Characterization of the most abundant &amp;lt;italic&amp;gt;Lactobacillus&amp;lt;/italic&amp;gt; species in chicken gastrointestinal tract and potential use as probiotics for genetic engineering

Lei, Wang; Fang, Mingjian; Hu, Yanping; Yang, Yuxin; Yang, Mingming; Chen, Yulin

doi:10.1093/abbs/gmu037

Cited by 24 publications

(22 citation statements)

References 45 publications

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“…Among our Lactobacillus isolates, three species (L. gallinarum, L. reuteri, and L. salivarius) were most widely represented. The spectrum of Lactobacillus species detected was comparable to those from previous studies (Stephenson et al 2010;Wang et al 2014;Adhikari and Kwon 2017). The presence of lactobacilli is commonly most dominant in the digesta of the chicken's small intestine, and therefore their high abundance in our caecal samples was somewhat surprising.…”

Section: Discussionsupporting

confidence: 89%

“…The most commonly used probiotic bacteria belong to the genus Lactobacillus. New ecological, genomic, and phylogenomic data about Lactobacillus species of poultry origin have recently become available (Stephenson et al 2010;Wang et al 2014;Adhikari and Kwon 2017;Duar et al 2017a). In addition, new evidence indicates high levels of niche conservatism among such bacteria, with lifestyles ranging from freeliving to strictly symbiotic species (Duar et al 2017b).…”

Section: Discussionmentioning

confidence: 99%

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Properties of potentially probiotic Lactobacillus isolates from poultry intestines

2019

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The most commonly used probiotic bacteria belong to the genus Lactobacillus, being regarded as beneficial for poultry health and production. However, commercial probiotics do not always ensure both expected effects. In order to improve the utility properties of new preparations, the selection of new probiotic candidates should be made on the basis of the performance of the species within the poultry digestive tract. The aim of this study was to isolate and identify lactobacilli from poultry intestines, and to select probiotic candidates for subsequent in vivo trials. Digesta from 18 poultry specimens were collected, serially diluted, plated onto Wilkins-Chalgren anaerobe agar supplemented with 30% of rumen fluid and onto De Man, Rogosa and Sharpe agar plates, and incubated at 37 °C for 48 h under anaerobic conditions. Isolated colonies were subjected to Gram staining and catalase reaction. They were then pre-identified using matrixassisted laser desorption ionization (MALDI) time of flight (TOF) mass spectrometry (MS). Forty-four Lactobacillus strains belonging to 16 species were identified and subjected to evaluations of survival under simulated gastrointestinal conditions, autoaggregation and hydrophobicity. Most of the screened Lactobacillus reuteri strains as well as individual strains of L. acidophilus, L. amylovorus, L. gallinarum, L. ingluviei, L. johnsonii, L. oris, L. salivarius, L. saerimneri, and L. vaginalis showed high survival rates under gastrointestinal tract conditions and good surface properties. The results suggest their potential for further testing as probiotic candidates in in vivo trials.

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Section: Discussionsupporting

confidence: 89%

Section: Discussionmentioning

confidence: 99%

Properties of potentially probiotic Lactobacillus isolates from poultry intestines

2019

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“…The isolates were obtained from the Spanish Type Culture Collection (CECT, Paterna, Spain). The common link between all the strains was their isolation from meat and the gastrointestinal tract of chickens and, therefore, their relationship as spoilage microorganisms in the meat industry [28,[30][31][32]. The strains were stored at 4 • C as freeze-dried cultures, recovered on Tryptic Soya Broth (TSB, bioMérieux, Marcy l'Etoile, France) at 30 • C for 48 h, streaked onto Tryptone Soya Agar (TSA, Oxoid, Madrid, Spain), and cultivated at 30 • C for 48 h. Last, the working cultures were kept on TSA slants at 4 • C to be used within 30 days.…”

Section: Bacterial Strainsmentioning

confidence: 99%

Quantitative and Compositional Study of Monospecies Biofilms of Spoilage Microorganisms in the Meat Industry and Their Interaction in the Development of Multispecies Biofilms

et al. 2019

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Food spoilage is a serious problem in the food industry, since it leads to significant economic losses. One of its main causes is the cross-contamination of food products from industrial surfaces. Three spoilage bacterial species which are highly present in meat and the gastrointestinal tract of chickens were selected: Pseudomonas fragi, Leuconostoc gasicomitatum, and Lactobacillus reuteri. The dual aim was to determine their ability to form monospecies biofilms and to examine how they interact when they coexist together. To do so, mature monospecies biofilms were produced statically for seven days at a temperature of 30 °C. L. gasicomitatum was also used to investigate the behavior of P. fragi and L. reuteri in the formation of multispecies biofilms. The structure and composition of the monospecies biofilms were evaluated by direct epifluorescence microscopy, and the multispecies biofilms were evaluated by plate counting. Both L. gasicomitatum and L. reuteri were able to form biofilms, with counts of approximately 7 Log CFU/cm2 and a defined structure. However, P. fragi obtained counts to the order of 4 Log CFU/cm2, which is significantly different from the previous species (P < 0.05), and it had no network of cell conglomerates. The content of the L. gasicomitatum and L. reuteri biofilm matrices were 70–80% protein, unlike P. fragi, which presented a higher polysaccharide content (P < 0.05). In the multispecies biofilms, the presence of P. fragi did not affect the growth of L. gasicomitatum, which remained at between 5.76 to 6.1 Log CFU/cm2. However, L. reuteri was able to displace L. gasicomitatum growth after 24 h of coexisting in a mixed biofilm, presenting differences in counts of approximately 2 Log CFU/cm2. The study of the biofilms constructed by food industry resident microbiota can help to understand the ecological relations that exist between species, characterize them, and propose strategies to eliminate them. The name of genes and species should be written in italic.

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“…Lactobacillus reuteri inhabits the gastrointestinal tract (GIT) of selected animals where it forms biofilms on the non-glandular, squamous epithelium lining the upper GIT. In poultry, L. reuteri is the most abundant Lactobacillus species in the GIT, mainly found in the crop and the caecum [1]. Distinct phylogenetic lineages of L. reuteri are coherent with host origin, reflecting co-evolution of this species with the vertebrate hosts [2].…”

Section: Introductionmentioning

confidence: 99%

“…To date, among all deposited NCBI L. reuteri genomes, only seven strains were isolated from poultry, representing only 5 % of the isolates and thus limiting any phylogenetic analysis and host-microbes adaptation studies. The majority of the NCBI L. reuteri deposited genomes comes from strains which had been isolated from mouse (47), human (19) and pig (25), while few from sourdough (7), poultry (7), goat (5), cow (5), rat (4) sheep (4), dairy and fermented products (3), horse (3), piglet (2), pork (1), probiotic capsule (1), wine (1) and yoghurt (1).…”

Section: Introductionmentioning

confidence: 99%

Isolation and comparative genomic analysis of reuterin-producingLactobacillus reuterifrom poultry gastrointestinal tract

Greppi¹,

Asare²,

Schwab³

et al. 2019

Preprint

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Lactobacillus reuteri is a natural inhabitant of selected animal and human gastrointestinal tract (GIT). Certain strains have the capacity to transform glycerol to 3-hydroxypropionaldehyde (3-HPA), further excreted to form reuterin, a potent antimicrobial system. Reuterin-producing strains may be applied as a natural antimicrobial in feed to prevent pathogen colonization of animals, such as in poultry, and replace added antimicrobials. To date, only seven L. reuteri strains isolated from poultry have been characterized which limits phylogenetic studies and host-microbes interactions characterization. This study aimed to isolate L. reuteri strains from poultry GIT and to characterize their reuterin production and antimicrobial resistance (AMR) profiles using phenotypic and genetic methods. Seventy reuterin-producing strains were isolated from poultry crop, faeces and caeca and twenty-five selected for further characterization. Draft genomes were generated for the new 25 isolates and integrated in a phylogenetic tree of 40 strains from different hosts. Phylogenetic analysis based on gene content as well as on core genomes showed grouping of the selected 25 L.reuteri poultry isolates within the poultry/human lineage VI. Strains harbouring pducob-cbi-hem genes (23/25) produced between 156 mM ± 11 and 330 mM ± 14 3-HPA, from 600 mM of glycerol, in the conditions of the test. All 25 poultry strains were sensitive to cefotaxime (MIC between 0.016 and 1 µg/mL) and penicillin (MIC between 0.02 and 4 µg/mL). Akin to the reference strains DSM20016 and SD2112, the novel isolates were resistant to penicillin, possibly associated with identified point mutations in ponA, pbpX, pbpF and pbpB. All strains resistant to erythromycin (4/27) carried the ermB gene, and it was only present in poultry strains. All strains resistant to tetracycline (5/27) harbored tetW gene. This study confirms the evolutionary history of poultry/human lineage VI and identifies pdu-cob-cbi-hem as a frequent trait but not always present in this lineage. L. reuteri poultry strains producing high 3-HPA yield may have potential to prevent enteropathogen colonization of poultry.

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Characterization of the most abundant <italic>Lactobacillus</italic> species in chicken gastrointestinal tract and potential use as probiotics for genetic engineering

Cited by 24 publications

References 45 publications

Properties of potentially probiotic Lactobacillus isolates from poultry intestines

Properties of potentially probiotic Lactobacillus isolates from poultry intestines

Quantitative and Compositional Study of Monospecies Biofilms of Spoilage Microorganisms in the Meat Industry and Their Interaction in the Development of Multispecies Biofilms

Isolation and comparative genomic analysis of reuterin-producingLactobacillus reuterifrom poultry gastrointestinal tract

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