A Tetragenococcus halophilus human gut isolate

Morsli, Madjid; Bellali, Sara; Drancourt, Michel; Grine, Ghiles

doi:10.1016/j.crmicr.2022.100112

Cited by 3 publications

(1 citation statement)

References 34 publications

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“…T. halophilus strains were capable of growing in highly salted cultures (10-15 % w/v NaCl). Guindo et al (2022) also demonstrated that T. halophilus bacterium was found in miso and later found in a variety of salty foods, including soy sauce, anchovy brines, fermented foods, and smoked fish eggs, this might confirm the presence of this bacterium during the beginning of fermentation process of cucumber samples in our research work.…”

Section: Resultssupporting

confidence: 83%

Screening of Wild Lactobacillus Plantarum Found in Brine Solution of Naturally Fermented Cucumbers

Benzerzoura,

Al-Qadiri,

Sadder

et al. 2023

Jordan j. Agr. sci.

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Fermentation has been used as a simple technique for preserving vegetables since ancient days. This research work aimed to isolate, characterize, and identify wild Lactobacillus plantarum found in a brine solution (8% w/v NaCl) of naturally fermented cucumber. Cucumber samples were naturally fermented at ambient temperature for 14 days in a brine solution, in which lactic acid bacteria (LAB) were then cultured (37℃, 48 h) within 24 h for 3, 5, 7, 10, and 14 days. Seventeen different LAB strains were isolated and identified within the different time intervals of fermentation using morphological, biochemical API 50 CHL, PCR verification using Lactobacillus subspecies-specific genes primer, and 16S rRNA gene sequencing. The API confirmed strains were further verified by PCR to be L. plantarum subsp. plantarum M23 based on the amplified gene fragment separation by gel electrophoresis and gene sequencing. After 24 h of fermentation, the most dominant LAB-identified strains were Leuconostoc mesenteroides, Tetragenococcus halophilus, and L. plantarum M23, respectively. Starting from the fifth day of fermentation, L. plantarum M23 controlled the fermentation process as the dominant LAB. The drop in the pH value was significant (from 6.8 to 3.18) due to the variations in the LAB strains throughout the 14 days of fermentation. Further investigation will be carried out to study the production of plantaricin, which has great importance in food biopreservation.

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Section: Resultssupporting

confidence: 83%

Screening of Wild Lactobacillus Plantarum Found in Brine Solution of Naturally Fermented Cucumbers

Benzerzoura,

Al-Qadiri,

Sadder

et al. 2023

Jordan j. Agr. sci.

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Halophilic lactic acid bacteria — Play a vital role in the fermented food industry

Nguyen,

Nguyen-Thi,

Nguyen

et al. 2024

Folia Microbiol

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Identification of an operon and its regulator required for autoaggregation in Tetragenococcus halophilus

Endo,

Hotta,

Wakinaka

et al. 2023

Appl Environ Microbiol

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Bacterial autoaggregation is associated with self- and non-self-recognition, surface colonization, and biofilm formation. Numerous aggregation factors have been cloned for basic and applied purposes. Snowflake Forming Collagen Binding Aggregation Factor (SFCBAF) is one such aggregation factor isolated from a few lactic acid bacteria species; however, the regulatory mechanisms of SFCBAF remain poorly understood. Here, we report the aggR and aggABC genes associated with autoaggregation in the halophilic lactic acid bacterium Tetragenococcus halophilus . A draft genome sequence analysis of five aggregating strains and subsequent comparative genomic analysis revealed that all of them have aggR and aggABC genes, which are possibly involved in autoaggregation. SFCBAF, a sortase, and a hypothetical protein are encoded by aggABC , which constitutes the agg operon. To analyze the function of these genes, phenotype- and genotype-based mutant screening was carried out. Mutants of either aggR or aggA lack autoaggregation and collagen binding abilities, indicating that they are both essential for these phenotypes. aggR was considered a positive regulator for the agg operon because aggR encodes a helix-turn-helix protein and aggR mutation resulted in diminished agg operon expression. Our results provide genetic bases underlying the mechanisms of aggregation and its regulation in T. halophilus . IMPORTANCE Tetragenococcus halophilus is a halophilic lactic acid bacterium generally used as a starter culture in fermenting soy and fish sauces. Aggregating strains can be useful in fermenting and obtaining clear soy sauce because cell clumps are trapped by the filter cake when the soy sauce mash is pressed. However, the genetic mechanisms of aggregation in T. halophilus are unknown. In this study, we identified genes encoding aggregation factor and its regulator. These findings may provide a foundation for developing improved T. halophilus starter cultures for soy sauce fermentation, leading to more efficient and consistent clear soy sauce production.

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A Tetragenococcus halophilus human gut isolate

Cited by 3 publications

References 34 publications

Screening of Wild Lactobacillus Plantarum Found in Brine Solution of Naturally Fermented Cucumbers

Screening of Wild Lactobacillus Plantarum Found in Brine Solution of Naturally Fermented Cucumbers

Halophilic lactic acid bacteria — Play a vital role in the fermented food industry

Identification of an operon and its regulator required for autoaggregation in Tetragenococcus halophilus

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