Comparative Genome Analysis of Weissella Ceti, an Emerging Pathogen of Farm-Raised Rainbow Trout Henrique C
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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. -
Insights Into the Microbiological Safety of Wooden
microorganisms Article Insights into the Microbiological Safety of Wooden Cutting Boards Used for Meat Processing in Hong Kong’s Wet Markets: A Focus on Food-Contact Surfaces, Cross-Contamination and the Efficacy of Traditional Hygiene Practices Patrick T. Sekoai 1 , Shiqi Feng 1, Wenwen Zhou 1, Wing Y. Ngan 1, Yang Pu 1, Yuan Yao 1, Jie Pan 2 and Olivier Habimana 1,* 1 The School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong 999077, China; [email protected] (P.T.S.); [email protected] (S.F.); [email protected] (W.Z.); [email protected] (W.Y.N.); [email protected] (Y.P.); [email protected] (Y.Y.) 2 Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; [email protected] * Correspondence: [email protected] Received: 17 March 2020; Accepted: 15 April 2020; Published: 17 April 2020 Abstract: Hong Kong’s wet markets play a crucial role in the country’s supply of safe, fresh meat to satisfy the dietary needs of its population. Whilst food safety regulations have been introduced over the past few years to maintain the microbial safety of foods sold from these wet markets, it remains unclear whether the hygiene maintenance that is performed on the wooden cutting boards used for meat-processing is effective. In fact, hygiene maintenance may often be overlooked, and hygiene standards may be insufficient. If so, this may lead to the spread of harmful pathogens through cross-contamination, thereby causing severe risks to public health. The aim of this study was to determine the level of microbial transfer between wooden cutting boards and swine meat of various qualities, using 16S metagenomic sequencing, strain identification and biofilm screening of isolated strains. -
Universidade Federal De Santa Catarina
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Repositório Institucional da UFSC UNIVERSIDADE FEDERAL DE SANTA CATARINA DEPARTAMENTO DE ENGENHARIA QUÍMICA E ALIMENTOS TRABALHO DE CONCLUSÃO DE CURSO Fernanda Cunha Marques Florianópolis – SC 2017 FERNANDA CUNHA MARQUES Aplicação do método da Reação em Cadeia da Polimerase quantitativa (qPCR) na identificação de Weissella viridescens Orientadora: Gláucia Maria Falcão de Aragão Coorientador: Wiaslan Figueiredo Martins Florianópolis - SC Este trabalho é dedicado aos meus pais Maria Marta da Cunha Marques e Jefferson Sabatini Marques. AGRADECIMENTOS Em primeiro lugar gostaria de agradecer ao universo por ter me dado todas as condições necessárias para estar aqui nesse momento finalizando mais uma importante etapa de minha vida. Quero agradecer também meus pais por terem me concedido o dom da vida, pois só assim tive o privilégio de ser Fernanda Cunha Marques e fazer parte da minha família, sendo filha de Maria Marta da Cunha Marques e de Jefferson Sabatini Marques, meus pais de coração e alma, que me deram todo suporte, amor, carinho e inclusive algumas broncas necessárias para que eu chegasse aqui e tivesse todo alicerce necessário para dar continuidade no caminho que eu escolhesse. Sou muito grata a Universidade Federal de Santa Catarina que me proporcionou uma das melhores experiências da minha vida, me trazendo muito além de conhecimento de engenharia de alimentos, me trouxe uma visão maior do mundo. Dentro da UFSC tive também a oportunidade de trabalhar com a minha orientadora Professora Doutora Gláucia Maria Falcão de Aragão que abriu as portas deste projeto para que eu pudesse me aprofundar mais no assunto e realizar meu TCC, juntamente com meu incrível co-orientador Mestre Wiaslan Figueiredo Martins. -
Microbial Diversity Analyses in a Changing Landscape
FACULTY OF SCIENCES Microbial diversity analyses in a changing landscape Lactic acid bacteria in food fermentations as a test case MSc. Isabel Snauwaert Doctor (Ph.D.) in Sciences, Biochemistry and Biotechnology (Ghent University) Dissertation submitted in fulfillment of the requirements for the degree of Doctor (Ph.D.) in Bioengineering Sciences (Vrije Universiteit Brussel) Promotors: Prof. dr. Peter Vandamme (Ghent University) Prof. dr. ir. Luc De Vuyst (Vrije Universiteit Brussel) Prof. dr. Anita Van Landschoot (Ghent University) I feel more microbe than man Snauwaert, I. | Microbial diversity analyses in a changing landscape: Lactic acid bacteria in food fermentations as a test case ©2014, Isabel Snauwaert ISBN-number: 978-9-4619724-0-8 All rights reserved. No part of this thesis protected by this copyright notice may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying, recordinghttp://www.universitypress.be or by any information storage or retrieval system without written permission of the author. Printed by University Press | Joint Ph.D. thesis, Faculty of Sciences, Ghent University, Ghent, Belgium Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium th Publicly defended in Ghent, Belgium, November 25 , 2014 Author’sThis Ph.D. email work address: was supported by FWO-Flanders, BOF project, and the Vrije Universiteit Brussel (SRP, IRP, and IOF projects). [email protected] ExaminationProf. dr. Savvas SAVVIDES Committee (Chairman) L-Probe: Laboratory for Protein Biochemistry and Biomolecular Engineering FacultyProf. of Sciences, dr. Peter Ghent VANDAMME University, Ghent, Belgium (Promotor UGent) LM-UGent: Laboratory of Microbiology Faculty ofProf. Sciences, dr. ir. Ghent Luc DE University, VUYST Ghent, Belgium (Promotor VUB) IMDO: Research Group of Industrial Microbiology and Food Biotechnology Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Prof. -
Characterization of Weissella Koreensis SK Isolated From
microorganisms Article Characterization of Weissella koreensis SK Isolated from Kimchi Fermented at Low Temperature ◦ (around 0 C) Based on Complete Genome Sequence and Corresponding Phenotype So Yeong Mun and Hae Choon Chang * Department of Food and Nutrition, Kimchi Research Center, Chosun University, 309 Pilmun-daero, Dong-gu, Gwangju 61452, Korea; [email protected] * Correspondence: [email protected] Received: 17 June 2020; Accepted: 28 July 2020; Published: 29 July 2020 Abstract: This study identified lactic acid bacteria (LAB) that play a major role in kimchi fermented at low temperature, and investigated the safety and functionality of the LAB via biologic and genomic analyses for its potential use as a starter culture or probiotic. Fifty LAB were isolated from 45 kimchi samples fermented at 1.5~0 C for 2~3 months. Weissella koreensis strains were determined as the − ◦ dominant LAB in all kimchi samples. One strain, W. koreensis SK, was selected and its phenotypic and genomic features characterized. The complete genome of W. koreensis SK contains one circular chromosome and plasmid. W. koreensis SK grew well under mesophilic and psychrophilic conditions. W. koreensis SK was found to ferment several carbohydrates and utilize an alternative carbon source, the amino acid arginine, to obtain energy. Supplementation with arginine improved cell growth and resulted in high production of ornithine. The arginine deiminase pathway of W. koreensis SK was encoded in a cluster of four genes (arcA-arcB-arcD-arcC). No virulence traits were identified in the genomic and phenotypic analyses. The results indicate that W. koreensis SK may be a promising starter culture for fermented vegetables or fruits at low temperature as well as a probiotic candidate. -
BIODIVERSITY and TECHNOLOGICAL POTENTIAL of the Weissella STRAINS ISOLATED from DIFFERENT REGIONS PRODUCING ARTISANAL CHEESES in BRAZIL
CAMILA GONÇALVES TEIXEIRA BIODIVERSITY AND TECHNOLOGICAL POTENTIAL OF THE Weissella STRAINS ISOLATED FROM DIFFERENT REGIONS PRODUCING ARTISANAL CHEESES IN BRAZIL Dissertation submitted to the Food Science and Technology Graduate Program of the Universidade Federal de Viçosa in partial fulfillment of the requirements for the degree of Magister Scientiae. VIÇOSA MINAS GERAIS - BRASIL 2018 ii CAMILA GONÇALVES TEIXEIRA BIODIVERSITY AND TECHNOLOGICAL POTENTIAL OF THE Weissella STRAINS ISOLATED FROM DIFFERENT REGIONS PRODUCING ARTISANAL CHEESES IN BRAZIL Dissertation submitted to the Food Science and Technology Graduate Program of the Universidade Federal de Viçosa in partial fulfillment of the requirements for the degree of Magister Scientiae. APPROVED: July 31, 2018. iii “Ninguém é suficientemente perfeito, que não possa aprender com o outro e, ninguém é totalmente estruído de valores que não possa ensinar algo ao seu irmão. ” (São Francisco de Assis) iv ACKNOWLEDGEMENT To God, for walking with me and for carrying me on during the most difficult moments of my walk in my work. To my family, especially my mothers, Francisca and Aparecida, and my fathers, Gerônimo and Genilson, for the examples of wisdom and the incentives that have always motivated me. To my brothers, Guilherme and Henrique, and sisters Lívia and Lucimar for the moments of distraction, love and affection. To my boyfriend and companion Mateus, for the affection, for the patience and for being with me in each moment of this journey, helping me to overcome each obstacle. To the interns at Inovaleite, Waléria and Julia, who helped me a lot in the heavy work. To the friend Andressa, who shared and helped in every experiment and always cheered for me. -
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, -
From Genotype to Phenotype: Inferring Relationships Between Microbial Traits and Genomic Components
From genotype to phenotype: inferring relationships between microbial traits and genomic components Inaugural-Dissertation zur Erlangung des Doktorgrades der Mathematisch-Naturwissenschaftlichen Fakult¨at der Heinrich-Heine-Universit¨atD¨usseldorf vorgelegt von Aaron Weimann aus Oberhausen D¨usseldorf,29.08.16 aus dem Institut f¨urInformatik der Heinrich-Heine-Universit¨atD¨usseldorf Gedruckt mit der Genehmigung der Mathemathisch-Naturwissenschaftlichen Fakult¨atder Heinrich-Heine-Universit¨atD¨usseldorf Referent: Prof. Dr. Alice C. McHardy Koreferent: Prof. Dr. Martin J. Lercher Tag der m¨undlichen Pr¨ufung: 24.02.17 Selbststandigkeitserkl¨ arung¨ Hiermit erkl¨areich, dass ich die vorliegende Dissertation eigenst¨andigund ohne fremde Hilfe angefertig habe. Arbeiten Dritter wurden entsprechend zitiert. Diese Dissertation wurde bisher in dieser oder ¨ahnlicher Form noch bei keiner anderen Institution eingereicht. Ich habe bisher keine erfolglosen Promotionsversuche un- ternommen. D¨usseldorf,den . ... ... ... (Aaron Weimann) Statement of authorship I hereby certify that this dissertation is the result of my own work. No other person's work has been used without due acknowledgement. This dissertation has not been submitted in the same or similar form to other institutions. I have not previously failed a doctoral examination procedure. Summary Bacteria live in almost any imaginable environment, from the most extreme envi- ronments (e.g. in hydrothermal vents) to the bovine and human gastrointestinal tract. By adapting to such diverse environments, they have developed a large arsenal of enzymes involved in a wide variety of biochemical reactions. While some such enzymes support our digestion or can be used for the optimization of biotechnological processes, others may be harmful { e.g. mediating the roles of bacteria in human diseases. -
Plant-Based Alternatives to Yogurt: State-Of-The-Art and Perspectives of New Biotechnological Challenges
foods Review Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges Marco Montemurro 1 , Erica Pontonio 1 , Rossana Coda 2,3 and Carlo Giuseppe Rizzello 4,* 1 Department of Soil, Plant, and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; [email protected] (M.M.); [email protected] (E.P.) 2 Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland; rossana.coda@helsinki.fi 3 Helsinki Institute of Sustainability Science, 00014 Helsinki, Finland 4 Department of Environmental Biology, “Sapienza” University of Rome, 00185 Rome, Italy * Correspondence: [email protected] Abstract: Due to the increasing demand for milk alternatives, related to both health and ethical needs, plant-based yogurt-like products have been widely explored in recent years. With the main goal to obtain snacks similar to the conventional yogurt in terms of textural and sensory properties and ability to host viable lactic acid bacteria for a long-time storage, several plant-derived ingredients (e.g., cereals, pseudocereals, legumes, and fruits) as well as technological solutions (e.g., enzymatic and thermal treatments) have been investigated. The central role of fermentation in yogurt-like production led to specific selections of lactic acid bacteria strains to be used as starters to guarantee optimal textural (e.g., through the synthesis of exo-polysaccharydes), nutritional (high protein digestibility and low content of anti-nutritional compounds), and functional (synthesis of bioactive compounds) features of the products. This review provides an overview of the novel insights on fermented yogurt-like products. The state-of-the-art on the use of unconventional ingredients, traditional and innovative biotechnological processes, and the effects of fermentation on the textural, Citation: Montemurro, M.; nutritional, functional, and sensory features, and the shelf life are described. -
Carbohydrate Catabolic Flexibility in the Mammalian Intestinal
O’ Donnell et al. Microbial Cell Factories 2011, 10(Suppl 1):S12 http://www.microbialcellfactories.com/content/10/S1/S12 PROCEEDINGS Open Access Carbohydrate catabolic flexibility in the mammalian intestinal commensal Lactobacillus ruminis revealed by fermentation studies aligned to genome annotations Michelle M O’ Donnell1,2, Brian M Forde2, B Neville2, Paul R Ross1, Paul W O’ Toole2* From 10th Symposium on Lactic Acid Bacterium Egmond aan Zee, the Netherlands. 28 August - 1 September 2011 Abstract Background: Lactobacillus ruminis is a poorly characterized member of the Lactobacillus salivarius clade that is part of the intestinal microbiota of pigs, humans and other mammals. Its variable abundance in human and animals may be linked to historical changes over time and geographical differences in dietary intake of complex carbohydrates. Results: In this study, we investigated the ability of nine L. ruminis strains of human and bovine origin to utilize fifty carbohydrates including simple sugars, oligosaccharides, and prebiotic polysaccharides. The growth patterns were compared with metabolic pathways predicted by annotation of a high quality draft genome sequence of ATCC 25644 (human isolate) and the complete genome of ATCC 27782 (bovine isolate). All of the strains tested utilized prebiotics including fructooligosaccharides (FOS), soybean-oligosaccharides (SOS) and 1,3:1,4-b-D-gluco- oligosaccharides to varying degrees. Six strains isolated from humans utilized FOS-enriched inulin, as well as FOS. In contrast, three strains isolated from cows grew poorly in FOS-supplemented medium. In general, carbohydrate utilisation patterns were strain-dependent and also varied depending on the degree of polymerisation or complexity of structure. Six putative operons were identified in the genome of the human isolate ATCC 25644 for the transport and utilisation of the prebiotics FOS, galacto-oligosaccharides (GOS), SOS, and 1,3:1,4-b-D-Gluco-oligosaccharides. -
Evaluation of the Probiotic Potential of Weissella Confusa Isolated from Traditional Fermented Rice
Evaluation of the Probiotic Potential of Weissella Confusa Isolated From Traditional Fermented Rice Soumitra Nath ( [email protected] ) Department of Biotechnology, Gurucharan College, Silchar, Assam, India https://orcid.org/0000-0003- 3678-2297 Monisha Roy Gurucharan College, Silchar Jibalok Sikidar Gurucharan College, Silchar Bibhas Deb Gurucharan College, Silchar Research Keywords: Fermented rice, Weissella confusa, Probiotic, Articial gastric juice, Hydrophobicity Posted Date: September 21st, 2020 DOI: https://doi.org/10.21203/rs.3.rs-75426/v1 License: This work is licensed under a Creative Commons Attribution 4.0 International License. Read Full License Version of Record: A version of this preprint was published on April 21st, 2021. See the published version at https://doi.org/10.1016/j.crbiot.2021.04.001. Page 1/21 Abstract Background: Probiotic are microorganism that is good for health, especially for the digestive system and can be consumed through fermented foods or supplements. The study aims to identify potential probiotic bacteria from fermented rice sample that are commonly found in Cachar district of Assam, India. Methods: White rice sample of “Ranjit” variety was collected from the local market, cooked in the laboratory and soaked overnight in sterile water for microbial fermentation. Probiotic properties of isolates were tested, and was identied by biochemical tests and 16S rRNA sequencing. In-vitro tests were also performed to demonstrate their colonisation properties, haemolytic activity and antagonistic activity against other pathogens. Results: The predominant fermentative-bacteria was identied as Weissella confusa strain GCC_19R1 (GenBank: MN394112). The isolate showed signicant growth in the presence of articial gastric-juice, bile and pancreatin. -
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.