Genetic characterization of non-spoilage variant isolated from beer-spoilage Lactobacillus brevis ABBC45

AIMS: To characterize the non-spoilage variant obtained from beer-spoilage Lactobacillus brevis ABBC45C and to identify a potential genetic marker capable of discriminating beer-spoilage L. brevis strains from non-spoilers. METHODS AND RESULTS: A non-spoilage variant was obtained from beer-spoilage L. brevis ABBC45C by repeatedly subculturing the strain at 37 degrees C. Genetic characterization of the variant revealed that 12,605 bp portion of one plasmid, designated pRH45II, was lost in the variant. The sequence analysis indicates the presence of 12 ORFs in the deleted region of pRH45II. The PCR and Southern hybridization study revealed that the homologues of ORF5 found in the deleted region were present in all of the beer-spoilage L. brevis strains examined in this study. In contrast, the homlogues appeared to be absent in non-spoilage L. brevis strains. CONCLUSIONS: The presence or absence of ORF5 homologues was found to be highly correlated with the beer-spoilage ability of L. brevis strains, indicating this ORF is potentially a useful genetic marker capable of differentiating beer-spoilage strains among L. brevis. SIGNIFICANCE AND IMPACT OF THE STUDY: A non-spoilage variant was successfully isolated from beer-spoilage L. brevis ABBC45C. This study could facilitate the understanding of mechanisms underlying beer-spoilage ability of L. brevis.     

Genetic marker for differentiating beer-spoilage ability of Lactobacillus paracollinoides strains

AIMS: To determine whether the beer-spoilage ability is an intrinsic character of Lactobacillus paracollinoides and identify a genetic marker for differentiating the beer-spoilage ability of strains belonging to this species. METHODS AND RESULTS: The ribotype of a nonspoilage strain, Lact. brevis ATCC8291, was found to be identical with that of Lact. paracollinoides LA7. The 16S rDNA sequence analysis and DNA-DNA hybridization study indicates that nonspoilage ATCC8291 should belong to Lact. paracollinoides. We further isolated nonspoilage variants from Lact. paracollinoides LA2(T) and LA9 by incubating these strains at 30 degrees C. To identify a genetic marker for differentiating the beer-spoilage ability of Lact. paracollinoides, open reading frames 5 (ORF5), the previously reported genetic marker for Lact. brevis, was evaluated. As a result, ORF5 homologues were detected in all of the 12 beer-spoilage strains of Lact. paracollinoides, while this ORF was not found in ATCC8291 or the two nonspoilage variants obtained from LA2(T) and LA9. CONCLUSIONS: Lactobacillus paracollinoides is not an intrinsic beer-spoiler and the nonspoilage strain Lact. brevis ATCC8291 should be reclassified as Lact. paracollinoides. ORF5 was found to be useful for differentiating beer-spoilage ability of this species. SIGNIFICANCE AND IMPACT OF THE STUDY: The finding that Lact. paracollinoides includes nonspoilage strains necessitates brewers to use a genetic marker that is associated with the beer-spoilage ability of this species.     

Comparative analysis of conserved genetic markers and adjacent DNA regions identified in beer-spoilage lactic acid bacteria

AIMS: To conduct an inter-species comparative study on the nucleotide sequences of the conserved DNA regions surrounding ORF5, a genetic marker for differentiating beer-spoilage lactic acid bacteria. METHODS AND RESULTS: The conserved DNA regions surrounding ORF5 were examined by PCR analysis, using three beer-spoilage strains, Lactobacillus brevis ABBC45C, L. paracollinoides LA2T and Pediococcus damnosus ABBC478. As a result, the DNA regions containing ORF1-7, originally found in ABBC45C, appeared to be conserved among the three strains, while the downstream region was not found in L. paracollinoides LA2T and P. damnosus ABBC478. The sequencing analysis of the conserved DNA regions of LA2T and ABBC478 revealed ca 99% nucleotide sequence identities with that of ABBC45C. CONCLUSIONS: The nucleotide sequences of the ca 8.2 kb DNA regions containing ORF1-7 were virtually identical among the three strains belonging to different species. The internal organizations of the ORFs were found to be remarkably similar. SIGNIFICANCE AND IMPACT OF THE STUDY: The level of nucleotide sequence identities suggests the DNA regions surrounding ORF5 were horizontally acquired by these beer-spoilage strains belonging to the three different species of lactic acid bacteria.     

Genetic characterization and specific detection of beer-spoilage Lactobacillus sp. LA2 and related strains

AIMS: Lactobacillus sp. LA2 (DSM15502) and related strains (LA2 group) possess strong beer-spoilage ability. The 16S rDNA sequence of LA2 strain is virtually indistinguishable from that of L. collinoides, generally considered to be nonbeer-spoilage bacteria. The aim of this study was to identify the genetic marker to distinguish between Lactobacillus sp. LA2 group and L. collinoides and to provide a rapid means of identifying beer-spoilage strains belonging to Lactobacillus sp. LA2 group. METHODS AND RESULTS: The 16-23S rDNA intergenic spacer (ITS) regions of Lactobacillus sp. LA2 and L. collinoides JCM1123T were sequenced to identify a genetic marker to distinguish between the two groups. As a result, 300 and 500 bp ITS regions of Lactobacillus sp. LA2 were found to be almost identical with those of L. collinoides JCM1123T. Sequence comparison analysis between Lactobacillus sp. LA2 and L. collinoides JCM1123T revealed that the two contiguously located nucleotides are absent in both ITS regions of Lactobacillus sp. LA2. Based on the sequence difference, we have designed specific PCR primers with a minor modification to the primer sequence that can differentiate between beer-spoilage Lactobacillus sp. LA2 group and nonbeer-spoilage L. collinoides. CONCLUSIONS: The PCR-based method has been developed to identify Lactobacillus sp. LA2 group, providing a rapid and sensitive means of determining the beer-spoilage ability of detected bacterial strains. SIGNIFICANCE AND IMPACT OF THE STUDY: The substitution of one nucleotide, located at the third position to the 3'-end in the primer sequence, enhanced the specificity of the PCR method while retaining sufficient sensitivity. The nucleotide gap identified in this study appeared to serve as a useful genetic marker that can differentiate 12 beer-spoilage Lactobacillus sp. LA2 group strains from its close relatives that exhibit no beer-spoilage ability.     

一株短乳杆菌所产细菌素的部分特性

为了研究分离自内蒙古传统发酵乳制品——"焦克"的短乳杆菌KLDS1.0373所产细菌素的部分生物学特性(抑菌谱,对酶、pH和温度的敏感性,作用方式)。短乳杆菌KLDS1.0373发酵液经硫酸铵沉淀和葡聚糖凝胶纯化后,测定其部分生物学特性,并采用Tricine-SDS-PAGE方法确定细菌素的分子量范围。结果表明:短乳杆菌KLDS1.0373所产细菌素的抑菌活性对热和pH不敏感,在100°C或121°C处理30 min后抑菌活力略有增强,可被多种蛋白酶失活,但对α-淀粉酶不敏感。该细菌素分子量约为3.8 kD,对多种革兰氏阳性和阴性菌有抑制作用,作用方式为杀菌。     

亚硝酸盐影响Lactobacillus brevis 4903发酵的研究

通过研究可知,亚硝酸盐对Lactobacillusbrevis4903发酵有抑制作用,环境中亚硝酸盐一旦分解掉,这种抑制作用就会被解除。分析其原因:①亚硝酸盐抑制了乳酸菌生长,从而抑制了乳酸发酵;②在发酵初期可能因亚硝酸盐还原酶的作用,使亚硝酸盐酶解生成NH3,NH3中和了乳酸菌生成的酸(H ),从而使环境pH值的下降和酸的积累变得缓慢。     

短乳杆菌谷氨酸脱羧酶的生物信息学分析

以短乳杆菌(Lactobacillus brevis)Lb-2菌株cDNA为模板克隆了谷氨酸脱羧酶(Glutamate decarboxylase,GAD)基因。采用在线分析工具及相应软件分析预测了GAD基因核苷酸和氨基酸序列的组成、理化性质、信号肽以及高级结构等,并构建系统发育树。该基因序列全长1 407 bp,为一个完整的阅读框,编码468个氨基酸。GAD相对分子量理论预测值和等电点分别是53 517.8 u和5.42,没有跨膜区,没有其他亚细胞定位序列,为亲水性蛋白,与植物乳杆菌(Lactobacillus plantarum)和德氏乳酸杆菌(Lactobacillus delbrueckii)的GAD进化关系最近。     

短乳杆菌DM9218核苷酸代谢过程中的蛋白组学分析

目的 探讨短乳杆菌DM9218在核苷酸代谢过程中的蛋白表达差异。方法 分别提取DM9218菌株与底物（肌苷+鸟苷）反应前后的菌体蛋白,利用蛋白双向凝胶电泳（2-DE）技术,找出该菌株与底物反应前后的差异蛋白质点,选取其中差异变化较大的蛋白点进一步做蛋白质谱分析。结果 2-DE分析显示两样品蛋白点主要分布在等电点4~9和分子量11~90 kD范围内,将所得的蛋白点结合其蛋白得率、浓度、储存蛋白含量进行比较,得到匹配的蛋白点数为732个。从中选取14个差异显著的蛋白点进行质谱分析,质谱结果显示所选取蛋白质点主要与物质代谢、能量转换及基因水平转录和翻译等生物学功能密切相关。结论 本研究为后期分析研究短乳杆菌DM9218在核苷酸代谢过程中蛋白的表达奠定了基础。     

Cofactor engineering of Lactobacillus brevis alcohol dehydrogenase by computational design

The R‐specific alcohol dehydrogenase from Lactobacillus brevis (Lb‐ADH) catalyzes the enantioselective reduction of prochiral ketones to the corresponding secondary alcohols. It is stable and has broad substrate specificity. These features make this enzyme an attractive candidate for biotechnological applications. A drawback is its preference for NADP(H) as a cofactor, which is more expensive and labile than NAD(H). Structure‐based computational protein engineering was used to predict mutations to alter the cofactor specificity of Lb‐ADH. Mutations were introduced into Lb‐ADH and tested against the substrate acetophenone, with either NAD(H) or NADP(H) as cofactor. The mutant Arg38Pro showed fourfold increased activity with acetophenone and NAD(H) relative to the wild type. Both Arg38Pro and wild type exhibit a pH optimum of 5.5 with NAD(H) as cofactor, significantly more acidic than with NADP(H). These and related Lb‐ADH mutants may prove useful for the green synthesis of pharmaceutical precursors.