Complete genome sequence of Leuconostoc suionicum DSM 20241T provides insights into its functional and metabolic features

Chun, Byung Hee; Lee, Se Hee; Jeon, Hye Hee; Kim, Dong Ho; Jeon, Che Ok

doi:10.1186/s40793-017-0256-0

Cited by 13 publications

(5 citation statements)

References 32 publications

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“…This is the main reason why there is lower (p < 0.05) acetic acid content and higher (p < 0.05) lactic acid content in nLP silage than in other silages. Leuconostoc performs heterolactic acid fermentation and can metabolize diverse organic compounds to produce acetic acid [45]. Compared with control, inoculations of functional LAB (LB, nLP, and pLP) increased the relative abundance of Lactiplantibacillus by 21.62-75.88% but decreased that of Leuconotoc by 16.88-75.05% in silages.…”

Section: Resultsmentioning

confidence: 99%

Effects of LAB Inoculants on the Fermentation Quality, Chemical Composition, and Bacterial Community of Oat Silage on the Qinghai-Tibetan Plateau

Cheng

Chen

et al. 2022

Microorganisms

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Lactic acid bacteria (LAB) have been proposed for the control of undesirable fermentation and, subsequently, aerobic deterioration due to their ability to produce antimicrobial metabolites in silage mass. To investigate the effect of specific LAB on the silage fermentation characteristics and bacterial community composition of oat in cold regions, silages were treated without (control) or with three LAB strains (LB, Lentilactobacillus buchneri; nLP, low temperature tolerant Lactiplantibacillus plantarum; pLP, phenyllactic acid-producing Lactiplantibacillus plantarum), and then stored at ambient temperature (−2.63 ± 5.47–14.29 ± 5.48 °C) for 30, 60, and 90 days. Compared with control, inoculation of LAB decreased the final pH value, butyric acid content, ammonia-N of total N and dry matter loss of silage. Treatments with nLP and pLP increased (p < 0.05) lactic acid content, whereas LB increased (p < 0.05) acetic acid content of silage. Lactiplantibacillus and Leuconostoc dominated in the silages with relative abundance of 68.29–96.63%. A prolonged storage period enhanced the growth of Leuconostoc in pLP-treated silage. In addition, pLP increased (p < 0.05) the aerobic stability of silage as compared with nLP. In conclusion, inoculation of LAB improved silage fermentation and/or delayed aerobic deterioration by shifting bacterial community composition during ensiling. Phenyllactic acid-producing Lactiplantibacillusplantarum as an inoculant exhibited potential for high quality silage production.

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Section: Resultsmentioning

confidence: 99%

Effects of LAB Inoculants on the Fermentation Quality, Chemical Composition, and Bacterial Community of Oat Silage on the Qinghai-Tibetan Plateau

Cheng

Chen

et al. 2022

Microorganisms

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“…The ODFM database currently contains 131 complete/draft bacterial genome sequences covering 38 genera with 96 (sub)species, of which 24 (sub)species belong to the genus Lactobacillus 10 , 12 to the genus Leuconostoc 11 – 16 , seven to the genus Acetobacter 17 , six to the genus Staphylococcus 18 , five to the genus Enterococcus , four (sub)species to each of the genera Pediococcus and Weissella 19 , 20 , three to the genus Lactococcus , two (sub)species to each of the genera Brachybacterium , Clostridium , Corynebacterium , and Pseudomonas , and one species to each of the genera Alishewanella 21 , Bacillus 22 , 23 , Brevibacterium , Dietzia , Escherichia , Glutamicibacter , Hafnia , Halomonas , Lentibacillus , Listeria , Megasphaera , Microbacterium , Morganella , Mycetocola , Oceanobacillus , Paracoccus , Pectinatus , Pistricoccus , Propionibacterium , Salimicrobium 24 , Streptococcus , Tetragenococcus , and Vibrio . As for archaea, 38 complete/draft genome sequences of extremely halophilic archaea (19 genera with 36 species) are available, including seven species belonging to the genus Haloarcula 25 , four belonging to the genus Halorubrum 26 , three belonging to each of the genera Haloferax and Natronomonas , two belonging to each of the genera Halapricum 27 , Halobacterium 28 , Halolamina 29 and Haloplanus , and one species belonging to each of the genera Haladaptatus 30 , Halalkalicoccus , Halarchaeum , Halobellus 31 , Halococcus , Halogeometricum , Halopenitus , Halorhabdus , Halostella , Haloterrigena 32 , and Natrinema 33 .…”

Section: Resultsmentioning

confidence: 99%

“…The viral metagenomic sequences have been deposited in the European Bioinformatics Institute (EMBL-EBI) database 35 and are available under accession number PRJEB23957. Details on ODFM database contents are provided in Supplementary Table S1 1 , 7 , 9 – 14 , 16 – 34 , 36 – 108 .…”

Section: Resultsmentioning

confidence: 99%

ODFM, an omics data resource from microorganisms associated with fermented foods

Whon¹,

Ahn

Yang

et al. 2021

Sci Data

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ODFM is a data management system that integrates comprehensive omics information for microorganisms associated with various fermented foods, additive ingredients, and seasonings (e.g. kimchi, Korean fermented vegetables, fermented seafood, solar salt, soybean paste, vinegar, beer, cheese, sake, and yogurt). The ODFM archives genome, metagenome, metataxonome, and (meta)transcriptome sequences of fermented food-associated bacteria, archaea, eukaryotic microorganisms, and viruses; 131 bacterial, 38 archaeal, and 28 eukaryotic genomes are now available to users. The ODFM provides both the Basic Local Alignment Search Tool search-based local alignment function as well as average nucleotide identity-based genetic relatedness measurement, enabling gene diversity and taxonomic analyses of an input query against the database. Genome sequences and annotation results of microorganisms are directly downloadable, and the microbial strains registered in the archive library will be available from our culture collection of fermented food-associated microorganisms. The ODFM is a comprehensive database that covers the genomes of an entire microbiome within a specific food ecosystem, providing basic information to evaluate microbial isolates as candidate fermentation starters for fermented food production.

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“…Additionally, LEfSe results indicated that Leuconostoc was enriched in CK groups, while Weissella was enriched in the LB group. Both primarily perform hetero-fermentation, converting various organic compounds into acetic acid ( Chun et al, 2017 ), contributing to elevated acetic acid levels in CK and LB silage groups.…”

Section: Discussionmentioning

confidence: 99%

Effects of lactic acid bacteria inoculants on the nutrient composition, fermentation quality, and microbial diversity of whole-plant soybean-corn mixed silage

Xu,

Ma,

et al. 2024

Front. Microbiol.

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The mixture of whole-plant soybean and whole-plant corn silage (WPSCS) is nutrient balanced and is also a promising roughage for ruminants. However, few studies have investigated the changes in bacterial community succession in WPSCS inoculated with homofermentative and heterofermentative lactic acid bacteria (LAB) and whether WPSCS inoculated with LAB can improve fermentation quality by reducing nutrient losses. This study investigated the effect of Lactobacillus plantarum (L. plantarum) or Lactobacillus buchneri (L. buchneri) on the fermentation quality, aerobic stability, and bacterial community of WPSCS. A 40:60 ratio of whole-plant soybean corn was inoculated without (CK) or with L. plantarum (LP), L. buchneri (LB), and a mixture of LP and LB (LPB), and fermented for 14, 28, and 56 days, followed by 7 days of aerobic exposure. The 56-day silage results indicated that the dry matter content of the LP and LB groups reached 37.36 and 36.67%, respectively, which was much greater than that of the CK group (36.05%). The pH values of the LP, LB, and LPB groups were significantly lower than those of the CK group (p < 0.05). The ammoniacal nitrogen content of LB was significantly lower than that of the other three groups (p < 0.05), and the ammoniacal nitrogen content of LP and LPB was significantly lower than that of CK (p < 0.05). The acetic acid content and aerobic stability of the LB group were significantly greater than those of the CK, LP, and LPB groups (p < 0.05). High-throughput sequencing revealed a dominant bacteria shift from Proteobacteria in fresh forage to Firmicutes in silage at the phylum level. Lactobacillus remained the dominant genus in all silage. Linear discriminant analysis effect size (LEFSe) analysis identified Lactobacillus as relatively abundant in LP-treated silage and Weissella in LB-treated groups. The results of KEGG pathway analysis of the 16S rRNA gene of the silage microbial flora showed that the abundance of genes related to amino acid metabolism in the LP, LB, and LPB groups was lower than that in the CK group (p < 0.05). In conclusion, LAB application can improve the fermentation quality and nutritional value of WPSCS by regulating the succession of microbial communities and metabolic pathways during ensiling. Concurrently, the LB inoculant showed the potential to improve the aerobic stability of WPSCS.

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Complete genome sequence of Leuconostoc suionicum DSM 20241T provides insights into its functional and metabolic features

Cited by 13 publications

References 32 publications

Effects of LAB Inoculants on the Fermentation Quality, Chemical Composition, and Bacterial Community of Oat Silage on the Qinghai-Tibetan Plateau

Effects of LAB Inoculants on the Fermentation Quality, Chemical Composition, and Bacterial Community of Oat Silage on the Qinghai-Tibetan Plateau

ODFM, an omics data resource from microorganisms associated with fermented foods

Effects of lactic acid bacteria inoculants on the nutrient composition, fermentation quality, and microbial diversity of whole-plant soybean-corn mixed silage

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