Alkalibacterium thalassium sp. nov., Alkalibacterium pelagium sp. nov., Alkalibacterium putridalgicola sp. nov. and Alkalibacterium kapii sp. nov., slightly halophilic and alkaliphilic marine lactic acid bacteria isolated from marine organisms and salted foods collected in Japan and Thailand

Ishikawa, Morio; Tanasupawat, Somboon; Nakajima, Kazuyuki; Kanamori, Hajime; Ishizaki, Shihomi; Kodama, Kayo; Okamoto-Kainuma, Akiko; Koizumi, Yukimichi; Yamämoto, Yasushi; Yamasato, Kazuhide

doi:10.1099/ijs.0.65602-0

Cited by 65 publications

(36 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In particular, the brine bath (18-22% (w/v) NaCl) could be suitable to maintain the two halophilic and alkaliphilic marine LAB detected in consortium F, as some strains of M. psychrotolerans and Al. kapii were shown to grow at salt concentration as high as 21% (w/v) by Ishikawa et al [37,38]. …”

Section: Discussionmentioning

confidence: 99%

Population dynamics of two antilisterial cheese surface consortia revealed by temporal temperature gradient gel electrophoresis

Roth

Schwenninger²,

Hasler³

et al. 2010

BMC Microbiol

View full text Add to dashboard Cite

BackgroundSurface contamination of smear cheese by Listeria spp. is of major concern for the industry. Complex smear ecosystems have been shown to harbor antilisterial potential but the microorganisms and mechanisms involved in the inhibition mostly remain unclear, and are likely related to complex interactions than to production of single antimicrobial compounds. Bacterial biodiversity and population dynamics of complex smear ecosystems exhibiting antilisterial properties in situ were investigated by Temporal temperature gradient gel electrophoresis (TTGE), a culture independent technique, for two microbial consortia isolated from commercial Raclette type cheeses inoculated with defined commercial ripening cultures (F) or produced with an old-young smearing process (M).ResultsTTGE revealed nine bacterial species common to both F and M consortia, but consortium F exhibited a higher diversity than consortium M, with thirteen and ten species, respectively. Population dynamics were studied after application of the consortia on fresh-produced Raclette cheeses. TTGE analyses revealed a similar sequential development of the nine species common to both consortia. Beside common cheese surface bacteria (Staphylococcus equorum, Corynebacterium spp., Brevibacterium linens, Microbacterium gubbeenense, Agrococcus casei), the two consortia contained marine lactic acid bacteria (Alkalibacterium kapii, Marinilactibacillus psychrotolerans) that developed early in ripening (day 14 to 20), shortly after the growth of staphylococci (day 7). A decrease of Listeria counts was observed on cheese surface inoculated at day 7 with 0.1-1 × 102 CFU cm-2, when cheeses were smeared with consortium F or M. Listeria counts went below the detection limit of the method between day 14 and 28 and no subsequent regrowth was detected over 60 to 80 ripening days. In contrast, Listeria grew to high counts (105 CFU cm-2) on cheeses smeared with a defined surface culture.ConclusionsThis work reports the first population dynamics study of complex smear ecosystems exhibiting in situ antilisterial activity. TTGE revealed the presence of marine lactic acid bacteria that are likely related to the strong Listeria inhibition, as their early development in the smear occurred simultaneously with a decrease in Listeria cell count.

show abstract

Section: Discussionmentioning

confidence: 99%

Population dynamics of two antilisterial cheese surface consortia revealed by temporal temperature gradient gel electrophoresis

Roth

Schwenninger²,

Hasler³

et al. 2010

BMC Microbiol

View full text Add to dashboard Cite

show abstract

“…(Color figure online) (2000) Slight halophile 0.2-0.5 Alkalibacterium thalassium sp. Ishikawa et al (2009) examined. Hypersaline environments can be divided in two main types based on their ionic compositions.…”

Section: Ecology Of Halophilesmentioning

confidence: 97%

Halophiles: biology, adaptation, and their role in decontamination of hypersaline environments

Edbeib

Wahab

Huyop

2016

World J Microbiol Biotechnol

138

View full text Add to dashboard Cite

The unique cellular enzymatic machinery of halophilic microbes allows them to thrive in extreme saline environments. That these microorganisms can prosper in hypersaline environments has been correlated with the elevated acidic amino acid content in their proteins, which increase the negative protein surface potential. Because these microorganisms effectively use hydrocarbons as their sole carbon and energy sources, they may prove to be valuable bioremediation agents for the treatment of saline effluents and hypersaline waters contaminated with toxic compounds that are resistant to degradation. This review highlights the various strategies adopted by halophiles to compensate for their saline surroundings and includes descriptions of recent studies that have used these microorganisms for bioremediation of environments contaminated by petroleum hydrocarbons. The known halotolerant dehalogenase-producing microbes, their dehalogenation mechanisms, and how their proteins are stabilized is also reviewed. In view of their robustness in saline environments, efforts to document their full potential regarding remediation of contaminated hypersaline ecosystems merits further exploration.

show abstract

“…and Alkalibacterium spp., likewise produce formate, acetate and ethanol in a molar ratio of 2 : 1 : 1 in addition to lactate (see also Chapter 11). Their product ratios are affected similarly by the initial pH of the fermentation medium (Ishikawa et al, 2003b(Ishikawa et al, , 2009see Chapter 11). Alteration of product composition at alkaline pH and limited glucose concentrations has been reported for homofermentative LAB such as Streptococcus liquefaciens (Enterococcus faecalis), Streptococcus mutans, Streptococcus sanguinis and Lactobacillus bulgaris (Lb.…”

Section: Lactic Acid Fermentation and Aerobic Metabolism Of Glucosementioning

confidence: 99%

“…In the marine halolactibacilli, activity of pyruvate-formate lyase would be markedly affected by the pH of the fermentation medium, as for M. psychrotolerans and marine Alkalibacterium spp. (Ishikawa et al, 2003b(Ishikawa et al, , 2009.…”

Section: Lactic Acid Fermentation and Aerobic Metabolism Of Glucosementioning

confidence: 99%

“…For each of the initial pH values, the molar ratio for the three products was substantially maintained. Other bacteria exhibiting the same behaviour in glucose fermentation with respect to the change in pH of the cultivation medium include: Exiguobacterium aurantiacum, a facultative anaerobe in the order Bacillales (Gee et al, 1980;Collins et al, 1983); Trichococcus (Lactosphaera; Janssen et al, 1995), Marinilactibacillus (Ishikawa et al, 2003b), Halolactibacillus (Ishikawa et al, 2005), Alkalibacterium (Ishikawa et al, 2009(Ishikawa et al, , 2011 and some homofermentative LAB (Gunsalus & Niven, 1942;Carlson & Griffith, 1974;Yamada & Carlson, 1975;Rhee & Pack, 1980;Axelsson, 1993). Pyruvate is reduced to lactate by lactate dehydrogenase, and to formate, acetate and ethanol at a molar ratio of 2 : 1 : 1 by pyruvate formate-lyase.…”

Section: Lactic Acid Fermentation and Aerobic Metabolism Of Glucosementioning

confidence: 99%

See 1 more Smart Citation

The genera Halolactibacillus and Paraliobacillus

Yamasato

Ishikawa

2014

Lactic Acid Bacteria

View full text Add to dashboard Cite

Alkalibacterium thalassium sp. nov., Alkalibacterium pelagium sp. nov., Alkalibacterium putridalgicola sp. nov. and Alkalibacterium kapii sp. nov., slightly halophilic and alkaliphilic marine lactic acid bacteria isolated from marine organisms and salted foods collected in Japan and Thailand

Cited by 65 publications

References 17 publications

Population dynamics of two antilisterial cheese surface consortia revealed by temporal temperature gradient gel electrophoresis

Population dynamics of two antilisterial cheese surface consortia revealed by temporal temperature gradient gel electrophoresis

Halophiles: biology, adaptation, and their role in decontamination of hypersaline environments

The genera Halolactibacillus and Paraliobacillus

Contact Info

Product

Resources

About