Isolation and characterization of Lactococcus piscium strains from vacuum-packaged refrigerated beef

Sakala, Rita M; Hayashidani, Hideki; Kato, Yukio; Kaneuchi, Choji; Ogawa, Masahiro

doi:10.1046/j.1365-2672.2002.01513.x

Cited by 45 publications

(34 citation statements)

References 22 publications

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“…1 (groups 1, 2, 3, 8, and 11), both pathogenic and nonpathogenic species are represented. Lactococcus raffinolactis has been reported as a contaminant of food products (36), but a debate on possible confusion with the fish pathogen L. piscium has arisen in more recent studies (35). Such confusion cannot be ruled out, as suggested in Fig.…”

Section: Discussionmentioning

confidence: 99%

“…1) was coinci- T and other type strain cultures maintained in several collections to ATCC HRIA 68, the first culture that was deposited and the most representative of the original description of L. piscium (46). Unlike the isolates described by Sakala et al (35), the type strain is a fastidious organism and is probably the only one ever to have been isolated from diseased fish (46). Our tentative conclusion is that L. raffinolactis and L. piscium are closely related bacteria regularly isolated from fish and food products, sometimes in the clinical context, although any detrimental effect on health is still far from being demonstrated.…”

Section: Discussionmentioning

confidence: 99%

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Diversity of Lactic Acid Bacteria Associated with Fish and the Fish Farm Environment, Established by Amplified rRNA Gene Restriction Analysis

Michel

Pelletier²,

Boussaha

et al. 2007

Appl Environ Microbiol

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Lactic acid bacteria have become a major source of concern for aquaculture in recent decades. In addition to true pathogenic species of worldwide significance, such as Streptococcus iniae and Lactococcus garvieae, several species have been reported to produce occasional fish mortalities in limited geographic areas, and many unidentifiable or ill-defined isolates are regularly isolated from fish or fish products. To clarify the nature and prevalence of different fish-associated bacteria belonging to the lactic acid bacterium group, a collection of 57 isolates of different origins was studied and compared with a set of 22 type strains, using amplified rRNA gene restriction analysis (ARDRA). Twelve distinct clusters were delineated on the basis of ARDRA profiles and were confirmed by sequencing of sodA and 16S rRNA genes. These clusters included the following: Lactococcus raffinolactis, L. garvieae, Lactococcus l., S. iniae, S. dysgalactiae, S. parauberis, S. agalactiae, Carnobacterium spp., the Enterococcus "faecium" group, a heterogeneous Enterococcus-like cluster comprising indiscernible representatives of Vagococcus fluvialis or the recently recognized V. carniphilus, V. salmoninarum, and Aerococcus spp. Interestingly, the L. lactis and L. raffinolactis clusters appeared to include many commensals of fish, so opportunistic infections caused by these species cannot be disregarded. The significance for fish populations and fish food processing of three or four genetic clusters of uncertain or complex definition, namely, Aerococcus and Enterococcus clusters, should be established more accurately.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Diversity of Lactic Acid Bacteria Associated with Fish and the Fish Farm Environment, Established by Amplified rRNA Gene Restriction Analysis

Michel

Pelletier²,

Boussaha

et al. 2007

Appl Environ Microbiol

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“…Even though two strains of this study originate from late shelf life broiler meat products, the definite role of S. parauberis in spoilage of these products remains unclear. In previous studies, lactococci have been the only homofermentative cocci associated with spoiled meat products (Barakat et al, 2000;Sakala et al, 2002). S. parauberis did not predominate the population in modified atmosphere packaged broiler legs (Björkroth et al, 2005), but almost all strains studied (except LMG 12174 T ) were able to grow at 10°C, and some (RM212.1, RA149.1 and LMG 12173 R ) even at 4°C clearly showing the psychotropic nature of these strains.…”

Section: Discussionmentioning

confidence: 79%

Streptococcus parauberis associated with modified atmosphere packaged broiler meat products and air samples from a poultry meat processing plant

Koort¹,

Coenye²,

Vandamme³

et al. 2006

International Journal of Food Microbiology

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Lactic acid bacteria (LAB) isolated from marinated or non-marinated, modified atmosphere packaged (MAP) broiler leg products and air samples of a large-scale broiler meat processing plant were identified and analyzed for their phenotypic properties.Previously, these strains had been found to be coccal LAB. However, the use of a 16 and 23S rRNA gene RFLP database had not resulted in species identification because none of the typically meat-associated LAB type strains had clustered together with these strains in the numerical analysis of the RFLP patterns. To establish the taxonomic position of these isolates, 16S rRNA gene sequence analysis, numerical analysis of ribopatterns, and DNA-DNA hybridization experiments were done. The 16S rRNA gene sequences of three isolates possessed the highest similarities (over 99%) with the sequence of S. parauberis type strain. However, in the numerical analysis of HindIII ribopatterns, the type strain did not cluster together with these isolates. Reassociation values between S. parauberis type or reference strain and the strains studied varied from 82 to 97%, confirming that these strains belong to S. parauberis. Unexpectedly, most of the broiler meat-originating strains studied for their phenotypical properties did not utilize lactose at all and the same strains fermented also galactose very weakly, properties considered atypical for S. parauberis. This is, to our knowledge, the first report of lactose negative S. parauberis strains and also the first report associating S. parauberis with broiler slaughter and meat products.

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“…The analysis of the tree revealed three major clades within the Lactococcus genus, where L. piscium clustered together with L. garvieae strains, L. raffinolactis, and L. chungangensis. The clustering observed probably reflects niche adaptation, since most of the species in this clade were isolated from animal bodies (50,51) or considered to be environmental (7,10,52,53). While L. garvieae strains appear to be more functionally related to L. piscium than to L. lactis strains based on the gene content, a previous phylogenetic analysis showed that L. garvieae is evolutionarily closer to L. lactis strains than to L. piscium or L. raffinolactis (5).…”

Section: Discussionmentioning

confidence: 84%

“…It was first isolated from a diseased salmonid fish (6) but was later detected in MAP meat products, including beef, poultry, pork, and fish, where it frequently belongs to the predominant microbiota at the end of shelf life. L. piscium has been associated with meat spoilage (3,5,(7)(8)(9), and it was recently also shown to be one of the predominating species in chilled packaged vegetable salads (10).…”

mentioning

confidence: 99%

Genome Sequence and Transcriptome Analysis of Meat-Spoilage-Associated Lactic Acid Bacterium Lactococcus piscium MKFS47

Andreevskaya

Johansson

Laine

et al. 2015

Appl Environ Microbiol

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bLactococcus piscium is a psychrotrophic lactic acid bacterium and is known to be one of the predominant species within spoilage microbial communities in cold-stored packaged foods, particularly in meat products. Its presence in such products has been associated with the formation of buttery and sour off-odors. Nevertheless, the spoilage potential of L. piscium varies dramatically depending on the strain and growth conditions. Additional knowledge about the genome is required to explain such variation, understand its phylogeny, and study gene functions. Here, we present the complete and annotated genomic sequence of L. piscium MKFS47, combined with a time course analysis of the glucose catabolism-based transcriptome. In addition, a comparative analysis of gene contents was done for L. piscium MKFS47 and 29 other lactococci, revealing three distinct clades within the genus. The genome of L. piscium MKFS47 consists of one chromosome, carrying 2,289 genes, and two plasmids. A wide range of carbohydrates was predicted to be fermented, and growth on glycerol was observed. Both carbohydrate and glycerol catabolic pathways were significantly upregulated in the course of time as a result of glucose exhaustion. At the same time, differential expression of the pyruvate utilization pathways, implicated in the formation of spoilage substances, switched the metabolism toward a heterofermentative mode. In agreement with data from previous inoculation studies, L. piscium MKFS47 was identified as an efficient producer of buttery-odor compounds under aerobic conditions. Finally, genes and pathways that may contribute to increased survival in meat environments were considered. Bacterial spoilage of perishable cold-stored foods is still a serious problem in the modern world. Modified-atmosphere packaging (MAP), based on the inhibitory effect of CO 2 on spoilage bacteria, is often used by the food industry to achieve a longer product shelf life. While it eliminates aerobic Gram-negative spoilage bacteria, MAP creates a positive selective pressure for lactic acid bacteria (LAB), which are resistant to high CO 2 concentrations (1, 2). Even though spoilage LAB grow slower than aerobic Gram-negative spoilage bacteria, they cause organoleptic and textural spoilage changes, such as discoloration and the formation of slime, gas, biogenic amines, and volatile organic compounds (1), in MAP food products.The most abundant genera in MAP food spoilage communities are Carnobacterium, Lactobacillus, Lactococcus, Leuconostoc, and Weissella (3). So far, Lactococcus piscium has been the only Lactococcus species with reported food spoilage activity (4, 5). It was first isolated from a diseased salmonid fish (6) but was later detected in MAP meat products, including beef, poultry, pork, and fish, where it frequently belongs to the predominant microbiota at the end of shelf life. L. piscium has been associated with meat spoilage (3, 5, 7-9), and it was recently also shown to be one of the predominating species in chilled packaged vegetable salads (10)...

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Isolation and characterization of Lactococcus piscium strains from vacuum-packaged refrigerated beef

Cited by 45 publications

References 22 publications

Diversity of Lactic Acid Bacteria Associated with Fish and the Fish Farm Environment, Established by Amplified rRNA Gene Restriction Analysis

Diversity of Lactic Acid Bacteria Associated with Fish and the Fish Farm Environment, Established by Amplified rRNA Gene Restriction Analysis

Streptococcus parauberis associated with modified atmosphere packaged broiler meat products and air samples from a poultry meat processing plant

Genome Sequence and Transcriptome Analysis of Meat-Spoilage-Associated Lactic Acid Bacterium Lactococcus piscium MKFS47

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