Genome Sequence of Weissella confusa LBAE C39-2, Isolated from a Wheat Sourdough

Amari, Myriam; Laguerre, Sandrine; Vuillemin, M. Paul; Robert, Hervé; Loux, Valentin; Klopp, Christophe; Morel, Sandrine; Gabriel, Bruno; Remaud‐Siméon, Magali; Gabriel, Valérie; Moulis, Claire; Fontagné-Faucher, Catherine

doi:10.1128/jb.06788-11

Cited by 27 publications

(15 citation statements)

References 15 publications

(13 reference statements)

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“…Amylolytic Weissella confusa strain was isolated from bushera [11]. The species is widespread also in the French sourdoughs and recently the full genome sequence of Weissella confusa LBAE C39-2 was completed [79]. The genome contains genes, encoding neopullulanase (588 amino acids), amylopullulanase (560 amino acids), and oligo-1,6-glucosidase (560 amino acids).…”

Section: Starch-modifying Enzymes Of the Generamentioning

confidence: 99%

Starch‐modifying enzymes of lactic acid bacteria – structures, properties, and applications

2012

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In spite that lactic acid bacteria (LAB) are used for production of fermented foods and drinks for millennia, their ability to grow using starch as a sole carbon source was noticed by the scientists in the last 30 years. A number of amylolytic LAB (ALAB) strains were isolated and several detailed investigations of biochemical and genetic basis of starch hydrolysis were performed. The purpose of this review is to summarize for the first time the available data about the starch-modifying enzymes in ALAB. The most important amylolytic representatives of the genera Lactobacillus, Lactococcus, Streptococcus, Pediococcus, Carnobacterium, and Weissella are described. Amino acid sequences, corresponding to ALAB amylase enzymes are compared and some features of the gene expression are analyzed. The possible application of ALAB strains for direct production of lactic acid from starch, as well as their participation in food manufacturing is discussed.

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Section: Starch-modifying Enzymes Of the Generamentioning

confidence: 99%

Starch‐modifying enzymes of lactic acid bacteria – structures, properties, and applications

2012

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“…To date, no xylanolytic enzymes have been reported from the genus Weissella. However, genome sequencing of W. cibaria KACC11862 (Kim et al, 2011) and W. confusa LBAE C39-2 (Amari et al, 2012) is under way, and genome sequences of three additional species are available. These are W. koreensis KACC15510, Weissella thailandensis (Cantarel et al, 2009) as query sequences.…”

Section: Analysis Of Lactate and Scfamentioning

confidence: 99%

Evidence for xylooligosaccharide utilization inWeissellastrains isolated from Indian fermented foods and vegetables

Patel

Falck

Shah

et al. 2013

FEMS Microbiol Lett

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Six strains isolated from fermented food were identified as Weissella species by 16S rDNA sequencing, clustering with the species pair W. confusa/W. cibaria. The strains were analysed for growth on glucose, xylose and xylooligosaccharides (XOS). All strains were xylose positive using the API CHL 50 test. Growth on XOS was observed for strains 85, 92, 145 and AV1, firstly by optical density measurements in microtitre plates and secondly in batch cultures also confirming concomitant decrease in pH. Analysis of XOS before and after growth established consumption in the DP2-DP5 range in the four XOS-fermenting strains. XOS were consumed simultaneously with glucose, while xylose was consumed after glucose depletion. Cell-associated β-xylosidase activity was detected in the XOS-fermenting strains. Analysis of genomic data suggests this activity to be linked with genes encoding glycoside hydrolases from family 3, 8 or 43. No endo-β-xylanase activity was detectable. Major end products were lactate and acetate. A higher ratio of acetic acid to lactic acid was obtained during growth on XOS compared with growth on glucose. This is the first report on utilization of XOS in Weissella, indicating an increased probiotic potential for XOS-utilizing strains from the species pair W. confusa/W. cibaria, but also showing that XOS utilization is strain dependent for these species.

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“…Amylolytic W. confusa was isolated from several African fermented foods and beverages. The species is also widespread in French sourdoughs, and recently, the full genome sequence of W. confusa LBAE C39-2 revealed the presence of genes encoding neopullulanase (588 aa), amylopullulanase (560 aa) and oligo-1,6-glucosidase (560 aa) [88].…”

Section: Starch Fermentation By Amylolytic Lactic Acid Bacteria (Alab)mentioning

confidence: 99%

Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications

Petrova

Petrov

2020

Nutrients

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Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA) fermentation is the oldest and most popular way to improve the functionality, nutritional value, taste, appearance and safety of cereal foods and reduce the energy required for cooking. This literature review discusses lactic acid fermentation of the most commonly used cereals and pseudocereals by examination of the microbiological and biochemical fundamentals of the process. The study provides a critical overview of the indispensable participation of lactic acid bacteria (LAB) in the production of many traditional, ethnic, ancient and modern fermented cereals and beverages, as the analysed literature covers 40 years. The results reveal that the functional aspects of LAB fermented foods are due to significant molecular changes in macronutrients during LA fermentation. Through the action of a vast microbial enzymatic pool, LAB form a broad spectrum of volatile compounds, bioactive peptides and oligosaccharides with prebiotic potential. Modern applications of this ancient bioprocess include the industrial production of probiotic sourdough, fortified pasta, cereal beverages and “boutique” pseudocereal bread. These goods are very promising in broadening the daily menu of consumers with special nutritional needs.

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Genome Sequence of Weissella confusa LBAE C39-2, Isolated from a Wheat Sourdough

Abstract: f Weissella confusa is a rod-shaped heterofermentative lactic acid bacterium from the family of Leuconostocaceae. Here we report the draft genome sequence of the strain W. confusa LBAE C39-2 isolated from a traditional French wheat sourdough.

Cited by 27 publications

References 15 publications

Starch‐modifying enzymes of lactic acid bacteria – structures, properties, and applications

Starch‐modifying enzymes of lactic acid bacteria – structures, properties, and applications

Evidence for xylooligosaccharide utilization inWeissellastrains isolated from Indian fermented foods and vegetables

Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications

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