Effect of Enterotoxigenic <i>Escherichia coli</i> on Microbial Communities during Kimchi Fermentation

Lee, Woojung; Choi, Hyo Ju; Zin, Hyunwoo; Kim, Eiseul; Yang, Seung-Min; Hwang, Jin-Hee; Kwak, Hyo‐Sun; Kim, Soon Han; Kim, Hae‐Yeong

doi:10.4014/jmb.2108.08038

Cited by 3 publications

(5 citation statements)

References 32 publications

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“…In addition, the hybrids represented diverse serotypes (O2:H25 (2), O2:H27 (1), O8:H8 (1), O8:H9 (4), O100:H30 (7), O141:H29 (1), O148:H7 (1), O155:H21 (4), O168:H8 (5), and O174:H2 (1)] and sequence types [ST446 (7), ST1021 (5), ST21 (4), ST74 (4), ST785 (1), ST670 (2), ST1780 (1), ST1782 (1), ST10 (1), and ST726 (1)). Previous studies have revealed the diversity of sequence types and serotypes (>40) among STEC/ETEC hybrid strains.…”

Section: Discussionmentioning

confidence: 99%

“…The DEC pathotypes include enteropathogenic E. coli (EPEC), Shiga toxin-producing E. coli (STEC), enterotoxigenic E. coli (ETEC), enteroinvasive E. coli (EIEC), and enteroaggregative E. coli (EAEC). Many of these pathotypes are foodborne pathogens that raise public health concerns and cause several outbreaks in industrialized and developing countries [7][8][9]. STEC and ETEC are major causes of diarrhea in humans and animals worldwide.…”

Section: Introductionmentioning

confidence: 99%

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Genome-Based Characterization of Hybrid Shiga Toxin-Producing and Enterotoxigenic Escherichia coli (STEC/ETEC) Strains Isolated in South Korea, 2016–2020

et al. 2023

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The global emergence of hybrid diarrheagenic E. coli strains incorporating genetic markers from different pathotypes is a public health concern. Hybrids of Shiga toxin-producing and enterotoxigenic E. coli (STEC/ETEC) are associated with diarrhea and hemolytic uremic syndrome (HUS) in humans. In this study, we identified and characterized STEC/ETEC hybrid strains isolated from livestock feces (cattle and pigs) and animal food sources (beef, pork, and meat patties) in South Korea between 2016 and 2020. The strains were positive for genes from STEC and ETEC, such as stx (encodes Shiga toxins, Stxs) and est (encodes heat-stable enterotoxins, ST), respectively. The strains belong to diverse serogroups (O100, O168, O8, O155, O2, O141, O148, and O174) and sequence types (ST446, ST1021, ST21, ST74, ST785, ST670, ST1780, ST1782, ST10, and ST726). Genome-wide phylogenetic analysis revealed that these hybrids were closely related to certain ETEC and STEC strains, implying the potential acquisition of Stx-phage and/or ETEC virulence genes during the emergence of STEC/ETEC hybrids. Particularly, STEC/ETEC strains isolated from livestock feces and animal source foods mostly exhibited close relatedness with ETEC strains. These findings allow further exploration of the pathogenicity and virulence of STEC/ETEC hybrid strains and may serve as a data source for future comparative studies in evolutionary biology.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Genome-Based Characterization of Hybrid Shiga Toxin-Producing and Enterotoxigenic Escherichia coli (STEC/ETEC) Strains Isolated in South Korea, 2016–2020

et al. 2023

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“…Temperature plays a crucial role in the growth, metabolism, and subsequent product synthesis of bacteria [61][62][63][64]. Some bacteria are sensitive to temperature changes, with alterations in temperature having a significant impact on their product synthesis [6,63,65]. Therefore, we investigated the growth and synthesis of 2-PE and IAA in Enterobacter sp.…”

Section: Effect Of the Temperature On The Growth And The Products Syn...mentioning

confidence: 99%

Effects of Environmental Stresses on Synthesis of 2-Phenylethanol and IAA by Enterobacter sp. CGMCC 5087

Li,

Fang,

Zhang

et al. 2024

Microorganisms

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2-Phenylethanol (2-PE) and indole-3-acetic acid (IAA) are important secondary metabolites produced by microorganisms, and their production are closely linked to the growth state of microorganisms and environmental factors. Enterobacter CGMCC 5087 can produce both 2-PE and IAA depending on α-ketoacid decarboxylase KDC4427. This study aimed to investigate the effects of different environment factors including osmotic pressure, temperature, and pH on the synthesis of 2-PE and IAA in Enterobacter sp. CGMCC 5087. The bacteria exhibited an enhanced capacity for 2-PE synthesis while not affecting IAA synthesis under 5% NaCl and pH 4.5 stress conditions. In an environment with pH 9.5, the synthesis capacity of 2-PE remained unchanged while the synthesis capacity of IAA decreased. The synthesis ability of 2-PE was enhanced with an increase in temperature within the range of 25 °C to 37 °C, while the synthesis capacity of IAA was not affected significantly. Additionally, the expression of KDC4427 varied under stress conditions. Under 5% NaCl stress and decreased temperature, expression of the KDC4427 gene was increased. However, altering pH did not result in significant differences in gene expression levels, while elevated temperature caused a decrease in gene expression. Furthermore, molecular docking and molecular dynamics simulations suggested that these conditions may induce fluctuation in the geometry shape of binding cavity, binding energy, and especially the dαC-C- value, which played key roles in affecting the enzyme activity. These results provide insights and strategies for the synthesis of metabolic products 2-PE and IAA in bacterial fermentation, even under unfavorable conditions.

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“…The intricate interactions between the fermentation process, lactic acid bacteria (LAB) strains, and the ingredients used to make kimchi (e.g., garlic, salt, ginger) are highly responsible for the health benefits that kimchi proudly possesses (Lee et al, 2011). During fermentation, LAB strains undergo metabolism to produce organic acids, H2O2, and bacteriocins that prevent the proliferation of pathogenic bacteria such as Enterotoxigenic Escherichia coli (ETEC) (Lee et al, 2021;Park et al, 2014). LAB strains have previously shown the ability to enrich the immune system, produce bioactive substances, and even lower cholesterol levels (Lee et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…For example, it is recommended to use 2.5%-3.0% salt in kimchi for anticancer and antimutagenic effects (Park et al, 2014). Additionally, acidity levels, which help eliminate pathogenic bacteria, tend to increase more rapidly at higher fermentation temperatures (Lee et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Metagenomic comparison of homemade and commercial kimchi prepared in Korea and the United States

Jung

Park²

2022

J Stud Res

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It is well known that there is a myriad of factors that determine the kimchi microbial composition during fermentation, including but not limited to, salt concentrations, temperature, raw ingredients, and even manufacturing processes. Because different environments breed different species of microorganisms, the location of where raw ingredients were cultivated can also affect the kimchi microbiota. Previous studies have shown that there is a significant difference in microbial composition between kimchi from different countries, but none has been made between homemade kimchi. Seven samples of homemade kimchi from the US and South Korea (equally made under the same fermentation conditions) and commercial kimchi were used in the study. High differences in genera relative abundances between Korean and the US homemade kimchi could be concluded. The results also exhibited differences in microbial composition and diversity levels between Korean and the US commercial kimchi. This study provides further insight into understanding the complexity of how kimchi microbiome is developed by having the results support the idea that the environment where raw ingredients originate from affect the kimchi quality and taste.

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Effect of Enterotoxigenic Escherichia coli on Microbial Communities during Kimchi Fermentation

Cited by 3 publications

References 32 publications

Genome-Based Characterization of Hybrid Shiga Toxin-Producing and Enterotoxigenic Escherichia coli (STEC/ETEC) Strains Isolated in South Korea, 2016–2020

Genome-Based Characterization of Hybrid Shiga Toxin-Producing and Enterotoxigenic Escherichia coli (STEC/ETEC) Strains Isolated in South Korea, 2016–2020

Effects of Environmental Stresses on Synthesis of 2-Phenylethanol and IAA by Enterobacter sp. CGMCC 5087

Metagenomic comparison of homemade and commercial kimchi prepared in Korea and the United States

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