Leuconostoc palmae sp. nov., a novel lactic acid bacterium isolated from palm wine

Ehrmann, Matthias A.; Freiding, Simone; Vogel, Rudi F.

doi:10.1099/ijs.0.005983-0

Cited by 25 publications

(7 citation statements)

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“…As an additional genetic marker, the recA gene of strain F214-1 T was sequenced and used for phylogenetic analysis. The recA gene encodes a recombinase A protein and using this sequence in phylogenetic analyses gives greater resolution than the 16S rRNA gene sequence when classifying members of the genera Leuconostoc and Fructobacillus (Ehrmann et al , 2009; Endo & Okada, 2008). Amplification, purification and partial sequencing of the recA gene were performed as described previously (Endo & Okada, 2008).…”

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confidence: 99%

Fructobacillus tropaeoli sp. nov., a fructophilic lactic acid bacterium isolated from a flower

Endo

Irisawa

Futagawa-Endo

et al. 2011

International Journal of Systematic and Evolutionary Microbiology

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A fructophilic lactic acid bacterium, designated strain F214-1 T , was isolated from a flower of Tropaeolum majus in South Africa. Based on phylogenetic analysis of 16S rRNA gene sequences, the strain formed a subcluster with Fructobacillus ficulneus and Fructobacillus pseudoficulneus and, based on recA gene sequences, the strain formed a subcluster with F. ficulneus. DNA-DNA hybridization studies showed that strain F214-1 T was phylogenetically distinct from its closest relatives. Acid was produced from the fermentation of D-glucose, D-fructose and D-mannitol only. D-Fructose was the preferred sole carbon and energy source and was fermented more rapidly than D-glucose. Growth of the strain on D-glucose under anaerobic conditions was very weak but external electron acceptors such as oxygen and pyruvate enhanced growth on D-glucose. Lactic acid and acetic acid were produced from D-glucose in equimolar amounts. Ethanol was produced at very low levels, despite the strain's obligately heterofermentative metabolism. Based on these data, strain F214-1 T represents a novel species of fructophilic bacteria in the genus Fructobacillus, for which the name Fructobacillus tropaeoli sp. nov. is proposed. and sodium azide (0.05; pH 6.8), was added to the crushed samples and the bags were incubated at 30 u C for 24 h. After incubation, each sample was inoculated into FYP broth by using a loop and incubated at 30 u C under aerobic conditions on an orbital shaker (120 r.p.m.) for 2 days. The culture was then streaked onto FYP agar plates containing (l 21) 5 g CaCO 3 and 12 g agar. The plates were incubated at 30 u C under aerobic conditions until visible colonies were observed. Colonies were selected based on differences in morphology, such as colony size and shape, and the clearance zone formed from hydrolysis of CaCO 3 by lactic acid, inoculated into FYP broth and GYP broth and incubated statically for 24 h at 30 u C. GYP broth differed from FYP broth by containing 10 g l 21 D-glucose instead of D-fructose.Strain F214-1 T grew well in FYP broth but poorly in GYP broth and was, therefore, regarded as a fructophilic lactic acid bacterium. The strain was stored at 280 u C in nutrient broth containing 20 % (v/v) glycerol. Strains F. durionis LMG 22556 T , F. ficulneus JCM 12225 T , F. fructosus NRIC 1058T and F. pseudoficulneus DSM 14568 T were cultured in FYP broth and used as reference strains.The 16S rRNA gene sequence of strain F214-1 T was determined as described previously (Endo & Okada, 2005). The closest recognized relatives of the isolate were determined by performing database searches and sequences of closely related species were retrieved from DDBJ. Multiple sequence alignments were carried out by using CLUSTAL_X, version 1.18 (Thompson et al., 1997). Distance matrices for the aligned sequences were calculated by using the two-parameter method of Kimura (1980) and phylogenetic trees were reconstructed by using the neighbourjoining, maximum-likelihood and maximum-parsimony methods in PHYLIP version 3.65 software as descr...

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confidence: 99%

Fructobacillus tropaeoli sp. nov., a fructophilic lactic acid bacterium isolated from a flower

Endo

Irisawa

Futagawa-Endo

et al. 2011

International Journal of Systematic and Evolutionary Microbiology

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“…The resulting neighbor-joining tree clearly demonstrated that the 16S rDNA sequences of the EPSA and EPSB isolates were placed in a cluster in which only L. kimchii sequences were included. However, the 16S rDNA sequence from L. palmae strain: TMW 2.694, isolated from palm wine (Ehrmann et al 2009 ), was placed in the closest single terminal node separated from the well-defined clusters of the 16S rDNA sequences from L. kimchii , L. citreum , and L. mesenteroides (Figure 2 ). The 16S rDNA sequences corresponding to the EPSA and EPSB L. kimchii strains isolated from pulque were deposited into the GenBank database and accession numbers KC424437 and KC424438 were assigned to strains EPSA and EPSB, respectively.…”

Section: Resultsmentioning

confidence: 99%

Screening and characterization of extracellular polysaccharides produced by Leuconostoc kimchii isolated from traditional fermented pulque beverage

et al. 2014

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We report the screening and characterization of EPS produced by LAB identified as Leuconostoc kimchii isolated from pulque, a traditional Mexican fermented, non-distilled alcoholic beverage produced by the fermentation of the sap extracted from several (Agave) maguey species. EPS-producing LAB constitutes an abundant bacterial group relative to total LAB present in sap and during fermentation, however, only two EPS-producing colony phenotypes (EPSA and EPSB, respectively) were detected and isolated concluding that despite the high number of polymer-producing LAB their phenotypic diversity is low. Scanning electron microcopy analysis during EPS-producing conditions revealed that both types of EPS form a uniform porous structure surrounding the bacterial cells. The structural characterization of the soluble and cell-associated EPS fractions of each polymer by enzymatic and acid hydrolysis, as by 1D- and 2D-NMR, showed that polymers produced by the soluble and cell-associated fractions of EPSA strain are dextrans consisting of a linear backbone of linked α-(1→6) Glcp in the main chain with α-(1→2) and α-(1→3)-linked branches. The polymer produced by the soluble fraction of EPSB strain was identified as a class 1 dextran with a linear backbone containing consecutive α-(1→6)-linked D-glucopyranosyl units with few α-(1→3)-linked branches, whereas the cell-associated EPS is a polymer mixture consisting of a levan composed of linear chains of (2→6)-linked β-D-fructofuranosyl residues with β-(2→6) connections, and a class 1 dextran. According to our knowledge this is the first report of dextrans and a levan including their structural characterization produced by L. kimchii isolated from a traditional fermented source.Electronic supplementary materialThe online version of this article (doi:10.1186/2193-1801-3-583) contains supplementary material, which is available to authorized users.

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“…The sap naturally undergoes fermentation after tapping from the palms due to contamination by certain bacteria and yeast from the tapping environment and even instruments [3,4]. Their studies were later supported by several studies reporting the isolation of microbes including Bacillus, Lactobacillus, Brevibacterium, Staphylococcus, Micrococcus, Escherichia and Saccharomyces [5], Leuconostoc palmae spp [6] and Saccharomyces spp., Bacillus cereus, Bacillus firmus and Enterococcus feacalis in palm wine [7] from fermented palm wine. In the recent time, our research group isolated Acetobacter aceti from fermented palm wine of the E. guineensis brand [8].…”

Section: Introductionmentioning

confidence: 99%

N-Nitrosation of Dimethylamine by Bacillus cereus Isolated from Fermented Palm Sap (Elaeis guineensis)

Adeleke¹,

Adedosu²,

Oyewo³

et al. 2018

CRJ

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This study investigated the nitrosating activities of intact cells and cell fractions of Bacillus cereus isolated from fermented palm wine (Elaeis guineensis) during incubation with dimethylamine and nitrite or nitrate. The pH values of the incubation mixtures were 7.2 ± 0.07 and 7.1 ± 0.07 in the presence of nitrite and nitrate, respectively. The N-Nitrosodimethylamine (NDMA) level in cell debris was significantly higher compared with cell extract, cell suspension and sterile controls. The time-course of NDMA formation in cell debris showed a significant (p < 0.05) early decline followed by an increase. The kinetic data obtained from Lineweaver-Burk plots of NDMA formation showed that Michaelis-Menten constant (K m) value was 37.5% lower, while initial velocity (V max) was 20.0% higher in cell debris relative to cell extract, when a fixed DMA concentration was used against varying nitrite concentrations. However, at a fixed nitrite concentration against varying DMA concentration, K m value was 44.4% lower, while V max was 166.7% higher in cell debris compared with cell extract. Investigation of nitrosation mechanism showed that V max values in the cell debris were 41.7, 50.0 and 55.6 µmol NDMA/mg protein, while the values were 34.5, 37.0 and 43.5 µmol NDMA/mg protein in cell extract for the respective three nitrite concentrations. This study has shown that intact Bacillus cereus cells catalyzed nitrosation of dimethylamine at near neutral pH, and the nitrosation, which was higher in cell debris than cell extract of the bacterium, followed a sequential mechanism of enzyme catalysis.

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Leuconostoc palmae sp. nov., a novel lactic acid bacterium isolated from palm wine

Cited by 25 publications

References 24 publications

Fructobacillus tropaeoli sp. nov., a fructophilic lactic acid bacterium isolated from a flower

Fructobacillus tropaeoli sp. nov., a fructophilic lactic acid bacterium isolated from a flower

Screening and characterization of extracellular polysaccharides produced by Leuconostoc kimchii isolated from traditional fermented pulque beverage

<i>N</i>-Nitrosation of Dimethylamine by <i>Bacillus cereus</i> Isolated from Fermented Palm Sap (<i>Elaeis guineensis</i>)

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Leuconostoc palmae sp. nov., a novel lactic acid bacterium isolated from palm wine

Cited by 25 publications

References 24 publications

Fructobacillus tropaeoli sp. nov., a fructophilic lactic acid bacterium isolated from a flower

Fructobacillus tropaeoli sp. nov., a fructophilic lactic acid bacterium isolated from a flower

Screening and characterization of extracellular polysaccharides produced by Leuconostoc kimchii isolated from traditional fermented pulque beverage

&lt;i&gt;N&lt;/i&gt;-Nitrosation of Dimethylamine by &lt;i&gt;Bacillus cereus&lt;/i&gt; Isolated from Fermented Palm Sap (&lt;i&gt;Elaeis guineensis&lt;/i&gt;)

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<i>N</i>-Nitrosation of Dimethylamine by <i>Bacillus cereus</i> Isolated from Fermented Palm Sap (<i>Elaeis guineensis</i>)