A Review on Adventitious Lactic Acid Bacteria from Table Olives
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Description of Bacillus Laevolacticus (Ex Nakayarna and Yanoshi 1967) Sp
INTERNATIONAL JOURN~OF SYSTEMATIC BACTERIOLOGY,OCt. 1994, p. 659-664 Vol. 44, No. 4 0020-7713/94/$04.00 + 0 Copyright 0 1994, International Union of Microbiological Societies Description of Bacillus laevolacticus (ex Nakayarna and Yanoshi 1967) sp. nov., norn. rev. I. ANDERSCH,? S. PIANKA, D. FRITZE,* AND D. CLAUS DSM-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, 0-38124 Braunschweig, Germany The name “Bacillus laevolacticus” Nakayama and Yanoshi 1967 was not included on the Approved Lists of Bacterial Names and therefore has no standing in bacteriological nomenclature. In this study 22 catalase- positive, acid-tolerant, facultatively anaerobic, lactic acid-producingBacillus strains were examined taxonom- ically and compared with a number of strains belonging to phenetically similar Bacillus species (Bacillus coagulans, Bacillus smithii, “Bacillus vesiculiferous”) and with Sporolactobacillus. The G+ C contents (43 to 45 mol%), DNA-DNA homology values (72 to 98%), and results of phenetic similarity analyses revealed that the members of the 44B.laevolacticus” group were very homogeneous in their phenotypic and genotypic character- istics and clearly distinguishable from other Bacillus and SporolactobaciUus species. On the basis of these findings, revival of the name Bacillus laevolacticus is proposed. Traditionally, production of lactic acid is observed in micro- walls containing diaminopimelic acid were consistent with organisms which are grouped under the term “lactic acid the description of the genus Bacillus. Accordingly, these bacteria.” However, a considerable number of lactic acid- organisms were placed in a new genus, Sporolactobacillus, as producing, aerobic, spore-forming organisms have been de- Sporolactobacillus inulinus. Similar organisms, including scribed. These bacteria have been isolated from food or in “Sporolactobacillus laevas,” “Sporolactobacillus laevas var. -
Unraveling the Underlying Heavy Metal Detoxification Mechanisms Of
microorganisms Review Unraveling the Underlying Heavy Metal Detoxification Mechanisms of Bacillus Species Badriyah Shadid Alotaibi 1, Maryam Khan 2 and Saba Shamim 2,* 1 Department of Pharmaceutical Sciences, College of Pharmacy, Princess Nourah Bint Abdulrahman University, Riyadh 11671, Saudi Arabia; [email protected] 2 Institute of Molecular Biology and Biotechnology (IMBB), Defence Road Campus, The University of Lahore, Lahore 55150, Pakistan; [email protected] * Correspondence: [email protected] Abstract: The rise of anthropogenic activities has resulted in the increasing release of various contaminants into the environment, jeopardizing fragile ecosystems in the process. Heavy metals are one of the major pollutants that contribute to the escalating problem of environmental pollution, being primarily introduced in sensitive ecological habitats through industrial effluents, wastewater, as well as sewage of various industries. Where heavy metals like zinc, copper, manganese, and nickel serve key roles in regulating different biological processes in living systems, many heavy metals can be toxic even at low concentrations, such as mercury, arsenic, cadmium, chromium, and lead, and can accumulate in intricate food chains resulting in health concerns. Over the years, many physical and chemical methods of heavy metal removal have essentially been investigated, but their disadvantages like the generation of chemical waste, complex downstream processing, and the uneconomical cost of both methods, have rendered them inefficient,. Since then, microbial bioremediation, particularly the Citation: Alotaibi, B.S.; Khan, M.; use of bacteria, has gained attention due to the feasibility and efficiency of using them in removing Shamim, S. Unraveling the heavy metals from contaminated environments. Bacteria have several methods of processing heavy Underlying Heavy Metal metals through general resistance mechanisms, biosorption, adsorption, and efflux mechanisms. -
And Myeolchi-Jeotgal by 16S Rrna Gene Sequencing, MALDI-TOF
J. Microbiol. Biotechnol. (2018), 28(7), 1112–1121 https://doi.org/10.4014/jmb.1803.03034 Research Article Review jmb Identification of Lactic Acid Bacteria in Galchi- and Myeolchi-Jeotgal by 16S rRNA Gene Sequencing, MALDI-TOF Mass Spectrometry, and PCR-DGGE S Yoonju Lee†, Youngjae Cho†, Eiseul Kim, Hyun-Joong Kim, and Hae-Yeong Kim* Institute of Life Sciences & Resources and Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea Received: March 27, 2018 Revised: May 30, 2018 Jeotgal is a Korean traditional fermented seafood with a high concentration of salt. In this Accepted: June 4, 2018 study, we isolated lactic acid bacteria (LAB) from galchi (Trichiurus lepturus, hairtail) and First published online myeolchi (Engraulis japonicas, anchovy) jeotgal on MRS agar and MRS agar containing 5% June 6, 2018 NaCl (MRS agar+5% NaCl), and identified them by using 16S rRNA gene sequencing and *Corresponding author matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF Phone: +82-31-201-2660; MS) as culture-dependent methods. We also performed polymerase chain reaction-denaturing Fax: +82-31-204-8116; E-mail: [email protected] gradient gel electrophoresis (PCR-DGGE) as a culture-independent method to identify bacterial communities. Five samples of galchi-jeotgal and seven samples of myeolchi-jeotgal † These authors contributed were collected from different regions in Korea. A total of 327 and 395 colonies were isolated equally to this work. from the galchi- and myeolchi-jeotgal samples, respectively. 16S rRNA gene sequencing and MALDI-TOF MS revealed that the genus Pediococcus was predominant on MRS agar, and Tetragenococcus halophilus on MRS agar+5% NaCl. -
Data of Read Analyses for All 20 Fecal Samples of the Egyptian Mongoose
Supplementary Table S1 – Data of read analyses for all 20 fecal samples of the Egyptian mongoose Number of Good's No-target Chimeric reads ID at ID Total reads Low-quality amplicons Min length Average length Max length Valid reads coverage of amplicons amplicons the species library (%) level 383 2083 33 0 281 1302 1407.0 1442 1769 1722 99.72 466 2373 50 1 212 1310 1409.2 1478 2110 1882 99.53 467 1856 53 3 187 1308 1404.2 1453 1613 1555 99.19 516 2397 36 0 147 1316 1412.2 1476 2214 2161 99.10 460 2657 297 0 246 1302 1416.4 1485 2114 1169 98.77 463 2023 34 0 189 1339 1411.4 1561 1800 1677 99.44 471 2290 41 0 359 1325 1430.1 1490 1890 1833 97.57 502 2565 31 0 227 1315 1411.4 1481 2307 2240 99.31 509 2664 62 0 325 1316 1414.5 1463 2277 2073 99.56 674 2130 34 0 197 1311 1436.3 1463 1899 1095 99.21 396 2246 38 0 106 1332 1407.0 1462 2102 1953 99.05 399 2317 45 1 47 1323 1420.0 1465 2224 2120 98.65 462 2349 47 0 394 1312 1417.5 1478 1908 1794 99.27 501 2246 22 0 253 1328 1442.9 1491 1971 1949 99.04 519 2062 51 0 297 1323 1414.5 1534 1714 1632 99.71 636 2402 35 0 100 1313 1409.7 1478 2267 2206 99.07 388 2454 78 1 78 1326 1406.6 1464 2297 1929 99.26 504 2312 29 0 284 1335 1409.3 1446 1999 1945 99.60 505 2702 45 0 48 1331 1415.2 1475 2609 2497 99.46 508 2380 30 1 210 1329 1436.5 1478 2139 2133 99.02 1 Supplementary Table S2 – PERMANOVA test results of the microbial community of Egyptian mongoose comparison between female and male and between non-adult and adult. -
As Is Well Known, the Genus Lactobacillus Has Been Defined As Being Gram-Positive, Non-Motile, Non-Sporulating, Catalase-Negative and Micro- Aerophilic
J. Gen. Appl. Microbiol. Vol. 9, No. 1, 1963 SPOROLACTOBACILLUS NOV. SUBGEN. KAKUO KITAHARA and JIRO SUZUKI Institute of Applied Microbiology, Uiniversity of Tokyo, Tokyo Received October 23, 1962 As is well known, the genus Lactobacillus has been defined as being Gram-positive, non-motile, non-sporulating, catalase-negative and micro- aerophilic. The organisms are rod-shaped bacteria producing lactic acid from glucose through either homo- or hetero-f ermentative pathways. One of the present authors (KITAHARA,(1)) pointed out, however, in 1940 that there are intermediate forms between the homo-f ermentative Lactobacillus and the genus Bacillus, and he named them wild lactobacilli. NAKAYAMA(2) made careful comparative studies on these organisms and classified the wild type into Bacillus coagulans calling them spore-forming lactic acid bacteria because they form spores in sugar-deficient media. This group includes Lactobacillus thermophilus, L. sporogenes, Bacillus dextrolacticus, B. thermo- acidurans, etc. The general characteristics of this group were described as catalase-positive, motile, spore-forming and (dextro-rotatory) L(+)-lactic acid forming. Recently, some investigators reported the presence of some strains that resemble normal homo-fermentative Lactobacillus in many respects except for their motility with peritrichous flagella in early growth phases. Re- presentative strains of these bacteria are L. plantarum var, mobile of HARRISONand HANSEN(3) and a variety of L. case2 of DEIBEL and NIVEN (4). The optical form of lactic acid produced by these bacteria varied with strain from L(+) to DL. During the course of studies on the distribution of micro-organisms in assorted chicken feed, the present authors isolated an unusal strain of lactic acid bacteria that is different from any of the species hitherto described, and tentatively named it strain EU. -
Taxonomical and Physiological Comparisons of the Three Species of the Genus Amphibacillus
J. Gen. Appl. Microbiol., 55, 155‒162 (2009) Full Paper Taxonomical and physiological comparisons of the three species of the genus Amphibacillus Toshiaki Arai,1,† Shuhei Yanahashi,1,† Junichi Sato,1 Takumi Sato,1 Morio Ishikawa,2 Yukimichi Koizumi,2 Shinji Kawasaki,1 Youichi Niimura,1,* and Junichi Nakagawa3 1 Department of Bioscience, Tokyo University of Agriculture, Setagaya-ku, Tokyo 156‒8502, Japan 2 Department of Fermentation Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture, Setagaya-ku, Tokyo 156‒8502, Japan 3 Department of Food Science and Technology, Tokyo University of Agriculture, Abashiri, Hokkaido 099‒2493, Japan (Received December 2, 2008; Accepted December 22, 2008) Amphibacillus is a genus for Gram-positive, spore-forming, rod-shaped, facultatively anaerobic bacteria with low-G+C content of DNA, established by Niimura et al. in 1990. Amphibacillus xy- lanus, the type species of the genus, grows well under both strictly anaerobic and aerobic condi- tions in spite of lacking any isoprenoid quinones, cytochromes, and catalase. Amphibacillus fermentum and Amphibacillus tropicus were later proposed by Zhilina et al. in 2001 for the iso- lates from a soda lake. In this paper, we revealed the latter two species also lacked isoprenoid quinones, cytochrome and catalase, and that they grew well under strictly anaerobic and aerobic conditions. The consistent growth of A. xylanus under both conditions is due to the presence of anaerobic and aerobic pathways for glucose metabolism in the organism. Although A. fermen- tum and A. tropicus are supposed to have a side enzymatic pyruvate pathway to produce lactate under both conditions, the two species have two major pyruvate metabolic pathways as ob- served in A. -
The Relation Between Blastocystis and the Intestinal Microbiota in Swedish
Forsell et al. BMC Microbiology (2017) 17:231 DOI 10.1186/s12866-017-1139-7 RESEARCHARTICLE Open Access The relation between Blastocystis and the intestinal microbiota in Swedish travellers Joakim Forsell1* , Johan Bengtsson-Palme2,3, Martin Angelin4, Anders Johansson5, Birgitta Evengård4 and Margareta Granlund1 Abstract Background: Blastocystis sp. is a unicellular eukaryote that is commonly found in the human intestine. Its ability to cause disease is debated and a subject for ongoing research. In this study, faecal samples from 35 Swedish university students were examined through shotgun metagenomics before and after travel to the Indian peninsula or Central Africa. We aimed at assessing the impact of travel on Blastocystis carriage and seek associations between Blastocystis and the bacterial microbiota. Results: We found a prevalence of Blastocystis of 16/35 (46%) before travel and 15/35 (43%) after travel. The two most commonly Blastocystis subtypes (STs) found were ST3 and ST4, accounting for 20 of the 31 samples positive for Blastocystis. No mixed subtype carriage was detected. All ten individuals with a typable ST before and after travel maintained their initial ST. The composition of the gut bacterial community was not significantly different between Blastocystis-carriers and non-carriers. Interestingly, the presence of Blastocystis was accompanied with higher abundances of the bacterial genera Sporolactobacillus and Candidatus Carsonella. Blastocystis carriage was positively associated with high bacterial genus richness, and negatively correlated to the Bacteroides-driven enterotype. These associations were both largely dependent on ST4 – a subtype commonly described from Europe – while the globally prevalent ST3 did not show such significant relationships. Conclusions: ThehighrateofBlastocystis subtype persistence found during travel indicates that long-term carriage of Blastocystis is common. -
D-Lactic Acid Fermentation Performance and the Enzyme Activity of a Novel Bacterium Terrilactibacillus Laevilacticus SK5–6
Annals of Microbiology (2019) 69:1537–1546 https://doi.org/10.1007/s13213-019-01538-8 ORIGINAL ARTICLE D-Lactic acid fermentation performance and the enzyme activity of a novel bacterium Terrilactibacillus laevilacticus SK5–6 Budsabathip Prasirtsak1 & Sitanan Thitiprasert2 & Vasana Tolieng2 & Suttichai Assabumrungrat3 & Somboon Tanasupawat4 & Nuttha Thongchul2 Received: 15 July 2019 /Accepted: 20 November 2019 /Published online: 7 December 2019 # The Author(s) 2019 Abstract Purpose The aim of this study was to prove that Terrilactibacillus laevilacticus SK5-6, a novel D-lactate producer, exhibited a good fermentation performance comparing to the reference D-lactate producer Sporolactobacillus sp. Methods Glucose bioconversion for D-lactate production and the activity of five key enzymes including phosphofructokinase (PFK), pyruvate kinase (PYK), D-lactate dehydrogenase (D-LDH), L-lactate dehydrogenase (L-LDH), and lactate isomerase (LI) were investigated in the cultivation of T. laevilacticus SK5–6andS. laevolacticus 0361T. Results T. laevilacticus SK5–6 produced D-lactate at higher yield, productivity, and optical purity compared with S. laevolacticus 0361T. T. laevilacticus SK5–6, the catalase-positive isolate, simultaneously grew and produced D-lactate without lag phase while delayed growth and D-lactate production were observed in the culture of S. laevolacticus 0361T. The higher production of D- lactate in T. laevilacticus SK5–6 was due to the higher growth rate and the higher specific activities of the key enzymes observed at the early stage of the fermentation. The low isomerization activity was responsible for the high optical purity of D-lactate in the cultivation of T. laevilacticus SK5–6. Conclusion The lowest specific activity of PFK following by PYK and D/L-LDHs, respectively, indicated that the conversion of fructose-6-phosphate was the rate limiting step. -
Environmentally Friendly Production of D (−) Lactic Acid By
Hindawi International Journal of Microbiology Volume 2017, Article ID 4851612, 11 pages https://doi.org/10.1155/2017/4851612 Research Article Environmentally Friendly Production of D(−) Lactic Acid by Sporolactobacillus nakayamae: Investigation of Fermentation Parameters and Fed-Batch Strategies Susan Michelz Beitel,1 Luciana Fontes Coelho,1 Daiane Cristina Sass,1 and Jonas Contiero1,2 1 Department of Biochemistry and Microbiology, Institute of Bioscience, Sao˜ Paulo State University (UNESP), Sao˜ Paulo, SP, Brazil 2Associate Laboratory IPBEN, UNESP, Av. 24A 1515 CEP, 13506-900, Rio Claro, SP, Brazil Correspondence should be addressed to Jonas Contiero; [email protected] Received 10 April 2017; Accepted 17 July 2017; Published 10 September 2017 Academic Editor: Joseph Falkinham Copyright © 2017 Susan Michelz Beitel et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. The interest in the production of lactic acid has increased due to its wide range of applications. In the present study, the variables that affect fermentative D(−) lactic acid production were investigated: neutralizing agents, pH, temperature, inoculum percentage, agitation, and concentration of the medium components. An experimental design was applied to determine the optimal concentrations of the medium components and fermentation was studied using different feeding strategies. High production (122.41 g/L) and productivity (3.65 g/L⋅h) were efficiently achieved by Sporolactobacillus nakayamae in 54 h using a multipulse fed- batch technique with an initial medium containing 35 g/L of yeast extract (byproduct of alcohol production), 60 g/L of crystallized ∘ sugar, and 7.5mL/L of salts. -
Genome Diversity of Spore-Forming Firmicutes MICHAEL Y
Genome Diversity of Spore-Forming Firmicutes MICHAEL Y. GALPERIN National Center for Biotechnology Information, National Library of Medicine, National Institutes of Health, Bethesda, MD 20894 ABSTRACT Formation of heat-resistant endospores is a specific Vibrio subtilis (and also Vibrio bacillus), Ferdinand Cohn property of the members of the phylum Firmicutes (low-G+C assigned it to the genus Bacillus and family Bacillaceae, Gram-positive bacteria). It is found in representatives of four specifically noting the existence of heat-sensitive vegeta- different classes of Firmicutes, Bacilli, Clostridia, Erysipelotrichia, tive cells and heat-resistant endospores (see reference 1). and Negativicutes, which all encode similar sets of core sporulation fi proteins. Each of these classes also includes non-spore-forming Soon after that, Robert Koch identi ed Bacillus anthracis organisms that sometimes belong to the same genus or even as the causative agent of anthrax in cattle and the species as their spore-forming relatives. This chapter reviews the endospores as a means of the propagation of this orga- diversity of the members of phylum Firmicutes, its current taxon- nism among its hosts. In subsequent studies, the ability to omy, and the status of genome-sequencing projects for various form endospores, the specific purple staining by crystal subgroups within the phylum. It also discusses the evolution of the violet-iodine (Gram-positive staining, reflecting the pres- Firmicutes from their apparently spore-forming common ancestor ence of a thick peptidoglycan layer and the absence of and the independent loss of sporulation genes in several different lineages (staphylococci, streptococci, listeria, lactobacilli, an outer membrane), and the relatively low (typically ruminococci) in the course of their adaptation to the saprophytic less than 50%) molar fraction of guanine and cytosine lifestyle in a nutrient-rich environment. -
Life of Foods
Influence of some physical treatments and natural food preservatives on the diversity of microorganisms in certain Egyptian juices By Mohamed Nagah Zayed Ibrahiem Abu El-Naga B.Sc. (Microbiology - chemistry), Fac. Sci., Al-Azhar Univ., Egypt, 2003. THESIS Submitted in Partial Fulfillment of the Requirements for the Degree of MASTER OF SCIENCE IN Microbiology Department of Botany & Microbiology Faculty of Science Al-Azhar University Cairo 2009 SUPERVISION SHEET Influence of some physical treatments and natural food preservatives on the diversity of microorganisms in certain Egyptian juices By Mohamed Nagah Zayed Ibrahiem Abu El-Naga B.Sc. (Microbiology - chemistry), Fac. Sci., Al-Azhar Univ., Egypt, 2003. SUPERVISION COMMITTEE Prof. Dr. Backry Mohamed Haroun Prof. of Microbiol., Fac. of Sci., Al-Azhar University. Prof. Dr. Mohie El-Din Zohier El-Fouly Prof. of Microbiol., National Center for Radiation Research and Technology (NCRRT), Atomic Energy Authority. Dr. Hala Ahmed Hussein Assistant Prof. of Microbiol., National Center for Radiation Research and Technology (NCRRT), Atomic Energy Authority. Acknowledgment Praise and gratitude is to ALLAH SOBHANAHU WATAALA, the God of all creatures, for guiding me to the right way. I wish to express my appreciation to Dr. Backry Mohamed Haroun, Professor of Microbiology, Botany and Microbiology Department, Faculty of Science, Al-Azhar University, for helpful advice, encouragement and for sharing in the supervision. Sincere thanks and deep gratitude to Dr. Mohie El-Din Zohier El-Fouly, Professor of Microbiology, National Center for Radiation Research and Technology (NCRRT), Atomic Energy Authority, for helpful advice, encouragement, sharing in the supervision and lively interest he showed during the entire thesis. -
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,