<i>Carnobacterium</i>

Hammes, Walter P.; Hertel, Christian

doi:10.1002/9781118960608.gbm00593

Cited by 3 publications

(4 citation statements)

References 52 publications

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“…This role of lactobacilli on community dynamics could be due to their organic acid production and to their resistance to acid stress. Lactobacillus sensu lato can actually produce more acid and can be more resistant to acid stress than Lactococcus (7, 49, 50). In addition, Herreros et al explained that lactobacilli metabolize lactose more slowly than lactococci (51).…”

Section: Discussionmentioning

confidence: 99%

Serial fermentation in milk generates functionally diverse community lineages with different degrees of structure stabilization

Gapp,

Dijamentiuk,

Mangavel

et al. 2024

Preprint

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Microbial communities offer considerable potential for tackling environmental challenges by improving the functioning of ecosystems. Top-down community engineering is a promising strategy that could be used to obtain communities of desired function. However, the ecological factors that control the balance between community shaping and propagation are not well understood. Dairy backslopping can be used as a model engineering approach to investigate the dynamics of communities during serial propagations. In this study, 26 raw milk samples were used to generate lineages of 6 communities obtained by serial propagation. Bacterial community structures were analyzed by metabarcoding and acidification was recorded by pH monitoring. The results revealed that different types of community lineages could be obtained in terms of taxonomic composition and dynamics. Five lineages reached a repeatable community structure in a few propagation steps, with little variation between the final generations, giving rise to stable acidification kinetics. Moreover, these stabilized communities presented a high inter-lineage variability of community structures as well as diverse acidification properties. Besides, the other lineages were characterized by different levels of dynamics leading to parallel or divergent trajectories. The functional properties and dynamics of the communities were mainly related to the relative abundance and the taxonomic composition of lactic acid bacteria within the communities. These findings highlight that short-term schemes of serial fermentation can produce communities with a wide range of dynamics and that the balance between community shaping and propagation is intimately linked to community structure.

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Section: Discussionmentioning

confidence: 99%

Serial fermentation in milk generates functionally diverse community lineages with different degrees of structure stabilization

Gapp,

Dijamentiuk,

Mangavel

et al. 2024

Preprint

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“… L. plantarum has been reported to produce both l - and d -lactate [60]. As shown in , LldR responds to both l - and d -lactate and induces the LldR regulon, which allows E.…”

Section: Discussionmentioning

confidence: 99%

Expanded roles of lactate-sensing LldR in transcription regulation of the Escherichia coli K-12 genome: lactate utilisation and acid resistance

et al. 2023

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LldR is a lactate-responsive transcription factor (TF) that transcriptionally regulates the lldPRD operon consisting of lactate permease and lactate dehydrogenase. The lldPRD operon facilitates the utilisation of lactic acid in bacteria. However, the role of LldR in whole genomic transcriptional regulation, and the mechanism involved in adaptation to lactate remains unclear. We used genomic SELEX (gSELEX) to comprehensively analyse the genomic regulatory network of LldR to understand the overall regulatory mechanism of lactic acid adaptation of the model intestinal bacterium Escherichia coli . In addition to the involvement of the lldPRD operon in utilising lactate as a carbon source, genes related to glutamate-dependent acid resistance and altering the composition of membrane lipids were identified as novel targets of LldR. A series of in vitro and in vivo regulatory analyses led to the identification of LldR as an activator of these genes. Furthermore, the results of lactic acid tolerance tests and co-culture experiments with lactic acid bacteria suggested that LldR plays a significant role in adapting to the acid stress induced by lactic acid. Therefore, we propose that LldR is an l-/d-lactate sensing TF for utilising lactate as a carbon source and for resistance to lactate-induced acid stress in intestinal bacteria.

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“…The DNA mixture from each FP was amplified, respectively, using the two-primer pairs specific for the V2-V3 and V6-V8 regions of the 16S rRNA gene. For V2-V3, 109F (Großkopf et al 1998) was a forward primer: 5'-ACK GCT CAG TAA CAC GT-3' and 518R (Ovreås et al 1997): 5'-ATT ACC GCG GCT GCT GG-3' was a reverse primer. For V6-V8, 968F: 5'-AAC GCG AAG AAC CTT AC-3' was a forward primer, and 1401R: 5'-CGG TGT GTA CAA GAC CC-3' (Sánchez et al 2007) was a reverse primer.…”

mentioning

confidence: 99%

“…This result is consistent with changes in the structure of the microbial community. There are 11 core bacterial genera, six of them belong to Gram-positive, and five of them belong to Gram-negative (Ezaki 2015;Hammes and Hertel 2015a;Hammes and Hertel 2015b;Hernandez-Eugenio et al 2015;Logan and Vos 2015;Rainey et al 2015;Sekiguchi 2015;Stackebrandt and Schumann 2015;Whitman 2015b;Yamada and Sekiguchi 2020). The relative abundance of the seven core bacterial genera increased with the FP age, there were five genera belonging to Gram-positive and two genera belonging to Gram-negative.…”

mentioning

confidence: 99%

Characterization of Microbial Diversity and Community Structure in Fermentation Pit Mud of Different Ages for Production of Strong-Aroma Baijiu

Wang¹,

Zhu²,

Ren

et al. 2020

Polish Journal of Microbiology

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In the traditional fermentation process of strong-aroma Baijiu, a fermentation pit mud (FPM) provides many genera of microorganisms for fermentation. However, the functional microorganisms that have an important effect on the quality of Baijiu and their changes with the age of fermentation pit (FP) are poorly understood. Herein, the Roche 454 pyrosequencing technique and a phospholipid fatty-acid analysis were employed to reveal the structure and diversity of prokaryotic communities in FPM samples that have been aged for 5, 30, and 100 years. The results revealed an increase in total prokaryotic biomass with an FP age; however, Shannon’s diversity index decreased significantly (p < 0.01). These results suggested that a unique microbial community structure evolved with uninterrupted use of the FP. The number of functional microorganisms, which could produce the flavor compounds of strong-aroma Baijiu, increased with the FP age. Among them, Clostridium and Ruminococcaceae are microorganisms that directly produce caproic acid. The increase of their relative abundance in the FPM might have improved the quality of strong-aroma Baijiu. Syntrophomonas, Methanobacterium, and Methanocorpusculum might also be beneficial to caproic acid production. They are not directly involved but provide possible environmental factors for caproic acid production. Overall, our study results indicated that an uninterrupted use of the FP shapes the particular microbial community structure in the FPM. This research provides scientific support for the concept that the aged FP yields a high-quality Baijiu.

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Carnobacterium

Cited by 3 publications

References 52 publications

Serial fermentation in milk generates functionally diverse community lineages with different degrees of structure stabilization

Serial fermentation in milk generates functionally diverse community lineages with different degrees of structure stabilization

Expanded roles of lactate-sensing LldR in transcription regulation of the Escherichia coli K-12 genome: lactate utilisation and acid resistance

Characterization of Microbial Diversity and Community Structure in Fermentation Pit Mud of Different Ages for Production of Strong-Aroma Baijiu

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