Obligate anaerobic bacteria from the genus Pectinatus have been known to cause beer spoilage for over 40 years. Whole genome sequencing was performed on eleven beer spoilage strains (nine Pectinatus frisingensis, one Pectinatus cerevisiiphilus and one Pectinatus haikarae isolate), as well as two pickle spoilage species (Pectinatus brassicae MB591 and Pectinatus sottacetonis MB620) and the tolerance of all species to a range of environmental conditions was tested. Exploration of metabolic pathways for carbohydrates, amino acids and vitamins showed little difference between beer spoilage-and pickle spoilage-associated strains. However, genes for certain carbohydrate and sulphur-containing amino acidassociated enzymes were only present in the beer spoilage group and genes for specific transporters and regulatory genes were uniquely found in the pickle spoilage group. Transporters for compatible solutes, only present in pickle-associated strains, likely explain their experimentally observed higher halotolerance compared to the beer spoilers. Genes involved in biofilm formation and ATP Binding Cassette (ABC) transporters potentially capable of exporting hop-derived antimicrobial compounds were found in all strains. All species grew in the presence of alcohol up to 5% alcohol by volume (ABV) and hops extract up to 80 ppm of iso-α-acids. Therefore, the species isolated from pickle processes may pose novel hazards in brewing.
Flin.ti.bac'ter. L. masc. n. bacter rod; N.L. masc. n. Flintibacter rod‐shaped bacterium named after Harry J. Flint, a microbiologist from Aberdeen, UK, who dedicated his career to the investigation of gut bacteria, especially butyrate producers and their role in health and disease. Firmicutes / Clostridia / Clostridiales / Ruminococcaceae / Flintibacter Cells are small irregular needle‐like rods that can form long filaments. Usually gives a Gram‐negative‐staining reaction. Endospores are not observed, and cells are nonmotile. Strictly anaerobic. Optimum growth between 30 and 40°C and in the presence of NaCl up to 1%. Oxidase‐ and catalase‐negative. Grows on Wilkins‐Chalgren medium and can utilize several carbon sources. Can metabolize the amino acids glutamine and glutamate, but fails to grow on leucine, asparagine, lysine, arginine, and aspartic acid. Grows in the presence of glucosamine and raffinose. The end products of fermentation are formate, acetate, and butyrate. The main cellular fatty acids are iso‐C 17:1 /anteiso‐C 17:1 (16.1%), iso‐C 19:1 (14.8%), C 18:1 ω9 c (13.5%), C 12:0 (12.2%), C 14:0 (11.4%), and C 16:0 (11.2%). The nearest phylogenetic neighbors are Intestinimonas butyriciproducens , Pseudoflavonifractor capillosus, Flavonifractor plautii, Lawsonibacter asaccharolyticus , and Clostridium viride . The genus accommodates the species Flintibacter butyricus . Isolated from the cecal contents of a wild‐type mouse. DNA G + C content (mol%) : 58 (draft genome). Type species : Flintibacter butyricus Lagkouvardos, Pukall, Abt, Foesel, Meier‐Kolthoff, Kumar, et al. 2016c, 4301 VP (Effective publication: Lagkouvardos, Pukall, Abt, Foesel, Meier‐Kolthoff, Kumar, et al., 2016b, 12).
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