Screening for texturing Leuconostoc and genomics behind polysaccharide production

Poulsen, Vera Kuzina; Koza, Anna; Al-Nakeeb, Kosai; Oeregaard, Gunnar

doi:10.1093/femsle/fnaa179

Cited by 6 publications

(6 citation statements)

References 19 publications

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“…has recently been identified as one of the most promising probiotic candidates due to its ability to produce bioactive antimicrobial peptides and vitamins, as well as improve human health by modulating immune responses [8] , [9] , [10] . A texturing Leuconostoc strain was found to produce hetero-polysaccharides rather than homopolysaccharides in milk via a Wzy-dependent pathway for the first time [11] .…”

Section: Introductionmentioning

confidence: 99%

Comparative genome analysis of four Leuconostoc strains with a focus on carbohydrate-active enzymes and oligosaccharide utilization pathways

Sharma

Gupta

et al. 2022

Computational and Structural Biotechnology Journal

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Section: Introductionmentioning

confidence: 99%

Comparative genome analysis of four Leuconostoc strains with a focus on carbohydrate-active enzymes and oligosaccharide utilization pathways

Sharma

Gupta

et al. 2022

Computational and Structural Biotechnology Journal

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“…Nevertheless, genome sequencing is considered as a suitable tool for the selection of particularly suitable strains used as adjunct cultures for the production of traditional cheese [ 15 , 21 , 22 , 26 ]. Leuconostoc species were “Generally Regarded As Safe” (GRAS) organisms by the US Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) for food production [ 53 , 54 ].…”

Section: Discussionmentioning

confidence: 99%

“…to the final characteristics of cheeses, information on the genomic diversity of Leuconostoc spp. obtained from cheese is still scarce [ 20 , 21 , 22 ]. Up to now, three different multilocus sequence typing [MLST] schemes have been published to investigate strain diversity of approximately 200 isolates from environmental and dairy sources [ 23 , 24 , 25 ].…”

Section: Introductionmentioning

confidence: 99%

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Genetic Diversity of Leuconostoc mesenteroides Isolates from Traditional Montenegrin Brine Cheese

et al. 2021

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In many dairy products, Leuconostoc spp. is a natural part of non-starter lactic acid bacteria (NSLAB) accounting for flavor development. However, data on the genomic diversity of Leuconostoc spp. isolates obtained from cheese are still scarce. The focus of this study was the genomic characterization of Leuconostoc spp. obtained from different traditional Montenegrin brine cheeses with the aim to explore their diversity and provide genetic information as a basis for the selection of strains for future cheese production. In 2019, sixteen Leuconostoc spp. isolates were obtained from white brine cheeses from nine different producers located in three municipalities in the northern region of Montenegro. All isolates were identified as Ln. mesenteroides. Classical multilocus sequence tying (MLST) and core genome (cg) MLST revealed a high diversity of the Montenegrin Ln. mesenteroides cheese isolates. All isolates carried genes of the bacteriocin biosynthetic gene clusters, eight out of 16 strains carried the citCDEFG operon, 14 carried butA, and all 16 isolates carried alsS and ilv, genes involved in forming important aromas and flavor compounds. Safety evaluation indicated that isolates carried no pathogenic factors and no virulence factors. In conclusion, Ln. mesenteroides isolates from Montenegrin traditional cheeses displayed a high genetic diversity and were unrelated to strains deposited in GenBank.

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“…The degree of sequence identity was determined using the multiple sequence alignment tool Clustal Omega ( https://www.ebi.ac.uk/Tools/msa/clustalo/ ) with standard parameters. DNA extraction, genome sequencing, and mining for the eps gene clusters were performed as described previously (Poulsen et al 2020 ).…”

Section: Methodsmentioning

confidence: 99%

Versatile Lactococcus lactis strains improve texture in both fermented milk and soybean matrices

Poulsen

Moghadam

Kračun

et al. 2022

FEMS Microbiology Letters

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Lactic acid bacteria (LAB) have long been used to extend the shelf life and improve the taste and texture of fermented milk. In this study, we investigated the texturing potential of LAB in plant-based fermentation by high-throughput screening of 1232 Lactococcus lactis strains for texture in milk and liquid soybean matrices. We found that most strains with texturing abilities in fermented milk were also capable of enhancing the texture in fermented soybean, despite the large differences in composition of the two matrices. Exo-cellular polysaccharide production is believed to contribute positively to fermented milk and plant-base texture. It appeared as if it was the properties of the polysaccharides rather than their protein interaction partners that were responsible for the enhanced texture in both matrices. We mined whole genome sequences of texturing strains for polysaccharide biosynthesis (eps) gene clusters. The comparative genomics approach revealed 10 texturing strains with novel eps gene clusters. Currently, the relationship between the novel genes and their functionality in milk and plant matrices is unknown.

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Screening for texturing Leuconostoc and genomics behind polysaccharide production

Cited by 6 publications

References 19 publications

Comparative genome analysis of four Leuconostoc strains with a focus on carbohydrate-active enzymes and oligosaccharide utilization pathways

Comparative genome analysis of four Leuconostoc strains with a focus on carbohydrate-active enzymes and oligosaccharide utilization pathways

Genetic Diversity of Leuconostoc mesenteroides Isolates from Traditional Montenegrin Brine Cheese

Versatile Lactococcus lactis strains improve texture in both fermented milk and soybean matrices

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