Complete Genome Sequence of the Dairy Isolate Streptococcus macedonicus ACA-DC 198

Papadimitriou, Konstantinos; Ferreira, Stéphanie; Παπανδρεου, Νικολαοσ; Mavrogonatou, Eleni; Supply, Philip; Pot, Bruno; Tsakalidou, Effie

doi:10.1128/jb.06804-11

Cited by 28 publications

(20 citation statements)

References 16 publications

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“…This would allow for determining particular species which contain a desirable gene cluster, such as biogenic amine gene clusters. Examples of cheese associated microbes sequenced include, Lactobacillus cypricasei KCTC 13900 (Kim et al, 2011), Corynebacterium casei UCMA 3821 (Monnet et al, 2012), Streptococcus macedonicus ACA-DC 198 (Papadimitriou et al, 2012), and Corynebacterium variabile DSM 44702 (Schroder et al, 2011) among many others.…”

Section: New Detection Methods: Next Generation Sequencing (Ngs)mentioning

confidence: 99%

Nucleic acid-based approaches to investigate microbial-related cheese quality defects

O’Sullivan¹,

Giblin²,

McSweeney³

et al. 2013

Front. Microbio.

320

466

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The microbial profile of cheese is a primary determinant of cheese quality. Microorganisms can contribute to aroma and taste defects, form biogenic amines, cause gas and secondary fermentation defects, and can contribute to cheese pinking and mineral deposition issues. These defects may be as a result of seasonality and the variability in the composition of the milk supplied, variations in cheese processing parameters, as well as the nature and number of the non-starter microorganisms which come from the milk or other environmental sources. Such defects can be responsible for production and product recall costs and thus represent a significant economic burden for the dairy industry worldwide. Traditional non-molecular approaches are often considered biased and have inherently slow turnaround times. Molecular techniques can provide early and rapid detection of defects that result from the presence of specific spoilage microbes and, ultimately, assist in enhancing cheese quality and reducing costs. Here we review the DNA-based methods that are available to detect/quantify spoilage bacteria, and relevant metabolic pathways in cheeses and, in the process, highlight how these strategies can be employed to improve cheese quality and reduce the associated economic burden on cheese processors.

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Section: New Detection Methods: Next Generation Sequencing (Ngs)mentioning

confidence: 99%

Nucleic acid-based approaches to investigate microbial-related cheese quality defects

O’Sullivan¹,

Giblin²,

McSweeney³

et al. 2013

Front. Microbio.

320

466

View full text Add to dashboard Cite

show abstract

“…Genome sequencing of a dairy isolate of S. macedonicus revealed that the bacterium is undergoing regular genome decay as indicated by the presence of a large number of pseudogenes. The genus also appears to lack the pil1 locus that is involved in instances of infectious endocarditis caused by pathogenic relatives (Papadimitriou et al, 2012). Nonetheless, further investigations are required to definitively establish the safety status of the species with respect to its use in dairy products.…”

Section: Streptococcusmentioning

confidence: 99%

The complex microbiota of raw milk

et al. 2013

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Here, we review what is known about the microorganisms present in raw milk, including milk from cows, sheep, goats and humans. Milk, due to its high nutritional content, can support a rich microbiota. These microorganisms enter milk from a variety of sources and, once in milk, can play a number of roles, such as facilitating dairy fermentations (e.g. Lactococcus, Lactobacillus, Streptococcus, Propionibacterium and fungal populations), causing spoilage (e.g. Pseudomonas, Clostridium, Bacillus and other spore-forming or thermoduric microorganisms), promoting health (e.g. lactobacilli and bifidobacteria) or causing disease (e.g. Listeria, Salmonella, Escherichia coli, Campylobacter and mycotoxin-producing fungi). There is also concern that the presence of antibiotic residues in milk leads to the development of resistance, particularly among pathogenic bacteria. Here, we comprehensively review these topics, while comparing the approaches, both culture-dependent and culture-independent, which can be taken to investigate the microbial composition of milk.

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“…Interestingly, Streptococcus macedonicus ACA-DC 198 (designated S. gallolyticus subsp. macedonicus in this study according to [3]), a Greek cheese isolate, displayed comparable genome decay to S. thermophilus and could indicate parallel evolutionary adaptation to the dairy environment in other members of the SBSEC and important contributions of certain members of the SBSEC to dairy fermentations in Europe [30]. …”

Section: Introductionmentioning

confidence: 97%

Comparative genome analysis of Streptococcus infantarius subsp. infantariusCJ18, an African fermented camel milk isolate with adaptations to dairy environment

Jans¹,

Follador²,

Hochstrasser³

et al. 2013

BMC Genomics

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BackgroundStreptococcus infantarius subsp. infantarius (Sii) belongs to the Streptococcus bovis/Streptococcus equinus complex associated with several human and animal infections. Sii is a predominant bacterium in spontaneously fermented milk products in Africa. The genome sequence of Sii strain CJ18 was compared with that of other Streptococcus species to identify dairy adaptations including genome decay such as in Streptococcus thermophilus, traits for its competitiveness in spontaneous milk fermentation and to assess potential health risks for consumers.ResultsThe genome of Sii CJ18 harbors several unique regions in comparison to Sii ATCC BAA-102T, among others an enlarged exo- and capsular polysaccharide operon; Streptococcus thermophilus-associated genes; a region containing metabolic and hypothetical genes mostly unique to CJ18 and the dairy isolate Streptococcus gallolyticus subsp. macedonicus; and a second oligopeptide transport operon. Dairy adaptations in CJ18 are reflected by a high percentage of pseudogenes (4.9%) representing genome decay which includes the inactivation of the lactose phosphotransferase system (lacIIABC) by multiple transposases integration. The presence of lacS and lacZ genes is the major dairy adaptation affecting lactose metabolism pathways also due to the disruption of lacIIABC.We constructed mutant strains of lacS, lacZ and lacIIABC and analyzed the resulting strains of CJ18 to confirm the redirection of lactose metabolism via LacS and LacZ.Natural competence genes are conserved in both Sii strains, but CJ18 contains a lower number of CRISPR spacers which indicates a reduced defense capability against alien DNA. No classical streptococcal virulence factors were detected in both Sii strains apart from those involved in adhesion which should be considered niche factors. Sii-specific virulence factors are not described. Several Sii-specific regions encoding uncharacterized proteins provide new leads for virulence analyses and investigation of the unclear association of dairy and clinical Sii with human diseases.ConclusionsThe genome of the African dairy isolate Sii CJ18 clearly differs from the human isolate ATCC BAA-102T. CJ18 possesses a high natural competence predisposition likely explaining the enlarged genome. Metabolic adaptations to the dairy environment are evident and especially lactose uptake corresponds to S. thermophilus. Genome decay is not as advanced as in S. thermophilus (10-19%) possibly due to a shorter history in dairy fermentations.

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Complete Genome Sequence of the Dairy Isolate Streptococcus macedonicus ACA-DC 198

Abstract: The species Streptococcus macedonicus is associated with the food environment, especially with fermented dairy products. Here we present the complete 2.1-Mb genome sequence of strain ACA-DC 198, which was isolated from naturally fermented Greek kasseri cheese.

Cited by 28 publications

References 16 publications

Nucleic acid-based approaches to investigate microbial-related cheese quality defects

Nucleic acid-based approaches to investigate microbial-related cheese quality defects

The complex microbiota of raw milk

Comparative genome analysis of Streptococcus infantarius subsp. infantariusCJ18, an African fermented camel milk isolate with adaptations to dairy environment

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