, Suan Sunandha Rajabhat University, Bangkok 10300, Thailand
| | - Takuji Kudo
- Japan Collection of Microorganisms, RIKEN BioResource Center, Wako-shi, Saitama 351-0198, Japan
| | - Takashi Itoh
- Japan Collection of Microorganisms, RIKEN BioResource Center, Wako-shi, Saitama 351-0198, Japan
| |
Collapse
|