Antibiotic resistance and virulence factors in lactobacilli: something to carefully consider

Colautti, Andrea; Arnoldi, Martina; Comi, Giuseppe; Iacumin, Lucilla

doi:10.1016/j.fm.2021.103934

Cited by 54 publications

(34 citation statements)

References 104 publications

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“…The average number of occurrences of virulence factors of all members was found to be only 23, which were almost the same putative virulence factor genes that we found in NH9449. These results show that most Weissella genomes encode common virulence-associated genes which have been widely identified in Lactobacillus, Pediococcus , Enterococcus and other LAB species ( Muñoz-Atienza et al, 2013 ; Chajęcka-Wierzchowska et al, 2017 ; Colautti et al, 2022 ). However, further study should be conducted to explore the functions and characteristics of these virulence genes.…”

Section: Resultsmentioning

confidence: 58%

Complete Genome Sequence of Weissella cibaria NH9449 and Comprehensive Comparative-Genomic Analysis: Genomic Diversity and Versatility Trait Revealed

et al. 2022

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Lactic acid bacteria (LAB) in the genus Weissella spp. contain traits in their genome that confer versatility. In particular, Weissella cibaria encodes several beneficial genes that are useful in biotechnological applications. The complete genome of W. cibaria NH9449 was sequenced and an in silico comparative analysis was performed to gain insight into the genomic diversity among members of the genus Weissella. A total of 219 Weissella genomes were used in a bioinformatics analysis of pan-genomes, phylogenetics, self-defense mechanisms, virulence factors, antimicrobial resistance, and carbohydrate-active enzymes. These investigations showed that the strain NH9449 encodes several restriction-modification-related genes and a CRISPR-Cas region in its genome. The identification of carbohydrate-active enzyme-encoding genes indicated that this strain could be beneficial in biotechnological applications. The comparative genomic analysis reveals the very high genomic diversity in this genus, and some marked differences in genetic variation and genes among Weissella species. The calculated average amino acid identity (AAI) and phylogenetic analysis of core and accessory genes shows the possible existence of three new species in this genus. These new genomic insights into Weissella species and their biological functions could be useful in the food industry and other applications.

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Section: Resultsmentioning

confidence: 58%

Complete Genome Sequence of Weissella cibaria NH9449 and Comprehensive Comparative-Genomic Analysis: Genomic Diversity and Versatility Trait Revealed

et al. 2022

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“…For example, acetic acid can inhibit the growth of microbes and affect the structure of microbial community during the process of high-temperature fermentation (Nie et al, 2013 ). Furthermore, most genera of lactic acid-producing bacteria such as Lactobacillales could produce antibiotics such as bacteriocin, tetracycline, erythromycin, aminoglycoside, and vancomycin (Wu et al, 2017 ; Anisimova and Yarullina, 2019 ; Campedelli et al, 2019 ; Todorov et al, 2019 ; Arellano et al, 2020 ; Colautti et al, 2022 ). Lactobacillales and Acetobacter were found to affect the biomarkers through producing organic acids and bacteriocins and advance the occurrence of microbial community succession (Ma et al, 2022 ).…”

Section: Discussionmentioning

confidence: 99%

Analysis of Bacterial Diversity in Different Types of Daqu and Fermented Grains From Danquan Distillery

Shang

Zhang

et al. 2022

Front. Microbiol.

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Bacterial communities in high-temperature Daqu and fermented grains are important for brewing Jiang-flavor Baijiu such as Danquan Baijiu. Daqu is a saccharifying and fermenting agent, which has a significant impact on the flavor of Baijiu. However, bacterial communities in three different types of samples from the Danquan distillery (dqjq_ck, dqjqcp, and dqjp3) were still unclear, which limited further development of Danquan Baijiu. “dqjq_ck” and “dqjqcp” indicate high-temperature Daqu at days 45 and 135, respectively. “dqjp3” indicates fermented grains. In this study, the bacterial communities of three samples were analyzed by Illumina Miseq high-throughput sequencing. The bacterial communities of three samples primarily composed of thermophilic bacteria and bacteria with stress resistance. The most abundant species in dqjq_ck, dqjqcp, and dqjp3 were Comamonas, Bacillus, and unclassified Lactobacillales, respectively. The main bacteria included Bacillus, Comamonas, Myroides, Paenibacillus, Acetobacter, Kroppenstedtia, Staphylococcus, Saccharopolyspora, Planifilum, Lactobacillus, Acinetobacter, Oceanobacillus, Enterococcus, Thermoactinomyces, Lactococcus, Streptomyces, Saccharomonospora, Tepidimicrobium, Anaerosalibacter, unclassified_Lactobacillales, unclassified_Thermoactinomycetaceae_1, unclassified_Bacillaceae_2, unclassified_Bacillales, unclassified_Microbacteriaceae, unclassified_Rhodobacteraceae, unclassified_Actinopolysporineae, and unclassified_Flavobacteriaceae in three samples (percentage was more than 1% in one of three samples). In our study, the succession of microbiota in three samples representing three important stages of Danquan Baijiu brewing was revealed. This article lays a good foundation for understanding the fermentation mechanism and screening some excellent indigenous bacteria to improve the quality of Danquan Baijiu in future.

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“…Due to differences in the applied susceptibility testing method as well as intra-and inter-laboratory variations when using the same method, there will never be a perfect correlation between phenotypic data and breakpoints (Turnidge, 2016). For example, although there is a standard for non-enterococcal LAB for determining MICs to ABs that uses the widely applied microdilution broth method and the specially defined LSM medium (ISO/IDF, 2010), the MRS medium is still used (Colautti et al, 2022), leading to inconsistent MIC determination in LAB (Álvarez-Cisneros and Ponce-Alquicira, 2018). Bimodal MIC distributions were also observed for CLI and Lactiplantibacillus plantarum, Lactiplantibacillus pentosus and Ligilactobacillus acidipiscis.…”

Section: Discussionmentioning

confidence: 99%

“…These standardized cutoffs should also account for intrinsic resistance (IR) in cases of inherent structural and functional features (Campedelli et al, 2019;El Issaoui et al, 2021;Stefańska et al, 2021). Since it can affect the decision to consider a bacterium susceptible or resistant, the correct determination of minimal inhibition concentration (MIC) cutoff values is important (de Castilho et al, 2019;Colautti et al, 2022). Due to the great complexity of lactobacilli, comprising most food-fermenting LAB, it has been shown that susceptibility to ABs is species dependent and varies highly among species (Anisimova and Yarullina, 2019;Stefańska et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

An Evaluation of the Phenotypic Antibiotic Susceptibility of Potential Lactic Acid Bacteria Starter Cultures Isolated From Cambodian Fermented Foods

Mayrhofer²,

Domig³

2022

Front. Food. Sci. Technol.

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The development of indigenous starter cultures for producing fermented foods that meet the expectations of Cambodians is necessary to preserve the country’s food supply. In this study, the safety of 46 lactic acid bacteria strains based on the phenotypic antibiotic susceptibility to clinically relevant antibiotics was assessed. The antibiotic susceptibility of 39 lactobacilli and seven pediococci isolated from Cambodian fermented foods to 16 antibiotics was studied according to ISO 10932/IDF 233. The results were interpreted based on the minimal inhibition concentrations obtained, using differently defined breakpoints and concentration distributions as well as data from the scientific literature. Applying only breakpoints, the results demonstrated two Lactiplantibacillus pentosus, three Companilactobacillus futsaii, three Levilactobacillus namurensis and seven Pediococcus pentosaceus strains with acquired resistance. However, considering further information, one Companilactobacillus futsaii, one Limosilactobacillus fermentum and respectively three Lactiplantibacillus pentosus and Levilactobacillus namurensis strains would possess an acquired resistance. The genetic background for the absence of transmissible antibiotic resistances in lactic acid bacteria strains intended for food application must be confirmed by molecular methods for potential starter cultures.

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Antibiotic resistance and virulence factors in lactobacilli: something to carefully consider

Cited by 54 publications

References 104 publications

Complete Genome Sequence of Weissella cibaria NH9449 and Comprehensive Comparative-Genomic Analysis: Genomic Diversity and Versatility Trait Revealed

Complete Genome Sequence of Weissella cibaria NH9449 and Comprehensive Comparative-Genomic Analysis: Genomic Diversity and Versatility Trait Revealed

Analysis of Bacterial Diversity in Different Types of Daqu and Fermented Grains From Danquan Distillery

An Evaluation of the Phenotypic Antibiotic Susceptibility of Potential Lactic Acid Bacteria Starter Cultures Isolated From Cambodian Fermented Foods

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