Draft Genome Sequence of Leuconostoc citreum CW28 Isolated from Pozol, a Pre-Hispanic Fermented Corn Beverage

Olvera, Clarita; Santamaría, Rosa I.; Bustos, Patricia; Vallejo, C Daniela; Montor, Juan J.; Wacher, Carmen; Munguía, Agustín López

doi:10.1128/genomea.01283-17

Cited by 5 publications

(3 citation statements)

References 18 publications

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“…5 ). Noteworthy, all γ-b nodC alleles found in various strains were identical (100%) and were found in Asia (China, Iran), Africa (Ethiopia, Kenya, Morocco), and America (USA, Mexico) 5 , 63 , 65 , 70 , 74 , 90 , 91 . Most strains carrying this allele were closely related to R. sophoriradicis (Kim5, IE4803, RHM67, RHM19, NAK368, NAK378, NAK387, L1, S1, G1, B1, 1706, 1587, 1617, and 1532), except for strain L101 that carried the γ-a allele and the strain IE4771 harbored a nodC gene similar to the sv.…”

Section: Resultsmentioning

confidence: 92%

Genetic characterization at the species and symbiovar level of indigenous rhizobial isolates nodulating Phaseolus vulgaris in Greece

Efstathiadou

Ntatsi

Savvas

et al. 2021

Sci Rep

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Phaseolus vulgaris (L.), commonly known as bean or common bean, is considered a promiscuous legume host since it forms nodules with diverse rhizobial species and symbiovars. Most of the common bean nodulating rhizobia are mainly affiliated to the genus Rhizobium, though strains belonging to Ensifer, Pararhizobium, Mesorhizobium, Bradyrhizobium, and Burkholderia have also been reported. This is the first report on the characterization of bean-nodulating rhizobia at the species and symbiovar level in Greece. The goals of this research were to isolate and characterize rhizobia nodulating local common bean genotypes grown in five different edaphoclimatic regions of Greece with no rhizobial inoculation history. The genetic diversity of the rhizobial isolates was assessed by BOX-PCR and the phylogenetic affiliation was assessed by multilocus sequence analysis (MLSA) of housekeeping and symbiosis-related genes. A total of fifty fast-growing rhizobial strains were isolated and representative isolates with distinct BOX-PCR fingerpriniting patterns were subjected to phylogenetic analysis. The strains were closely related to R. anhuiense, R. azibense, R. hidalgonense, R. sophoriradicis, and to a putative new genospecies which is provisionally named as Rhizobium sp. I. Most strains belonged to symbiovar phaseoli carrying the α-, γ-a and γ-b alleles of nodC gene, while some of them belonged to symbiovar gallicum. To the best of our knowledge, it is the first time that strains assigned to R. sophoriradicis and harbored the γ-b allele were found in European soils. All strains were able to re-nodulate their original host, indicating that they are true microsymbionts of common bean.

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Section: Resultsmentioning

confidence: 92%

Genetic characterization at the species and symbiovar level of indigenous rhizobial isolates nodulating Phaseolus vulgaris in Greece

Efstathiadou

Ntatsi

Savvas

et al. 2021

Sci Rep

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“…El aislamiento de Leuconostoc citreum CW28, muestra que esta cepa produce inulina de alto peso molecular a partir de la sacarosa y a través de una inulosucrasa multidominio asociada a la célula (IslA). La inulina de alto peso molecular, puede utilizarse directamente como fibra soluble o hidrolizarse para obtener fructooligosacáridos (FOS) y oligofructosa, lo que mostraría una función probiótica (Olvera et al, 2017). Se han realizado pruebas con cepas de bacterias ácido lácticas aisladas del pozol chiapaneco para la elaboración de una bebida a base de lactosuero, adicionada con mermelada de sabor a piña-coco, además de evaluar su potencial probiótico y su aceptación organoléptica, dentro de los hallazgos fue evidente en las pruebas bioquímicas que contenía bacterias benéficas para el consumo humano, por lo que se consideró una bebida probiótica.…”

Section: Principales Bebidas Fermentadas Tradicionales Mexicanasunclassified

Probióticos presentes en bebidas fermentadas mexicanas

et al. 2022

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En México, desde la época prehispánica se producen una gran variedad de bebidas fermentadas, que en la actualidad son consideradas tradicionales y aunque su contenido ha sido escasamente investigado, hay estudios que reportan sus efectos benéficos a la salud del consumidor debido no sólo a la presencia y acción microbiana/probiótica, sino también a la de múltiples compuestos de importancia biológica. El objetivo de esta revisión es destacar la información disponible de cuatro bebidas seleccionadas, los probióticos presentes en ellas, el mecanismo de acción de estos y sus posibles aplicaciones en la salud humana; por lo que se compiló la información científica, sobre los probióticos, disponible en las bases de datos como: Pubmed, Science Direct, Web of Science, SciELO, Redalyc, Dialnet, Springer y Google Académico. En conclusión, son necesarios más estudios y ensayos clínicos, en humanos, que apoyen su aplicación biomédica ante algunas patologías que afectan a la salud pública.

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“…We have described so far several enzymatic alternatives to synthesize inulin and/or FOS from sucrose. As part of these efforts, a Leuconostoc citreum CW28 strain was isolated from pozol , a nonalcoholic fermented corn beverage of Mayan origin whose genome sequence we have recently published . This bacteria produce a cell-wall-associated inulosucrase (IslA) which synthesize a large molecular weight inulin (2300 kDa ≈ DP = 12 700) from sucrose More than 300 bacterial inulosucrase sequences are available at the NCBI, but very few have been fully characterized, ,− while none have reached an application status, neither for inulin synthesis nor for FOS production through synthesis/hydrolysis enzymatic reactions.…”

Section: Introductionmentioning

confidence: 99%

Enzymatic Process Yielding a Diversity of Inulin-Type Microbial Fructooligosaccharides

Vallejo-García¹,

Rodríguez‐Alegría²,

Munguía³

2019

J. Agric. Food Chem.

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The specificity of fructooligosaccharides as prebiotics depends on their size and structure, which in turn depend on their origin or the synthesis procedure. In this work we describe the application of an inulosucrase (IslA) from Leuconostoc citreum CW28 to produce high molecular weight inulin from sucrose alongside a commercial endoinulinase (Novozym 960) produced by Aspergillus niger for a simultaneous or sequential reaction to synthesize fructooligosaccharides (FOS). The simultaneous reaction resulted in a higher substrate conversion and a wide diversity of FOS when compared to the sequential reaction. A shotgun MS analysis of the commercial endoinulinase preparation surprisingly revealed an additional enzymatic activity: a fructosyltransferase, responsible for the synthesis of FOS from sucrose. Consequentially, the range of FOS obtained in reactions combining inulosucrase from Ln. citreum with the fructosyltransferase and endoinulinase from A. niger with sucrose as substrate may be extended and regulated.

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Draft Genome Sequence of Leuconostoc citreum CW28 Isolated from Pozol, a Pre-Hispanic Fermented Corn Beverage

Cited by 5 publications

References 18 publications

Genetic characterization at the species and symbiovar level of indigenous rhizobial isolates nodulating Phaseolus vulgaris in Greece

Genetic characterization at the species and symbiovar level of indigenous rhizobial isolates nodulating Phaseolus vulgaris in Greece

Probióticos presentes en bebidas fermentadas mexicanas

Enzymatic Process Yielding a Diversity of Inulin-Type Microbial Fructooligosaccharides

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