Complete genome sequence of Staphylococcus equorum KS1039 isolated from Saeu-jeotgal, Korean high-salt-fermented seafood

Jeong, Do‐Won; Na, Hongjun; Ryu, Sangryeol; Lee, Jong-Hoon

doi:10.1016/j.jbiotec.2015.12.025

Cited by 20 publications

(14 citation statements)

References 7 publications

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“…S. equorum strain KS1039, originally isolated from jeotgal, was used in this study. The genome of KS1039 was fully sequenced in our previous study [ 15 ], and these sequencing results were used in the current study to deduce the metabolic pathways present in S. equorum . To experimentally validate the sequencing results, four additional S. equorum strains, KM1031 from Myeolchi-jeotgal, C2014 from Saeu-jeotgal, Mu2 from French smear-ripened cheese [ 16 ], and UMC-CNS-924 from bovine mastitis [ 17 ], were used.…”

Section: Methodsmentioning

confidence: 99%

Genomic insights into Staphylococcus equorum KS1039 as a potential starter culture for the fermentation of high-salt foods

2018

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BackgroundOur previous comparative genomic analysis of Staphylococcus equorum KS1039 with five S. equorum strains illuminated the genomic basis of its safety and salt tolerance. However, a comprehensive picture of the cellular components and metabolic pathways involved in the degradation of macromolecules and development of sensory properties has not been obtained for S. equorum. Therefore, in this study, we examined the general metabolism of S. equorum based on information obtained from published complete genome sequences of six S. equorum strains isolated from different niches. Additionally, the utility of strain KS1039 as a starter culture for high-salt food fermentations was examined.ResultsAll six S. equorum strains contained genes involved in glycolysis, the tricarboxylic acid cycle, and amino acid metabolic pathways, as well as color development. Moreover, the strains had the potential to produce acetoin, butanediol, and branched chain fatty acids, all of which are important flavor compounds. None of the strains contained decarboxylase genes, which are required for histamine and tyramine production. Strain KS1039 contained bacteriocin and CRISPR/Cas gene clusters, and experimental results suggested that these genes were functional in vitro.ConclusionsThe comparative genomic analysis carried out herein provides important information on the usefulness of S. equorum KS1039 as a starter culture for the fermentation of high-salt foods in terms of safety, salt tolerance, bacteriocin production, and foreign plasmid restriction.Electronic supplementary materialThe online version of this article (10.1186/s12864-018-4532-1) contains supplementary material, which is available to authorized users.

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Section: Methodsmentioning

confidence: 99%

Genomic insights into Staphylococcus equorum KS1039 as a potential starter culture for the fermentation of high-salt foods

2018

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“…S4). Strain KS1039 possesses two unique orthologs, SE1039_RS01900 and SE1039_RS01905, which encode a potassium voltage-gated channel and a protein with a ball domain, respectively; we supposed that these genes contribute to the high salt tolerance of strain KS1039 16 . The ion selectivity of potassium voltage-gated channels was reported to be associated with a conserved sequence motif TVGYG located in a re-entrant loop present in-between two predicted transmembrane regions 62 .…”

Section: Resultsmentioning

confidence: 99%

“…equorum strains Mu2, UMC-CNS-924 and KS1039 revealed that these three strains do not possess any clear virulence factors found in the well-known pathogen S . aureus 10, 16, 17 . Genomic analysis should help to confirm the lack of known safety hazard determinants in strains, but cannot guarantee the safety of candidate industrial strains.…”

Section: Discussionmentioning

confidence: 99%

“…Strain KM1031 isolated from Myeolchi-jeotgal, a Korean high-salt-fermented anchovy, exhibited resistance to chloramphenicol, erythromycin, lincomycin and penicillin G; strain C2014 from Saeu-jeotgal, a Korean high-salt-fermented tiny sea shrimp, induced haemolysis on sheep blood-supplemented tryptic soy agar (TSA; Difco, Detroit, MI, USA) plates. For experimental proof of the genomic analysis results, strains KS1039 from Saeu-jeotgal 16 , Mu2 from French smear-ripened cheese 17 , and UMC-CNS-924 from bovine mastitis 10 were used. S .…”

Section: Methodsmentioning

confidence: 99%

“…equorum strains have led to reports that the strains do not possess any of the virulence factors found in S . aureus 10, 16, 17 . However, the genomic data are insufficient to identify the features of strains from different niches and those suspected of being pathogenic.…”

Section: Introductionmentioning

confidence: 99%

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Genomic insights into the virulence and salt tolerance of Staphylococcus equorum

Jeong

Heo

Ryu

et al. 2017

Sci Rep

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To shed light on the genetic background behind the virulence and salt tolerance of Staphylococcus equorum, we performed comparative genome analysis of six S. equorum strains. Data on four previously published genome sequences were obtained from the NCBI database, while those on strain KM1031 displaying resistance to multiple antibiotics and strain C2014 causing haemolysis were determined in this study. Examination of the pan-genome of five of the six S. equorum strains showed that the conserved core genome retained the genes for general physiological processes and survival of the species. In this comparative genomic analysis, the factors that distinguish the strains from each other, including acquired genomic factors in mobile elements, were identified. Additionally, the high salt tolerance of strains enabling growth at a NaCl concentration of 25% (w/v) was attributed to the genes encoding potassium voltage-gated channels. Among the six strains, KS1039 does not possess any of the functional virulence determinants expressed in the other strains.

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Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods

Heo

Lee

Jeong

2020

Food Sci Biotechnol

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Food safety is of significant concern to consumers and is a major issue for the food industry. As such, the industry is aware of the importance of safety assessments of starters used in the production of fermented foods. Coagulase-negative staphylococci (CNS) are the predominant bacteria found in fermented foods worldwide. Because of this, food-derived CNS are used as starters for cheese and meat fermentation, and have been investigated for use as starters in soybean fermentation. Although food-derived CNS are generally considered non-pathogenic, their safety remains uncertain following the isolation of CNS from skin infections in humans and animals, and because they belong to the same genus as the highly pathogenic species Staphylococcus aureus. This review explores what is known about the safety of food-derived CNS, focusing on antibiotic resistance, enterotoxin genes, and biogenic amine production, to aid in the selection of starter candidates.

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Complete genome sequence of Staphylococcus equorum KS1039 isolated from Saeu-jeotgal, Korean high-salt-fermented seafood

Cited by 20 publications

References 7 publications

Genomic insights into Staphylococcus equorum KS1039 as a potential starter culture for the fermentation of high-salt foods

Genomic insights into Staphylococcus equorum KS1039 as a potential starter culture for the fermentation of high-salt foods

Genomic insights into the virulence and salt tolerance of Staphylococcus equorum

Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods

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