Lentibacillus lipolyticus sp. nov., a moderately halophilic bacterium isolated from shrimp paste (Ka-pi)

Booncharoen, Auttaporn; Visessanguan, Wonnop; Kuncharoen, Nattakorn; Yiamsombut, Supalurk; Santiyanont, Pannita; Mhuantong, Wuttichai; Charoensri, Salisa; Rojsitthisak, Pornchai; Tanasupawat, Somboon

doi:10.1099/ijsem.0.003658

Cited by 17 publications

(13 citation statements)

References 48 publications

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“…Lentibacillus spp. has also been reported as an extreme halophile with endospore forming capacity, bacterium associated with salted seafood fermentation systems such as anchovy, shrimp paste and fish sauce (19, 20).…”

Section: Resultsmentioning

confidence: 99%

Factors affecting bacterial community dynamics and volatile metabolite profiles of Thai traditional salt fermented fish

Det-udom

Settachaimongkon

Chancharoonpong

et al. 2021

Preprint

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Bacterial diversity of the Thai traditional salt fermented fish with roasted rice bran or Pla-ra, in Thai, was investigated using classical and molecular approaches. Pla-ra fermentation could be classified into two types, i.e., solid-state fermentation (SSF) and submerged fermentation (SMF). Bacterial population ranged from 102-106 and 106-109 CFU/g in SSF and SMF, respectively. The rRNA detection revealed that Halanaerobium spp. and Lentibacillus spp. were the main genera present in all types and most stages of fermentation. Tetragenococcus halophillus were dominant during final stage of fermentation in the samples in which sea salt was used as one of the ingredients while Bacillus spp. were found in those that rock salt was used. In contrast, cultural plating demonstrated that Bacillus spp. were the dominant genera. B. amyloliquefaciens were the main species found in all types of Pla-ra whereas B. pumilus, B. autrophaeus, B.subtilis and B. velezensis were specifically associated with the samples in which rock salt was used. The main volatile metabolites in all Pla-ra samples were butanoic acid and its derivatives. Dimethyl disulfide was observed during earlier stage of fermentation under high salt condition with a long fermentation period. Key factors affected bacterial profiles and volatile compounds of salt fermented fish are type of salt, addition of roasted rice bran, and fermenting conditions.

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Section: Resultsmentioning

confidence: 99%

Factors affecting bacterial community dynamics and volatile metabolite profiles of Thai traditional salt fermented fish

Det-udom

Settachaimongkon

Chancharoonpong

et al. 2021

Preprint

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“…Brining, i.e., treating, food with dry salt or a salt solution, is one of the oldest methods to preserve and season the eatables in food processing. There are numerous and continual scientific reports on isolating new halophilic microorganisms, the diversity and properties of halophilic Bacteria and Archaea, as well as genomic analyses from commercial salt [70][71][72][73], cheeses [74][75][76][77], table olives [78], kimchi (Asian fermented vegetables) [79][80][81], and shrimp paste [82,83]. Recent years have also brought interest in the halophilic and halotolerant prokaryotes contributing to the human gut microbiota [73,[84][85][86].…”

Section: Biodiversity Of Hypersaline Environmentsmentioning

confidence: 99%

The Methods of Digging for “Gold” within the Salt: Characterization of Halophilic Prokaryotes and Identification of Their Valuable Biological Products Using Sequencing and Genome Mining Tools

Lach

Jecz

Strapagiel

et al. 2021

Genes

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Halophiles, the salt-loving organisms, have been investigated for at least a hundred years. They are found in all three domains of life, namely Archaea, Bacteria, and Eukarya, and occur in saline and hypersaline environments worldwide. They are already a valuable source of various biomolecules for biotechnological, pharmaceutical, cosmetological and industrial applications. In the present era of multidrug-resistant bacteria, cancer expansion, and extreme environmental pollution, the demand for new, effective compounds is higher and more urgent than ever before. Thus, the unique metabolism of halophilic microorganisms, their low nutritional requirements and their ability to adapt to harsh conditions (high salinity, high pressure and UV radiation, low oxygen concentration, hydrophobic conditions, extreme temperatures and pH, toxic compounds and heavy metals) make them promising candidates as a fruitful source of bioactive compounds. The main aim of this review is to highlight the nucleic acid sequencing experimental strategies used in halophile studies in concert with the presentation of recent examples of bioproducts and functions discovered in silico in the halophile’s genomes. We point out methodological gaps and solutions based on in silico methods that are helpful in the identification of valuable bioproducts synthesized by halophiles. We also show the potential of an increasing number of publicly available genomic and metagenomic data for halophilic organisms that can be analysed to identify such new bioproducts and their producers.

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“…The genus Lentibacillus was defined by Yoon et al [16], with the description of Lentibacillus salicampi SF-20 ⊺ , a Gram-variable endospore-forming rod-shaped strain. Its last described species corresponds to Lentibacillus lipolyticus SSKP1-9 ⊺ isolated from salted shrimp paste in Thailand [17]. The genus Virgibacillus was established by the reclassification of Bacillus pantothenticus CN3028 ⊺ [18] as Virgibacillus pantothenticus [19], and the genus description was later emended by Heyrman et al [20].…”

Section: Introductionmentioning

confidence: 99%

Haloargentinum marplatensisgen. nov., sp. nov., a novel extremely halophilic bacterium isolated from salted-ripened anchovy (Engraulis anchoita)

Perez¹,

Gomila

Murialdo

et al. 2020

Preprint

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A facultative aerobic, Gram-negative, motile, non-endospore forming and extremely halophilic bacterium, strain 11aii⊺, isolated from salted-ripened anchovy, was examined using a polyphasic approach to characterize and clarify its phylogenetic and taxonomic position. Sequences of the 16S rRNA gene revealed close relationships to species of the genera Lentibacillus and Virgibacillus (94.2% similarity). The organism grew optimally in the presence of 20-35 % NaCl. The major fatty acids of strain 11aii⊺ were C16:0 (42.1%) and anteiso-C15:0 (31.2%) and also presented iso-C16:0 (11.0%), anteiso-C17:0 (10.4%) and C18:0 (5.2%). Based on data presented here, strain 11aii⊺ is considered to represent a novel genus and species, for which the name Haloargentinum marplatensis gen. nov. sp. nov. is proposed with the strain 11aii⊺ as type strain.

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Lentibacillus lipolyticus sp. nov., a moderately halophilic bacterium isolated from shrimp paste (Ka-pi)

Cited by 17 publications

References 48 publications

Factors affecting bacterial community dynamics and volatile metabolite profiles of Thai traditional salt fermented fish

Factors affecting bacterial community dynamics and volatile metabolite profiles of Thai traditional salt fermented fish

The Methods of Digging for “Gold” within the Salt: Characterization of Halophilic Prokaryotes and Identification of Their Valuable Biological Products Using Sequencing and Genome Mining Tools

Haloargentinum marplatensisgen. nov., sp. nov., a novel extremely halophilic bacterium isolated from salted-ripened anchovy (Engraulis anchoita)

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