DOCSLIB.ORG

Lactobacillus Fornicalis Sp. Nov., Isolated from the Posterior Fornix of the Human Vagina

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Lactobacillus Fornicalis Sp. Nov., Isolated from the Posterior Fornix of the Human Vagina International Journal of Systematic and Evolutionary Microbiology (2000), 50, 1253–1258 Printed in Great Britain Lactobacillus fornicalis sp. nov., isolated from the posterior fornix of the human vagina L. M. T. Dicks,1 M. Silvester,1 P. A. Lawson2 and M. D. Collins2 Author for correspondence: L. M. T. Dicks. Tel: j27 21 8084536. Fax: j27 21 8083611. e-mail: lmtd!maties.sun.ac.za 1 Department of Twelve strains isolated from the posterior fornix fluid of the human vagina Microbiology, University of were identified as Lactobacillus johnsonii, Lactobacillus acidophilus, Stellenbosch, Stellenbosch 7600, South Africa Lactobacillus gallinarum and Lactobacillus crispatus based on numerical analyses of total soluble cell protein profiles and randomly amplified 2 Department of Food Science and Technology, polymorphic DNA (RAPD)-PCR banding patterns. Five strains grouped with the University of Reading, type strains of Lactobacillus gasseri (DSM 20077T) and Lactobacillus jensenii Reading RG6 6AP, UK (DSM 20557T)atr Z 083 in one protein profile cluster, well separated from the other species included in this study. However, numerical analysis of the RAPD- PCR banding patterns of representative strains selected from the L. gasseri–L. jensenii protein cluster clearly indicated that they belong to two different species. Four strains (TV 1010, TG 1013, TV 1018T and TV 1045) grouped into another well separated protein profile cluster at r Z 087. Strains selected from this cluster displayed very similar RAPD-PCR banding patterns and clustered at R2 Z 078, separate from the other strains examined. Sequencing of the 16S rRNA of two representative strains, TV 1018T and TG 1013, of this group indicated that it represents a new member of rRNA group I Lactobacillus, which includes Lactobacillus delbrueckii, the type of the genus, and close relatives Lactobacillus acetotolerans, Lactobacillus kefiranofaciens, Lactobacillus iners, L. jensenii, L. crispatus, L. acidophilus, Lactobacillus helveticus, Lactobacillus amylovorus, Lactobacillus hamsteri, L. johnsonii, L. gasseri and Lactobacillus amylolyticus. The name Lactobacillus fornicalis sp. nov. is proposed for strains TV 1010 (DSM 13172), TG 1013, TV 1018T and TV 1045, with strain TV 1018T (l DSM 13171T l ATCC 700934T) as the type. Keywords: Lactobacillus fornicalis sp. nov., human vagina, taxonomy, phylogeny, lactic acid bacteria INTRODUCTION bacilli which ferment hexoses to lactic acid, acetic acid, ethanol and carbon dioxide. Pentoses are fermented to The genus Lactobacillus is divided into three groups lactic acid and acetic acid. based on the fermentative abilities of the species Group I contains 21 species, divided into two sub- (Kandler & Weiss, 1986). Group I, the obligately groups based on DNA–DNA hybridization (Kandler homofermentative species, degrade hexoses almost & Weiss, 1986). Subgroup 1 includes Lactobacillus completely to lactic acid and do not ferment pentoses delbrueckii (the type species of the genus) and Lacto- or gluconate. Species of group II are facultatively bacillus jensenii (Kandler & Weiss, 1986). Subgroup 2 heterofermentative and produce acetic acid, ethanol is represented by Lactobacillus acidophilus, Lactobacil- and formic acid under glucose limitation, in addition lus amylophilus, Lactobacillus farciminis, Lactobacillus to lactic acid. Pentoses are usually fermented. Group kefiranofaciens, Lactobacillus vitulinus, Lactobacillus III contains the obligately heterofermentative lacto- intestinalis, Lactobacillus uli (Pot et al., 1994) and ................................................................................................................................................. the ‘Lactobacillus casei\Pediococcus group of lacto- Abbreviations: RAPD, randomly amplified polymorphic DNA; UPGMA, bacilli’, viz. Lactobacillus aviarius, Lactobacillus ani- unweighted pair group method with arithmetic averages. malis, Lactobacillus salivarius, Lactobacillus mali, The GenBank accession number for the 16S rRNA gene sequence of strain Lactobacillus ruminis and Lactobacillus sharpeae TV 1018T is Y18654. (Collins et al., 1991). The L. acidophilus group was 01211 # 2000 IUMS 1253 L. M. T. Dicks and others Table 1. Genotypic relatedness among L. johnsonii, L. acidophilus, L. gallinarum, L. crispatus, L. gasseri, L. jensenii and L. fornicalis sp. nov. ..................................................................................................................................................................................................................................... Strains printed in bold were selected for RAPD-PCR analysis. Strain* Protein cluster† RAPD-PCR cluster‡ L. johnsonii TV 1016, TV 1035, TG 1038, IV TG 1016, NCIMB 702241T, TV 1005, TV 1048, TG 1027 L. acidophilus TG 1025 IIV TV 1001, ATCC 4356T, II IV NCIMB 701748T L. gallinarum NCIMB 702235T, TV 1006 III III L. crispatus TG 1010, NCIMB 45704, IV § NCIMB 702752T, NCIMB 45705, TG 1006 L. gasseri DSM 20077T, TG 1034, TV VVI 1013 L. jensenii DSM 20557T, TV 1036, TV VII 1044, TG 1030 L. fornicalis sp. nov. TV 1010, TG 1013, TV 1018T, VI I TV 1045 * TV and TG, strains isolated from patients who attended pre- and post-natal clinics, respectively. † From Fig. 1. ‡ From Fig. 2. §, Did not cluster with the other strains. later divided into six genotypic groups based on fornix fluid of the vagina of healthy pre- and post-natal DNA–DNA hybridization, with the species L. acido- patients and representative strains of L. acidophilus, philus in group A1 (Fujisawa et al., 1992). Groups L. crispatus, L. jensenii, L. gallinarum, L. gasseri and A2, A3 and A4 contain Lactobacillus crispatus (Cato et L. johnsonii using both phenotypic and genotypic al., 1983), Lactobacillus amylovorus and Lactobacillus methods. Based on the results of this polyphasic gallinarum (Fujisawa et al., 1992), respectively. Groups taxonomic study we propose a new species, Lacto- B1 and B2 include Lactobacillus gasseri (Lauer & bacillus fornicalis. Kandler, 1980) and Lactobacillus johnsonii (Fujisawa et al., 1992), respectively. ( ) METHODS In humans, as many as 10 –10 Lactobacillus spp. " Bacterial strains and growth conditions. ml− have been reported in vaginal fluid (Redondo- Twenty-one strains of lactic acid bacteria were isolated from the posterior fornix Lopez et al., 1990). The obligately homofermentative secretions of the vagina of 18 healthy patients who attended species thus far isolated include L. acidophilus, L. the pre- and post-natal clinics at the Tygerberg Hospital in crispatus and L. jensenii; the facultatively hetero- Tygerberg, South Africa (Table 1). The swabs collected from fermentative species Lactobacillus plantarum and L. the patients were immersed in 1 ml sterile physiological salt casei; and the obligately heterofermentative species (Univar) and immediately spread-plated (100 µl) onto MRS Lactobacillus brevis and Lactobacillus fermentum agar (Biolab). Colonies were selected from the plates after (Fernandes et al., 1987; Giorgi et al., 1987). 2 d incubation at 37 mC. Reference strains were obtained from the National Collection of Industrial and Marine In this study, we have investigated the relatedness Bacteria (NCIMB), American Type Culture Collection among 21 strains of obligately homofermentative (ATCC), Deutsche Sammlung von Mikroorganismen und (group I) Lactobacillus spp. isolated from the posterior Zellkulturen (DSMZ) and the Culture Collection, University 1254 International Journal of Systematic and Evolutionary Microbiology 50 Lactobacillus fornicalis sp. nov. r 0·65 0·70 0·75 0·80 0·85 0·90 0·95 1·00 ................................................................................................................................................................................................................................................................................................................. Fig. 1. Dendrogram showing the clustering of L. johnsonii, L. acidophilus, L. gallinarum, L. crispatus, L. gasseri, L. jensenii and L. fornicalis sp. nov. obtained by numerical analysis of total soluble cell protein patterns. Clustering was by UPGMA. of Go$ teborg, Sweden (CCUG). All strains were cultured in strains was isolated according to the method of Dellaglio et MRS broth (Biolab) at 37 mC. al. (1973). Three single primers [TGGGCGTCAA (OPL- Numerical analysis of total soluble cell protein patterns. 02), ACGCAGGCAC (OPL-05) and ACGATGAGCC Cultures were grown in MRS broth (Biolab) for 24 h at (OPL-11)] were used and the DNA amplification performed 37 mC. Protein isolation and gel electrophoresis were according to the methods described by Van Reenen & Dicks performed as described by Vauterin et al. (1993). The (1996). Lambda DNA, digested with EcoRI and HindIII Gelcompar computer program (version 4.0) of Applied (Boehringer Mannheim), was used as molecular mass Maths was used to analyse the protein banding patterns. The marker. Numerical analysis of RAPD-PCR profiles was program recorded the normalized electrophoretic patterns done using the program of SAS Institute, according of the densitometric traces, grouped the isolates by the to the methods described by Van Reenen & Dicks (1996). Pearson product moment correlation coefficient (r) and Determination of 16SrRNA gene sequences and phylogenetic performed UPGMA (unweighted pair group method with analyses. A large fragment of the 16S rRNA gene was arithmetic averages) cluster analysis of the protein bands. amplified by PCR by using universal primers pA Numerical analysis of randomly
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]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • Analysis of the Composition of Lactobacilli in Humans
    Note Bioscience Microflora Vol. 29 (1), 47–50, 2010 Analysis of the Composition of Lactobacilli in Humans Katsunori KIMURA1*, Tomoko NISHIO1, Chinami MIZOGUCHi1 and Akiko KOIZUMI1 1Division of Research and Development, Meiji Dairies Corporation, 540 Naruda, Odawara, Kanagawa 250-0862, Japan Received July 19, 2009; Accepted August 31, 2009 We collected fecal samples twice from 8 subjects and obtained 160 isolates of lactobacilli. The isolates were genetically fingerprinted and identified by pulsed-field gel electrophoresis (PFGE) and 16S rDNA sequence analysis, respectively. The numbers of lactobacilli detected in fecal samples varied greatly among the subjects. The isolates were divided into 37 strains by PFGE. No common strain was detected in the feces of different subjects. Except for one subject, at least one strain, unique to each individual, was detected in both fecal samples. The strains detected in both fecal samples were identified as Lactobacillus amylovorus, L. gasseri, L. fermentum, L. delbrueckii, L. crispatus, L. vaginalis and L. ruminis. They may be the indigenous Lactobacillus species in Japanese adults. Key words: lactobacilli; Lactobacillus; composition; identification; PFGE Members of the genus Lactobacillus are gram-positive was used to make a fecal homogenate in 9 ml of organisms that belong to the general category of lactic Trypticase soy broth without dextrose (BBL, acid bacteria. They inhabit a wide variety of habitats, Cockeysville, MD). A dilution series (10–1 to 10–7) was including foods, plants and the gastrointestinal tracts of made in the same medium, and 100-l aliquots of each humans and animals. Some Lactobacillus strains are dilution were spread on Rogosa SL agar (Difco, Sparks, used in the manufacture of fermented foods.
    [Show full text]
  • Multi-Strain Probiotics: Synergy Among Isolates Enhances Biological Activities
    biology Review Multi-Strain Probiotics: Synergy among Isolates Enhances Biological Activities Iliya D. Kwoji 1, Olayinka A. Aiyegoro 2,3 , Moses Okpeku 1 and Matthew A. Adeleke 1,* 1 Discipline of Genetics, School of Life Sciences, Westville Campus, University of KwaZulu-Natal, Durban 4000, South Africa; [email protected] (I.D.K.); [email protected] (M.O.) 2 Gastrointestinal Microbiology and Biotechnology Unit, Agricultural Research Council-Animal Production, Irene 0062, South Africa; [email protected] 3 Unit for Environmental Sciences and Management, North-West University, Potchefstroom 2520, South Africa * Correspondence: [email protected] Simple Summary: Multi-strain probiotics are composed of more than one species or strains of bacteria and sometimes, including some fungal species with benefits to human and animals’ health. The mechanisms by which multi-strain probiotics exert their effects include cell–cell communications, interactions with the host tissues, and modulation of the immune systems. Multi-strain probiotics applications include alleviation of disease conditions, inhibition of pathogens, and restoration of the gastrointestinal microbiome. Despite all these benefits, the potential of using multi-strain probiotics is still not fully explored. Abstract: The use of probiotics for health benefits is becoming popular because of the quest for safer products with protective and therapeutic effects against diseases and infectious agents. The emergence and spread of antimicrobial resistance among pathogens had prompted restrictions over Citation: Kwoji, I.D.; Aiyegoro, O.A.; the non-therapeutic use of antibiotics for prophylaxis and growth promotion, especially in animal Okpeku, M.; Adeleke, M.A. husbandry. While single-strain probiotics are beneficial to health, multi-strain probiotics might be Multi-Strain Probiotics: Synergy among Isolates Enhances Biological more helpful because of synergy and additive effects among the individual isolates.
    [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]
  • Amplicon Sequencing of the Slph Locus Permits Culture-Independent Strain Typing of Lactobacillus Helveticus in Dairy Products
    ORIGINAL RESEARCH published: 20 July 2017 doi: 10.3389/fmicb.2017.01380 Amplicon Sequencing of the slpH Locus Permits Culture-Independent Strain Typing of Lactobacillus helveticus in Dairy Products Aline Moser 1, 2, Daniel Wüthrich 3, Rémy Bruggmann 3, Elisabeth Eugster-Meier 4, Leo Meile 2 and Stefan Irmler 1* 1 Agroscope, Bern, Switzerland, 2 Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland, 3 Interfaculty Bioinformatics Unit, University of Bern and Swiss Institute of Bioinformatics, Bern, Switzerland, 4 School of Agricultural, Forest and Food Sciences HAFL, Bern University of Applied Sciences, Zollikofen, Switzerland The advent of massive parallel sequencing technologies has opened up possibilities for the study of the bacterial diversity of ecosystems without the need for enrichment or single strain isolation. By exploiting 78 genome data-sets from Lactobacillus helveticus strains, we found that the slpH locus that encodes a putative surface layer protein displays sufficient genetic heterogeneity to be a suitable target for strain typing. Based on Edited by: high-throughput slpH gene sequencing and the detection of single-base DNA sequence Danilo Ercolini, University of Naples Federico II, Italy variations, we established a culture-independent method to assess the biodiversity of Reviewed by: the L. helveticus strains present in fermented dairy food. When we applied the method Pierre Renault, to study the L. helveticus strain composition in 15 natural whey cultures (NWCs) that Institut National de la Recherche Agronomique (INRA), France were collected at different Gruyère, a protected designation of origin (PDO) production Monica Gatti, facilities, we detected a total of 10 sequence types (STs).
    [Show full text]
  • Discovering Lactic Acid Bacteria by Genomics
    University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Faculty Publications in Food Science and Technology Food Science and Technology Department 8-20-2002 Discovering lactic acid bacteria by genomics Todd Klaenhammer Southeast Dairy Foods Research Center, North Carolina State University, [email protected] Eric Altermann Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC Fabrizio Arigoni Nestle Research Center, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland Alexander Bolotin Genetique Microbienne, CRJ INRA, Domaine de Vilvert, 78352 Jouy en Josas cedex, France Fred Breidt USDA Agricultural Research Service See next page for additional authors Follow this and additional works at: https://digitalcommons.unl.edu/foodsciefacpub Part of the Food Science Commons Klaenhammer, Todd; Altermann, Eric; Arigoni, Fabrizio; Bolotin, Alexander; Breidt, Fred; Broadbent, Jeffrey; Cano, Raul; Chaillou, Stephane; Deutscher, Josef; Gasson, Mike; van de Gutche, Maarten; Guzzo, Jean; Hartke, Axel; Hawkins, Trevor; Hols, Pascal; Hutkins, Robert W.; Kleerebezem, Michiel; Kok, Jan; Kuipers, Oscar; Lubbers, Mark; Maguin, Emanuelle; McKay, Larry; Mills, David; Nauta, Arjen; Overbeek, Ross; Pel, Herman; Pridmore, David; Saier, Milton; van Sinderen, Douwe; Sorokin, Alexei; Steele, James; O'Sullivan, Daniel; de Vos, Willem; Weimer, Bart; Zagorec, Monique; and Seizen, Roland, "Discovering lactic acid bacteria by genomics" (2002). Faculty Publications in Food Science and Technology. 20. https://digitalcommons.unl.edu/foodsciefacpub/20 This Article is brought to you for free and open access by the Food Science and Technology Department at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Faculty Publications in Food Science and Technology by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln.
    [Show full text]
  • A Genome-Based Species Taxonomy of the Lactobacillus Genus Complex
    bioRxiv preprint doi: https://doi.org/10.1101/537084; this version posted January 31, 2019. The copyright holder for this preprint (which 1/31/2019was not certified by peer review) is the author/funder,paper who lgc has species granted taxonomy bioRxiv a license - Google to display Documenten the preprint in perpetuity. It is made available under aCC-BY-NC-ND 4.0 International license. A genome-based species taxonomy of the Lactobacillus Genus Complex Stijn Wittouck1,2 , Sander Wuyts 1, Conor J Meehan3,4 , Vera van Noort2 , Sarah Lebeer1,* 1Research Group Environmental Ecology and Applied Microbiology, Department of Bioscience Engineering, University of Antwerp, Antwerp, Belgium 2Centre of Microbial and Plant Genetics, KU Leuven, Leuven, Belgium 3Unit of Mycobacteriology, Department of Biomedical Sciences, Institute of Tropical Medicine, Antwerp, Belgium 4BCCM/ITM Mycobacterial Culture Collection, Institute of Tropical Medicine, Antwerp, Belgium *Corresponding author; [email protected] Abstract Background: There are over 200 published species within the Lactobacillus Genus Complex (LGC), the majority of which have sequenced type strain genomes available. Although gold standard, genome-based species delimitation cutoffs are accepted by the community, they are seldom checked against currently available genome data. In addition, there are many species-level misclassification issues within the LGC. We constructed a de novo species taxonomy for the LGC based on 2,459 publicly available, decent-quality genomes and using a 94% core nucleotide identity threshold. We reconciled thesede novo species with published species and subspecies names by (i) identifying genomes of type strains in our dataset and (ii) performing comparisons based on 16S rRNA sequence identity against type strains.
    [Show full text]
  • KIRKHAM-THESIS-2019.Pdf (717.2Kb)
    DEVELOPMENT OF AN IN VITRO MODEL FOR INHIBITION OF SALMONELLA ADHESION TO EPITHELIAL CELLS BY LACTOBACILLUS A Thesis by MARYANNE LOUISE KIRKHAM Submitted to the Office of Graduate and Professional Studies of Texas A&M University in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Chair of Committee, Tri Duong Co-Chair of Committee, Craig D. Coufal Committee Members, T. Matthew Taylor Head of Department, David J. Caldwell May 2019 Major Subject: Poultry Science Copyright 2019 Maryanne Louise Kirkham ABSTRACT Lactobacillus species are widely used as probiotics because of their health promoting properties and are potentially an important alternative to the sub-therapeutic use of antibiotics in poultry production. Administration of probiotic Lactobacillus cultures to poultry has been demonstrated to improve pre-harvest microbial food safety by reducing gastrointestinal colonization of poultry by human foodborne pathogens. Although competition for adhesion sites on gastrointestinal tissues is thought to contribute to the competitive exclusion of pathogens by Lactobacillus, the mechanisms responsible for this functionality are not well understood. The goal of this study was to develop a series of assays to investigate competitive exclusion of Salmonella by Lactobacillus cultures in vitro using the LMH chicken epithelial cell line. We evaluated the effect of several factors including survival of bacteria in cell culture medium, sequence of bacterial addition to the LMH cell line, co-incubation times, and the number of post-incubation washes needed to remove non-adherent bacteria from the LMH cells. These results were used to develop a set of standardized experimental conditions to evaluate the ability of Lactobacillus cultures to inhibit binding of Salmonella to the chicken LMH cell line.
    [Show full text]
  • Open Dimarzio - Dissertation Final
    The Pennsylvania State University The Graduate School College of Agricultural Sciences HIJACKING HOST METABOLISM WITH LACTOBACILLUS—UNDERSTANDING THE IMPLICATIONS OF BILE SALT HYDROLASE DIVERSITY A Dissertation in Food Science by Michael J. DiMarzio © 2016 Michael J. DiMarzio Submitted in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy August 2016 The dissertation of Michael J. DiMarzio was reviewed and approved* by the following: Edward G. Dudley Associate Professor of Food Science Dissertation Advisor Chair of Committee Andrew D. Patterson Associate Professor of Molecular Toxicology Joshua D. Lambert Associate Professor of Food Science Robert F. Roberts Professor of Food Science Head of the Department of Food Science *Signatures are on file in the Graduate School ii Abstract The tremendous bacterial community which inhabits the human gastrointestinal tract is a newly appreciated intermediary for nutrient uptake and processing. Compositional variations in this bacterial community are associated with obesity, and recent evidence suggests that bacterial modification of bile acids secreted in the small intestine contributes to the regulation of fat storage. Bile salt hydrolase (BSH) activity against the bile acid tauro-beta-muricholic acid (T-β- MCA) in particular has been suggested as a critical mediator of host bile acid, glucose, and lipid homeostasis via the farnesoid X receptor (FXR) signaling pathway. Lactobacillus species are key players in this feedback loop, and their history of use as probiotic bacteria for promoting gastrointestinal health in humans makes them ideally suited for applications that exploit the bile acid regulatory feedback mechanism to control metabolism. BSH activity is widely associated with Lactobacillus species, but BSH substrate specificity for T-β-MCA had not been characterized in Lactobacillus prior to this work.
    [Show full text]
  • Dual Inhibition of Salmonella Enterica and Clostridium Perfringens by New Probiotic Candidates Isolated from Chicken Intestinal Mucosa
    microorganisms Article Dual Inhibition of Salmonella enterica and Clostridium perfringens by New Probiotic Candidates Isolated from Chicken Intestinal Mucosa Ayesha Lone 1,†, Walid Mottawea 1,2,† , Yasmina Ait Chait 1 and Riadh Hammami 1,* 1 NuGUT Research Platform, School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H8M5, Canada; [email protected] (A.L.); [email protected] (W.M.); [email protected] (Y.A.C.) 2 Department of Microbiology and Immunology, Faculty of Pharmacy, Mansoura University, Mansoura 35516, Egypt * Correspondence: [email protected]; Tel.: +1-613-562-5800 (ext. 4110) † Those authors Contributed equally to this work. Abstract: The poultry industry is the fastest-growing agricultural sector globally. With poultry meat being economical and in high demand, the end product’s safety is of importance. Globally, governments are coming together to ban the use of antibiotics as prophylaxis and for growth promotion in poultry. Salmonella and Clostridium perfringens are two leading pathogens that cause foodborne illnesses and are linked explicitly to poultry products. Furthermore, numerous outbreaks occur every year. A substitute for antibiotics is required by the industry to maintain the same productivity level and, hence, profits. We aimed to isolate and identify potential probiotic strains from the ceca mucosa of the chicken intestinal tract with bacteriocinogenic properties. We were able to isolate multiple and diverse strains, including a new uncultured bacterium, with inhibitory activity against Salmonella Typhimurium ATCC 14028, Salmonella Abony NCTC 6017, Salmonella Choleraesuis Citation: Lone, A.; Mottawea, W.; ATCC 10708, Clostridium perfringens ATCC 13124, and Escherichia coli ATCC 25922. The five most Ait Chait, Y.; Hammami, R.
    [Show full text]