DOCSLIB.ORG

The Effects of Pediococcus Acidilactici As a Probiotic on Growth Performance and Survival Rate of Great Sturgeon, Huso Huso (Linnaeus, 1758)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Effects of Pediococcus Acidilactici As a Probiotic on Growth Performance and Survival Rate of Great Sturgeon, Huso Huso (Linnaeus, 1758) The effects of Pediococcus acidilactici as a probiotic on growth performance and survival rate of great sturgeon, Huso huso (Linnaeus, 1758) Item Type article Authors Zare, A.; Azari-Takami, G.; Taridashti, F.; Khara, H. Download date 02/10/2021 06:14:21 Link to Item http://hdl.handle.net/1834/37754 Iranian Journal of Fisheries Sciences 16(1) 150-161 2017 The effects of Pediococcus acidilactici as a probiotic on growth performance and survival rate of great sturgeon, Huso huso (Linnaeus, 1758) Zare A.1; Azari-Takami G.2; Taridashti F.3*; Khara H.1 Received: August 2015 Accepted: July 2016 Abstract This study was accomplished to investigate the effect of Artemia urmiana nauplii enriched with Pediococcus acidilactici as probiotic on growth performance and survival rate of great sturgeon, Huso huso. Artemia nauplii were enriched with P. acidilactici at a final concentration of 1010 CFU mL-1 in three time dependent treatments as 3 h (T3), 6 h (T6), 9 h (T9), and one non-enriched Artemia as the control treatment. All treatments were considered in triplicates. Since the nauplii enriched for 9 hours (T9) had the most significant CFU/g compared to other treatments (p<0.05), juvenile beluga at the stage of first feeding with the mean body weight of 48 ± 1 mg (mean ± SE) were fed with nauplii enriched for 9 hours (T9) and the control diet, with three tanks assigned to each diet. No significant differences were observed in final weight, final length, condition factor, specific growth rate, average daily growth, and survival rate for fish fed with T9 compared to those in the control group (p>0.05). On the other hand, a decreasing trend was recorded in food conversion ratio (FCR) and final biomass changed significantly for T9 in comparison with that recorded in the control group (p<0.05). The results indicated that P. acidilactici had a positive effect on growth and survival of beluga larvae, and a different time of enrichment had a significant effect on LAB effect. The best time of enrichment for beluga larvae was found to be 9 hours. Keywords: Artemia nauplii, Enrichment, Probiotic, Lactic acid bacteria, Huso huso 1- Department of Fishery, Faculty of Natural Resources, Lahijan Branch, Islamic Azad University, Lahijan, Iran. 2-Department of Animal Breeding and Nutrition, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran 3-Department of Fishery, Faculty of Natural Resources, University of Guilan, Sowmeh Sara, Guilan, Iran *Corresponding author’s Email: [email protected] 151 Zare et al., The effects of Pediococcus acidilactici as a probiotic on growth performance and … Introduction Probiotics, particularly as food Great sturgeon, Huso huso is one of the formulations, are widely used to most important species of sturgeon in develop sustainable aquaculture the Caspian Sea. It inhabits in the practices (Verschurere et al., 2000; Caspian Sea, Black Sea, and Sea of Venkat et al., 2004; Wang, 2005; Saad, Azov (Razavi, 1988). It is considered as 2009). It has positive effects on fish an endangered species by the survival (Villamli et al., 2003), and International Union for Conservation of increases growth rate by enhancing Nature and Natural resources (Sturgeon food absorption (Fuller, 1992). Specialist Group, 1996) due to over Artemia nauplii as one of the most fishing and destruction of habitat, important live feeds for commercial which is the subject of restoration and production of larvae fish, is used restocking schemes (Williot et al., extensively in marine and freshwater 2001; Mohseni et al., 2008). One of the aquaculture (Jalali et al., 2009). major problems with restocking is the Considering the nonselective and low rate of larval survival (Suboski and continuous feeding of Artemia, it feeds Templeton, 1989). The use of from a variety of food particles nonspecific immuno-stimulants (Seenivasan et al., 2012). Therefore, it (Anderson, 1992; Figueras et al., 1997) has been used as a live feed and a and bacterial probiotics such as lactic multipurpose vector for the delivery of acid bacteria (Gatesoupe, 1991, 1994, different materials in aquaculture such 1999; Ringø and Gatesoupe, 1998; as essential nutrients (Watanabe et al., Verschuere et al., 2000) as well as 1983), antimicrobial agents (Dixon et several approaches such as improving al., 1995), vaccines (Campbell et al., husbandry nutrition (Reitan et al., 1993; 1993), and probiotics (Gatesoupe, Roennestad et al., 1999), water quality 1994). The enrichment of Artemia (Vadstein et al., 1993; Skjermo et al., nauplii with probiotic bacteria is 1997), disinfecting of fish eggs associated with positive effects on the (Salvesen and Vadstein, 1995), and UV host organism by improving properties treatment (Munro et al., 1999) have of the native microflora (Patra and been recommended to increase larval Mohamed, 2003), the efficacy of which survival. strongly depends on the status of Probiotics are defined as non- bacteria, time of exposure, and the type digestible food supplements (Gibson, of bacteria used (Gatesoupe, 1991, 2004) which have a beneficial effect on 1993). In fish, the lactic acid bacteria the host physiology by modulating the (LAB) were described as part of the mucosal and systemic immunity, and normal microflora (Ringø and improving the balance of intestinal Gatesoupe, 1998; Robertson et al., micro flora by preventing the 2000). It has been reported to improve colonization of undesirable bacteria in water quality, fish growth, and survival the intestinal tract (Naidu et al., 1999). which in turn ultimately increases Iranian Journal of Fisheries Sciences 16(1) 2017 152 aquaculture output (Gatesoupe, 1994; rate of 100 naupli per mL. Three Shiri Hanceville et al., 1998; Skjermo different Artemia enrichment treatments and Vadstein, 1999; Verschurere et al., in a time dependant manner cultured for 2000; Planas et al., 2004), and in some 3h (T3), 6h (T6), and 9h (T9), and one cases inhibits the growth of pathogenic control treatment (non-enriched bacteria (Gildberg et al., 1995). Artemia) were considered in triplicates. Probiotics effectively improve the Nauplii were fed with P. acidilactici at survival, growth, and immunity of host a final concentration of 1010 CFU mL-1 organism, therefore, the present study with aeration at 15ºC. was carried out to investigate the effects of enrichment of Artemia urmiana with Sample processing P. acidilactici on growth and survival After 3 h enrichment, 10 mL was of beluga larvae. sampled from each replicate of control and T3 to determine bacterial load, and Material and methods transferred into sterilized experiment Probiotic tubes for bacteriological sampling. This The dried powder of Bactocell procedure was repeated for T6 and T9 (Lallemand Co., Montreal, Canada) was after 6h and 9h enrichment, used as probiotic. It is a food additive respectively. which contains 1010 spores of Samples were passed over a sterile Pediococcous acidilactici. 100-µm mesh to separate Artemia from culture water. Trapped Artemia in the Artemia nauplii filter were rinsed with sterile saline Artemia urmiana (Urmia Lake, Iran) water (35ppt), and homogenized in 5 cysts were decapsulated prior to mL sterile saline water. Samples were hatching in sodium hypochloride (Hoff serially diluted then 100 µm of each and Snell, 1987). Cysts were allowed to dilution was spread plated on tryptone hatch in a conical tank (40 L volume) soy agar (TSA) and de Man, Rogosa containing seawater at a salinity of and Sharpe (MRS) agar (Liofilchem) 33ppt for 24h, at 28ºC under strong for total viable bacteria count and LAB, illumination (2000 Lux) and heavy respectively. Plates were incubated at aeration. Freshly hatched nauplii were 30ºC for 48- 72h. After that, the number reared for 24h up to instar-II stage. The of bacteria were counted as colony- instar-II Artemia were harvested by forming unit (CFU) per nauplii for each exploiting the positive photoperiod replicate. behavior of nauplii. Fish culture and feeding trial Enrichment treatment One thousand and two hundred beluga Instar-II Artemia nauplii were larvae hatched at the Shahid Beheshti transferred into glass containers with a Sturgeon Fish Propagation and Rearing water volume of 500mL and stocked at Complex in Rasht, Guilan, Iran, were 153 Zare et al., The effects of Pediococcus acidilactici as a probiotic on growth performance and … used for this study. They were at the FCR= FO/ WG (g) stage of first feeding with the mean CF= fish weight (g)/ (fish length cm)3 × body weight and total length of 48±1 100 mg (mean ± SE), and 18.5 ± 0.1 mm, ADG= (W2- W1)/ (W1- T) × 100 respectively. Water temperature, pH, PBWI= 100 (BW2- BW1)/ BW1 and dissolved oxygen were maintained Where: º at 8- 10 C, 7.5- 8, and 6- 8 mg/L, ln= natural log, W1= initial weight (g), respectively throughout the trial. Water W2= final weight (g), T= time period in flow was continuous and the outlet was days, FO= feed offered (g), WG= at the center of each tank. Fish were weight gain, BW1= initial biomass randomly distributed into 6 plastic tanks weight, and BW2= final biomass with a water volume of 45 L at the weight. Survival rate was calculated at density of 200 fish per tank. Since the end of the experiment: survival= Artemia nauplii enriched for 9h (T9) (Nf/N0) × 100; where N0 is initial had the most significant CFU/g number of fish and Nf is final number compared to other treatments (p<0.05), of fish. it was fed to beluga larvae. Fish in the Fifteen fish in each treatment were control group were fed with non- taken for intestinal microbiota analysis. enriched Artemia. Each feeding group Fish were fasted for 24h before the was run in triplicates. Juveniles were microbiological sampling. To open the fed at 30% of body weight per day at ventral surface of fish, they were killed various times including 4:00, 8:00, by brain physical destruction, and the 12:00, 16:00, 20:00, 24:00 hours.
Load more

Recommended publications
  • Rheonix® – Beer Spoileralert™ Assay
    Food and Drink Innovation Rheonix® Inc. Evaluation of Rheonix® Beer SpoilerAlert™ Assay www.campdenbri.co.uk 1 Summary In this study the Rheonix Beer SpoilerAlert™ Assay (PCR technology) using the Rheonix® Encompass Optimum™ Workstation was evaluated. The specificity of the assay was good with all the target organisms (P. claussenii, L. brevis, S. cerevisiae/pastorianus) being efficiently detected in beer samples. Additionally, beer-spoiler associated markers were detected at low concentrations, this being a very useful feature for brewers. However, although the assay is designed to identify Brettanomyces bruxellensis, detection of this organism in our tests was poor (NB one of the 2 strains, thought to be Brettanomyces bruxellensis, used in the study was subsequently identified as Saccharomyces cerevisiae var diastaticus). The system was found to be very sensitive with cell numbers down to ~ 103 cells/ml being detected. But a disadvantage, common for PCR based analyses, is the detection of dead non-culturable cell DNA. This resulted in the sterile beer sample showing some false positive results for yeast, a problem that may be circumvented by the manufacturer fine tuning the detection/reporting thresholds. Testing of a number of common brewery sample matrices showed that good results were obtained with bright beer and wort samples. However, when analysing yeast– containing samples (e.g. yeast slurry, fermentation sample) there was competition of the species reactions with those for yeast cells resulting in a suppression of the species signals. However, any spoiler-markers were consistently detected in all matrices. The system was very easy to use and required minimal sample handling and hands-on time.
    [Show full text]
  • International Journal of Food Microbiology 291 (2019) 189–196
    International Journal of Food Microbiology 291 (2019) 189–196 Contents lists available at ScienceDirect International Journal of Food Microbiology journal homepage: www.elsevier.com/locate/ijfoodmicro Biopreservation potential of antimicrobial protein producing Pediococcus spp. towards selected food samples in comparison with chemical T preservatives ⁎ Sinosh Skariyachan , Sanjana Govindarajan R & D Centre, Department of Biotechnology, Dayananda Sagar College of Engineering, Bangalore-560 078, Karnataka, India ARTICLE INFO ABSTRACT Keywords: The present study elucidates biopreservation potential of an antimicrobial protein; bacteriocin, producing Pediococcus spp. Pediococcus spp. isolated from dairy sample and enhancement of their shelf life in comparison with two chemical Biopreservation preservatives. The antimicrobial protein producing Pediococcus spp. was isolated from selected diary samples Chemical preservative and characterised by standard microbiology and molecular biology protocols. The cell free supernatant of Microbiological quality Pediococcus spp. was applied on the selected food samples and monitored on daily basis. Antimicrobial potential Enhanced shelf life of the partially purified protein from this bacterium was tested against clinical isolates by well diffusion assay. Antimicrobial potential The preservation efficiency of bacteriocin producing isolate at various concentrations was tested against selected food samples and compared with two chemical preservatives such as sodium sulphite and sodium benzoate. The bacteriocin was partially purified and the microbiological qualities of the biopreservative treated food samples were assessed. The present study suggested that 100 μg/l of bacteriocin extract demonstrated antimicrobial potential against E. coli and Shigella spp. The treatment with the Pediococcus spp. showed enhanced preservation at 15 mL/kg of selected samples for a period of 15 days in comparison with sodium sulphite and sodium benzoate.
    [Show full text]
  • PDF Download
    Curr. Top. Lactic Acid Bac. Probio. Vol. 2, No. 1, pp. 34~37(2014) Diversity of Lactic Acid Bacteria in the Korean Traditional Fermented Beverage Shindari, Determined Using a Culture-dependent Method In-Tae Cha1†, Hae-Won Lee1,2†, Hye Seon Song1, Kyung June Yim1, Kil-Nam Kim1, Daekyung Kim1, Seong Woon Roh1,3*, and Young-Do Nam3,4* 1Jeju Center, Korea Basic Science Institute, Jeju 690-756, Korea 2World Institute of Kimchi, Gwangju 503-360, Korea 3University of Science and Technology, Daejeon 305-350, Korea 4Fermentation and Functionality Research Group, Korea Food Research Institute, Sungnam 463-746, Korea Abstract: The fermented food Shindari is a low-alcohol drink that is indigenous to Jeju island, South Korea. In this study, the diversity of lactic acid bacteria (LAB) in Shindari was determined using a culture-dependent method. LAB were culti- vated from Shindari samples using two different LAB culture media. Twenty-seven strains were randomly selected and iden- tified by 16S rRNA gene sequence analysis. The identified LAB strains comprised 6 species within the Enterococcus, Lactobacillus and Pediococcus genera. Five of the species, namely Enterococcus faecium, Lactobacillus fermentum, L. plan- tarum, Pediococcus pentosaceus and P. acidilactici were isolated from MRS medium, while 1 species, L. pentosus, was iso- lated from Rogosa medium. Most of the isolated strains were identified as members of the genus Lactobacillus (78%). This study provides basic microbiological information on the diversity of LAB and provides insight into the ecological roles of LAB in Shindari. Keywords: lactic acid bacteria, indigenous fermented food, Shindari, culture-dependent method The lactic acid bacteria (LAB) are acid-tolerant, low- tural profile of a food item.
    [Show full text]
  • A Pediococcus Strain to Rescue Honeybees by Decreasing Nosema
    A Pediococcus strain to rescue honeybees by decreasing Nosema ceranae- and pesticide-induced adverse effects Elodie Peghaire, Anne Mone, Frédéric Delbac, Didier Debroas, Frédérique Chaucheyras-Durand, Hicham El Alaoui To cite this version: Elodie Peghaire, Anne Mone, Frédéric Delbac, Didier Debroas, Frédérique Chaucheyras-Durand, et al.. A Pediococcus strain to rescue honeybees by decreasing Nosema ceranae- and pesticide-induced adverse effects. Biology, MDPI 2020, 163, pp.138-146. 10.1016/j.pestbp.2019.11.006. hal-02935692 HAL Id: hal-02935692 https://hal.inrae.fr/hal-02935692 Submitted on 10 Sep 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Pesticide Biochemistry and Physiology 163 (2020) 138–146 Contents lists available at ScienceDirect Pesticide Biochemistry and Physiology journal homepage: www.elsevier.com/locate/pest A Pediococcus strain to rescue honeybees by decreasing Nosema ceranae- and pesticide-induced adverse effects T Elodie Peghairea, Anne Monéa, Frédéric Delbaca, Didier Debroasa, ⁎ ⁎ Frédérique Chaucheyras-Durandb, , Hicham El Alaouia, a Université Clermont Auvergne, CNRS, Laboratoire Microorganismes: Génome et Environnement, F-63000S Clermont-ferrand, France b R&D Animal Nutrition, Lallemand, Blagnac, France ARTICLE INFO ABSTRACT Keywords: Honeybees ensure a key ecosystemic service by pollinating many agricultural crops and wild plants.
    [Show full text]
  • Profile of Microflora “Jambal Roti” (Traditional Fermented Fish) with Pediococcus Sp (Pediococcus Acidilactici F11 and Pe
    Profile of Microflora “Jambal Roti” (Traditional Fermented Fish) with Pediococcus sp (Pediococcus acidilactici F11 and Pediococcus halophillus FNCC-0032) Aplication and 25% NaCl Merkuria Karyantina1,2,, Sri Anggrahini3, Tyas Utami34 and Endang S Rahayu34 1 Faculty of Technology and Food Industry, Slamet Riyadi University, Sumpah Pemuda Street No 18, Joglo, Kadipiro, Surakarta 2 Doctoral Program in Agricultural Technology, Gadjah Mada University, Flora Street No 1, Bulaksumur, Caturtunggal, Yogyakarta 3Faculty of Agricultural Technology, Gadjah Mada University, Flora Street No 1, Bulaksumur, Caturtunggal, Yogyakarta 4Center for Food and Nutrition Studies, Gadjah Mada University, Yogyakarta, Indonesia 2Corresponding author: [email protected] and [email protected] ABSTRACT “Jambal roti” is a fermented fish product from manyung fish, which is quite famous in Java. The term “jambal roti” refers to the salting and drying of fish. Manyung fishes (Arius thalassinus) are easily damaged so that they need to be preserved by salting. Traditional production uses 30% salt, so the product is too salty. Decreased use of salt, allows the development of pathogenic bacteria. This study examined the effect of NaCl concentration (25%) on microflora profile during making of “jambal roti”. The results showed that the total lactic acid bacteria in de Mann Rogosa and Sharpe medium had an increase (2 log cycles) in all aplication. Total bacteria in Plate Count Agar medium and Total enterobacteriaceae (in VRBA medium) tends to be stable. Total Salmonella- Shigella pathogen in SSA media tends decrease (3 log cycles). The data shows that Pediococcus sp is able to grow up to 25% salinity and suppressed the growth of Salmonella-Shigella.
    [Show full text]
  • Evaluation of Probiotic Properties of Pediococcus Acidilactici M76 Producing Functional Exopolysaccharides and Its Lactic Acid Fermentation of Black Raspberry Extract
    microorganisms Article Evaluation of Probiotic Properties of Pediococcus acidilactici M76 Producing Functional Exopolysaccharides and Its Lactic Acid Fermentation of Black Raspberry Extract Young-Ran Song, Chan-Mi Lee, Seon-Hye Lee and Sang-Ho Baik * Department of Food Science and Human Nutrition, Jeonbuk National University, Jeonju 561-756, Korea; [email protected] (Y.-R.S.); [email protected] (C.-M.L.); [email protected] (S.-H.L.) * Correspondence: [email protected]; Tel.: +82-63-270-3857; Fax: +82-63-270-3854 Abstract: This study aimed to determine the probiotic potential of Pediococcus acidilactici M76 (PA- M76) for lactic acid fermentation of black raspberry extract (BRE). PA-M76 showed outstanding probiotic properties with high tolerance in acidic GIT environments, broad antimicrobial activity, and high adhesion capability in the intestinal tract of Caenorhabditis elegans. PA-M76 treatment resulted in significant increases of pro-inflammatory cytokine mRNA expression in macrophages, indicating that PA-M76 elicits an effective immune response. When PA-M76 was used for lactic acid fermentation of BRE, an EPS yield of 1.62 g/L was obtained under optimal conditions. Lactic acid fermentation of BRE by PA-M76 did not significantly affect the total anthocyanin and flavonoid content, except for a significant increase in total polyphenol content compared to non-fermented BRE (NfBRE). However, fBRE exhibited increased DPPH radical scavenging activity, linoleic acid peroxidation inhibition rate, and ABTS scavenging activity of fBRE compared to NfBRE. Among the 28 compounds identified Citation: Song, Y.-R.; Lee, C.-M.; Lee, in the GC-MS analysis, esters were present as the major groups.
    [Show full text]
  • Levels of Firmicutes, Actinobacteria Phyla and Lactobacillaceae
    agriculture Article Levels of Firmicutes, Actinobacteria Phyla and Lactobacillaceae Family on the Skin Surface of Broiler Chickens (Ross 308) Depending on the Nutritional Supplement and the Housing Conditions Paulina Cholewi ´nska 1,* , Marta Michalak 2, Konrad Wojnarowski 1 , Szymon Skowera 1, Jakub Smoli ´nski 1 and Katarzyna Czyz˙ 1 1 Institute of Animal Breeding, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland; [email protected] (K.W.); [email protected] (S.S.); [email protected] (J.S.); [email protected] (K.C.) 2 Department of Animal Nutrition and Feed Management, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland; [email protected] * Correspondence: [email protected] Abstract: The microbiome of animals, both in the digestive tract and in the skin, plays an important role in protecting the host. The skin is one of the largest surface organs for animals; therefore, the destabilization of the microbiota on its surface can increase the risk of diseases that may adversely af- fect animals’ health and production rates, including poultry. The aim of this study was to evaluate the Citation: Cholewi´nska,P.; Michalak, effect of nutritional supplementation in the form of fermented rapeseed meal and housing conditions M.; Wojnarowski, K.; Skowera, S.; on the level of selected bacteria phyla (Firmicutes, Actinobacteria, and family Lactobacillaceae). The Smoli´nski,J.; Czyz,˙ K. Levels of study was performed on 30 specimens of broiler chickens (Ross 308), individually kept in metabolic Firmicutes, Actinobacteria Phyla and cages for 36 days. They were divided into 5 groups depending on the feed received.
    [Show full text]
  • An Anti-Shigella Dysenteriae Bacteriocin from Pediococcus Pentosaceus MTCC 5151 Cheese Isolate
    R. AGRAWAL, S. DHARMESH Turk J Biol 36 (2012) 177-185 © TÜBİTAK doi:10.3906/biy-1010-142 An anti-Shigella dysenteriae bacteriocin from Pediococcus pentosaceus MTCC 5151 cheese isolate Renu AGRAWAL1, Shylaja DHARMESH2 1Department of Food Microbiology, Central Food Technological Research Institute, Mysore 570020 - INDIA 2Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore 570020 - INDIA Received: 13.10.2010 Abstract: A cheese isolate Pediococcus pentosaceus lactic acid bacterium, which has been deposited at the Microbial Type Culture Collection Centre Chandigarh with the accession number MTCC 5151, was tested for anti-Shigella dysenteriae activity and the bacteriocin was characterized. Th e protein band was observed with tricine sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) as a single band with a molecular mass of 23 kDa. Th is is a new and novel bacteriocin that inhibits S. dysenteriae and has not yet been reported from P. pentosaceus. It was purifi ed on a Sephacryl column and the active fraction specifi c for anti-Shigella dysenteriae with 23 kDa was found and confi rmed via liquid chromatography mass spectrometry (LC-MS). Th e eff ect of various physical parameters on bacteriocin activity was also studied, with the optimum conditions being determined at a pH level of 5.5 with an 18-h-grown culture. Key words: Bacteriocin, Pediococcus pentosaceus, purifi cation, anti-Shigella dysenteriae Introduction side eff ects. Pediococci spp. are saprophytes and are Shigellosis is a disease occurring in unhygienic known to preserve products by inhibiting pathogens conditions. As Shigella has acquired multiple (5). Detailed biochemical characterization of such antimicrobial resistances, it presents a challenge for bacteriocins has not been performed to evaluate their eff ective clinical management (1).
    [Show full text]
  • Hop Resistant Lactobacillus and Pediococcus Species Genesig
    Primerdesign TM Ltd Hop resistant Lactobacillus and Pediococcus species HorA and HorC Genes genesig® Standard Kit 150 tests For general laboratory and research use only Quantification of Hop resistant Lactobacillus and Pediococcus species genomes. 1 genesig Standard kit handbook HB10.04.10 Published Date: 09/11/2018 Introduction to Hop resistant Lactobacillus and Pediococcus species Hops are the flowers of the hop plant Humulus lupulus which are used in the brewing industry to give the bitter flavour that is distinctive of beer. However, they are also used to stabilise the microbial population whilst brewing takes place. Recently two hop resistant related proteins known as horA and horC have been discovered that enable beer spoilage lactic acid bacteria, such as Lactobacillus spp and Pediococcus spp, to grow in beer in spite of the presence of these antibacterial hop compounds. The horA gene encodes an ATP dependent multidrug transporter that removes hop bitter acids out of the bacterial cells whilst the horC is thought to act as a proton motive force (PMF)-dependent multidrug transporter. These two genes were found to be almost exclusively distributed in various species of beer spoilage lactic acid bacteria strains, therefore lending themselves to detection by real-time PCR. Finally, the nucleotide sequence analysis of horA and horC genes show that both genes are essentially identical among distinct beer spoilage species, indicating horA and horC have been acquired by beer spoilage lactic acid bacteria through horizontal gene transfer. This genesig® kit will detect all horA/horc genes relevant to beer spoilage with high levels of fidelity. Using Real-Time PCR is the fastest, most reliable way of detection horA/horC contamination in your samples.
    [Show full text]
  • A Taxonomic Note on the Genus Lactobacillus
    TAXONOMIC DESCRIPTION Zheng et al., Int. J. Syst. Evol. Microbiol. DOI 10.1099/ijsem.0.004107 A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae Jinshui Zheng1†, Stijn Wittouck2†, Elisa Salvetti3†, Charles M.A.P. Franz4, Hugh M.B. Harris5, Paola Mattarelli6, Paul W. O’Toole5, Bruno Pot7, Peter Vandamme8, Jens Walter9,10, Koichi Watanabe11,12, Sander Wuyts2, Giovanna E. Felis3,*,†, Michael G. Gänzle9,13,*,† and Sarah Lebeer2† Abstract The genus Lactobacillus comprises 261 species (at March 2020) that are extremely diverse at phenotypic, ecological and gen- otypic levels. This study evaluated the taxonomy of Lactobacillaceae and Leuconostocaceae on the basis of whole genome sequences. Parameters that were evaluated included core genome phylogeny, (conserved) pairwise average amino acid identity, clade- specific signature genes, physiological criteria and the ecology of the organisms. Based on this polyphasic approach, we propose reclassification of the genus Lactobacillus into 25 genera including the emended genus Lactobacillus, which includes host- adapted organisms that have been referred to as the Lactobacillus delbrueckii group, Paralactobacillus and 23 novel genera for which the names Holzapfelia, Amylolactobacillus, Bombilactobacillus, Companilactobacillus, Lapidilactobacillus, Agrilactobacil- lus, Schleiferilactobacillus, Loigolactobacilus, Lacticaseibacillus, Latilactobacillus, Dellaglioa,
    [Show full text]
  • An Abstract of the Thesis Of
    AN ABSTRACT OF THE THESIS OF Matthew T. Strickland for the degree of Master of Science in Food Science and Technology presented on September 18, 2012. Title: Effects of Pediococcus spp. on Oregon Pinot noir Abstract approved: James P. Osborne This research investigated the effects of Pediococcus spp. on Oregon Pinot noir wines. Pediococcus (P. parvulus (7), P. damnosus (1), P. inopinatus (1)) isolated from Oregon and Washington state wines demonstrated differences in their susceptibility to SO2 with some isolates growing well in model media at 0.4 mg/L molecular SO2. All isolates were all able to degrade p-coumaric acid to 4-vinyl phenol. The conversion of p-coumaric acid to 4-VP by pediococci resulted in accelerated production of 4-EP by B. bruxellensis in a model system. Growth of the pediococci isolates in Pinot noir wine resulted in a number of chemical and sensory changes occurring compared to the control. Very low concentrations of biogenic amines were measured in the wines with only wine inoculated with P. inopinatus OW-8 having greater than 5 mg/L. D-lactic acid production varied between isolates with OW-7 producing the highest concentration (264 mg/L). Diacetyl content of the wines also varied greatly. Some wines contained very low levels of diacetyl (< 0.5 mg/L) while others contained very high concentrations (> 15 mg/L) that were well above sensory threshold. Despite suggestions to the contrary in the literature, glycerol was not degraded by any of the isolates in this study. Color and polymeric pigment content of the wines also varied with wine inoculated with OW-7 containing 30% less polymeric pigment than the control.
    [Show full text]
  • Whole Genome Sequence of Lactic Acid Bacterium
    b r a z i l i a n j o u r n a l o f m i c r o b i o l o g y 4 8 (2 0 1 7) 395–396 ht tp://www.bjmicrobiol.com.br/ Genome Announcement Whole genome sequence of lactic acid bacterium Pediococcus acidilactici strain S1 a a a b b Gun-Seok Park , Sung-Jun Hong , Byung Kwon Jung , Seulki Park , Hyewon Jin , b,c a,d,∗ b,c,∗∗ Sang-Jae Lee , Jae-Ho Shin , Han-Seung Lee a Kyungpook National University, School of Applied Biosciences, Daegu, Republic of Korea b Silla University, College of Medical and Life Sciences, Major in Food Biotechnology, Busan, Republic of Korea c Silla University, The Research Center for Extremophiles and Marine Microbiology, Busan, Republic of Korea d Kyungpook National University, Institute for Phylogenomics and Evolution, Daegu, Republic of Korea a r t i c l e i n f o a b s t r a c t Article history: Pediococcus acidilactici strain S1, a lactic acid-fermenting bacterium, was isolated from Received 13 June 2016 makgeolli—a Korean traditional fermented alcoholic beverage. Here we report the Accepted 18 September 2016 1,980,172 bp (G + C content, 42%) genome sequence of Pediococcus acidilactici strain S1 with Available online 4 February 2017 1,525 protein-coding sequences (CDS), of which 47% could be assigned to recognized func- tional genes. The genome sequence of the strain S1 might provide insights into the genetic Associate Editor: John McCulloch basis of the lactic acid bacterium with alcohol-tolerant.
    [Show full text]