Intraspecies Genomic Diversity and Natural Population Structure of the Meat-Borne Lactic Acid Bacterium Lactobacillus sakei

Lactobacillus sakei is a food-borne bacterium naturally found in meat and fish products. A study was performed to examine the intraspecies diversity among 73 isolates sourced from laboratory collections in several different countries. Pulsed-field gel electrophoresis analysis demonstrated a 25% variation in genome size between isolates, ranging from 1,815 kb to 2,310 kb. The relatedness between isolates was then determined using a PCR-based method that detects the possession of 60 chromosomal genes belonging to the flexible gene pool. Ten different strain clusters were identified that had noticeable differences in their average genome size reflecting the natural population structure. The results show that many different genotypes may be isolated from similar types of meat products, suggesting a complex ecological habitat in which intraspecies diversity may be required for successful adaptation. Finally, proteomic analysis revealed a slight difference between the migration patterns of highly abundant GapA isoforms of the two prevailing L. sakei subspecies (sakei and carnosus). This analysis was used to affiliate the genotypic clusters with the corresponding subspecies. These findings reveal for the first time the extent of intraspecies genomic diversity in L. sakei. Consequently, identification of molecular subtypes may in the future prove valuable for a better understanding of microbial ecosystems in food products.     

Bacteriophage Active Against the Lactic Acid Beverage-Producing Bacterium Lactobacillus casei

A virulent bacteriophage which causes a decrease in acid production during fermentation of a lactic acid beverage named Yakult with Lactobacillus casei was isolated from the abnormal fermentation tank and named PL-1. L. casei S strain was the exclusive host cell among 18 lactic acid bacteria tested. The plaque was round with an average diameter of about 0.5 mm. It exhibited serological cross-reaction with previously isolated J1 phage. Under an electron microscope, the phage had a spermatozoon shape, with an icosahedral head (63 nm) and a long tail (12.5 by 275 nm) with about 55 striae. The free phage particles were stable at pH 5 to 8. The phage was quite sensitive to ultraviolet irradiation or to heating (60 C, 5 min), and the host was more sensitive than the phage to these treatments. Many kinds of antimicrobial chemicals were also phagocidal. Calcium ion (5 mm) was specifically essential for the phage growth cycle. A one-step growth experiment under optimum conditions (37 C and pH 6.0) showed that the eclipse period was about 75 min, that the latent period was 100 min after the phage infection, and that the average burst size was about 200. The possibility of arresting phage development in lactic acid fermentation is discussed.     

Efficient Production of Lactic Acid from Sweet Sorghum Juice by a Newly Isolated Lactobacillus salivarius CGMCC 7.75

Sweet sorghum juice was a cheap and renewable resource, and also a potential carbon source for the fermentation production of lactic acid (LA) by a lactic acid bacterium. One newly isolated strain Lactobacillus salivarius CGMCC 7.75 showed the ability to produce the highest yield and optical purity of LA from sweet sorghum juice. Studies of feeding different concentrations of sweet sorghum juice and nitrogen source suggested the optimal concentrations of fermentation were 325 ml l⁻¹ and 20 g l⁻¹, respectively. This combination produced 142.49 g l⁻¹ LA with a productivity level of 0.90 g of LA per gram of sugars consumed. The results indicated the high LA concentration achieved using L. salivarius CGMCC 7.75 not only gives cheap industrial product, but also broaden the application of sweet sorghum.

Electronic supplementary material

The online version of this article (doi:10.1007/s12088-013-0377-0) contains supplementary material, which is available to authorized users.     

Improved Microbial Production of Colominic Acid,a Homopolymer of N-Acetylneuraminic Acid

A culture medium has been devised for producing colominic acid in improved yields. Major improvements were obtained by using sorbitol as a source of carbon, by adding phosphate in high concentrations, and by supplementing a limited amount of yeast extract. E. coli O 16: Kl: HNM produced approximately 3000 µg/ml of colominic acid on cultivation at 37°C for 46 hr with a liquid medium consisting of sorbitol (2.0%), (NH₄)₂SO₄ (0.5%), K₂HPO₄ (1.4%), MgSO₄·7H₂O (0.05%), and yeast extract (0.05%).

Isolation and purification by deproteinization with ammonium sulfate, precipitation with ethanol, and by column chromatography on anion exchange resins resulted in a pure colominic acid preparation devoid of internal ester linkages.

In producing colominic acid, strains forming S-type colonies were more active than those forming R-type colonies.     

A Newly Characterized Potentially Probiotic Strain,Lactobacillus brevis MK05, and the Toxicity Effects of its Secretory Proteins Against MCF-7 Breast Cancer Cells

Among seven strains of lactic acid bacteria (LAB) isolated from traditional dairy products, a Lactobacillus strain was identified through 16S rRNA gene sequencing and tentatively designated as Lactobacillus brevis MK05. This strain demonstrated the highest probiotic potential through biochemical analysis, including acid and bile salt resistance, as well as antibacterial activity. The collected cell-free supernatant (CFC) of L. brevis MK05 culture, compared with MRS broth with pH equal to the pH for CFC, revealed antimicrobial activity against Escherichia coli (ATCC 25922) and Staphylococcus aureus subsp. aureus (ATCC 25923), possibly due to the presence of antibacterial metabolites other than organic acids. This strain was, therefore, selected to assess the biological activity of its partially purified secretory proteins against MCF-7 cancer cells and normal fibroblast cells via the MTT assay. The partially purified cell-secreted proteins of this strain (hereafter referred to as Lb-PPSPs) showed a time and dose-dependent anti-cancer and apoptosis induction function. There was a remarkable decline in the survival rate of MCF-7 cells at doses equal to and higher than 0.5 mg/mL after 48 h. The changes in expression of the three genes involved in the apoptosis pathway (BAX, BCL-2, and BCL2L11) in MCF-7 cells treated with the Lb-PPSPs confirm its cytotoxic activity and apoptosis induction.

     

Characterization of a Novel Integrative Element, ICESt1, in the Lactic Acid Bacterium Streptococcus thermophilus

The 35.5-kb ICESt1 element of Streptococcus thermophilus CNRZ368 is bordered by a 27-bp repeat and integrated into the 3′ end of a gene encoding a putative fructose-1,6-biphosphate aldolase. This element encodes site-specific integrase and excisionase enzymes related to those of conjugative transposons Tn5276 and Tn5252. The integrase was found to be involved in a site-specific excision of a circular form. ICESt1 also encodes putative conjugative transfer proteins related to those of the conjugative transposon Tn916. Therefore, ICESt1 could be or could be derived from an integrative conjugative element.     

DNA Relatedness,Divergence, and Sibling Species of the Lactic Acid Bacterium Streptococcus thermophilus

Previously, five distinct groups with 80–90% intragroup DNA homology values were revealed among 19 lactic acid–producing bacterial strains. The study of 39 new strains of thermophilic streptococci in the present work allowed us to reveal the sixth DNA homology group. The nine strains of this group are close, at 55–70% DNA homology levels, to the type strain Streptococcus thermophilus ATCC 19258. Group VI showed a low level of DNA–DNA reassociation (20–30%) with the DNA homology groups I, II, III, and V. The intergroup DNA–DNA reassociation values determined from DNA renaturation rates varied from 20 to 50%. These data were interpreted as indicative of the existence of at least four sibling species among the thermophilic streptococci studied.     

The groESL Operon of the Halophilic Lactic Acid Bacterium Tetragenococcus halophila

The groESL operon of the halophilic lactic acid bacterium Tetragenococcus halophila was cloned by a PCR-based method. The molecular masses of GroES and GroEL proteins were calculated to be 10,153 and 56,893 Da, respectively. The amount of groESL mRNA was increased 3.8-fold by heat shock (45°C), and 4-fold by high NaCl (3-4 M). The Bacillus subtilis σ^A-like constitutive promoter existed in front of groES, and was used under both normal and stress (heat shock and high salinity) conditions.     

Behavior of the Meat-Borne Bacterium Lactobacillus sakei during Its Transit through the Gastrointestinal Tracts of Axenic and Conventional Mice

A Lactobacillus sakei strain named FLEC01 was isolated from human feces and characterized genotypically. Comparison of the genetic features of this strain with those of both the meat-borne L. sakei strain 23K and another human isolate, LTH5590, showed that they belong to different but closely related clusters. The three L. sakei strains did not persist and only transited through the gastrointestinal tracts (GITs) of conventional C3H/HeN mice. In contrast, they all colonized the GITs of axenic mice and rapidly reached a population of 10⁹ CFU/g of feces, which remained stable until day 51. Five days after mice were fed, a first subpopulation, characterized by small colonies, appeared and reached 50% of the total L. sakei population in mice. Fifteen to 21 days after feeding, a second subpopulation, characterized by rough colonies, appeared. It coexisted with the two other populations until day 51, and its cell shapes were also affected, suggesting a dysfunction of the cell division or cell wall. No clear difference between the behaviors of the meat-borne strain and the two human isolates in both conventional and axenic mice was observed, suggesting that L. sakei is a food-borne bacterium rather than a commensal one and that its presence in human feces originates from diet. Previous observations of Escherichia coli strains suggest that the mouse GIT environment could induce mutations to increase their survival and colonization capacities. Here, we observed similar mutations concerning a food-grade gram-positive bacterium for the first time.Although initially characterized from rice wine (28), the lactic acid bacterium species Lactobacillus sakei is considered the main representative flora of meat products, representing the major population of many fermented meat products and of raw meat stored under vacuum-packaged conditions (10, 12, 13). L. sakei is naturally present in many fish and meat products that are traditionally processed without the use of starter cultures (33). In addition, when small-scale facilities producing traditional dry fermented sausage were searched, L. sakei was detected only in the meat matrix, suggesting that meat is contaminated by this species mainly during the early processing steps (certainly by hide or feces of the animals) and not later on or by contact with the environment or materials within the facilities (2).L. sakei shows high degrees of phenotypic and genomic diversity (11-13) that may explain the difficult detection and misidentification of it in the past. For instance, although the human gut microbiota has been intensively investigated by different microbial and molecular methods for many years, the presence of L. sakei in the feces of healthy humans was reported only recently (16, 17, 26, 39). The presence of the meat-borne species L. sakei in human feces, similar to that of several other lactobacilli, could be correlated to human diet, including raw and fermented meat (or fish), for millennia (37). Considering its relatively high concentration in human feces (10⁶ per g) that was previously reported (16), L. sakei was considered as one of the predominant food-associated Lactobacillus species present in human feces. Its natural reservoir and its origin prior to meat contamination are still not known. One can hypothesize that it belongs to the intestinal microbiota of animals used for meat production, although its presence has not yet been reported in mammals and has been reported only recently in the intestines of salmonids (5).Most of the available literature on L. sakei deals with its physiology in relation to preservation, fermentation, or spoilage of meat products (see references 10 and 13 and the references therein). Since its use as an ingredient or additive bioprotective culture, to ensure microbial safety of nonfermented meat products, has been proposed (8, 10), information on its behavior in the gastrointestinal tract (GIT) after ingestion of foodstuffs is required. The purpose of this study was thus to evaluate the ability of L. sakei to survive and transit in the GIT. Therefore, we compared two independent L. sakei strains isolated from human feces to the meat-associated L. sakei 23K model strain and analyzed their behaviors in the GITs of both conventional and axenic mice.     

Genomic Features of Lactococcus lactis IO-1, a Lactic Acid Bacterium That Utilizes Xylose and Produces High Levels of L-Lactic Acid

Lactococcus lactis IO-1 (JCM7638) produces L-lactic acid predominantly when grown at high xylose concentrations, and its utilization is highly desired in the green plastics industry. Therefore it is worthwhile studying its genomic traits. In this study, we focused on (i) genes of possible horizontal transfer derivation (prophages, the nisin-sucrose transposon, and several restriction-modification systems), and (ii) genes for the synthetic pathways of amino acids and vitamins in the IO-1 genome. In view of the results of this analysis, we consider their meanings in strain IO-1.     

Alteration of the Canine Small-Intestinal Lactic Acid Bacterium Microbiota by Feeding of Potential Probiotics

Five potentially probiotic canine fecal lactic acid bacterium (LAB) strains, Lactobacillus fermentum LAB8, Lactobacillus salivarius LAB9, Weissella confusa LAB10, Lactobacillus rhamnosus LAB11, and Lactobacillus mucosae LAB12, were fed to five permanently fistulated beagles for 7 days. The survival of the strains and their potential effects on the indigenous intestinal LAB microbiota were monitored for 17 days. Denaturing gradient gel electrophoresis (DGGE) demonstrated that the five fed LAB strains survived in the upper gastrointestinal tract and modified the dominant preexisting indigenous jejunal LAB microbiota of the dogs. When the LAB supplementation was ceased, DGGE analysis of jejunal chyme showed that all the fed LAB strains were undetectable after 7 days. However, the diversity of the intestinal indigenous microbiota of the dogs, as characterized from jejunal chyme plated on Lactobacillus selective medium without acetic acid, was reduced and did not return to the original level during the study period. In all but one dog, an indigenous Lactobacillus acidophilus strain emerged as the dominant LAB strain. In conclusion, strains LAB8 to LAB12 have potential as probiotic strains for dogs as they survive in and dominate the jejunal LAB microbiota during feeding and have the ability to modify the intestinal microbiota.     

Application of Two Newly Identified and Characterized Feruloyl Esterases from Streptomyces sp. in the Enzymatic Production of Ferulic Acid from Agricultural Biomass

Ferulic acid (FA), a component of hemicellulose in plant cell walls, is a phenolic acid with several potential applications based on its antioxidant properties. Recent studies have shown that feruloyl esterase (FAE) is a key bacterial enzyme involved in FA production from agricultural biomass. In this study, we screened a library of 43 esterases from Streptomyces species and identified two enzymes, R18 and R43, that have FAE activity toward ethyl ferulate. In addition, we characterized their enzyme properties in detail. R18 and R43 showed esterase activity toward other hydroxycinnamic acid esters as well, such as methyl p-coumarate, methyl caffeate, and methyl sinapinate. The amino acid sequences of R18 and R43 were neither similar to each other, nor to other FAEs. We found that R18 and R43 individually showed the ability to produce FA from corn bran; however, combination with other Streptomyces enzymes, namely xylanase and α-l-arabinofuranosidase, increased FA production from biomass such as corn bran, defatted rice bran, and wheat bran. These results suggest that R18 and R43 are effective FAEs for the enzymatic production of FA from biomass.     

Effect of Indoleacetic Acid and Related Indoles on Lactobacillus sp. Strain 11201 Growth, Indoleacetic Acid Catabolism, and 3-Methylindole Formation

A study was conducted to determine the activity of the 3-methylindole (3MI)-forming enzyme in Lactobacillus sp. strain 11201. Cells were incubated anaerobically with 17 different indolic and aromatic compounds. Indoleacetic acid (IAA), 5-hydroxyindoleacetic acid, 5-methoxy-3-indoleacetic acid, indole-3-pyruvate, or indole-3-propionic acid induced 3MI-forming activity. The highest total enzyme activity induced by IAA was observed in cells incubated with an initial concentration of 1.14 mM IAA. Peak activity of the 3MI-forming enzyme occurred 4 h after bacteria were incubated with either 0.114 or 1.14 mM IAA. Enzyme activity peaked earlier (2 h) and disappeared more rapidly at 5.7 mM IAA than at other concentrations of IAA. The effects of IAA and 3MI on the growth of Lactobacillus sp. strain 11201 and formation of 3MI from IAA also were determined. Bacterial growth and 3MI formation from IAA were reduced in medium containing exogenous 3MI. The growth depression observed in medium containing 5.7 mM IAA appears to be due to the toxicity of 3MI rather than IAA. The formation of 3MI in this ruminal Lactobacillus sp. is mediated by an inducible enzyme, and as 3MI accumulates, bacterial growth and rates of 3MI formation from IAA are reduced.     

Cloning and Characterization of an Intracellular Esterase from the Wine-Associated Lactic Acid Bacterium Oenococcus oeni

We report the cloning and characterization of EstB28, the first esterase to be so characterized from the wine-associated lactic acid bacterium, Oenococcus oeni. The published sequence for O. oeni strain PSU-1 was used to identify putative esterase genes and design PCR primers in order to amplify the corresponding region from strain Ooeni28, an isolate intended for inoculation of wines. In this way a 912-bp open reading frame (ORF) encoding a putative esterase of 34.5 kDa was obtained. The amino acid sequence indicated that EstB28 is a member of family IV of lipolytic enzymes and contains the GDSAG motif common to other lactic acid bacteria. This ORF was cloned into Escherichia coli using an appropriate expression system, and the recombinant esterase was purified. Characterization of EstB28 revealed that the optimum temperature, pH, and ethanol concentration were 40°C, pH 5.0, and 28% (vol/vol), respectively. EstB28 also retained marked activity under conditions relevant to winemaking (10 to 20°C, pH 3.5, 14% [vol/vol] ethanol). Kinetic constants were determined for EstB28 with p-nitrophenyl (pNP)-linked substrates ranging in chain length from C₂ to C₁₈. EstB28 exhibited greatest specificity for C₂ to C₄ pNP-linked substrates.The quality of fermented foods and beverages is affected in part by their composition of aroma compounds. In winemaking, the malolactic fermentation is used to deacidify wine and is typically carried out by Lactobacillus spp., Pediococcus spp., and particularly Oenococcus oeni (10, 7). Numerous reports clearly show that outside of this core function, lactic acid bacteria (LAB) can also bring about significant changes of sensorial importance (2, 5, 12, 32, 40, 49, 55). Such studies typically examined the action of active cultures or whole cells; however, the promise of LAB as a source of purified enzymes for use as additives in winemaking has recently been highlighted (43).Oenococcus oeni is acidophilic and indigenous to wine and similar environments. While the genome of the commercial PSU-1 strain has been sequenced and analyzed (44), there is limited information on the genes or their potential contribution to food and beverage aroma. The only such genes which have been cloned and partially characterized are alsS and alsD (24), which are thought to be responsible for the production of diacetyl, the principle compound conferring “buttery” aroma and flavor in wine (reviewed in reference 4). Analogous characterization of other flavor-related genes and enzymes not only may have practical implications for processes using LAB but also may be of fundamental interest.As a group, esters are a quantitatively significant constituent of beverages such as wine (total of >100 mg·liter⁻¹) (15). Included in this group are the C₄ to C₁₀ ethyl esters of organic acids, ethyl esters of straight-chain fatty acids (and branched-chain fatty acids to a lesser degree), and acetates of higher alcohols which are largely, if not exclusively, responsible for the fruity aroma of wine (13, 14). Some volatile esters are frequently found in fermented beverages in only trace amounts, often below threshold concentrations (3, 21, 25, 29, 50). However, they are extremely important for the flavor profile of these products, with different esters often having a synergistic effect to collectively affect aroma when their individual threshold concentrations are not exceeded. The fact that most esters are present in wine at concentrations around the threshold value implies that minor concentration changes might have a dramatic effect on the wine''s flavor (3, 21, 25, 29, 50). For this reason, an understanding of the hydrolysis and synthesis of esters in winemaking and how these may be manipulated is essential.A large amount of esters is formed during the primary fermentation by yeast; after this, LAB can contribute by increasing and decreasing the ester concentration (2, 5, 12, 40, 49, 55). Ester hydrolysis and synthesis can be catalyzed by esterases (6, 35, 38, 54). These enzymes commonly contain a catalytic triad composed of Ser, His, and Asp/Glu residues and a nucleophilic elbow structural motif (GXSXG), which contains the active-site serine residue (1, 31, 36, 48). They also contain an oxyanion hole, of which two residues donate their backbone amide protons to stabilize the substrate in the transition state. The oxyanion hole residues (in bold) have been divided into two groups termed GX and GGGX, with the glycine and a hydrophobic residue (X) being highly conserved (48).While extensive research has been carried out on the enzymes responsible for ester formation by wine strains of Saccharomyces cerevisiae (22, 23, 45, 51), esterase activity for wine-related LAB is not well documented. Most characterization of esterases in LAB has focused on dairy isolates (9, 16-18, 20). Parallel work in a wine context is limited despite general acceptance of the importance of esters in wine. Until recently, most evidence that wine LAB possess esterase activity came from wine volatile profiling studies which investigated the changes in concentration of individual esters during malolactic fermentation (12, 40, 55). Such changes in ester concentration were strain specific and had the potential to greatly affect the final aroma of wine.Our survey of the esterase activities of whole LAB cells found variations within species and even greater variation between the genera (42), with O. oeni showing greatest activity toward the p-nitrophenyl (pNP)-linked substrates tested. More recently (41), the esterase activities of whole O. oeni, lactobacillus, and pediococcus cells was determined under conditions with some relevance to wine. At least partial resistance to the harsh conditions used was observed, thereby demonstrating a necessary requirement of any enzyme intended for application in analogous environments. To more completely characterize esterases of LAB, the enzymes and their structural genes must be fully investigated. This study represents an effort to dissect the complex array of ester synthesis and hydrolysis activities in whole cells by cloning, heterologous expression, partial purification, and biochemical characterization of a single esterase from O. oeni. With a view to applying such an esterase under conditions found in wine and perhaps other industrial settings, enzyme function under the harsh physicochemical conditions frequently encountered in wine was examined.     

Characterization of the Tn916 Conjugative Transposon in a Food-Borne Strain of Lactobacillus paracasei

Food-borne antibiotic-resistant lactic acid bacteria have received growing attention in the past few years. We have recently identified tetracycline-resistant Lactobacillus paracasei in samples of milk and natural whey starter cultures employed in the manufacturing process of a typical Italian fermented dairy product, Mozzarella di Bufala Campana. In the present study, we have characterized at the molecular level the genetic context of tetracycline resistance determinants in these natural strains, which we have identified as tet(M). This gene was present in 21 independent isolates, whose fingerprinting profiles were distributed into eight different repetitive extragenic palindromic groups by cluster analysis. We provide evidence that the gene is associated with the broad-host, conjugative transposon Tn916, which had never before been described to occur in L. paracasei. PCR analysis of four independent isolates by use of specifically designed primer pairs detected the presence of a circular intermediate form of the transposon, carrying a coupling sequence (GGCAAA) located between the two termini of Tn916. This novel coupling sequence conferred low conjugation frequency in mating experiments with the recipient strain JH2-2 of Enterococcus faecalis.Several genetic determinants conferring tetracycline resistance have been described to occur in gram-positive, nonpathogenic bacteria (2, 20). Among them, tet(M), encoding a ribosomal protection protein, is most commonly found in lactic acid bacteria (LAB). The issue of antibiotic resistance spreading among commensal bacteria has received great interest in recent years, and the presence of antibiotic-resistant species in the environment, including food products, has been extensively reported (reviewed in references 2 and 20). Conjugative transposons represent important vehicles for dissemination of antimicrobial resistance within gram-positive and gram-negative bacteria (23). These elements can move from the genome of a donor bacterium to that of a recipient by conjugation (6). Tn916, an 18-kb element containing the genetic determinant for tetracycline resistance, was the first conjugative transposon to be identified. It carries the tet(M) gene and has a broad host range, comprising both gram-positive and gram-negative bacteria (7). Along with the tetracycline resistance gene, Tn916 carries the genes responsible for its own excision (xis) and integration (int) as well as the mob genes, which mediate conjugal transfer (4). The transposition process starts with excision of the transposon, mediated by the Int and Xis proteins, leading to the formation of a nonreplicative circular intermediate which is transferred to the recipient and integrates into a new target site. Excision represents the rate-limiting step and occurs through reciprocal, site-specific recombination between the nonhomologous regions located at the two termini of the integrated transposon, known as coupling sequences, which are retained in the circular intermediate (17).Lactobacillus paracasei belongs to the microbial group of LAB and represents, along with the closely related species Lactobacillus casei, one of the most common bacterial species employed in the food industry. It is naturally present in raw milk and in dairy products, such as typical cheeses obtained by traditional manufacturing procedures in different Mediterranean countries (1, 11, 18, 26). Moreover, due to its probiotic functions, it is also employed as food additive (3, 5). Among its beneficial properties for human health, a recent study suggested that L. paracasei can be considered a potential enhancer of systemic immunity (22). However, only a few studies analyzed antibiotic resistance in L. paracasei (15, 19).In the past few years, our studies have focused on the identification of genes responsible for antibiotic resistance in LAB isolated from traditional dairy foods manufactured without employing commercial starter cultures. Fermentation in such products is therefore carried out by natural starters, mostly reflecting the microbiological composition of raw milk, which is affected in turn by the environment in which the animals live. Moreover, selective pressure exerted by technological steps along the manufacturing procedure often has a deep impact on bacterial composition in the final product. The widespread use and misuse of antibiotics have applied strong selective pressure in the environment, favoring survival and spread of antibiotic-resistant species. It is therefore of special relevance to identify antibiotic resistance determinants in food-borne bacteria, their persistence along the production line of specific products, and their capability of horizontal transfer to those species that can colonize the human gut.In the present study, we have characterized at the molecular level a group of tetracycline-resistant L. paracasei isolates, previously identified in raw milk and natural whey starter cultures employed in the manufacture of the Italian traditional cheese Mozzarella di Bufala Campana (9). We provide evidence that in these isolates, tetracycline resistance is due to the presence of the conjugative transposon Tn916, carrying the tet(M) gene and capable of horizontal, interspecies transfer to the opportunistic pathogen Enterococcus faecalis via a circular intermediate containing a novel coupling sequence that confers a low-frequency-conjugation phenotype. Molecular analysis of the resulting primary E. faecalis transconjugants revealed the presence of a circular intermediate of Tn916 carrying the same coupling sequence found in the L. paracasei donor strains.     

Lactic Acid Production from Pretreated Hydrolysates of Corn Stover by a Newly Developed Bacillus coagulans Strain

An inhibitor-tolerance strain, Bacillus coagulans GKN316, was developed through atmospheric and room temperature plasma (ARTP) mutation and evolution experiment in condensed dilute-acid hydrolysate (CDH) of corn stover. The fermentabilities of other hydrolysates with B. coagulans GKN316 and the parental strain B. coagulans NL01 were assessed. When using condensed acid-catalyzed steam-exploded hydrolysate (CASEH), condensed acid-catalyzed liquid hot water hydrolysate (CALH) and condensed acid-catalyzed sulfite hydrolysate (CASH) as substrates, the concentration of lactic acid reached 45.39, 16.83, and 18.71 g/L by B. coagulans GKN316, respectively. But for B. coagulans NL01, only CASEH could be directly fermented to produce 15.47 g/L lactic acid. The individual inhibitory effect of furfural, 5-hydroxymethylfurfural (HMF), vanillin, syringaldehyde and p-hydroxybenzaldehyde (pHBal) on xylose utilization by B. coagulans GKN316 was also studied. The strain B. coagulans GKN316 could effectively convert these toxic inhibitors to the less toxic corresponding alcohols in situ. These results suggested that B. coagulans GKN316 was well suited to production of lactic acid from undetoxified lignocellulosic hydrolysates.     

Multilocus Sequence Typing of Leuconostoc gelidum subsp. gasicomitatum,a Psychrotrophic Lactic Acid Bacterium Causing Spoilage of Packaged Perishable Foods

Leuconostoc gelidum subsp. gasicomitatum is a psychrotrophic lactic acid bacterium (LAB) that causes spoilage of a variety of modified-atmosphere-packaged (MAP) cold-stored food products. During the past 10 years, this spoilage organism has been increasingly reported in MAP meat and vegetable products in northern Europe. In the present study, the population structure within 252 L. gelidum subsp. gasicomitatum strains was determined based on a novel multilocus sequence-typing (MLST) scheme employing seven housekeeping genes. These strains had been isolated from meat and vegetable sources over a time span of 15 years, and all 68 previously detected pulsed-field gel electrophoresis (PFGE) genotypes were represented. A total of 46 sequence types (STs) were identified, with a majority of the strains (>60%) belonging to three major STs, which were grouped into three clonal complexes (CCs) and 17 singletons by Global Optimal eBURST (goeBURST). The results by Bayesian analysis of population structure (BAPS) mostly correlated with the grouping by goeBURST. Admixture analysis by BAPS indicated a very low level of exchange of genetic material between the subpopulations. Niche specificity was observed within the subpopulations: CC1 and BAPS cluster 1 consisted mostly of strains from a variety of MAP meats, whereas vegetable strains grouped together with strains from MAP poultry within CC2 and BAPS cluster 2. The MLST scheme presented in this study provides a shareable and continuously growing sequence database enabling global comparison of strains associated with spoilage cases. This will further advance our understanding of the microbial ecology of this industrially important LAB.     

Characterization of a Novel LysM Domain from Lactobacillus fermentum Bacteriophage Endolysin and Its Use as an Anchor To Display Heterologous Proteins on the Surfaces of Lactic Acid Bacteria

The endolysin Lyb5, from Lactobacillus fermentum temperate bacteriophage φPYB5, showed a broad lytic spectrum against Gram-positive as well as Gram-negative bacteria. Sequence analysis revealed that the C terminus of the endolysin Lyb5 (Ly5C) contained three putative lysin motif (LysM) repeat regions, implying that Ly5C was involved in bacterial cell wall binding. To investigate the potential of Ly5C for surface display, green fluorescent protein (GFP) was fused to Ly5C at its N or C terminus and the resulting fusion proteins were expressed in Escherichia coli. After being mixed with various cells in vitro, GFP was successfully displayed on the surfaces of Lactococcus lactis, Lactobacillus casei, Lb. brevis, Lb. plantarum, Lb. fermentum, Lb. delbrueckii, Lb. helveticus, and Streptococcus thermophilus cells. Increases in the fluorescence intensities of chemically pretreated L. lactis and Lb. casei cells compared to those of nonpretreated cells suggested that the peptidoglycan was the binding ligand for Ly5C. Moreover, the pH and concentration of sodium chloride were optimized to enhance the binding capacity of GFP-Ly5C, and high-intensity fluorescence of cells was observed under optimal conditions. All results suggested that Ly5C was a novel anchor for constructing a surface display system for lactic acid bacteria (LAB). To demonstrate the applicability of the Ly5C-mediated surface display system, β-galactosidase (β-Gal) from Paenibacillus sp. strain K1, replacing GFP, was functionally displayed on the surfaces of LAB cells via Ly5C. The success in surface display of GFP and β-Gal opened up the feasibility of employing the cell wall anchor of bacteriophage endolysin for surface display in LAB.Surface display of heterologous proteins or peptides on bacteria is potentially important in several areas of biotechnology, including development of live vaccine delivery systems, diagnostics, whole-cell absorbents, and novel biocatalysts (11). Lactic acid bacteria (LAB) have the status of being generally recognized as safe (GRAS), making them certainly more useful in food and medical applications than other bacterial species. The development of cell surface display systems for LAB has recently become one of the most active research areas. Most of the cell surface display systems for LAB reported thus far have made use of the C terminus of a cell wall-anchoring protein via an LPXTG motif (8, 12, 19, 24). This anchoring mechanism requires processing by a sortase for covalent anchoring of the protein to the cell wall peptidoglycan (15). Various anchoring proteins, such as membrane-spanning protein PgsA (16) and S-layer protein (3), have also been exploited for surface display. However, heterologous proteins have been anchored to the producer cells, and the use of genetically modified organisms is less desirable or at least still being debated. Surface display of heterologous proteins on genetically unmodified Gram-positive bacteria has been successfully carried out using the peptidoglycan binding lysin motif (LysM) domain of the major autolysin AcmA of Lactococcus lactis (1, 2, 4, 18, 28).LysM was first discovered in the lysozyme of Bacillus phage φ29 as a C-terminal repeat composed of 44 amino acids separated by 7 amino acids (6). LysM is a common module found in more than 4,000 proteins of both prokaryotes and eukaryotes (6). Many bacterial proteins containing LysM are peptidoglycan hydrolases, such as p60 (20), Sep (26), LytF (31), AcmA (5), and Mur (7). The best-characterized LysM-containing protein is the N-acetylglucosaminidase AcmA of L. lactis subsp. cremoris MG1363. AcmA is the major autolysin and is required for cell separation and cell lysis during the stationary phase of L. lactis (5). It contains three domains: the N-terminal signal peptide, an active domain, and a C-terminal peptidoglycan anchor (cA) which consists of three LysM repeats (22). Several functional proteins, including malaria parasite surface antigen, β-lactamase, α-amylase, and viral capsid proteins, have been noncovalently bound to cell walls of AcmA-producing and non-AcmA-producing L. lactis as well as several other Gram-positive bacteria via cA (4, 17, 18, 23, 25).Endolysins from bacteriophages are cell wall hydrolases involved in cell lysis to release the progeny particles from the host cells (9, 30). Most endolysins lack a signal peptide and are translocated across the membrane by the aid of the holin protein. This protein typically contains an N-terminal catalytic domain and a C-terminal cell wall binding domain (33). The endolysins Ply118 and Ply500 of a Listeria monocytogenes phage share a unique C-terminal cell wall binding domain which establishes specific recognition of and high-affinity binding to bacterial cell wall carbohydrates (13). The temperate bacteriophage φPYB5, isolated from the Lactobacillus fermentum YB5 strain, has a hexagonal head, noncontractile tails, and several fibers and belongs to Bradley''s group B as defined by the International Committee on Taxonomy of Viruses (32). The sequence of the endolysin gene lyb5 from the genome of φPYB5 has been deposited in GenBank under accession number {type:entrez-nucleotide,attrs:{text:EF531306,term_id:145687952,term_text:EF531306}}EF531306, and the gene product has been successfully expressed in Escherichia coli and has shown a broad lytic spectrum (30).Here, we generated a fusion of green fluorescent protein (GFP) to the C terminus of Lyb5 (Ly5C) to construct a surface display system for LAB. The GFP was bound to the surfaces of various LAB cells by the aid of Ly5C. Moreover, by using the system constructed, β-galactosidase (β-Gal) was functionally displayed on the surfaces of LAB cells and retained its activity.