Culture Dependent and Independent Analysis of Potential Probiotic Bacterial Genera and Species Present in the Phyllosphere of Raw Eaten Produce

Patz, Sascha; Witzel, Katja; Scherwinski, Ann-Christin; Ruppel, Silke

doi:10.3390/ijms20153661

Cited by 6 publications

(5 citation statements)

References 89 publications

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“…can occur on asparagus, the availability of a rapid and safe species-specific diagnosis tool would be useful. Nowadays, the identification of microbial pathogens is routinely performed using matrix-assisted laser desorption ionisation time-of-flight mass spectrometry (MALDI-TOF MS, Bruker Daltonik, Bremen, Germany ), especially for bacterial iso lates [ 36 ]. Additionally, mass-spectrometry-based approaches have also been applied successfully for the identification and differentiation of Fusarium species based on spore protein profiles [ 37 , 38 ].…”

Section: Discussionmentioning

confidence: 99%

Species-Specific Impact of Fusarium Infection on the Root and Shoot Characteristics of Asparagus

et al. 2020

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Soil-borne pathogens can have considerable detrimental effects on asparagus (Asparagus officinalis) growth and production, notably caused by the Fusarium species F. oxysporum f.sp. asparagi, F. proliferatum and F. redolens. In this study, their species-specific impact regarding disease severity and root morphological traits was analysed. Additionally, various isolates were characterised based on in vitro physiological activities and on protein extracts using matrix-assisted laser desorption ionisation time-of-flight mass spectrometry (MALDI-TOF MS). The response of two asparagus cultivars to the different Fusarium species was evaluated by inoculating experiments. Differences in aggressiveness were observed between Fusarium species and their isolates on roots, while no clear disease symptoms became visible in ferns eight weeks after inoculation. F. redolens isolates Fred1 and Fred2 were the most aggressive strains followed by the moderate aggressive F. proliferatum and the less and almost non-aggressive F. oxysporum isolates, based on the severity of disease symptoms. Fungal DNA in stem bases and a significant induction of pathogenesis-related gene expression was detectable in both asparagus cultivars. A significant negative impact of the pathogens on the root characteristics total root length, volume, and surface area was detected for each isolate tested, with Fred1 causing the strongest effects. No significant differences between the tested asparagus cultivars were observed.

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Section: Discussionmentioning

confidence: 99%

Species-Specific Impact of Fusarium Infection on the Root and Shoot Characteristics of Asparagus

et al. 2020

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“…The abundance of yeast, LAB, and Bifidobacterium sp., generally regarded as health-supporting microbes, makes this aforesaid a probiotic food. The succession of these organisms from the plant phyllosphere [ 23 ] to the food was first established by this study. These microbes are wild, biologically active, and not altered by the atmospheric agents [ 24 ].…”

Section: Resultsmentioning

confidence: 99%

Preparation of rice fermented food using root of Asparagus racemosus as herbal starter and assessment of its nutrient profile

Hor

Goswami

Ghosh

et al. 2021

Syst Microbiol and Biomanuf

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Graphic abstract The popularity of traditional fermented food products is based on their healthiness. The addition of a starter brings consistent, desirable, and predictable food changes with improved nutritive, functional, and sensory qualities. The addition of a mixture of plant residues as a starter or source of microbes is an age-old practice to prepare traditional fermented food and beverages, and most of the reported data on traditional foods were based on the analysis of the final product. The contribution of an individual starter component (plant residue) is not experimentally substantiated for any traditional fermented food, but this data are very essential for the formulation of an effective starter. In this study, Asparagus racemosus , which used as a common ingredient of starter for preparation of rice fermented food in the Indian sub-continent, was used as a starter for the preparation of rice fermented food under laboratory scale, and its microbial and nutrient profile was evaluated. The fermented product was a good source of lactic acid bacteria, Bifidobacterium sp., yeast, etc. The food product was acidic and enriched with lactic acid and acetic acid with titratable acidity of 0.65%. The content of protein, fat, minerals, and vitamins (water-soluble) was considerably improved. Most notably, oligosaccharide (G3-matotriose), unsaturated fatty acids (ω3, ω6, ω7, and ω9), and a pool of essential and non-essential amino acids were enriched in the newly formulated food. Thus, the herbal starter-based rice fermented food would provide important macro- and micronutrients. They could also deliver large numbers of active microorganisms for the sustainability of health. Therefore, the selected plant part conferred its suitability as an effective starter for the preparation of healthier rice-based food products.

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“…Pseudomonas was also abundant in our samples, but Erwinia could not be detected. The most abundant phyllosphere genus detected in the present study was Lactobacillus , a group of probiotic bacteria that have also been detected in the phyllosphere of raw eaten produce [ 44 ]. This genus has not previously been associated with the sugar beet, but Barbu et al [ 45 ] have shown that Lactobacilli , when sprayed on sugar beet leaves, can successfully colonize the phyllosphere.…”

Section: Discussionmentioning

confidence: 99%

Culture-Dependent and Metabarcoding Characterization of the Sugar Beet (Beta vulgaris L.) Microbiome for High-Yield Isolation of Bacteria with Plant Growth-Promoting Traits

Krstić Tomić,

Atanasković,

Nikolić

et al. 2023

Microorganisms

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The diversity of plant-associated bacteria is vast and can be determined by 16S rRNA gene metabarcoding. Fewer of them have plant-beneficial properties. To harness their benefits for plants, we must isolate them. This study aimed to check whether 16S rRNA gene metabarcoding has predictive power in identifying the majority of known bacteria with plant-beneficial traits that can be isolated from the sugar beet (Beta vulgaris L.) microbiome. Rhizosphere and phyllosphere samples collected during one season at different stages of plant development were analyzed. Bacteria were isolated on rich unselective media and plant-based media enriched with sugar beet leaves or rhizosphere extracts. The isolates were identified by sequencing the 16S rRNA gene and tested in vitro for their plant-beneficial properties (stimulation of germination; exopolysaccharide, siderophore, and HCN production; phosphate solubilization; and activity against sugar beet pathogens). The highest number of co-occurring beneficial traits was eight, found in isolates of five species: Acinetobacter calcoaceticus, Bacillus australimaris, B. pumilus, Enterobacter ludwiigi, and Pantoea ananatis. These species were not detected by metabarcoding and have not previously been described as plant-beneficial inhabitants of sugar beets. Thus, our findings point out the necessity of a culture-dependent microbiome analysis and advocate for low-nutrient plant-based media for high-yield isolation of plant-beneficial taxa with multiple beneficial traits. A culture-dependent and -independent approach is required for community diversity assessment. Still, isolation on plant-based media is the best approach to select isolates for potential use as biofertilizers and biopesticides in sugar beet cultivation.

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Culture Dependent and Independent Analysis of Potential Probiotic Bacterial Genera and Species Present in the Phyllosphere of Raw Eaten Produce

Cited by 6 publications

References 89 publications

Species-Specific Impact of Fusarium Infection on the Root and Shoot Characteristics of Asparagus

Species-Specific Impact of Fusarium Infection on the Root and Shoot Characteristics of Asparagus

Preparation of rice fermented food using root of Asparagus racemosus as herbal starter and assessment of its nutrient profile

Culture-Dependent and Metabarcoding Characterization of the Sugar Beet (Beta vulgaris L.) Microbiome for High-Yield Isolation of Bacteria with Plant Growth-Promoting Traits

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