DOCSLIB.ORG

Genomic Characterization Reconfirms the Taxonomic Status of Lactobacillus Parakefiri

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Genomic Characterization Reconfirms the Taxonomic Status of Lactobacillus Parakefiri Note Bioscience of Microbiota, Food and Health Vol. 36 (3), 129–134, 2017 Genomic characterization reconfirms the taxonomic status of Lactobacillus parakefiri Yasuhiro TANIZAWA1, Hisami KOBAYASHI2, Eli KAMINUMA1, Mitsuo SAKAMOTO3, 4, Moriya OHKUMA3, Yasukazu NAKAMURA1, Masanori ARITA1, 5 and Masanori TOHNO2* 1Center for Information Biology, National Institute of Genetics, 1111 Yata, Mishima, Shizuoka 411-8540, Japan 2Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization, 768 Senbonmatsu, Nasushiobara, Tochigi 329-2793, Japan 3Japan Collection of Microorganisms, RIKEN BioResource Center, 3-1-1 Koyadai, Tsukuba, Ibaraki 305-0074, Japan 4PRIME, Japan Agency for Medical Research and Development (AMED), 3-1-1 Koyadai, Tsukuba, Ibaraki 305-0074, Japan 5RIKEN Center for Sustainable Resource Science, 1-7-22 Suehiro-cho, Tsurumi, Yokohama, Kanagawa 230-0045, Japan Received November 16, 2016; Accepted February 20, 2017; Published online in J-STAGE March 4, 2017 Whole-genome sequencing was performed for Lactobacillus parakefiri JCM 8573T to confirm its hitherto controversial taxonomic position. Here, we report its first reliable reference genome. Genome-wide metrics, such as average nucleotide identity and digital DNA-DNA hybridization, and phylogenomic analysis based on multiple genes supported its taxonomic status as a distinct species in the genus Lactobacillus. The availability of a reliable genome sequence will aid future investigations on the industrial applications of L. parakefiri in functional foods such as kefir grains. Key words: Lactobacillus parakefiri, taxonomy, lactic acid bacteria, whole-genome sequence Type strains hold significant positions in bacterial given pair of genomes, as implemented by the Genome- nomenclature: the taxonomic affiliation of any other to-Genome Distance Calculator (GGDC, http://ggdc. isolate is identified on the basis of comparison with the dsmz.de), which infers an in-silico analogue of DDH type strains. For example, an isolate showing a DNA- with confidence intervals [4]. These sequence-based DNA hybridization (DDH) similarity of more than 70% methods are reproducible and scalable and thus may to the type strain of a certain species is considered to be applied in the detection and validation of taxonomic belong to the same species. The DDH value of 70%, a mislabeling in public sequence databases [5–7]. In our classical threshold described nearly 30 years ago, still previous study, we used ANI to assess the taxonomic remains for the gold standard for species boundary, status of 718 publicly available genomes of the genus although it has been partly supplemented by the use Lactobacillus, the largest group of lactic acid bacteria, of 16S rRNA gene sequence similarity [1]. However, with over 180 known species [8]. We found mislabeling recently, the use of genome-wide metrics, such as average of organism names in several genomes, possibly caused nucleotide identity (ANI) and digital DDH (dDDH), by taxonomic misidentification or human errors such has been proposed as a replacement for the laborious as sample mix-ups during experimental procedures or process of DDH. ANI is calculated from the mean data handling. Moreover, our results suggested that even identity of homologous regions between two genomes, genomes for type strains might be erroneous in several and the cutoff value of 95% is widely acknowledged as species, including L. parakefiri and L. homohiochii. the threshold to delineate two species [2, 3]. The dDDH L. parakefiri is a heterofermentative lactic acid value is also based on the sequence alignment between a bacterium described by Takizawa et al. in 1994, with strain GCL 1731T (= JCM 8573T = DSM 10551T = ATCC 51648T) designated as its type strain [9]. It was *Corresponding author. Masanori Tohno, Institute of Livestock originally isolated from kefir grains and, together with and Grassland Science, National Agriculture and Food Research another kefir-isolated species, L. kefiri, belongs to the L. Organization, 768 Senbonmatsu, Nasushiobara, Tochigi 329- buchneri group [10, 11]. The complex compositions and 2793, Japan. Tel: +81-287-37-7804, E-mail: [email protected] ©2017 BMFH Press mechanisms of kefir grain microbiota have been studied This is an open-access article distributed under the terms of the extensively because of the health benefits associated Creative Commons Attribution Non-Commercial No Derivatives with kefir ingestion [12, 13]. Recently, conflicting (by-nc-nd) License. (CC-BY-NC-ND 4.0: https://creativecommons. org/licenses/by-nc-nd/4.0/) views were reported by two research groups for L. 130 Y. Tanizawa, et al. parakefiri on the basis of genomic analyses, resulting in assembled de novo in the same manner. The genome controversies about the taxonomic status of L. parakefiri. statistics are summarized in Table 1. Our data showed a Zheng et al. suggested that L. parakefiri is a later high completeness value and a low contamination level. heterotypic synonym of L. kefiri [14], whereas Sun et al. Contrarily, the data from SRR1151226 and ERR433484 acknowledged it as the species with the largest genome showed high contamination values (14.20% and 99.35%, in the genus Lactobacillus [15]. In both studies, the respectively) and high ANI values (97.9% and 91.7%, draft genome was reconstructed independently using the respectively) against the publicly available draft genome raw sequencing reads for DSM 10551T deposited under of L. kefiri DSM 20587T (accession number: AYYV01), the accession numbers SRR1151226 and ERR433484, supporting our previous findings of contamination in the respectively, in the Sequence Read Archive (SRA). sequencing data deposited in the public databases. The The reconstructed genome from ERR433484 was also different genome sizes and contamination values implied deposited in the International Nucleotide Sequence different extents of contamination in the SRR1151226 Database Collaboration (INSDC) under the accession and ERR433484 data. We identified one copy each number AZEN01. Our preliminary assessment suggested of rpoA, pheS, and recA genes in the genome of JCM that the genome AZEN01 was contaminated with L. 8573T, whose nucleotide sequences exactly matched the kefiri. Indeed, housekeeping genes that normally exist ones reported for L. parakefiri LMG 15133T (accession in single copies, such as pheS and rpoA, were found in numbers: AM087851, AM263510.1, and AJ621665, duplicate, with one matching the sequence of L. parakefiri respectively), while showing only 92%, 84%, and 82% deposited in the public sequence database and the other nucleotide identity with those of L. kefiri LMG 9480T matching that of L. kefiri. Therefore, the only publicly (AM087840, AM263508, and AJ621650, respectively). available genome for the type strain of L. parakefiri does This strongly suggests that the strain JCM 8573T belongs not serve as a reference for taxonomic studies. In this to a species distinct from L. kefiri. Notably, full-length 16S study, we obtained a type strain of L. parakefiri, JCM rRNA genes could not be identified in the draft genome. 8573T, from the Japan Collection of Microorganisms Bacterial genomes generally harbor multiple copies (JCM) and reanalyzed its taxonomic status by conducting of rDNA regions, and such repetitive sequences make whole-genome sequencing. genome assembly difficult, often yielding collapsed or Genomic DNA of JCM 8573T was extracted from cells fragmented contigs for such regions [18]. We found that cultured in de Man, Rogosa, and Sharpe broth (Difco) at several contigs contained fragmented 16S rDNA gene the mid-logarithmic phase and then purified using Qiagen sequences, which showed nearly 100% identity with the Genomic-tip 500/G gravity-flow, anion-exchange tips ones deposited in the public databases for L. parakefiri. and a Qiagen Genomic DNA Buffer Set with lysozyme The draft genome sequence of L. parakefiri JCM (Sigma) and proteinase K (Qiagen), according to the 8573 T was deposited in the INSDC under the accession manufacturer’s instructions. Whole-genome sequencing numbers BDGB01000001–BDGB01000161. The raw using a 300-bp pair-end Illumina MiSeq system yielded sequencing reads were also deposited in the SRA under 5,829,866 reads, which corresponds to approximately the accession number DRR064132. 700-fold coverage. De novo assembly was performed Next, ANI and GGD calculation were performed using the Platanus_B assembler (version 1.1.0) with between L. parakefiri JCM 8573T and each type strain the default settings after preprocessing the raw reads to of the 13 species in the L. buchneri subgroup. Genomes remove low-quality bases and adapter sequences using included in the analysis were obtained from the DFAST Platanus_trim (version 1.0.7) [16]. The draft genome Archive of Genome Annotation (DAGA) [8]. ANI was was annotated using the DDBJ Fast Annotation and calculated using the modified pyani script provided at Submission Tool (DFAST, http://dfast.nig.ac.jp). We https://github.com/widdowquinn/pyani, and the dDDH obtained a draft genome that consisted of 161 contigs with values were calculated using the GGDC web service an estimated genome size of 2,493,412 bp, which was (http://ggdc.dsmz.de). All the ANI values were less than comparable with those of other species in the L. buchneri the 95% cutoff line used to delineate two species [2], subgroup. The genome completeness and contamination with the highest value being 84.92% against L. buchneri values were also calculated using CheckM (version
Load more

Recommended publications
  • A Taxonomic Note on the Genus Lactobacillus
    Taxonomic Description template 1 A taxonomic note on the genus Lactobacillus: 2 Description of 23 novel genera, emended description 3 of the genus Lactobacillus Beijerinck 1901, and union 4 of Lactobacillaceae and Leuconostocaceae 5 Jinshui Zheng1, $, Stijn Wittouck2, $, Elisa Salvetti3, $, Charles M.A.P. Franz4, Hugh M.B. Harris5, Paola 6 Mattarelli6, Paul W. O’Toole5, Bruno Pot7, Peter Vandamme8, Jens Walter9, 10, Koichi Watanabe11, 12, 7 Sander Wuyts2, Giovanna E. Felis3, #*, Michael G. Gänzle9, 13#*, Sarah Lebeer2 # 8 '© [Jinshui Zheng, Stijn Wittouck, Elisa Salvetti, Charles M.A.P. Franz, Hugh M.B. Harris, Paola 9 Mattarelli, Paul W. O’Toole, Bruno Pot, Peter Vandamme, Jens Walter, Koichi Watanabe, Sander 10 Wuyts, Giovanna E. Felis, Michael G. Gänzle, Sarah Lebeer]. 11 The definitive peer reviewed, edited version of this article is published in International Journal of 12 Systematic and Evolutionary Microbiology, https://doi.org/10.1099/ijsem.0.004107 13 1Huazhong Agricultural University, State Key Laboratory of Agricultural Microbiology, Hubei Key 14 Laboratory of Agricultural Bioinformatics, Wuhan, Hubei, P.R. China. 15 2Research Group Environmental Ecology and Applied Microbiology, Department of Bioscience 16 Engineering, University of Antwerp, Antwerp, Belgium 17 3 Dept. of Biotechnology, University of Verona, Verona, Italy 18 4 Max Rubner‐Institut, Department of Microbiology and Biotechnology, Kiel, Germany 19 5 School of Microbiology & APC Microbiome Ireland, University College Cork, Co. Cork, Ireland 20 6 University of Bologna, Dept. of Agricultural and Food Sciences, Bologna, Italy 21 7 Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Vrije Universiteit 22 Brussel, Brussels, Belgium 23 8 Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Ghent, 24 Belgium 25 9 Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Canada 26 10 Department of Biological Sciences, University of Alberta, Edmonton, Canada 27 11 National Taiwan University, Dept.
    [Show full text]
  • Probiotic Dairy Products Society of Dairy Technology Series
    Probiotic Dairy Products Society of Dairy Technology Series Series Editor: Adnan Y. Tamime The Society of Dairy Technology has joined with Wiley‐Blackwell to produce a series of technical dairy‐related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both tradi- tional and modern large‐scale dairy operations. Probiotic Dairy Products, 2nd Edition, ISBN 9781119214106 by Adnan Y. Tamime and Linda V. Thomas (Editors) Microbial Toxins in Dairy Products, ISBN 9781118756430 by Adnan Y. Tamime (Editor) Biofilms in the Dairy Industry, ISBN 9781118876213 by Koon Hoong Teh, Steve Flint, John Brooks, and Geoff Knight (Editors) Milk and Dairy Products as Functional Foods, ISBN 9781444336832 by Ara Kanekanian (Editor) Membrane Processing: Dairy and Beverage Applications, ISBN 9781444333374 by Adnan Y. Tamime (Editor) Processed Cheese and Analogues, ISBN 9781405186421 by Adnan Y. Tamime (Editor) Technology of Cheesemaking, 2nd Edition, ISBN 9781405182980 by Barry A. Law and Adnan Y. Tamime (Editors) Dairy Fats and Related Products, ISBN 9781405150903 by Adnan Y. Tamime (Editor) Dairy Powders and Concentrated Products, ISBN 9781405157643 by Adnan Y. Tamime (Editor) Milk Processing and Quality Management, ISBN 9781405145305 by Adnan Y. Tamime (Editor) Cleaning‐in‐Place: Dairy, Food and Beverage Operations, 3rd Edition, ISBN 9781405155038 by Adnan Y. Tamime (Editor) Structure of Dairy Products, ISBN 9781405129756 by Adnan Y. Tamime (Editor) Brined Cheeses, ISBN 9781405124607 by Adnan Y. Tamime (Editor) Fermented Milks, ISBN 9780632064588 by Adnan Y. Tamime (Editor) Probiotic Dairy Products, ISBN 9781405121248 by Adnan Y. Tamime (Editor) Probiotic Dairy Products Second Edition Edited by Adnan Y.
    [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]
  • Study of Kefir Drinks Produced Bybackslopping Method Using Kefir Grains from Bosnia and Herzegovina: Microbial Dynamics and Volatilome Profile
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Institutional Research Information System University of Turin Journal Pre-proofs Study of kefir drinks produced bybackslopping method using kefir grains from Bosnia and Herzegovina: microbial dynamics and volatilome profile Cristiana Garofalo, Ilario Ferrocino, Anna Reale, Riccardo Sabbatini, Vesna Milanović, Mersiha Alkić-Subašić, Floriana Boscaino, Lucia Aquilanti, Marina Pasquini, Maria Federica Trombetta, Stefano Tavoletti, Raffaele Coppola, Luca Cocolin, Milenko Blesić, Zlatan Sarić, Francesca Clementi, Andrea Osimani PII: S0963-9969(20)30394-X DOI: https://doi.org/10.1016/j.foodres.2020.109369 Reference: FRIN 109369 To appear in: Food Research International Received Date: 9 January 2020 Revised Date: 6 May 2020 Accepted Date: 28 May 2020 Please cite this article as: Garofalo, C., Ferrocino, I., Reale, A., Sabbatini, R., Milanović, V., Alkić-Subašić, M., Boscaino, F., Aquilanti, L., Pasquini, M., Federica Trombetta, M., Tavoletti, S., Coppola, R., Cocolin, L., Blesić, M., Sarić, Z., Clementi, F., Osimani, A., Study of kefir drinks produced bybackslopping method using kefir grains from Bosnia and Herzegovina: microbial dynamics and volatilome profile, Food Research International (2020), doi: https://doi.org/10.1016/j.foodres.2020.109369 This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article.
    [Show full text]
  • Panoramic View on Genome Diversity and Evolution of Lactic Acid Bacteria
    博士論文 Panoramic View on Genome Diversity and Evolution of Lactic Acid Bacteria （乳酸菌ゲノムの多様性と進化に関する俯瞰的解析 ） Yasuhiro Tanizawa 谷澤 靖洋 Abstract Lactic acid bacteria (LAB) have long been associated with human culture and industrially exploited in production and preservation of food and feed for centuries. They are isolated across the world from nutrient rich environments, such as dairy products, fermented foods, plants, and animal intestines. From a taxonomic point of view, they are distributed into over 30 genera from six families under the order Lactobacillales. Among them, the genus Lactobacillus is the largest and highly heterogeneous group comprising nearly 200 species and subspecies. Recent advance of genome sequencing technologies has realized access to enormous genomic data. Particularly in the field of microbiology, genome sequences for a variety of organisms, not limited for model organisms or human pathogens, have become available, which gave rise to new opportunities for investigating diverse species. As of April 2016, NCBI Assembly Database stores more than 700 genomes for the genus Lactobacillus, marking the largest number except for model microorganisms and pathogenic bacteria. In particular, they include genomic data of 179 Lactobacillus spp. covering over 90% of its known species. The ecological characteristics of LAB and its wealth of genomic data make this microorganism particularly attractive for revealing the diversity of microbial world and their evolutionary background. This work contains three research projects. The first two address case analyses of LAB that exhibit atypical characteristics: L. hokkaidonensis and the genus Fructobacillus. The last one addresses the development of a genome archive and annotation pipeline specialized for LAB. Psychrotolerant LAB: Lactobacillus hokkaidonensis Lactobacillus hokkaidonensis is an obligate heterofermentative LAB, which was isolated from Timothy grass silage in Hokkaido, a subarctic region of Japan.
    [Show full text]
  • (12) United States Patent (10) Patent No.: US 8,852,916 B2 Hyde Et Al
    USOO8852916B2 (12) United States Patent (10) Patent No.: US 8,852,916 B2 Hyde et al. (45) Date of Patent: Oct. 7, 2014 (54) COMPOSITIONS AND METHODS FOR g: R 7.58 SanrOWn et al.al THERAPEUTIC DELVERY WITH 6,605,286 B2 8, 2003 Steidler et al. MCROORGANISMS 6,610,529 B1 8/2003 Curtiss, III et al. (75) Inventors: Roderick A. Hyde, Redmond, WA (US); 6,670,4276,652,849 B1B2 12/200311/2003 UlbrichtBrown et et al. al. Edward K. Y. Jung, Bellevue, WA (US); 6,797.522 B1 9/2004 Still et al. Royce A. Levien, Lexington, MA (US); 6,852,511 B2 2/2005 Romano et al. Robert W. Lord, Seattle, WA (US); 6,875,356 B2 4/2005 Perriello Mark A. Malamud, Seattle, WA (US); 3.R. 338; Ea John D. Rinaldo, Jr., Bellevue, WA 7341,860 B3 32008 Curtiss, Iliet al. (US); Lowell L. Wood, Jr., Bellevue, 7,344,710 B2 3/2008 Dang et al. WA (US) 7.447,595 B1 1 1/2008 Pohlschroder et al. 7.462,708 B2 12/2008 Singh et al. (73) Assignee: The Invention Science Fund I, LLC, 7,510,852 B2 3/2009 Royer et al. Bellevue, WA (US) 7.550,558 B2 6/2009 Leite et al. 7,780,961 B2 8, 2010 Steidler (*) Notice: Subject to any disclaimer, the term of this 38.8.28 A. ck 9.38 Eas al . 435/252.3 patent is extended or adjusted under 35 2003/0064074 A1 4/2003 Changa etC al.a. U.S.C.
    [Show full text]
  • Taxonomy of Lactobacilli and Bifidobacteria
    Curr. Issues Intestinal Microbiol. 8: 44–61. Online journal at www.ciim.net Taxonomy of Lactobacilli and Bifdobacteria Giovanna E. Felis and Franco Dellaglio*† of carbohydrates. The genus Bifdobacterium, even Dipartimento Scientifco e Tecnologico, Facoltà di Scienze if traditionally listed among LAB, is only poorly MM. FF. NN., Università degli Studi di Verona, Strada le phylogenetically related to genuine LAB and its species Grazie 15, 37134 Verona, Italy use a metabolic pathway for the degradation of hexoses different from those described for ‘genuine’ LAB. Abstract The interest in what lactobacilli and bifdobacteria are Genera Lactobacillus and Bifdobacterium include a able to do must consider the investigation of who they large number of species and strains exhibiting important are. properties in an applied context, especially in the area of Before reviewing the taxonomy of those two food and probiotics. An updated list of species belonging genera, some basic terms and concepts and preliminary to those two genera, their phylogenetic relationships and considerations concerning bacterial systematics need to other relevant taxonomic information are reviewed in this be introduced: they are required for readers who are not paper. familiar with taxonomy to gain a deep understanding of The conventional nature of taxonomy is explained the diffculties in obtaining a clear taxonomic scheme for and some basic concepts and terms will be presented for the bacteria under analysis. readers not familiar with this important and fast-evolving area,
    [Show full text]
  • (12) United States Patent (10) Patent No.: US 8,682,619 B2 Amodei Et Al
    USOO86826 19B2 (12) United States Patent (10) Patent No.: US 8,682,619 B2 Amodei et al. (45) Date of Patent: Mar. 25, 2014 (54) DEVICE INCLUDING ALTERED filed on Oct. 2, 2007, and a continuation-in-part of MICROORGANISMS, AND METHODS AND application No. 1 1/900,870, filed on Sep. 12, 2007, SYSTEMIS OF USE and a continuation-in-part of application No. (75) Inventors: Dario G. Amodei, Princeton, NJ (US); 11/900,776, filed on Sep. 12, 2007, and a Mahalaxmi Gita Bangera, Renton, WA continuation-in-part of application No. 1 1/900,773, (US); Xiaoyan Robert Bao, Cambridge, filed on Sep. 12, 2007, now Pat. No. 8,252,570, and a MA (US); Anna Bershteyn, Somerville, continuation-in-part of application No. 1 1/701,163, MA (US); Brett Bethke, Arlington, MA filed on Jan. 31, 2007, now Pat. No. 8,354.258, and a (US); Philip A. Eckhoff, Bellevue, WA continuation-in-part of application No. 1 1/452.019, (US); Kevin Michael Esvelt, filed on Jun. 12, 2006, and a continuation-in-part of Cambridge, MA (US); Kyle B. application No. 1 1/451,994, filed on Jun. 12, 2006, and Gustafson, Lausanne (CH); Edward K. a continuation-in-part of application No. 1 1/451,986, Y. Jung, Bellevue, WA (US); William filed on Jun. 12, 2006, now Pat. No. 8,053,220, and a Michael Kaminsky, Alexandria, VA continuation-in-part of application No. 1 1/389.268, (US); Jordin T. Kare, Seattle, WA (US); filed on Mar. 24, 2006, and a continuation-in-part of Lily Yvonne Kim, Brookline, MA (US); application No.
    [Show full text]
  • Milk Kefir in Animal Studies
    Nutrition Research Reviews (2017), 30,82–96 doi:10.1017/S0954422416000275 © The Authors 2017 Milk kefir: nutritional, microbiological and health benefits Damiana D. Rosa*, Manoela M. S. Dias, Łukasz M. Grzes´kowiak, Sandra A. Reis, Lisiane L. Conceição and Maria do Carmo G. Peluzio Department of Nutrition and Health, Universidade Federal de Viçosa, Minas Gerais, 36571-900, Brazil Abstract Kefir is fermented milk produced from grains that comprise a specific and complex mixture of bacteria and yeasts that live in a symbiotic association. The nutritional composition of kefir varies according to the milk composition, the microbiological composition of the grains used, the time/temperature of fermentation and storage conditions. Kefir originates from the Caucasus and Tibet. Recently, kefir has raised interest in the scientific community due to its numerous beneficial effects on health. Currently, several scientific studies have supported the health benefits of kefir, as reported historically as a probiotic drink with great potential in health promotion, as well as being a safe and inexpensive food, easily produced at home. Regular consumption of kefir has been associated with improved digestion and tolerance to lactose, antibacterial effect, hypocholesterolaemic effect, control of plasma glucose, anti-hypertensive effect, anti-inflammatory effect, antioxidant activity, anti-carcinogenic activity, anti-allergenic activity and healing effects. A large proportion of the studies that support these findings were conducted in vitro or in animal models. However, there is a need for systematic clinical trials to better understand the effects of regular use of kefir as part of a diet, and for their effect on preventing diseases. Thus, the present review focuses on the nutritional and microbiological composition of kefir and presents relevant findings associated with the beneficial effects of kefir on human and animal health.
    [Show full text]
  • IDENTIFICATION of CANDIDATE GENES for BIOSURFACTANT PRODUCTION in LACTOBACILLUS SPECIES by PRYSCILA VELASCO VAZQUEZ Bachelor Of
    IDENTIFICATION OF CANDIDATE GENES FOR BIOSURFACTANT PRODUCTION IN LACTOBACILLUS SPECIES By PRYSCILA VELASCO VAZQUEZ Bachelor of Engineering in Environmental Systems Universidad Politecnica de Durango Durango, Mexico 2013 Submitted to the Faculty of the Graduate College of the Oklahoma State University in partial fulfillment of the requirements for the Degree of MASTER OF SCIENCE August, 2017 IDENTIFICATION OF CANDIDATE GENES FOR BIOSURFACTANT PRODUCTION IN LACTOBACILLUS SPECIES Thesis Approved: Dr. Patricia Rayas-Duarte Thesis Adviser Dr. Patricia Canaan Dr. Li (Maria) Ma ii ACKNOWLEDGEMENTS I owe my deepest appreciation to John Moore, CFO and Siobhan Reilly, CEO of Log10, LLC for granting this project. They have made available their support in a number of ways that only family would. I am heartily thankful for the opportunity from the very beginning. It is a pleasure to thank those who made this thesis possible. My dear committee members, Patricia Rayas-Duarte, Patricia Canaan, and Maria Ma Li, whose expertise, encouragement, guidance and enthusiasm had lasting effect. I offer my regards and blessings to all my family and truly friends who supported me in any respect during the completion of the project, regardless of the long distance. And also, the closest ones, especially thanks to my tia Miriam. I dedicate this work to my parents, Veronica and Marco, and grandparents, Roberto, Esther and Leo. I am thankful for their constant love and support. Last, but not least I would like to thank my sister, the one that I’ve missed the most, Diana for her unconditional support all along. iii Acknowledgements reflect the views of the author and are not endorsed by committee members or Oklahoma State University.
    [Show full text]
  • Fermentation Du Kivuguto, Lait Traditionnel Du Rwanda: Mise Au Point D’Un Starter Lactique
    COMMUNAUTE FRANCAISE DE BELGIQUE ACADEMIE UNIVERSITAIRE WALLONIE-EUROPE UNIVERSITE DE LIEGE GEMBLOUX AGRO-BIO TECH Fermentation du kivuguto, lait traditionnel du Rwanda: mise au point d’un starter lactique Eugène KARENZI Dissertation originale présentée en vue de l’obtention du grade de Docteur en Sciences agronomiques et Ingénierie biologique Promoteur: Pr Philippe JACQUES Co-promoteur: Pr Philippe THONART Gembloux, Janvier 2015 COMMUNAUTE FRANCAISE DE BELGIQUE ACADEMIE UNIVERSITAIRE WALLONIE-EUROPE UNIVERSITE DE LIEGE GEMBLOUX AGRO-BIO TECH Fermentation du kivuguto, lait traditionnel du Rwanda: mise au point d’un starter lactique Eugène KARENZI Dissertation originale présentée en vue de l’obtention du grade de Docteur en Sciences agronomiques et Ingénierie biologique Promoteur: Pr Philippe JACQUES Co-promoteur: Pr Philippe THONART Gembloux, Janvier 2015 Copyright. Aux termes de la loi belge du 30 juin 1994, sur le droit d'auteur et les droits voisins, seul l'auteur a le droit de reproduire partiellement ou complètement cet ouvrage de quelque façon et forme que ce soit ou d'en autoriser la reproduction partielle ou complète de quelque manière et sous quelque forme que ce soit. Toute photocopie ou reproduction sous autre forme est donc faite en violation de la dite loi et des modifications ultérieures. A Dieu Tout-Puissant Vous êtes et vous resterez toujours Grand. Amen A ma famille Merci pour la résistance et la tenue des babies hors des soucis A mon père Que cette thèse soit un prolongement de votre travail sur les fermentations traditionnelles pour la pérennisation d’une tradition familiale depuis 1400 et un couronnement de vos leçons d’Arithmétique & français sur un tableau de morceau de bois conçu par vos propres mains.
    [Show full text]
  • Assessment of the Microbial Diversity of Brazilian Kefir Grains by PCR-DGGE And
    1 Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and 2 pyrosequencing analysis 3 Leite, A.M.O.1,2; Mayo, B.2, Rachid, C.T.C.C.3; Peixoto, R.S.3; Silva, J.T.1; Paschoalin, 4 V.M.F.1; Delgado, S.2* 5 6 Universidade Federal do Rio de Janeiro, Instituto de Química, Departamento de 7 Bioquímica, Avenida Athos da Silveira Ramos, 149-Bloco A, Sala 545. 21941-909- 8 Cidade Universitária, Rio de Janeiro, RJ, Brazil1, Instituto de Productos Lácteos de 9 Asturias (IPLA-CSIC), Departamento de Microbiología y Bioquímica, Carretera de 10 Infiesto s/n, 33300-Villaviciosa, Asturias, Spain2, and Universidade Federal do Rio de 11 Janeiro, Instituto de Microbiologia, Departamento de Microbiologia Geral, Avenida 12 Carlos Chagas Filho, 373, 21941904-Cidade Universitária, Rio de Janeiro, RJ, Brazil3. 13 14 Keywords: kefir grains, culture-independent microbiology, PCR-DGGE, 15 pyrosequencing, Lactobacillus 16 17 Short title: Culture-independent microbiology of kefir grains 18 19 20 *Correspondence to: Susana Delgado, Instituto de Productos Lácteos de Asturias (IPLA- 21 CSIC), Departamento de Microbiología y Bioquímica, Carretera de Infiesto s/n, 33300- 22 Villaviciosa, Asturias, Spain, Phone/fax number: +34 985 892131 23 e-mail: [email protected] 24 1 25 Abstract 26 This study evaluated the microbial diversity and community structure of three 27 different kefir grains collected in different regions of Brazil, by combining two culture- 28 independent methods: PCR-DGGE and barcode pyrosequencing. The DGGE analysis 29 showed that the dominant bacterial populations in all three grains were similar and 30 composed of two Lactobacillus species: Lactobacillus kefiranofaciens and 31 Lactobacillus kefiri.
    [Show full text]