Genetic and physiological diversity of Tetragenococcus halophilus strains isolated from sugar- and salt-rich environments

Justé, Annelies; Lievens, Bart; Frans, Ingeborg; Marsh, Terence L.; Klingeberg, M; Michiels, Chris W.; Willems, Kris

doi:10.1099/mic.0.2008/018168-0

Cited by 44 publications

(33 citation statements)

References 36 publications

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“…Furthermore, L. mesenteroides and A. viridans were detected in the freshly produced thick juice I195, while these species were not detected in the stored thick juice (I76; Table 6). These results corroborate with earlier findings that freshly produced thick juice harbors a more diverse microflora than stored thick juice (Justé et al 2008c). Generally, the results obtained with the DNA array were confirmed by standard plating methods and phenotypic characterization.…”

Section: Validation Of the Dna Array Using Industrial Samplessupporting

confidence: 94%

“…Currently, DNA array technology is the most suitable technique for rapid detection and identification of several targets in a single assay (Lievens et al 2005a;Justé et al 2008c), even when different species can only be discriminated by a singlenucleotide polymorphism in the target gene (Lievens et al 2006). Since hybridization signals are proportional to the amount of target DNA (Lievens et al 2005b), this technology has the potential to allow the study of target microbe dynamics (Lievens et al 2007).…”

Section: Introductionmentioning

confidence: 99%

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Development of a DNA Array for the Simultaneous Detection and Identification of Sugar Thick Juice Bacterial Contaminants

et al. 2010

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Despite the use of generally accepted good storage practices, sugar thick juice degradation caused by microbiological contamination occasionally occurs, causing considerable financial loss. In this study, a DNA array was developed for simultaneous detection and identification of the most prominent microflora present during thick juice storage, which may cause degradation of the thick juice. Specific oligonucleotides were developed for several bacterial taxa, including the genera Bacillus, Kocuria, Staphylococcus and Tetragenococcus and the species Aerococcus viridans, Leuconostoc mesenteroides and Tetragenococcus halophilus. The DNA array was validated using both pure cultures and industrial samples. In addition, comparisons were made between the developed array, PCR assays specifically targeting the thick juice contaminants and classical microbial platings. The array was found to be reliable and sensitive enough to detect and identify the target bacteria. In addition, the array was used to monitor the target microbial populations in thick juice during longterm storage and degradation. Results are discussed in relation to DNA stability in thick juice.

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Section: Validation Of the Dna Array Using Industrial Samplessupporting

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Development of a DNA Array for the Simultaneous Detection and Identification of Sugar Thick Juice Bacterial Contaminants

et al. 2010

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“…1), justifying that only one additional strain, T170, was included for further analyses. The RAPD analysis was performed as described previously (Justé et al, 2008c). Furthermore, additional isolates with 16S rRNA gene sequences highly similar to that of strain T1 T (.99.4 % sequence identity) were recently (in 2009) recovered from sugar thick juice from a German sugar factory.…”

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confidence: 99%

Characterization of Tetragenococcus strains from sugar thick juice reveals a novel species, Tetragenococcus osmophilus sp. nov., and divides Tetragenococcus halophilus into two subspecies, T. halophilus subsp. halophilus subsp. nov. and T. halophilus subsp. flandriensis subsp. nov.

Justé

Trappen

Verreth

et al. 2012

International Journal of Systematic and Evolutionary Microbiology

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Most bacteria recovered so far from sugar thick juice during storage represent strains of the species Tetragenococcus halophilus. Recently, several Gram-positive, non-motile, non-spore-forming cocci with other physiological and genetic traits were isolated from sugar thick juice samples from different origins. In this study, representative isolates were investigated using a polyphasic taxonomic approach. The 16S rRNA gene sequence similarity between these isolates and their closest relative, Tetragenococcus muriaticus, was 97.4 %. The level of DNA–DNA relatedness between isolate T1T, representing the newly found Tetragenococcus isolates, and T. muriaticus was 57 %. Isolate T1T had a DNA G+C content of 36.7 mol%. Phylogenetic data and genomic and phenotypic features demonstrated that the isolates represent a novel species, for which the name Tetragenococcus osmophilus sp. nov. is proposed with T1T as the type strain ( = LMG 26041T = DSM 23765T). Additionally, T. halophilus isolates from high-salt and high-sugar environments showed clear differences in several physiological and genetic characteristics like RAPD fingerprints and 16S rRNA gene sequences. DNA–DNA hybridizations, however, showed 79 to 80 % relatedness between osmophilic and halophilic T. halophilus isolates, demonstrating that the different strains belong to the same species. Based on the phenotypic and genotypic differences observed, as well as the different origins of the strains and the industrial relevance of thick juice degradation, two subspecies of T. halophilus are described in this manuscript: T. halophilus subsp. halophilus subsp. nov. for the strains isolated from salt media and T. halophilus subsp. flandriensis subsp. nov. for the strains isolated from sugar-rich environments, which were first isolated in Flanders, Belgium. The type strains for the subspecies are IAM 1676T ( = LMG 11490T = DSM 20339T) and T5T ( = LMG 26042T = DSM 23766T), respectively.

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“…Furthermore, halophilic LAB, the dominant LAB have been widely used as industrial starter to improve the quality or shorten the ripeness periods (Ogasawara et al, 2006). Among halophilic LAB, the genus Tetragenococcus was found in many fermented foods such as soy sauce, fish sauce, shrimp, and fermented black beans (Chen et al, 2006;Fukami et al, 2004;Udomsil et al, 2011) and it comprised five species: T. halophilus, T. muriaticus, T. solitaries, T. koreensis and T .osmophilus (Justé et al, 2008). The bacteria species could grow in 18% NaCl or greater, and produced numerous volatile compounds (Udomsil et al, 2011;Udomsil et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Characterization of a Multiple-stress Tolerance Tetragenococcus halophilus and Application as Starter Culture in Chinese Horsebean-Chili-Paste Manufacture for Quality Improvement

Liu

et al. 2013

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The aim of this study was to investigate the effect of Tetragenococcus halophilus addition on the quality of Chinese Horsebean-Chili-Paste (CHCP). T. halophilus SZ-B-2 isolated from soy sauce moromi was identified based on physiological tests, carbon substrate utilization patterns (Biolog) and the 16S rDNA sequence and deposited as T. halophilus CGMCC 3792. The strain SZ-B-2 can grow at 25% NaCl and exhibited relatively broad ranges of pH. The potential of T. halophilus as a starter culture for quality improvement in CHCP fermentation was elucidated. As a result, T. halophilus inoculated sample exhibited higher total titratable acid, formol nitrogen and reducing sugar contents compared with the control. In addition, the addition of T. halophilus decreased the content of nitrite by 39.4%. Major volatile compounds were 9,12-octadecadienoic acid, 1,2-propanediol, ethyl 9,12-octadecadienoate, ethyl 9-hexadecenoate. The inoculated sample showed higher contents of volatile compounds including acids, alcohols, esters and aromatic compounds. Thus, T. halophilus addition may promote the formation of desirable odor and improve the flavor of CHCP.Keywords: Tetragenococcus halophilus, Chinese horsebean-chili-paste, nitrite, volatile compounds *To whom correspondence should be addressed. E-mail: zhourqing@scu.edu.cn IntroductionChinese horsebean-chili-paste (CHCP, also called as Doubanjiang) is a traditionally fermented condiment. The manufacture process of CHCP includes three phases: koji manufacturing, horsebean grain as well as smashed chili fermentation and ripening of horsebean-chili mixture. For the first phase, the shelled horsebean was soaked in boiled water for less than 3 min, and then the horsebean was cooled and mixed with raw wheat powder (horse bean : raw wheat powder 4:1, w/w) to make koji. In the second phase, the koji was mixed with brine (1:1) to create a mixture known as horsebean grain, and the horsebean grain fermentation was conducted for more than 8 months under room temperature. The fresh chili was chopped and mixed with salt (13 − 15% of chili weight) and subsequently, fermented for more than 3 months at ambient temperature to yield chili moromi. In the third phase, horsebean grain and chili moromi were mixed at the ratio of 3:7 (called as initial Jiang pei or paste), and the mixture was ripened in exposure environment at day and light for more than 18 months. The distinct technique during the whole manufacture process contributes to the particular flavor, and the CHCP is recognized as "the soul of Sichuan dishes". Recently, CHCP is gaining increasing interest due to its characteristic flavor and promising market. Traditionally, the production of CHCP solely relies on the natural fermentation process, which leads to the control of the physiochemical and flavor quality rather limited. In addition, the long period of fermentation also limited the development of CHCP industries. The use of starter culture has been reported to improve the quality of many fermented foods as well as shorten the fermentatio...

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Genetic and physiological diversity of Tetragenococcus halophilus strains isolated from sugar- and salt-rich environments

Cited by 44 publications

References 36 publications

Development of a DNA Array for the Simultaneous Detection and Identification of Sugar Thick Juice Bacterial Contaminants

Development of a DNA Array for the Simultaneous Detection and Identification of Sugar Thick Juice Bacterial Contaminants

Characterization of Tetragenococcus strains from sugar thick juice reveals a novel species, Tetragenococcus osmophilus sp. nov., and divides Tetragenococcus halophilus into two subspecies, T. halophilus subsp. halophilus subsp. nov. and T. halophilus subsp. flandriensis subsp. nov.

Characterization of a Multiple-stress Tolerance Tetragenococcus halophilus and Application as Starter Culture in Chinese Horsebean-Chili-Paste Manufacture for Quality Improvement

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