A Genome-Based Species Taxonomy of the Lactobacillus Genus Complex
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The Influence of Probiotics on the Firmicutes/Bacteroidetes Ratio In
microorganisms Review The Influence of Probiotics on the Firmicutes/Bacteroidetes Ratio in the Treatment of Obesity and Inflammatory Bowel disease Spase Stojanov 1,2, Aleš Berlec 1,2 and Borut Štrukelj 1,2,* 1 Faculty of Pharmacy, University of Ljubljana, SI-1000 Ljubljana, Slovenia; [email protected] (S.S.); [email protected] (A.B.) 2 Department of Biotechnology, Jožef Stefan Institute, SI-1000 Ljubljana, Slovenia * Correspondence: borut.strukelj@ffa.uni-lj.si Received: 16 September 2020; Accepted: 31 October 2020; Published: 1 November 2020 Abstract: The two most important bacterial phyla in the gastrointestinal tract, Firmicutes and Bacteroidetes, have gained much attention in recent years. The Firmicutes/Bacteroidetes (F/B) ratio is widely accepted to have an important influence in maintaining normal intestinal homeostasis. Increased or decreased F/B ratio is regarded as dysbiosis, whereby the former is usually observed with obesity, and the latter with inflammatory bowel disease (IBD). Probiotics as live microorganisms can confer health benefits to the host when administered in adequate amounts. There is considerable evidence of their nutritional and immunosuppressive properties including reports that elucidate the association of probiotics with the F/B ratio, obesity, and IBD. Orally administered probiotics can contribute to the restoration of dysbiotic microbiota and to the prevention of obesity or IBD. However, as the effects of different probiotics on the F/B ratio differ, selecting the appropriate species or mixture is crucial. The most commonly tested probiotics for modifying the F/B ratio and treating obesity and IBD are from the genus Lactobacillus. In this paper, we review the effects of probiotics on the F/B ratio that lead to weight loss or immunosuppression. -
Ing to Unpublished Data of Douglas and Vaughn.) Arena (1936)
THE pH REQUIREMENTS OF SOME HETEROFERMEN- TATIVE SPECIES OF LACTOBACILLUS JOHN C. M. FORNACHON,1 HOWARD C. DOUGLAS AND REESE H. VAUGHN Division of Fruit Products, University of California, Berkeley, California Received for publication May 6, 1940 I. INTRODUCTION The lactobacilli are noted for their ability to grow in acid media. Although media with reactions between pH 3.5 and 5.0 have been recommended for their isolation, the media used in physiological studies by Pederson (1929, 1938), Nelson and Werkman (1935, 1936), Weinstein and Rettger (1932) and others had values ranging from pH 6.2 to 7.0. Shimwell (1935) found the optimum pH for the growth of LactobaciUus pastorianus to be approximately 8.0. It has been observed however that species of Lactobacillus isolated from wines and other similar products thrive best when the medium is appreciably acid. Otani (1936) pointed out that homofermen- tative lactobacilli isolated from sake grew most vigorously be- tween pH 4.0 and 5.0 Fornachon (1936) found the optimum pH for the growth of a heterofermentative species of Lactobacillus isolated from Australian wine to be between pH 4.0 and 5.0. Douglas and McClung (1937) reported a bacterium from Califor- nia wine with an optimum pH between 4.1 and 4.3. (This organism is a heterofermentative species of LactobaciUus accord- ing to unpublished data of Douglas and Vaughn.) Arena (1936) described several lactic acid bacteria isolated from Argentinian wine and found the optimum pH for growth to vary between pH 4.3 and 6.7. 1 Research Officer, Australian Wine Board, Waite Agricultural Research In- stitute, University of Adelaide, South Australia. -
In the Southern North Sea
THE HARBOUR PORPOISE in the southern North Sea Abundance, threats and research- & management proposals THE HARBOUR PORPOISE in the southern North Sea Abundance, threats and research- & management proposals Project financed by IFAW (International Fund for Animal Welfare) Jan Haelters1 & Kees (C.J.) Camphuysen2 1 Royal Belgian Institute of Natural Sciences (RBINS), department Management Unit of the North Sea Mathematical Models (MUMM) 2 Royal Netherlands Institute for Sea Research (NIOZ) THE HARBOUR PORPOISE in the southern North Sea Abundance, threats and research- & management proposals Table of contents Summary / Samenvatting / Résumé 4 1. Introduction 7 2. The harbour porpoise 8 3. Legal framework for the protection of the harbour porpoise 11 3.1 International fora 11 3.2 National legislation in Belgium and The Netherlands 14 4. The harbour porpoise in Belgian and Dutch waters 15 4.1 Before the 20th century 15 4.2 Research on the harbour porpoise in Belgium and The Netherlands during the 20th century 16 4.3 The occurrence of the harbour porpoise in Belgium and The Netherlands in the 20th and early 21st century 17 4.4 Increase in the number of porpoises in the southern North Sea at the end of the 20th century: evidence from stranding records 18 4.5 Increase of the numbers of porpoises in the southern North Sea at the end of the 20th century: evidence from sightings 18 4.6 Possible reasons for the irregular occurrence of the harbour porpoise in the southern North Sea during the 20th century 22 4.7 An analysis of strandings data 23 5. Bycatch of porpoises in Belgium and The Netherlands 27 5.1 Introduction 27 5.2 Fishing gears leading to bycatch 27 5.3 Gill and tangle net fisheries in Belgium and The Netherlands 27 5.4 National and international legislation concerning fisheries and the bycatch of cetaceans 31 5.5 The use of pingers 33 5.6 Assessing bycatch levels in Belgium and The Netherlands 35 5.7 Level of bycatch among stranded porpoises in Belgium and The Netherlands 42 6. -
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. -
Microbial Community Dynamics In
Microbial community dynamics in traditionally fermented milk PhD thesis Anneloes E Groenenboom Wageningen University and Research 2 Table of contents Chapter 1. Introduction 5 Chapter 2. Microbial communities from spontaneously fermented foods as model system to study eco-evolutionary dynamics 13 Chapter 3. Robust sampling and preservation of DNA for microbial community profiling in field experiments 25 Chapter 4. Microbial population dynamics during traditional production of Mabisi, a spontaneously fermented milk product from Zambia. A field trial. 33 Chapter 5. Does change in bacterial species composition of natural communities reflect adaptation to a new environment? 49 Chapter 6. Bacterial community dynamics in Lait caillé, a traditional product of spontaneous fermentation from Senegal. 65 Chapter 7. General discussion 79 Summary 91 References 95 3 4 1. Introduction This thesis is about Mabisi. In the western world, and maybe anywhere but Zambia, Mabisi is an unknown product. In this country in the middle of Africa, however, Mabisi is a phenomenon; a widely appreciated fermented milk product, which is consumed almost daily by men, women, and children from a very young age. What makes this fermented milk so interesting that I studied it for four years? It is the diversity we find in the bacterial communities that make Mabisi. This PhD thesis is part of a larger project funded by NWO WOTRO on enhancing nutrition security though traditional fermented products (1). In this thesis I would like to show the microbial communities that are responsible for the fermentation and how we can use the constituting bacteria to learn about bacterial community dynamics over time. -
Lactobacillus Helveticus and Bifidobacterium Longum
www.nature.com/scientificreports OPEN Ingestion of probiotic (Lactobacillus helveticus and Bifdobacterium longum) alters intestinal microbial structure and behavioral expression following social defeat stress Katherine A. Partrick1, Anna M. Rosenhauer1, Jérémie Auger2, Amanda R. Arnold1, Nicole M. Ronczkowski1, Lanaya M. Jackson1, Magen N. Lord1, Sara M. Abdulla1, Benoit Chassaing1,3,4 & Kim L. Huhman1* Social stress exacerbates anxious and depressive behaviors in humans. Similarly, anxiety- and depressive-like behaviors are triggered by social stress in a variety of non-human animals. Here, we tested whether oral administration of the putative anxiolytic probiotic strains Lactobacillus helveticus R0052 and Bifdobacterium longum R0175 reduces the striking increase in anxiety-like behavior and changes in gut microbiota observed following social defeat stress in Syrian hamsters. We administered the probiotic at two diferent doses for 21 days, and 16S rRNA gene amplicon sequencing revealed a shift in microbial structure following probiotic administration at both doses, independently of stress. Probiotic administration at either dose increased anti-infammatory cytokines IL-4, IL-5, and IL-10 compared to placebo. Surprisingly, probiotic administration at the low dose, equivalent to the one used in humans, signifcantly increased social avoidance and decreased social interaction. This behavioral change was associated with a reduction in microbial richness in this group. Together, these results demonstrate that probiotic administration alters gut microbial composition and may promote an anti-infammatory profle but that these changes may not promote reductions in behavioral responses to social stress. Te human gastrointestinal tract houses a vastly abundant community of microorganisms, and it has become increasingly clear that the state of this microbial community can meaningfully impact disease states 1–3. -
Fermented Foods
Chapter 6 Fermented Foods Fermentation in food processing is the process of converting carbohydrate to alcohol or organic acids using microorganisms, yeasts or bacteria-under anaerobic conditions. Fermented foods are rich in probiotic bacteria so by consuming fermented foods the health of gut microbiome and digestive system can increase and also can enhances the immune system. Sauerkraut Sauerkraut is a finely cut raw cabbage that has been fermented by lactic acid bacteria. It is made by a process of pickling called lactic acid fermentation. The cabbage is finely shredded, layered with salt and left to ferment. Fully cured sauerkraut keeps for several months in an airtight container stored at 150C or below. The fermentation process involves three phases. In the first phase, anaerobic bacteria such as Klebsiella and Enterobacter lead the fermentation and beginning to produce an acidic environment that favors later bacteria. The second phase starks as the acid levels becomes too high for many bacteria and Leuconostoc mesenteroides and other Leuconostoc spp. take dominance. In the third phase, various Lactobacillus species including L. brevis and L. plantarum ferment any remaining sugars, further lowering the pH. Properly cured sauerkraut is sufficiently acidic to prevent a favorable environment for the growth of Clostridium botulinum, the toxins of which cause botulism. Tempeh Tempeh is a traditional Indonesian Soy product made from fermented Soybeans. The principal step in making tempeh is the fermentation of soybeans which undergo inoculation with Rhizopus spp. mold Rhizopus oligosporus. The beans are spread into a thin layer and are allowed to ferment for 24-36 hours at a temperature around 300C. -
Effect of 17Β-Estradiol on a Human Vaginal Lactobacillus Crispatus Strain
www.nature.com/scientificreports OPEN Efect of 17β‑estradiol on a human vaginal Lactobacillus crispatus strain Maximilien Clabaut1, Amandine Suet2, Pierre‑Jean Racine1, Ali Tahrioui1, Julien Verdon3, Magalie Barreau1, Olivier Maillot1, Agathe Le Tirant4, Madina Karsybayeva5, Coralie Kremser6, Gérard Redziniak7, Cécile Duclairoir‑Poc1, Chantal Pichon2, Sylvie Chevalier1 & Marc G. J. Feuilloley1* Lactobacilli and estrogens play essential roles in vaginal homeostasis. We investigated the potential direct efect of 17β‑estradiol on a vaginal strain of Lactobacillus crispatus, the major bacterial species of the vaginal microbiota. 17β‑estradiol (10–6 to 10–10 M) had no efect on L. crispatus growth, but markedly afected the membrane dynamics of this bacterium. This efect appeared consistent with a signal transduction process. The surface polarity and aggregation potential of the bacterium were unafected by exposure to 17β‑estradiol, but its mean size was signifcantly reduced. 17β‑estradiol also promoted biosurfactant production by L. crispatus and adhesion to vaginal VK2/E6E7 cells, but had little efect on bacterial bioflm formation activity. Bioinformatic analysis of L. crispatus identifed a membrane lipid raft–associated stomatin/prohibitin/fotillin/HfK domain containing protein as a potential 17β‑estradiol binding site. Overall, our results reveal direct efects of 17β‑estradiol on L. crispatus. These efects are of potential importance in the physiology of the vaginal environment, through the promotion of lactobacillus adhesion to the mucosa and protection against pathogens. Te human microbiota has a dynamic structure that difers among organs and populations 1. It evolves con- stantly, in response to local and environmental factors 1–3. Te vaginal microbiota is less diverse than other microbiota4 but evolves rapidly with changes in female physiology over time 5. -
The Many Faces of Kefir Fermented Dairy Products
nutrients Review The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety Mohamed A. Farag 1,2,*, Suzan A. Jomaa 2, Aida Abd El-Wahed 3,4 and Hesham R. El-Seedi 4,5,6,7,* 1 Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr El Aini St., P.B., Cairo 11562, Egypt 2 Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt; [email protected] 3 Department of Bee Research, Plant Protection Research Institute, Agricultural Research Centre, Giza 12627, Egypt; [email protected] 4 Pharmacognosy Group, Department of Medicinal Chemistry, Uppsala University, Biomedical Centre, Box 574, SE-751 23 Uppsala, Sweden 5 Al-Rayan Research and Innovation Center, Al-Rayan Colleges, Medina 42541, Saudi Arabia 6 International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China 7 Department of Molecular Biosciences, The Wenner-Gren Institute, Stockholm University, SE 106 91 Stockholm, Sweden * Correspondence: [email protected] or [email protected] (M.A.F.); [email protected] (H.R.E.-S.); Tel.: +20-011-202-2362245 (M.A.F.); +46-18-4714496 (H.R.E.-S.) Received: 22 November 2019; Accepted: 18 January 2020; Published: 28 January 2020 Abstract: Kefir is a dairy product that can be prepared from different milk types, such as goat, buffalo, sheep, camel, or cow via microbial fermentation (inoculating milk with kefir grains). As such, kefir contains various bacteria and yeasts which influence its chemical and sensory characteristics. A mixture of two kinds of milk promotes kefir sensory and rheological properties aside from improving its nutritional value. -
Supplementation with Combined Lactobacillus Helveticus R0052 And
microorganisms Article Supplementation with Combined Lactobacillus helveticus R0052 and Bifidobacterium longum R0175 Across Development Reveals Sex Differences in Physiological and Behavioural Effects of Western Diet in Long–Evans Rats Elizabeth M. Myles 1,* , M. Elizabeth O’Leary 1, Rylan Smith 1, Chad W. MacPherson 2, Alexandra Oprea 1, Emma H. Melanson 1, Thomas A. Tompkins 2 and Tara S. Perrot 1,3,* 1 Department of Psychology and Neuroscience, Dalhousie University, 1355 Oxford St., Halifax, NS B3H 4R2, Canada; [email protected] (M.E.O.); [email protected] (R.S.); [email protected] (A.O.); [email protected] (E.H.M.) 2 Rosell®Institute for Microbiome and Probiotics, 6100 Ave. Royalmount, Montreal, QC H4P 2R2, Canada; [email protected] (C.W.M.); [email protected] (T.A.T.) 3 Brain Repair Centre, Dalhousie University, Halifax, NS B3H 4R2, Canada * Correspondence: [email protected] (E.M.M.); [email protected] (T.S.P.) Received: 10 September 2020; Accepted: 2 October 2020; Published: 5 October 2020 Abstract: The gut microbiome affects various physiological and psychological processes in animals and humans, and environmental influences profoundly impact its composition. Disorders such as anxiety, obesity, and inflammation have been associated with certain microbiome compositions, which may be modulated in early life. In 62 Long–Evans rats, we characterised the effects of lifelong Bifidobacterium longum R0175 and Lactobacillus helveticus R0052 administration—along with Western diet exposure—on later anxiety, metabolic consequences, and inflammation. We found that the probiotic formulation altered specific anxiety-like behaviours in adulthood. We further show distinct sex differences in metabolic measures. -
Evaluation of Commercially Available Probiotic Products Intended for Children in the Republic of the Philippines and the Republic of Korea
foods Article Do Your Kids Get What You Paid for? Evaluation of Commercially Available Probiotic Products Intended for Children in the Republic of the Philippines and the Republic of Korea Clarizza May Dioso 1,2, Pierangeli Vital 3, Karina Arellano 2, Haryung Park 2,4, Svetoslav Dimitrov Todorov 2, Yosep Ji 4 and Wilhelm Holzapfel 2,4,* 1 Institute of Biology, College of Science, University of the Philippines Diliman, Quezon City 1101, Philippines; [email protected] 2 Advanced Green Energy and Environment Department, Handong Global University, Pohang, Gyungbuk 37554, Korea; [email protected] (K.A.); [email protected] (H.P.); [email protected] (S.D.T.) 3 Natural Sciences Research Institute, University of the Philippines Diliman, Quezon City 1101, Philippines; [email protected] 4 HEM Inc., Business Incubator, Handong Global University, Pohang, Gyungbuk 37554, Korea; [email protected] * Correspondence: [email protected]; Tel.: +82-20-8455-1360 Received: 11 August 2020; Accepted: 31 August 2020; Published: 3 September 2020 Abstract: A wide range of probiotic products is available on the market and can be easily purchased over the counter and unlike pharmaceutical drugs, their commercial distribution is not strictly regulated. In this study, ten probiotic preparations commercially available for children’s consumption in the Republic of the Philippines (PH) and the Republic of Korea (SK) have been investigated. The analyses included determination of viable counts and taxonomic identification of the bacterial species present in each formulation. The status of each product was assessed by comparing the results with information and claims provided on the label. In addition to their molecular identification, safety assessment of the isolated strains was conducted by testing for hemolysis, biogenic amine production and antibiotic resistance. -
Abstract Daughtry, Katheryne Virginia
ABSTRACT DAUGHTRY, KATHERYNE VIRGINIA. Phenotypic and Genotypic Characterization of Lactobacillus buchneri Strains Isolated from Spoiled Fermented Cucumber. (Under the direction of Dr. Rodolphe Barrangou and Dr. Suzanne D. Johanningsmeier). Lactobacillus buchneri is a facultative anaerobe and member of the lactic acid bacteria. L. buchneri has been isolated from various environments, but most commonly from decomposing plant material, such as silage and spoiled food products, including wine, beer, Swiss cheese, mayonnaise, and fermented cucumber. Recently, the metabolic pathway for the conversion of lactic acid to acetic acid and 1,2-propanediol was annotated in this species. Although this metabolic pathway is not common in most lactic acid bacteria, L. buchneri degrades lactate under various conditions. Lactic acid utilization in fermented cucumbers leads to a rise in pH, ultimately spoiling the product. In previous studies, strains of L. buchneri isolated from fermented cucumber spoiled displayed variation in colony morphologies. It was predicted the isolates were phenotypically and genotypically diverse, and that the abilities to degrade lactic acid may be strain specific. To examine this hypothesis, thirty-five L. buchneri cultures isolated from spoiled fermented cucumber and the type strain isolated from tomato pulp were characterized and unique strains were subjected to whole genome sequencing. Each isolate was genotypically and phenotypically characterized using 16S rDNA sequencing, DiversiLab® rep-PCR, colony morphology on MRS agar, carbohydrate profiling, growth rates in MRS media, and the ability to degrade lactic acid in a modified MRS medium. Great diversity in colony morphology revealed variations of color (ranging from opaque yellow to white), texture (brittle, viscous, or powdery), shape (umbonate, flat, circular, or irregular) and size (1 mm- 11mm).