Phylogenetic analysis of <i>Leuconostoc</i> and <i>Lactobacillus</i> species isolated from sugarcane processing streams

Nel, S.; Davis, Stephen Boyd; Endo, Akihito; Dicks, Leon M. T.

doi:10.1002/mbo3.1065

“…Phylogenetic analyses were conducted using the Molecular Evolutionary Genetics Analysis (MEGA) version 10.0 software. Evolutionary histories were inferred using the maximum likelihood method with the Kimura 2-parameter model for 16S rRNA sequence analyses (Nel et al 2020 ). The strengths of the internal branches of the resultant trees were statistically evaluated by bootstrap analysis with 100 bootstrap replications.…”

Section: Methodsmentioning

confidence: 99%

Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus

Ahmed

¹

,

Ashraf

²

,

Tariq

³

et al. 2021

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Purpose Cucumber fermentation is traditionally done using lactic acid bacteria. The involvement of probiotic cultures in food fermentation guarantees enhanced organoleptic properties and protects food from spoilage. Methods Autochthonous lactic acid bacteria were isolated from spontaneously fermented cucumber and identified to species level. Only strains adjudged as safe for human consumption were examined for their technological and functional characteristics. Strain efficiency was based on maintaining high numbers of viable cells during simulated GIT conditions and fermentation, significant antioxidant activity, EPS production, nitrite degradation, and antimicrobial ability against Gram-positive and Gram-negative foodborne pathogens. Result Two strains, Lactiplantibacillus plantarum NPL 1258 and Pediococcus pentosaceus NPL 1264, showing a suite of promising functional and technological attributes, were selected as a mixed-species starter for carrying out a controlled lactic acid fermentations of a native cucumber variety. This consortium showed a faster lactic acid-based acidification with more viable cells, at 4% NaCl and 0.2% inulin (w/v) relative to its constituent strains when tested individually. Sensory evaluation rated the lactofermented cucumber acceptable based on texture, taste, aroma, and aftertaste. Conclusion The results suggest that the autochthonous LAB starter cultures can shorten the fermentation cycle and reduce pathogenic organism’ population, thus improving the shelf life and quality of fermented cucumber. The development of these new industrial starters would increase the competitiveness of production and open the country’s frontiers in the fermented vegetable market.

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“… Madjirebaye et al (2022) discovered resistance to tetracycline and cefixime antibiotics in two strains ( L. plantarum NCU001563 and S. thermophilus NCU074001) ( Nel et al, 2020 ). Cortes et al found no resistance to ampicillin, gentamicin, erythromycin, or tetracycline in strain T40 ( Lacticaseibacillus paracasei ).…”

Section: Resultsmentioning

confidence: 99%

Investigating the antidiabetic efficacy of dairy-derived Lacticaseibacillus paracasei probiotic strains: modulating α-amylase and α-glucosidase enzyme functions

Huligere,

Kumari V B,

Desai

et al. 2023

Front. Microbiol.

7

0

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The current study aims to evaluate and characterize the probiotic andantidiabetic properties of lactic acid bacteria (LAB) obtained from milk and other dairy-based products. The strains were tested physiologically, biochemically, and molecularly. Based on biochemical tests and 16S rRNA gene amplification and sequencing, all three isolates RAMULAB18, RAMULAB19, and RAMULAB53 were identified as Lacticaseibacillus paracasei with homology similarity of more than 98%. The inhibitory potential of each isolate against carbohydrate hydrolysis enzymes (α-amylase and α-glucosidase) was assessed using three different preparations of RAMULAB (RL) isolates: the supernatant (RL-CS), intact cells (RL-IC), and cell-free extraction (RL-CE). Additionally, the isolate was evaluated for its antioxidant activity against free radicals (DPPH and ABTS). The strain’s RL-CS, RL-CE, and RL-IC inhibited α-amylase (17.25 to 55.42%), α-glucosidase (15.08–59.55%), DPPH (56.42–87.45%), and ABTS (46.35–78.45%) enzymes differently. With the highest survival rate (>98%) toward tolerance to gastrointestinal conditions, hydrophobicity (>42.18%), aggregation (>74.21%), as well as attachment to an individual’s colorectal cancer cell line (HT-29) (>64.98%), human buccal and chicken crop epithelial cells, all three isolates exhibited extensive results. All three isolates exhibited high resistance toward antibiotics (methicillin, kanamycin, cefixime, and vancomycin), and other assays such as antibacterial, DNase, hemolytic, and gelatinase were performed for safety assessment. Results suggest that the LAB described are valuable candidates for their significant health benefits and that they can also be utilized as a beginning or bio-preservative tradition in the food, agriculture, and pharmaceutical sectors. The LAB isolates are excellent in vitro probiotic applicants and yet additional in vivo testing is required.

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“…Because of this trait, these bacteria have found widespread usage in food manufacturing for the purpose of various fermentation processes/products [3]. These bacteria are commonly present in human and animal gastrointestinal tracts, plants, dairy products and some beverages and some of them are also of clinical significance [3, 23]. Due to these characteristics, it is important to understand the evolutionary relationships among these bacteria and to identify novel and reliable means for the identification of different groups within these bacteria [3, 4, 13, 15].…”

Section: Discussionmentioning

confidence: 99%

“…Later, Praet et al [7], based on their analysis of 16S rRNA gene sequences and the G+C content, proposed the creation of the genus Convivina , which branches in between the genera Leuconostoc and Fructobacillus in the 16S rRNA gene tree. However, in contrast to the other members of the family Lactobacillaceae , whose evolutionary relationships have been extensively studied based on genome sequences [17–20], our current understanding of the evolutionary relationships and classification of species within the family Leuconostocaceae is based primarily on analysis of the 16S rRNA gene and a limited number of other gene sequences [4, 5, 16, 21–23], and it requires further investigation. In the published 16S rRNA gene trees, the genera Leuconostoc , Fructobacillus and Convivina form a strongly supported clade [7, 8].…”

Section: Introductionmentioning

confidence: 99%

Phylogenomic and comparative genomic analyses of Leuconostocaceae species: identification of molecular signatures specific for the genera Leuconostoc, Fructobacillus and Oenococcus and proposal for a novel genus Periweissella gen. nov.

Bello

¹

,

Rudra

²

,

Gupta

³

2022

International Journal of Systematic and Evolutionary Microbiology

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The genera Convivina , Fructobacillus , Leuconostoc , Oenococcus and Weissella , which formed the family Leuconostocaceae , have recently been merged within the family Lactobacillaceae . Using genome sequences for 47 of the 52 named species from these genera, we report here comprehensive phylogenomic and comparative analyses on protein sequences from these species using multiple approaches. In a phylogenomic tree based on concatenated sequences of 498 core proteins from these five genera, and in a 16S rRNA gene tree, members of the genera Fructobacillus , Leuconostoc and Oenococcus formed distinct strongly supported clades. In contrast, Weissella species grouped into two distinct unrelated clades designated as the ‘ Weissella main clade’ and ‘ Weissella clade 2’. The presence of these clades is also seen in a matrix of pairwise average amino acid identity based on core protein sequences. In parallel, comparative genomic studies on protein sequences from Leuconostocaceae genomes have identified 46 conserved signature indels (CSIs) in diverse proteins that are unique characteristics of the different observed species clades. Of these identified CSIs, five, five and 13 CSIs are uniquely present in members of the genera Fructobacillus , Leuconostoc and Oenococcus , respectively. We also report here six and five CSIs that are exclusively present in the species from the Weissella main clade and Weissella clade 2, respectively, providing independent evidence supporting their distinctness from each other. The remaining 12 identified CSIs are commonly shared by some or all of the species from the genera Convivina , Fructobacillus and Leuconostoc , clarifying their interrelationships. The identified CSIs provide novel and reliable means for the identification/circumscription of members of the genera Fructobacillus , Leuconostoc and Oenococcus as well as the two Weissella species clades in molecular terms. Based on the strong phylogenetic and molecular evidence presented here, we propose that the genus Weissella be limited to only the species from the Weissell a main clade, whereas the species forming Weissella clade 2 should be transferred to a new genus Periweissella gen. nov.

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Phylogenetic analysis of Leuconostoc and Lactobacillus species isolated from sugarcane processing streams

Cited by 8 publications

References 38 publications

Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus

Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus

Investigating the antidiabetic efficacy of dairy-derived Lacticaseibacillus paracasei probiotic strains: modulating α-amylase and α-glucosidase enzyme functions

Phylogenomic and comparative genomic analyses of Leuconostocaceae species: identification of molecular signatures specific for the genera Leuconostoc, Fructobacillus and Oenococcus and proposal for a novel genus Periweissella gen. nov.

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