Structural similarity and distribution of small cryptic plasmids of Lactobacillus curvatus and L. sake

Vogel, Reiner

doi:10.1016/0378-1097(91)90125-t

Cited by 7 publications

(7 citation statements)

References 11 publications

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“…The isolates identified as the same strain showed common phenotypic properties in terms of biogenic amine production and antibiotic susceptibility, although isolates with specific traits could not be grouped in single clusters, which could indicate horizontal exchange of DNA between bacteria. Horizontal gene transfer among LAB has been reported in vitro (Vogel et al. 1991) and in fermented sausages (Hertel et al.…”

Section: Discussionmentioning

confidence: 99%

Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages

et al. 2006

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Aim: To evaluate the biodiversity of lactobacilli from slightly fermented sausages (chorizo, fuet and salchichon) by molecular typing, while considering their safety aspects. Methods and Results: Species‐specific PCR, plasmid profiling and randomly amplified polymorphic DNA (RAPD)‐PCR were used to characterize 250 lactic acid bacteria (LAB) isolated from 21 low acid Spanish fermented sausages. Lactobacillus sakei was the predominant species (74%) followed by Lactobacillus curvatus (21·2%) and Leuconostoc mesenteroides (4·8%). By plasmid profiling and RAPD‐PCR 144 different strains could be differentiated, 112 belonging to Lact. sakei, 23 to Lact. curvatus and 9 to Leuc. mesenteroides. Ion‐pair high performance liquid chromatography was used to detect biogenic amine production. Tyramine and phenylethylamine were produced by 14·4 and 12·4% of the isolates, respectively, all belonging to the species Lact. curvatus. The production of tyramine was stronger than that of phenylethylamine. Partial sequencing of the tyrosine decarboxylase gene from Lact. curvatus was achieved. A specific PCR assay to detect the Lact. curvatus tyramine‐producers was designed. The disc diffusion test was used to detect antibiotic resistance among the isolates. Most isolates displayed resistance to vancomycin and gentamicin. Only four strains were resistant to most of the antibiotics tested. None of the isolates were resistant to erythromycin. Conclusions: Lactobacillus sakei would be the species of choice for further use as starter culture in fermented sausage production. Strain typing and characterization of biogenic amine production together with antibiotic susceptibility testing for the selection of starter cultures could help to increase the quality and safety of the products. Significance and Impact of the Study: Species‐specific PCR, RAPD and plasmid profiling proved to be efficient at typing LAB at species and strain level. Information on biogenic amine production and transferable antibiotic resistance is important in order to avoid selection of strains with undesirable properties as starter cultures.

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Section: Discussionmentioning

confidence: 99%

Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages

et al. 2006

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“…They were collected from 19 laboratory collections [6], [9]–[11], [31], [37]–[48] out of 12 countries throughout the five continents. The strains were collected from various types of food, fermented or not (meat, seafood, vegetables), and human feces.…”

Section: Methodsmentioning

confidence: 99%

Population Genetics of Lactobacillus sakei Reveals Three Lineages with Distinct Evolutionary Histories

et al. 2013

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Lactobacillus sakei plays a major role in meat fermentation and in the preservation of fresh meat. The large diversity of L. sakei strains represents a valuable and exploitable asset in the development of a variety of industrial applications; however, an efficient method to identify and classify these strains has yet to be developed. In this study, we used multilocus sequence typing (MLST) to analyze the polymorphism and allelic distribution of eight loci within an L. sakei population of 232 strains collected worldwide. Within this population, we identified 116 unique sequence types with an average pairwise nucleotide diversity per site (π) of 0.13%. Results from Structure, goeBurst, and ClonalFrame software analyses demonstrated that the L. sakei population analyzed here is derived from three ancestral lineages, each of which shows evidence of a unique evolutionary history influenced by independent selection scenarios. However, the signature of selective events in the contemporary population of isolates was somewhat masked by the pervasive phenomenon of homologous recombination. Our results demonstrate that lineage 1 is a completely panmictic subpopulation in which alleles have been continually redistributed through the process of intra-lineage recombination. In contrast, lineage 2 was characterized by a high degree of clonality. Lineage 3, the earliest-diverging branch in the genealogy, showed evidence of both clonality and recombination. These evolutionary histories strongly indicate that the three lineages may correspond to distinct ecotypes, likely linked or specialized to different environmental reservoirs. The MLST scheme developed in this study represents an easy and straightforward tool that can be used to further analyze the population dynamics of L. sakei strains in food products.

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“…Several species of LAB other than the four species mentioned above have been found in cabbage fermentations, including Lactobacillus curvatus, Lactobacillus sakei, Lactococcus lactis subsp. lactis, and Leuconostoc fallax (3,19,25). Recently, six L. fallax strains were isolated from brine samples obtained from sauerkraut fermentations (2).…”

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DNA Fingerprinting of Lactic Acid Bacteria in Sauerkraut Fermentations

Plengvidhya

Breidt

et al. 2007

Appl Environ Microbiol

174

105

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Previous studies using traditional biochemical identification methods to study the ecology of commercial sauerkraut fermentations revealed that four species of lactic acid bacteria, Leuconostoc mesenteroides, Lactobacillus plantarum, Pediococcus pentosaceus, and Lactobacillus brevis, were the primary microorganisms in these fermentations. In this study, 686 isolates were collected from four commercial fermentations and analyzed by DNA fingerprinting. The results indicate that the species of lactic acid bacteria present in sauerkraut fermentations are more diverse than previously reported and include Leuconostoc citreum, Leuconostoc argentinum, Lactobacillus paraplantarum, Lactobacillus coryniformis, and Weissella sp. The newly identified species Leuconostoc fallax was also found. Unexpectedly, only two isolates of P. pentosaceus and 15 isolates of L. brevis were recovered during this study. A better understanding of the microbiota may aid in the development of low-salt fermentations, which may have altered microflora and altered sensory characteristics.Sauerkraut fermentation involves many physical, chemical, and microbiological changes that influence the quality and safety of the product. This fermentation can be broadly categorized as having successive stages, including an initial heterofermentative stage followed by a homofermentative stage (11,22). Historically, four species of lactic acid bacteria (LAB) have been identified as organisms that are present in sauerkraut fermentations: Leuconostoc mesenteroides, Lactobacillus brevis, Pediococcus pentosaceus, and Lactobacillus plantarum. The identification of these microorganisms has been based on morphological and biochemical criteria (22). Several species of LAB other than the four species mentioned above have been found in cabbage fermentations, including Lactobacillus curvatus, Lactobacillus sakei, Lactococcus lactis subsp. lactis, and Leuconostoc fallax (3,19,25). Recently, six L. fallax strains were isolated from brine samples obtained from sauerkraut fermentations (2). The methods used for taxonomic characterization of LAB have been modified, and new species have been identified using molecular techniques (1,10,20,24). Improvements in molecular identification techniques for the study of microbial ecology have created new opportunities for the analysis of food fermentations.This study was carried out because of the need to reduce sodium chloride (salt) waste from commercial vegetable fermentations. It is well documented that the concentration of salt has a controlling influence on the microbial succession in a typical sauerkraut fermentation (11,12,22). It may be possible to reduce salt waste by fermenting cabbage with 1% salt instead of 2% salt, the concentration typically used. The introduction of an L. mesenteroides starter culture to the fermentation could help ensure that the initial stage of the fermentation produces the desirable flavor compounds (11). A method has been developed (23) to determine the ability of an unmarked starter culture to predom...

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Structural similarity and distribution of small cryptic plasmids of Lactobacillus curvatus and L. sake

Cited by 7 publications

References 11 publications

Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages

Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages

Population Genetics of Lactobacillus sakei Reveals Three Lineages with Distinct Evolutionary Histories

DNA Fingerprinting of Lactic Acid Bacteria in Sauerkraut Fermentations

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