Distribution and characterization of prophages in Lactobacillus plantarum derived from kimchi

Park, Do-Won; Kim, Song-Hee; Park, Jong‐Hyun

doi:10.1016/j.fm.2021.103913

Cited by 8 publications

(5 citation statements)

References 44 publications

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“…The Lacticaseibacillus mainly exist in the human gut and traditional fermented foods [1]. People have isolated different Lacticaseibacillus plantarum from Kimchi, fermented fish, and fermented drinks [2][3][4]. Study has shown that L. plantarum are safe and can produce by fermentation a variety of secondary metabolites that are beneficial to human health, such as lactic acid, acetic acid, exopolysaccharide, specific proteases, and bacteriocins [5].…”

Section: Introductionmentioning

confidence: 99%

Structural Characterization and Antioxidant Activity of Exopolysaccharide from Soybean Whey Fermented by Lacticaseibacillus plantarum 70810

Tian

Mao

Dong

et al. 2021

Foods

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Soybean whey is a high-yield but low-utilization agricultural by-product in China. In this study, soybean whey was used as a substrate of fermentation by Lacticaseibacillus plantarum 70810 strains. An exopolysaccharide (LPEPS-1) was isolated from soybean whey fermentation by L. plantarum 70810 and purified by ion-exchange chromatography. Its preliminary structural characteristics and antioxidant activity were investigated. Results show that LPEPS-1 was composed of mannose, glucose, and galactose with molar ratios of 1.49:1.67:1.00. The chemical structure of LPEPS-1 consisted of →4)-α-D-Glcp-(1→, →3)-α-D-Galp-(1→ and →2)-α-D-Manp-(1→. Scanning electron microscopy (SEM) revealed that LPEPS-1 had a relatively rough surface. In addition, LPPES-1 exhibited strong scavenging activity against DPPH and superoxide radicals and chelating ability on ferrous ion. This study demonstrated that soybean whey was a feasible fermentation substrate for the production of polysaccharide from L. plantarum 70810 and that the polysaccharide could be used as a promising ingredient for health-beneficial functional foods.

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Section: Introductionmentioning

confidence: 99%

Structural Characterization and Antioxidant Activity of Exopolysaccharide from Soybean Whey Fermented by Lacticaseibacillus plantarum 70810

Tian

Mao

Dong

et al. 2021

Foods

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“…However, Sie and MTase genes on the prophages of Lac. plantarum showed high ratios among the strains by 80% and 50%, respectively [ 29 ]. Therefore, prophages that have these proteins may be strain-specific; thus Leuconostoc strains may have different characteristics in terms of evading other phages.…”

Section: Resultsmentioning

confidence: 99%

“…citreum CBA 3627 were inoculated at 1% (v/v) on fresh MRS broth and incubated at 30°C until an OD 600 reading of 0.2 was achieved. Then, mitomycin C (MitC) (Sigma-Aldrich, USA) was added to a final concentration of 0.2, 0.5, and 1 μg/ml [ 29 ]. MitC-treated culture and control (MitC non-treated) were grown and observed for 24 h, and the absorbance at OD 600 was measured every 2 h. Subsequently, the culture broth was centrifuged at 8,000 × g at 4°C for 10 min, and the supernatant was filtered through a 0.22 μm filter (Millipore, USA).…”

Section: Methodsmentioning

confidence: 99%

Characterization of Prophages in Leuconostoc Derived from Kimchi and Genomic Analysis of the Induced Prophage in Leuconostoc lactis

Kim

Park

2022

J. Microbiol. Biotechnol.

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Leuconostoc has been used as a principal starter in natural kimchi fermentation, but limited research has been conducted on its phages. In this study, prophage distribution and characterization in kimchi-derived Leuconostoc strains were investigated, and phage induction was performed. Except for one strain, 16 Leuconostoc strains had at least one prophage region with questionable and incomplete regions, which comprised 0.5–6.0% of the bacterial genome. Based on major capsid protein analysis, ten intact prophages and an induced incomplete prophage of Leu. lactis CBA3626 belonged to the Siphoviridae family and were similar to Lc-Nu-like, sha1-like, phiMH1-like, and TPA_asm groups. Bacterial immunology genes, such as superinfection exclusion proteins and methylase, were found on several prophages. One prophage of Leu. lactis CBA3626 was induced using mitomycin C and was confirmed as belonging to the Siphoviridae family. Homology of the induced prophage with 21 reported prophages was not high (< 4%), and 47% identity was confirmed only with TPA_asm from Siphoviridae sp. isolate ct3pk4. Therefore, it is suggested that Leuconostoc from kimchi had diverse prophages with less than 6% genome proportion and some immunological genes. Interestingly, the induced prophage was very different from the reported prophages of other Leuconostoc species.

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“…This phage was first isolated from kimchi, in which it infected Lactiplantibacillus plantarum ( 52 ). The decrease of the cell viability of P. damnosus , due to a change from good environmental conditions in the lambic beer to more stressful conditions and nutrient depletion after a few weeks of refermentation in the bottles, might have led to prophage induction ( 53 , 54 ). The growth of Lb.…”

Section: Discussionmentioning

confidence: 99%

Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production

Bongaerts,

Bouchez,

De Roos

et al. 2024

Appl Environ Microbiol

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The production of gueuze beers through refermentation and maturation of blends of lambic beer in bottles is a way for lambic brewers to cope with the variability among different lambic beer batches. The resulting gueuze beers are more carbonated than lambic beers and are supposed to possess a unique flavor profile that varies over time. To map this refermentation and maturation process for gueuze production, a blend of lambic beers was made and bottled, whereby one of them was produced with the old wheat landrace Zeeuwse Witte . Through the use of matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and high-throughput sequencing of bacterial and fungal amplicons, in combination with metabolite target analysis, new insights into gueuze production were obtained. During the initial stages of refermentation, the conditions in the bottles were similar to those encountered during the maturation phase of lambic beer productions in wooden barrels, which was also reflected microbiologically (presence of Brettanomyces species, Pediococcus damnosus , and Acetobacter lambici ) and biochemically (ethanol, higher alcohols, lactic acid, acetic acid, volatile phenolic compounds, and ethyl esters). However, after a few weeks of maturation, a switch from a favorable environment to one with nutrient and dissolved oxygen depletion resulted in several changes. Concerning the microbiology, a sequential prevalence of three lactic acid bacterial species occurred, namely, P. damnosus , Lentilactobacillus buchneri , and Lactobacillus acetotolerans , while the diversity of the yeasts decreased. Concerning the metabolites produced, mainly those of the Brettanomyces yeasts determined the metabolic profiles encountered during later stages of the gueuze production. IMPORTANCE Gueuze beers are the result of a refermentation and maturation process of a blend of lambic beers carried out in bottles. These gueuze beers are known to have a long shelf life, and their quality typically varies over time. However, knowledge about gueuze production in bottles is scarce. The present study provided more insights into the varying microbial and metabolite composition of gueuze beers during the first 2 years of this refermentation and maturation process. This will allow gueuze producers to gain more information about the influence of the refermentation and maturation time on their beers. These insights can also be used by gueuze producers to better inform their customers about the quality of young and old gueuze beers.

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Distribution and characterization of prophages in Lactobacillus plantarum derived from kimchi

Cited by 8 publications

References 44 publications

Structural Characterization and Antioxidant Activity of Exopolysaccharide from Soybean Whey Fermented by Lacticaseibacillus plantarum 70810

Structural Characterization and Antioxidant Activity of Exopolysaccharide from Soybean Whey Fermented by Lacticaseibacillus plantarum 70810

Characterization of Prophages in Leuconostoc Derived from Kimchi and Genomic Analysis of the Induced Prophage in Leuconostoc lactis

Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production

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