CLOSTRIDIUM | Clostridium tyrobutyricum

Ivy, Reid A.

doi:10.1016/b978-0-12-384730-0.00071-9

Cited by 6 publications

(5 citation statements)

References 13 publications

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“…In silico genome analysis revealed that strain FAM25158 possessed genes predicted to be involved in the metabolism of glucose, mannitol, mannose, and sucrose. These data are in agreement with the phenotypic characterization and with the notion that the species C. tyrobutyricum (closely related to FAM25158) can ferment simple carbohydrates (Ivy and Wiedmann, 2014).…”

Section: In Silico Analysis Revealed the Presence Of Genes Associated...supporting

confidence: 91%

Clostridium strain FAM25158, a unique endospore-forming bacterium related to Clostridium tyrobutyricum and isolated from Emmental cheese shows low tolerance to salt

Prinčič,

Burtscher,

Sacken

et al. 2024

Front. Microbiol.

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The genus Clostridium is a large and diverse group of species that can cause food spoilage, including late blowing defect (LBD) in cheese. In this study, we investigated the taxonomic status of strain FAM25158 isolated from Emmental cheese with LBD using a polyphasic taxonomic and comparative genomic approach. A 16S rRNA gene sequence phylogeny suggested affiliation to the Clostridium sensu stricto cluster, with Clostridium tyrobutyricum DSM 2637T being the closest related type strain (99.16% sequence similarity). Average Nucleotide Identity (ANI) analysis revealed that strain FAM25158 is at the species threshold with C. tyrobutyricum, with ANI values ranging from 94.70 to 95.26%, while the digital DNA-DNA hybridization values were below the recommended threshold, suggesting that FAM25158 is significantly different from C. tyrobutyricum at the genomic level. Moreover, comparative genomic analysis between FAM25158 and its four closest C. tyrobutyricum relatives revealed a diversity of metabolic pathways, with FAM25158 differing from other C. tyrobutyricum strains by the presence of genes such as scrA, srcB, and scrK, responsible for sucrose utilization, and the absence of many important functional genes associated with cold and osmolality adaptation, which was further supported by phenotypic analyses. Surprisingly, strain FAM25158 exhibited unique physiologic traits, such as an optimal growth temperature of 30°C, in contrast to its closest relatives, C. tyrobutyricum species with an optimal growth temperature of 37°C. Additionally, the growth of FAM25158 was inhibited at NaCl concentrations higher than 0.5%, a remarkable observation considering its origin from cheese. While the results of this study provide novel information on the genetic content of strain FAM25158, the relationship between its genetic content and the observed phenotype remains a topic requiring further investigation.

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Section: In Silico Analysis Revealed the Presence Of Genes Associated...supporting

confidence: 91%

Clostridium strain FAM25158, a unique endospore-forming bacterium related to Clostridium tyrobutyricum and isolated from Emmental cheese shows low tolerance to salt

Prinčič,

Burtscher,

Sacken

et al. 2024

Front. Microbiol.

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“…Clostridium tyrobutyricum is a Gram-positive, strictly anaerobic, spore-forming bacterium belonging to the genus Clostridium ( Rainey et al, 2015 ). This species was first described by Van Beynum and Pette (1935) , in which the prefix “tyros” refers to the cheese, the initial isolation source of the bacterium ( Ivy and Wiedmann, 2014 ). Other isolation sources include silage, slurry, the human and animal intestine, and mud ( Langó and Heinonen-Tanski, 1995 ; Heinonen-Tanski et al, 1998 ; Julien et al, 2008 ).…”

Section: Introductionmentioning

confidence: 99%

Comparative Genomics Provides Insights Into Genetic Diversity of Clostridium tyrobutyricum and Potential Implications for Late Blowing Defects in Cheese

Podrzaj

Burtscher²,

Domig³

2022

Front. Microbiol.

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Clostridium tyrobutyricum has been recognized as the main cause of late blowing defects (LBD) in cheese leading to considerable economic losses for the dairy industry. Although differences in spoilage ability among strains of this species have been acknowledged, potential links to the genetic diversity and functional traits remain unknown. In the present study, we aimed to investigate and characterize genomic variation, pan-genomic diversity and key traits of C. tyrobutyricum by comparing the genomes of 28 strains. A comparative genomics analysis revealed an “open” pangenome comprising 9,748 genes and a core genome of 1,179 genes shared by all test strains. Among those core genes, the majority of genes encode proteins related to translation, ribosomal structure and biogenesis, energy production and conversion, and amino acid metabolism. A large part of the accessory genome is composed of sets of unique, strain-specific genes ranging from about 5 to more than 980 genes. Furthermore, functional analysis revealed several strain-specific genes related to replication, recombination and repair, cell wall, membrane and envelope biogenesis, and defense mechanisms that might facilitate survival under stressful environmental conditions. Phylogenomic analysis divided strains into two clades: clade I contained human, mud, and silage isolates, whereas clade II comprised cheese and milk isolates. Notably, these two groups of isolates showed differences in certain hypothetical proteins, transcriptional regulators and ABC transporters involved in resistance to oxidative stress. To the best of our knowledge, this is the first study to provide comparative genomics of C. tyrobutyricum strains related to LBD. Importantly, the findings presented in this study highlight the broad genetic diversity of C. tyrobutyricum, which might help us understand the diversity in spoilage potential of C. tyrobutyricum in cheese and provide some clues for further exploring the gene modules responsible for the spoilage ability of this species.

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“… C. tyrobutyricum grows in cheese using lactate and acetate as carbon and energy sources ( 11 ). A preliminary analysis of the two annotated genomes revealed the presence of putative genes coding for many enzymes needed to convert these two compounds into butyric acid, carbon dioxide, and molecular hydrogen.…”

Section: Genome Announcementmentioning

confidence: 99%

Draft Genome Sequences of Clostridium tyrobutyricum Strains FAM22552 and FAM22553, Isolated from Swiss Semihard Red-Smear Cheese

et al. 2015

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CLOSTRIDIUM | Clostridium tyrobutyricum

Cited by 6 publications

References 13 publications

Clostridium strain FAM25158, a unique endospore-forming bacterium related to Clostridium tyrobutyricum and isolated from Emmental cheese shows low tolerance to salt

Clostridium strain FAM25158, a unique endospore-forming bacterium related to Clostridium tyrobutyricum and isolated from Emmental cheese shows low tolerance to salt

Comparative Genomics Provides Insights Into Genetic Diversity of Clostridium tyrobutyricum and Potential Implications for Late Blowing Defects in Cheese

Draft Genome Sequences of Clostridium tyrobutyricum Strains FAM22552 and FAM22553, Isolated from Swiss Semihard Red-Smear Cheese

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