Identification of lactic acid bacteria from fermented tea leaves (miang) in Thailand and proposals of Lactobacillus thailandensis sp. nov., Lactobacillus camelliae sp. nov., and Pediococcus siamensis sp. nov.

Tanasupawat, Somboon; Pakdeeto, Amnat; Thawai, Chitti; Yukphan, Pattaraporn; Okada, Sanae

doi:10.2323/jgam.53.7

Cited by 83 publications

(51 citation statements)

References 26 publications

(36 reference statements)

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“…The DNA G+C content of strain LMG 23999 T was 40.8 mol%. This value was consistent with the DNA G+C contents observed in the genus Pediococcus, which are 37-42 mol% (Dobson et al, 2002;Liu et al, 2006;Sneath et al, 1986;Tanasupawat et al, 2007;Zhang et al, 2005).…”

Section: Strain Lmg 23999supporting

confidence: 86%

Pediococcus argentinicus sp. nov. from Argentinean fermented wheat flour and identification of Pediococcus species by pheS, rpoA and atpA sequence analysis

Bruyne

Franz²,

Vancanneyt

et al. 2008

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLO

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A Gram-positive, small coccus-shaped lactic acid bacterium, strain LMG 23999 T , was isolated from Argentinean wheat flour. 16S rRNA gene sequence analysis revealed that the phylogenetic position of the novel strain was within the genus Pediococcus, with Pediococcus stilesii, Pediococcus pentosaceus and Pediococcus acidilactici as its closest relatives (97.7, 97.3 and 96.9 % gene sequence similarity, respectively). Fluorescent amplified fragment length polymorphism fingerprinting of whole genomes and whole-cell protein electrophoresis confirmed the unique taxonomic status of the novel strain. DNA-DNA hybridizations, DNA G+C content determination, comparative sequence analysis of the pheS, rpoA and atpA genes and physiological and biochemical characterization demonstrated that strain LMG 23999 T (5CCUG 54535 T 5CRL 776 T ) represents a novel species for which the name Pediococcus argentinicus sp. nov. is proposed. Multi-locus sequence analysis based on pheS, rpoA and atpA genes was found to be a suitable method for the identification of species of the genus Pediococcus.Pediococci are homolactic acid-fermentative, non-motile, catalase-negative, facultative anaerobes of the family Lactobacillaceae. They inhabit fermentable-sugar-rich niches such as plant materials and fermented foods.Strains of the genus Pediococcus are used in the food industry as starter cultures for fermented meat or fish products and dairy products (Leroy & De Vuyst, 2004;Simpson & Taguchi, 1995). However, quality problems in beer and wine due to pediococci have also been reported (Renouf et al., 2007;Sakamoto & Konings, 2003). In the present study, we describe a novel species of the genus Pediococcus isolated from Argentinean fermented wheat flour. Despite their importance for the food industry, the correct identification of Pediococcus strains is complicated by their ambiguous response in traditional physiological tests and methods. Nowadays, speciation is based on habitat, DNA-DNA hybridizations and tolerance of temperature, pH and NaCl (Dobson et al., 2002;Garvie, 1974Garvie, , 1986. In this study, sequence analysis of the genes encoding the alpha subunits of phenylalanyl-tRNA synthase (pheS), RNA polymerase (rpoA) and ATP synthase Abbreviations: FAFLP, fluorescent amplified fragment length polymorphism; LAB, lactic acid bacteria; T OR , temperature of optimal renaturation.The GenBank/EMBL/DDBJ accession number for the 16S rRNA gene sequence of LMG 23999T is AM709786. The accession numbers for the pheS, rpoA and atpA gene sequences reported in this paper are AM899805-AM899946, as indicated in Supplementary Fig. S2a-c.Supplementary figures showing a cluster analysis of whole cell protein profiles with a UPGMA dendrogram and additional neighbour-joining phylogenetic trees based on pheS, rpoA and atpA gene sequences are available with the online version of this paper. A supplementary table giving details of the genomes used for the design of primers rpo-21-F* and rpoA-23-R* is also provided.

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Section: Strain Lmg 23999supporting

confidence: 86%

Pediococcus argentinicus sp. nov. from Argentinean fermented wheat flour and identification of Pediococcus species by pheS, rpoA and atpA sequence analysis

Bruyne

Franz²,

Vancanneyt

et al. 2008

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLO

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“…Non-methylated l phage DNA (Sigma) was used as the calibration reference. The DNA G+C content of strain LMG 26767 T was 47.6 mol%, which is similar to the value determined for L. manihotivorans (48.4 mol%) (Morlon-Guyot et al, 1998) and somewhat lower than that of L. camelliae (51.9 mol%) (Tanasupawat et al, 2007).…”

Section: Strain Lmg 26767supporting

confidence: 80%

Lactobacillus porcinae sp. nov., isolated from traditional Vietnamese nem chua

Nguyen

Cnockaert

Hoorde

et al. 2013

International Journal of Systematic and Evolutionary Microbiology

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A species diversity study of lactic acid bacteria occurring in traditional Vietnamese nem chua yielded an isolate, LMG 26767 T , that could not be assigned to a species with a validly published name. The isolate was initially investigated by 16S rRNA gene sequence analysis, which revealed that it belonged to the genus Lactobacillus, with Lactobacillus manihotivorans and Lactobacillus camelliae as the closest relatives (98.9 % and 96.9 % gene sequence similarity to the type strains, respectively). Comparative (GTG) 5 -PCR genomic fingerprinting confirmed the unique taxonomic status of the novel strain. DNA-DNA hybridization experiments, DNA G+C content determination, sequence analysis of the phenylalanyl-tRNA synthase (pheS) gene, and physiological and biochemical characterization demonstrated that strain LMG 26767 T represents a novel species, for which the name Lactobacillus porcinae sp. nov. is proposed; the type strain is LMG 26767 T (5CCUG 62266 T ). Biochemically, L. porcinae can be distinguished from L. manihotivorans and L. camelliae by its carbohydrate fermentation profile, absence of growth at 45 6C, and production of D-and L-lactate as end products of glucose metabolism.

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“…nov. sp. et al (Okada et al 1986;Tanasupawat and Komagata 1995;Sukontasing et al 2007;Tanasupawat et al 2007;Klayraung and Okonogi 2009;Klayraung;and Okonogi 2009). The reason for this difference may be that the salt was added into pickled tea fermentation, and Miang tea is a non-salt fermented product (Okada et al 1986).…”

Section: Discussionmentioning

confidence: 99%

“…There are many reports on microbial fermented tea, but almost concentrated on the fermentation technology, health function and chemical components as well as isolation and identification of microbial strains (Okada et al 1986;Tanasupawat and Komagata 1995;Mo et al 2005;Jayabalan et al 2007;Sukontasing et al 2007;Tanasupawat et al 2007;Abe et al 2008;Jayabalan et al 2008;Mo et al 2008;Klayraung and Okonogi 2009;Klayraung;and Okonogi 2009; Highlights -The microbial species of pickled tea were much simple. -Lactobacillus plantarum is the dominant specie in pickled tea fermentation.…”

Section: Introductionmentioning

confidence: 99%

Screening lactic acid bacteria with high yielding-acid capacity from pickled tea for their potential uses of inoculating to ferment tea products

et al. 2015

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For there were very short of excellent strains inoculated to ferment tea products, the lactic acid bacteria from pickled tea were isolated, characterized and identified, and the acid production capacity of part better strains was determined. There are only 22 strains isolated from pickled tea, and 2 of them were yeast, and 8 strains selected from the other 20 strains all were identified as Lactobacillus plantarum. A1, L2 and L5 of L. plantarum with a high acid production capacity were screened out and could obviously shorten the fermentation time of pickled tea by the verification, which suggests that they have a potential use of inoculating to ferment tea products. It was the first report on screening lactic acid bacteria with high yielding-acid capacity from pickled tea, which will bring benefits to fermenting tea products by artificial inoculation.

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Identification of lactic acid bacteria from fermented tea leaves (miang) in Thailand and proposals of Lactobacillus thailandensis sp. nov., Lactobacillus camelliae sp. nov., and Pediococcus siamensis sp. nov.

Cited by 83 publications

References 26 publications

Pediococcus argentinicus sp. nov. from Argentinean fermented wheat flour and identification of Pediococcus species by pheS, rpoA and atpA sequence analysis

Pediococcus argentinicus sp. nov. from Argentinean fermented wheat flour and identification of Pediococcus species by pheS, rpoA and atpA sequence analysis

Lactobacillus porcinae sp. nov., isolated from traditional Vietnamese nem chua

Screening lactic acid bacteria with high yielding-acid capacity from pickled tea for their potential uses of inoculating to ferment tea products

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