Analysis and practical application of LAB genomes.
Baltasar MayoDouwe van SinderenMarco VenturaPablo Álvarez‐MartínMary O’Connell MotherwayPaula Peressini LopezGaspar Pérez‐Martínez
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Bacteriocin genes are biosynthetic genes which encodes proteins involved in bacteriocin regulation, self-immunity, transport and modification. This research was aimed at identifying the gene for the synthesis of bacteriocin. Four strains of lactic acid bacteria previously isolated from fermented foods (Nono (N2), Ogi (O3), Dawadawa (D1 and D3) and Wara (W3) were identified using molecular technique and used to produce bacteriocin. The bacteriocin activity was assayed against some test bacteria (Staphylococcus aureus, Escherichia coli, Klebsiella sp and methicillin resistant Staphylococcus aureus) using agar well diffusion method and the bacteriocin genes were identified using BAGEL3. The LAB identified were Lactobacillus fermentum O3, Leuconostoc mesenteroides N2, Weissella cibaria D1 and 2 strains of Lactobacillus plantarum D3 and W3. The entire identified LAB was able to produce bacteriocin. The antimicrobial activity showed varied inhibitory effects of the bacteriocins on the test bacteria. Bacteriocin from isolate O3 showed the highest inhibition zone 16mm on S. aureus. The identified gene for these bacteriocins were plnJK gene for Lactobacillus plantarum str WCFS1 and strain LZ95 (W3 and D3), entA gene for Lactobacillus fermentum str 3872 (O3) and ppnC7 gene for Leuconostoc mesenteroides str SRA3 (N2) with the interaction of other peptides were responsible for bacteriocin production.
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Abstract: Universal genus-specific primers for comparative analysis of two aligned 16S rRNA gene nucleotide se-quences of lactic acid bacteria were constructed. The method to identify lactic acid bacteria and a comprehensive plan for their genus and species identification may be used to characterize isolated strains of the Lactobacillus genus bacteria and in quality control of foodstuffs enriched with Lactobacillus . Key words : lactic acid bacteria, primers, nucleotide sequence, 16S rRNA gene, identification, PCR, phylogenetic anal-ysis, construction UDC 637.1.047:579.8 DOI 10.12737/2053 INTRODUCTION Strains of the Lactobacillus genus, most subspecies of which transform lactose and other carbohydrates into lactic acid, are industrially important lactic acid bacteria. This genus of microorganisms is most frequently used in production of foodstuffs of animal and plant origin by fermentation. The Lactobacillus genus is di-vided into three subspecies by the niche they occupy and their ability to ferment substances, for example,
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ヨーグルト発酵のスターターとして長い歴史を持つLactobacillus bulgaricus とStreptococcus thermophilus は、代謝物質の交換をすることで単菌よりも著しく発酵が速くなる共生関係にある。ミルクという栄養豊富な培地で長期間共生してきたために、乳糖資化に特化し、アミノ酸合成遺伝子の不活化や代謝経路の共有等が生じた結果、ゲノムが縮小するという進化を起こしている。ここでは、ゲノム解読やポストゲノム研究から明らかになった共生に関する知見について紹介する。両菌は「あたかも１つの菌」のように振る舞うことでより速い発酵を可能にしてきたが、その共生因子として「ミルク中の溶存酸素消費」はこれまで注目されてこなかった。我々はS. thermophilus のNADH oxidase が主に溶存酸素消費を担っており、ヨーグルト発酵に普遍的で重要な共生因子であることを見出したので、それについても紹介する。
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Lactic acid bacteria (LAB) are members of an heterogenous group of bacteria which plays a significant role in a variety of fermentation processes. The general description of the bacteria included in the group is gram-positive, non-sporing, non-respiring cocci or rods. An overview of the genetics of lactococci, Streptococcus thermophilus, lactobacilli, pediococci, leuconostocs, enterococci and oenococciis presented with special reference to their metabolic traits. The three main pathways in which LAB are involved in the manufacture of fermented foods and the development of their flavour, are (a) glycolysis (fermentation of sugars), (b) lipolysis (degradation of fat) and (c) proteolysis (degradation of proteins). Although the major metabolic action is the production of lactic acid from the fermentation of carbohydrates, that is, the acidification of the food, LAB are involved in the production of many beneficial compounds such as organic acids, polyols, exopolysaccharides and antimicrobial compounds, and thus have a great number of applications in the food industry (i.e. starter cultures). With the advances in the genetics, molecular biology, physiology, and biochemistry and the reveal and publication of the complete genome sequence of a great number of LAB, new insights and applications for these bacteria have appeared and a variety of commercial starter, functional, bio-protective and probiotic cultures with desirable properties have marketed.
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Lactic acid bacteria (LAB) are a very diverse group of fermenting, acid-tolerant bacteria characterized for the production of lactic acid as the major or sole final product. LAB are gram-positive cocci or rods, catalase-negative, generally nonsporulating, nonmotile with low guanine cytosine (GC) content. Although LAB are ubiquitous microorganisms widespread in a plethora of niches, they have complex nutritional requirements for amino acids, vitamins, minerals, fatty acids, peptides, nucleotide bases, and carbohydrates. This chapter deals with the biotechnological application of LAB as starter cultures for the elaboration of fermented foods, and the production of industrially interesting metabolites such as food ingredients, nutraceutics, and high added-value compounds. Fermented meat products include different types of fermented sausages that vary according to climatic conditions, local ingredients, and regional customs. Foods normally contain simple or complex sugars from plant carbohydrates that cannot be catabolyzed by the human digestive system. Cheese is produced worldwide at industrial and artisanal scales.
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