Environmental factors influencing growth of and exopolysaccharide formation by Pediococcus parvulus 2.6

Velasco, Silvia Meseguer; Årsköld, Emma; Paese, Marco; Grage, Halfdan; Irastorza, Ana; Rådström, Peter; Niel, Ed W. J. van

doi:10.1016/j.ijfoodmicro.2006.06.008

Cited by 44 publications

(40 citation statements)

References 27 publications

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“…This level also falls within the range of homologous and heterologous EPS expression in L. lactis (50 to 500 mg liter Ϫ1 ) (19), without the need of expressing gene clusters to synthesize and secrete the EPS (24) or (in some cases) regulatory proteins (19). The levels of EPS reported here could probably be improved by further optimization of fermentation conditions, as was the case for P. parvulus 2.6 (22). In vitro analysis of the GTF activity (25; the present study) and metabolic studies in P. …”

Section: Fig 2 Analysis Of Eps Production By L Lactis Nz9000(pngtf)supporting

confidence: 56%

Heterologous Expression of a Position 2-Substituted (1→3)-β- d -Glucan in Lactococcus lactis

Werning

Corrales

Prieto

et al. 2008

Appl Environ Microbiol

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Exopolysaccharides play an important role in the rheology and texture of fermented foods, and among these ␤-glucans have immunomodulating properties. We show that the overproduction of the Pediococcus parvulus GTF glycosyltransferase in an uncapsulated Lactococcus lactis strain results in synthesis and secretion (300 mg liter ؊1 ) of a position 2-substituted (133)-␤-D-glucan that has potential use as a food additive.

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Section: Fig 2 Analysis Of Eps Production By L Lactis Nz9000(pngtf)supporting

confidence: 56%

Heterologous Expression of a Position 2-Substituted (1→3)-β- d -Glucan in Lactococcus lactis

Werning

Corrales

Prieto

et al. 2008

Appl Environ Microbiol

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“…This fibrillar polymer consists of a trisaccharide repeating unit with a ␤-1,3-linked glucosyl backbone and branches made up of single ␤-1,2-linked D-glucopyranosyl residues (16,17,28). The level of production of soluble ␤-glucan by pediococci is low (200 mg/liter at most) and is only slightly modified by external growth parameters (49,50). Polymer production is controlled by a single transmembrane glucosyltransferase, Gtf, a 567-amino-acid, 65-kDa protein that polymerizes glucosyl residues from UDP glucose (53).…”

mentioning

confidence: 99%

Characterization ofgtf, a Glucosyltransferase Gene in the Genomes ofPediococcus parvulusandOenococcus oeni, Two Bacterial Species Commonly Found in Wine

Dols‐Lafargue

Lee

Marrec

et al. 2008

Appl Environ Microbiol

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"Ropiness" is a bacterial alteration in wines, beers, and ciders, caused by ␤-glucan-synthesizing pediococci. A single glucosyltransferase, Gtf, controls ropy polysaccharide synthesis. In this study, we show that the corresponding gtf gene is also present on the chromosomes of several strains of Oenococcus oeni isolated from nonropy wines. gtf is surrounded by mobile elements that may be implicated in its integration into the chromosome of O. oeni. gtf is expressed in all the gtf ؉ strains, and ␤-glucan is detected in the majority of these strains. Part of this ␤-glucan accumulates around the cells forming a capsule, while the other part is liberated into the medium together with heteropolysaccharides. Most of the time, this polymer excretion does not lead to ropiness in a model medium. In addition, we show that wild or recombinant bacterial strains harboring a functional gtf gene (gtf ؉ ) are more resistant to several stresses occurring in wine (alcohol, pH, and SO 2 ) and exhibit increased adhesion capacities compared to their gtf mutant variants."Ropiness" or "oiliness" is one of the major bacterial alterations in wine. It has no impact on human health. However, the viscosity of the spoiled wines prevents their commercialization (43,54,55). Many microbial species have been isolated from ropy wines: Streptococcus mucilaginous and Leuconostoc and Lactobacillus species (15,18,34,36,53,55). However, the species most often incriminated is Pediococcus parvulus (15,31,48,53). Different strains have been isolated from red and white ropy wines from the Bordeaux region in France or from Basque country ropy ciders and were then shown to cause ropiness when grown in model media. These strains were first called Pediococcus cerevisiae (31), later classified as Pediococcus damnosus by DNA/DNA hybridizations (15, 32), and then finally classified as Pediococcus parvulus based on 16S RNA sequencing (53). The increase in viscosity of wine or model media caused by P. parvulus is due to the production of a high-molecular-weight ␤-glucan. This fibrillar polymer consists of a trisaccharide repeating unit with a ␤-1,3-linked glucosyl backbone and branches made up of single ␤-1,2-linked D-glucopyranosyl residues (16,17,28). The level of production of soluble ␤-glucan by pediococci is low (200 mg/liter at most) and is only slightly modified by external growth parameters (49, 50). Polymer production is controlled by a single transmembrane glucosyltransferase, Gtf, a 567-amino-acid, 65-kDa protein that polymerizes glucosyl residues from UDP glucose (53). Gtf exhibits significant homology with Tts (32% identical amino acids), an inverting glucosyltransferase produced by Streptococcus pneumoniae type 37, which synthesizes a branched ␤-1,3 ␤-1,2 glucan whose structure is very close to that of the glucan causing ropiness (1, 29). Actually, the antibodies targeting the type 37 polysaccharide capsule also agglutinate ropy pediococci (51). The gtf gene encoding Gtf is highly conserved (99.9% identity) in wine-and cider-spoiling bacteria, as it...

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“…9) Evidence of inhibition of EPS production by glycerol and NaCl has been also reported in the cultivation of Lactobacillus helveticus ATCC 15807 10) and Pediococcus parvulus 2.6. 11) In order to enhance EPS production, a conventional method via one factor at a time or response surface methodology can be used. 1,12,13) However, the conventional method is time consuming and requires a large number of experiments to determine the optimal conditions.…”

Section: Optimization Of Exopolysaccharide Overproduction By Lactobacmentioning

confidence: 99%

Optimization of Exopolysaccharide Overproduction byLactobacillus confususin Solid State Fermentation under High Salinity Stress

Seesuriyachan

Kuntiya

Hanmoungjai

et al. 2012

Bioscience, Biotechnology, and Biochemistry

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It is believed that high concentrations of sodium chloride (NaCl) suppress the biosynthesis of exopolysaccharide (EPS) in lactic acid bacteria (LAB). Nevertheless, overproduction of EPSs due to high salinity stress in solid state fermentation performed on an agar surface was demonstrated in this study using a response surface methodology via a central composite design (CCD). Under optimized conditions with NaCl 4.97% and sucrose 136.5 g/L at 40.79 h of incubation, the EPS yield was 259% (86.36 g/L of EPS), higher than the maximum yield produced with the modified MRS medium containing only 120 g/L of sucrose without NaCl (33.4 g/L of EPS). Biosynthesis of EPS by Lactobacillus confusus TISTR 1498 was independent of biomass production. Our results indicated that high salinity stress can enhance EPS production in solid state fermentation.

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Environmental factors influencing growth of and exopolysaccharide formation by Pediococcus parvulus 2.6

Cited by 44 publications

References 27 publications

Heterologous Expression of a Position 2-Substituted (1→3)-β- d -Glucan in Lactococcus lactis

Heterologous Expression of a Position 2-Substituted (1→3)-β- d -Glucan in Lactococcus lactis

Characterization ofgtf, a Glucosyltransferase Gene in the Genomes ofPediococcus parvulusandOenococcus oeni, Two Bacterial Species Commonly Found in Wine

Optimization of Exopolysaccharide Overproduction byLactobacillus confususin Solid State Fermentation under High Salinity Stress

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