A Polyphasic Approach towards the Identification of Strains Belonging to Lactobacillus acidophilus and Related Species

Gancheva, Anna; Pot, Bruno; Vanhonacker, Katrien; Hoste, Bart; Kersters, Karel

doi:10.1016/s0723-2020(99)80011-3

Cited by 72 publications

(51 citation statements)

References 22 publications

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“…1997; Gancheva et al, 1999;Gevers et al, 2001;Massi et al, 2004;Pot et al, 1993;Yansanjav et al, 2003). Although useful, there are some pitfalls associated with the use of these methods concerning portability, inter-laboratory reproducibility and time efficacy.…”

Section: Introductionmentioning

confidence: 99%

Identification of lactobacilli by pheS and rpoA gene sequence analyses

Naser

Dawyndt

Hoste

et al. 2007

International Journal of Systematic and Evolutionary Microbiology

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The aim of this study was to evaluate the use of the phenylalanyl-tRNA synthase alpha subunit (pheS) and the RNA polymerase alpha subunit (rpoA) partial gene sequences for species identification of members of the genus Lactobacillus. Two hundred and one strains representing the 98 species and 17 subspecies were examined. The pheS gene sequence analysis provided an interspecies gap, which in most cases exceeded 10 % divergence, and an intraspecies variation of up to 3 %. The rpoA gene sequences revealed a somewhat lower resolution, with an interspecies gap normally exceeding 5 % and an intraspecies variation of up to 2 %. The combined use of pheS and rpoA gene sequences offers a reliable identification system for nearly all species of the genus Lactobacillus. The pheS and rpoA gene sequences provide a powerful tool for the detection of potential novel Lactobacillus species and synonymous taxa. In conclusion, the pheS and rpoA gene sequences can be used as alternative genomic markers to 16S rRNA gene sequences and have a higher discriminatory power for reliable identification of species of the genus Lactobacillus.

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Section: Introductionmentioning

confidence: 99%

Identification of lactobacilli by pheS and rpoA gene sequence analyses

Naser

Dawyndt

Hoste

et al. 2007

International Journal of Systematic and Evolutionary Microbiology

Self Cite

252

205

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“…Phylogenetic studies based on the 16S rRNA gene sequence of strain Y10 suggested that this bacterium was a member of the Lactobacillus acidophilus group (van Beek & Priest, 2002). This group comprises L. acidophilus sensu stricto, Lactobacillus amylovorus, Lactobacillus crispatus, Lactobacillus gallinarum, Lactobacillus gasseri, Lactobacillus helveticus and Lactobacillus johnsonii (Johnson et al, 1980;Fujisawa et al, 1992;Gancheva et al, 1999), with three relatively recent additions: Lactobacillus amylolyticus, isolated from malt and beer wort (Bohak et al, 1998), Lactobacillus iners, associated with human sources (Falsen et al, 1999) and Lactobacillus kitasatonis, from chicken intestines (Mukai et al, 2003). In this study, we have investigated the phylogenetic relationships between the Japanese and Scottish isolates from whisky fermentations and shown that they constitute a distinct taxon within the L. acidophilus lineage, for which we propose the name Lactobacillus suntoryeus sp.…”

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confidence: 99%

“…RAPD analysis provided further evidence that the distillery isolates were closely related. RAPD patterns are highly discriminatory for members of the L. acidophilus group and can be used to distinguish strains of the various species, as well as to provide discrimination within species (Du Plessis & Dicks, 1995;Gancheva et al, 1999;Ventura & Zink, 2002). The identical patterns generated from strains SA T and Y10 and the very similar pattern from strain M4 were consistent with the isolates belonging to a single species (see Supplementary The virtually complete 16S rRNA gene sequences of strains SA T , Y10 and M4 and of L. helveticus NCIMB 11971 T were determined and a phylogenetic tree was constructed using 16S rRNA gene sequences retrieved from GenBank for other members of the L. acidophilus group and L. brevis.…”

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confidence: 99%

Lactobacillus suntoryeus sp. nov., isolated from malt whisky distilleries

Cachat

Priest

2005

International Journal of Systematic and Evolutionary Microbiology

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Eight strains of Lactobacillus with identical partial 16S rRNA gene sequences and similar randomly amplified polymorphic DNA patterns were isolated from fermentation samples from Japanese and Scottish malt whisky distilleries. Phylogenetic analysis of almost complete 16S rRNA gene sequences from three representative strains (two from Japan, one from Scotland) placed them in the genus Lactobacillus as members of the Lactobacillus acidophilus group. Lactobacillus helveticus and Lactobacillus gallinarum were the most closely related species, with 16S rRNA gene similarities of 99?3 and 98?1 %, respectively. A similar phylogeny was derived from partial sequences of elongation factor Tu (tuf ) genes in which the alleles from the three distillery isolates were identical and shared 99?0 % similarity with L. helveticus and L. gallinarum tuf genes. S-layer (slp) gene sequences suggested different relationships among the strains and the distillery isolates no longer formed a monophyletic group. The alleles from the Japanese and Scottish strains shared only 54 % similarity. Chromosomal DNA from the distillery strains gave DNA-DNA hybridization values between 79 and 100 % but showed less than 43 and 22 % reassociation with L. helveticus and L. gallinarum DNA, respectively. The name Lactobacillus suntoryeus sp. nov. is proposed for this novel taxon; the type strain is strain SA T (=LMG 22464 T =NCIMB 14005 T ).Lactic acid bacteria comprise a natural component of the microflora of malt whisky fermentation (Simpson et al., 2001;van Beek & Priest, 2002). In well-maintained distilleries their numbers are low at the beginning of the fermentation, but, once the yeast has completed the alcoholic fermentation, they grow prolifically during the 'late lactic fermentation' and are considered to confer positive flavour notes to the spirit (Takatani & Ikemoto, 2004). The most common species encountered are Lactobacillus brevis, Lactobacillus fermentum and Lactobacillus paracasei, but numerous other Lactobacillus species, lactococci, leuconostocs and weissellas have been detected, particularly in the early stages of the fermentation, when the alcohol concentration is relatively low (van Beek & Priest, 2003).Analysis of Scotch whisky fermentations using denaturing gradient gel electrophoresis revealed an uncultured bacterium in the late stages of fermentation that was closely related to a bacterium isolated from a Japanese malt whisky fermentation and referred to as strain Y10. Phylogenetic studies based on the 16S rRNA gene sequence of strain Y10 suggested that this bacterium was a member of the Lactobacillus acidophilus group (van Beek & Priest, 2002). This group comprises L. acidophilus sensu stricto, Lactobacillus amylovorus, Lactobacillus crispatus, Lactobacillus gallinarum, Lactobacillus gasseri, Lactobacillus helveticus and Lactobacillus johnsonii (Johnson et al., 1980;Fujisawa et al., 1992;Gancheva et al., 1999), with three relatively recent additions: Lactobacillus amylolyticus, isolated from malt and beer wort (Bohak et al., 1998)...

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“…Strategies combining different typing methods, e.g. SDS-PAGE of cellular proteins, RAPD-PCR and AFLP, have increasingly been used to identify closely related species and strains (Valcheva et al, 2005;Gancheva et al, 1999 The complete sequence (1561 bp) of the 16S rRNA gene sequence of LP33 T was determined. In a neighbour-joining dendrogram based on the sequence of LP33 T from this study and sequences from the GenBank database, the phylogenetic position of LP33 T was determined.…”

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confidence: 99%