Weissella koreensis sp. nov., isolated from kimchi.

Lee, Jung Sook; Lee, Keun Chul; Ahn, Jong Seog; Mheen, Tae Ick; Pyun, Yu‐Ryang; Park, Yong Ha

doi:10.1099/00207713-52-4-1257

Cited by 60 publications

(40 citation statements)

References 18 publications

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“…Non-methylated lambda phage DNA (Sigma) was used as a calibration reference and Escherichia coli LMG 2093 DNA was included as a control. The G+C content of strain 257 T was 38.2 mol%, which was consistent with the G+C values observed in the genus Weissella (37-47 mol%) (Björkroth et al, 2002;Choi et al, 2002;Collins et al, 1993;Lee et al, 2002;Magnusson et al, 2002;Tanasupawat et al, 2000).…”

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confidence: 86%

“…Lactic acid, ethanol, acetic acid and CO 2 are detected after growth on glucose, indicating the heterofermentative character of the strains. Both known strains produce the D-and L-isomers of lactic acid in a ratio Collins et al (1993), Tanasupawat et al (2000), Björkroth et al (2002, Lee et al (2002), Magnusson et al (2002) of approximately 9 : 1. Growth is observed at 15-37 u C and at pH 5.0-9.0.…”

Section: Sds-page Of Whole-cell Proteinsmentioning

confidence: 99%

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Weissella fabaria sp. nov., from a Ghanaian cocoa fermentation

Bruyne

Camu

Vuyst

et al. 2010

International Journal of Systematic and Evolutionary Microbiology

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During the main crop of 2004 (October-November 2004), the microbiota of four spontaneously fermented cocoa bean heaps in Ghana was studied (Camu et al., 2007. Culture-dependent analysis resulted in the isolation of 538 potential lactic acid bacterial (LAB) isolates; subsequent characterization using both phenotypic and genotypic methods resulted in 382 LAB. DNA from each isolate was prepared by alkaline lysis (Coenye et al., 2002) and the DNA solutions were stored at 220 u C. Dereplication and preliminary identification of all isolates was achieved by rep-PCR using the (GTG) 5 primer . In this analysis, four main clusters of LAB were revealed: Lactobacillus plantarum, Lactobacillus fermentum, Leuconostoc pseudomesenteroides and Enterococcus casseliflavus (Camu et al., 2007). (GTG) 5 -primed rep-PCR fingerprints revealed three LAB isolates with fingerprints that differed from those of all known LAB species; these isolates were described previously as Weissella ghanensis (De Bruyne et al., 2008). Another two isolates, 257 T and 252, occupied a distinct position in the (GTG) 5 fingerprint dendrogram. The clonality of the two isolates was investigated by RAPD fingerprinting using primers RAPD-270 (59-TGCGCGCGGG-39) and RAPD-272 (59-AGCGGGCCAA-39), as described previously (Mahenthiralingam et al., 1996); the fingerprints indicated that isolates 257 T and 252 were genetically different (not shown), and thus represent two distinct strains.The taxonomic position of strains 257 T and 252 was investigated by 16S rRNA gene sequence analysis, as described by De Bruyne et al. (2007). Since the 16S rRNA gene sequence similarity between the two strains was 100 %, only the sequence of strain 257 T was used for further analysis. A BLAST search showed 99.5 % 16S rRNA gene sequence similarity towards two Weissella strains isolated from the same study and previously described as W. ghanensis (De Bruyne et al., 2008). 16S rRNA gene sequence similarities towards other Weissella strains were below 92.2 %. The 16S rRNA gene sequence obtained (1536 bp) and sequences of type strains of all established Weissella species were aligned using the BioNumerics software package, version 5.10 (Applied Maths). Using the maximum-parsimony treebuilding method (Fig. 1), W. ghanensis and strains 257 T and 252 represent a distinct lineage peripheral to the genus Weissella. The same topology was obtained using neighbourjoining analysis ( Supplementary Fig. S1, available in IJSEM Online). The maximum-likelihood tree (Supplementary Abbreviations: FAFLP, fluorescent amplified fragment length polymorphism; LAB, lactic acid bacteria.

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confidence: 86%

Section: Sds-page Of Whole-cell Proteinsmentioning

confidence: 99%

Weissella fabaria sp. nov., from a Ghanaian cocoa fermentation

Bruyne

Camu

Vuyst

et al. 2010

International Journal of Systematic and Evolutionary Microbiology

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“…cibaria, W. confusa and W. paramesenteroides have been isolated from fermented leek, fermented cabbage, fermented cauliflower and sauerkraut [63,65,67,119]. These species but also W. soli, W. thailandensis, W. hellenica, W. koreensis, W. minor, W. halotolerans and W. jogaejeotgali have been isolated from Asian traditional fruits and vegetables-based fermented products, like Kimchi, Yan-dong-gua, Pobuzihi, Jiang-gua, Yan-tsai-shin, Yan-jiang, Yan-taozih, Xi-gua-mian, Dochi, Suan-tsai, Jeotgal and Stinky tofu (Table 2) [29,36,[41][42][43][44][46][47][48][49][50][51][52][53][54]56,57]. Kimchi is a Korean traditional fermented vegetable composed of Chinese cabbage and other ingredients like radish, green onion, red pepper power, garlic, ginger and fermented seafood (Jeotgal) [120].…”

Section: Fruits and Vegetables-based Productsmentioning

confidence: 99%

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

2017

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Among other fermentation processes, lactic acid fermentation is a valuable process which enhances the safety, nutritional and sensory properties of food. The use of starters is recommended compared to spontaneous fermentation, from a safety point of view but also to ensure a better control of product functional and sensory properties. Starters are used for dairy products, sourdough, wine, meat, sauerkraut and homemade foods and beverages from dairy or vegetal origin. Among lactic acid bacteria, Lactobacillus, Lactococcus, Leuconostoc, Streptococcus and Pediococcus are the majors genera used as starters whereas Weissella is not. Weissella spp. are frequently isolated from spontaneous fermented foods and participate to the characteristics of the fermented product. They possess a large set of functional and technological properties, which can enhance safety, nutritional and sensory characteristics of food. Particularly, Weissella cibaria and Weissella confusa have been described as high producers of exo-polysaccharides, which exhibit texturizing properties. Numerous bacteriocins have been purified from Weissella hellenica strains and may be used as bio-preservative. Some Weissella strains are able to decarboxylate polymeric phenolic compounds resulting in a better bioavailability. Other Weissella strains showed resistance to low pH and bile salts and were isolated from healthy human feces, suggesting their potential as probiotics. Despite all these features, the use of Weissella spp. as commercial starters remained non-investigated. Potential biogenic amine production, antibiotic resistance pattern or infection hazard partly explains this neglecting. Besides, Weissella spp. are not recognized as GRAS (Generally Recognized As Safe). However, Weissella spp. are potential powerful starters for food fermentation as well as Lactococcus, Leuconostoc or Lactobacillus species.

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“…nov. (n54); 2, W. cibaria LMG 17699 T ; 3, W. confusa JCM 1093 T ; 4, W. ghanensis LMG 24286 T ; 5, W. halotolerans LMG 9469 T ; 6, W. hellenica LMG 15125 T ; 7, W. kandleri DSM 20593 T ; 8, W. koreensis JCM 11263 T ; 9, W. minor LMG 9847 T ; 10, W. paramesenteroides LMG 9852 T ; 11, W. soli LMG 20113 T ; 12, W. thailandensis JCM 10695 T ; 13, W. viridescens LMG 3507 T . Data were taken from this study and Collins et al (1993), Tanasupawat et al (2000), Björkroth et al (2002), Magnusson et al (2002), Lee et al (2002), Choi et al (2002), Ennahar & Cai (2004) and De Bruyne et al (2008). +, 90 % or more of strains positive; V, 11-89 % of strains positive; 2, 10 % or less of strains positive; ND, no data available.…”

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confidence: 99%

Weissella beninensis sp. nov., a motile lactic acid bacterium from submerged cassava fermentations, and emended description of the genus Weissella

Padonou

Schillinger

Nielsen

et al. 2010

International Journal of Systematic and Evolutionary Microbiology

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Weissella beninensis sp. nov., a motile lactic acid bacterium from submerged cassava fermentations, and emended description of the genus Weissella Cassava, the most widespread root crop in developing countries, is processed in several ways before consumption. A well-known method that is widely practiced in Africa is lactic acid fermentation (Cooke et al., 1987;Nout & Motarjemi, 1997). Cassava fermentation is a complex process that involves the activities of various microorganisms and leads to the production of various food products such as gari, agbelima, attiéké, fufu and lafun. Several types of micro-organisms have been reported to be associated with such fermentations but lactic acid bacteria (LAB) predominate (Amoa-Awua et al., 1996;Caplice & Fitzgerald, 1999;Nout & Sarkar, 1999;Kostinek et al., 2005;Coulin et al., 2006). In a previous study, we identified the micro-organisms associated with submerged cassava root fermentation for lafun production to species level, among which four LAB strains, isolated from MRS agar (Merck), had unusual phenotypic and genotypic properties and were tentatively identified as species of the genus Weissella Abbreviations: LAB, lactic acid bacteria; SEM, scanning electron microscopy.The GenBank/EMBL/DDBJ accession number for the 16S rRNA gene sequence of strain 2L24P13T is EU439435.

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Weissella koreensis sp. nov., isolated from kimchi.

Cited by 60 publications

References 18 publications

Weissella fabaria sp. nov., from a Ghanaian cocoa fermentation

Weissella fabaria sp. nov., from a Ghanaian cocoa fermentation

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

Weissella beninensis sp. nov., a motile lactic acid bacterium from submerged cassava fermentations, and emended description of the genus Weissella

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