Genomic and metabolic features of Tetragenococcus halophilus as revealed by pan-genome and transcriptome analyses

Chun, Byung Hee; Han, Dong; Kim, Kyung Hyun; Jeong, Sang Eun; Park, Dongbin; Jeon, Che Ok

doi:10.1016/j.fm.2019.04.009

Cited by 43 publications

(30 citation statements)

References 60 publications

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“…Ethyl lactate is biosynthesized from lactic acid and ethanol and T. halophilus is one of the lactic acid bacterium and can accumulate lactic acid . Thus, this maybe the reason why the production of ethyl lactate was related to the inoculation of T. halophilus significantly.…”

Section: Discussionmentioning

confidence: 99%

“…Ethyl lactate is biosynthesized from lactic acid and ethanol and T. halophilus is one of the lactic acid bacterium and can accumulate lactic acid. 29 Thus, this maybe the reason why the production of ethyl lactate was related to the inoculation of T. halophilus significantly. Limited information was studied on the synthetic mechanisms of 1-octen-3-ol and benzeneacetaldehyde, which contributes to the aroma of mushroom and honey, respectively.…”

Section: Discussionmentioning

confidence: 99%

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Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma‐active and umami‐taste compounds during soy sauce fermentation

Zhang

2020

J Sci Food Agric

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BACKGROUND Soy sauce is a well‐known condiment worldwide. However, the high salt content in soy sauce contributes to the high intake of sodium salt, which usually results in high blood pressure. High salt soy sauce usually has the better quality (aroma and taste) than low salt. Tetragenococcus halophilus and Candida versatilis are important starters for soy sauce fermentation. It is of urgent need to explore what the effect of these two strains on the aroma‐ and taste‐attributes of soy sauce to achieve high quality fermentation with low salt. RESULTS In this study, aroma‐active and taste compounds in soy sauce were reviewed and listed. Then, soy sauce fermentation inoculated with different combinations of T. halophilus (at different inoculated time) and C. versatilis were completed. Aroma‐active and taste compounds in different samples were quantified. Multivariate analysis was used to analyze these data. The aroma‐active compounds which were highly related to the inoculation of T. halophilus and C. versatilis were found. Meanwhile, the addition time of T. halophilus could also be highly related to the production of aroma‐active compounds. More importantly, T. halophilus was highly correlated with the production of umami‐taste compounds in soy sauce, including aspartic acid, glutamic acid, alanine and N ‐succinyl‐glutamic acid. CONCLUSION These results will provide a better understanding of the effects of T. halophilus and C. versatilis on the formation of significant aroma‐active and umami‐taste constituents in soy sauce. Furthermore, it will be helpful to realize fermentative control of soy sauce with high quality at low salt. © 2020 Society of Chemical Industry

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma‐active and umami‐taste compounds during soy sauce fermentation

Zhang

2020

J Sci Food Agric

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“…Glycine betaine is one of the most potent and widely used compatible solutes in nature. Metabolic analysis of T. halophilus under high-salt conditions suggested that glycine betaine was the main compatible solute in this species [39]. The precursor of glycine betaine, choline, must be taken up from exogenous sources via the Opu transporters.…”

Section: Insights Into Salt Tolerancementioning

confidence: 98%

“…However, only the T. halophilus strains contained a dedicated biosynthesis pathway for the production of glutamate from citrate, although most of the examined strains from all three species possessed a citrate transporter ( Table 2). Metabolic analysis of T. halophilus under high-salt conditions revealed a decrease in the activity of the glutamate importer [39], assuming that proline may be synthesized from citrate. Accumulation of intracellular proline in T. halophilus led to protect cells against salt stress [46].…”

Section: Insights Into Salt Tolerancementioning

confidence: 99%

“…While OpuA, OpuB, and OpuC belong to the ATP-binding cassette transporter superfamily, OpuD is a single-component transporter belonging to the BCCT family; however, all Opu import systems are known to be osmotically regulated [38]. Chun et al recently showed that T. halophilus contains the OpuA and OpuC systems [39], while Lin et al reported that OpuA (BusA) plays an important role in adaptation to high-salt conditions [40]. In the current study, only the T. halophilus strains contained all of the genes required for a functional OpuA system, with the E. faecalis and E. faecium strains missing the solutebinding, protein-encoding gene (Fig.…”

Section: Insights Into Salt Tolerancementioning

confidence: 99%

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Genomic Insight into the Salt Tolerance of Enterococcus faecium, Enterococcus faecalis and Tetragenococcus halophilus

Heo¹,

Lee²,

Lee³

et al. 2019

Journal of Microbiology and Biotechnology

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To shed light on the genetic basis of salt tolerance in Enterococcus faecium, Enterococcus faecalis, and Tetragenococcus halophilus, we performed comparative genome analysis of 10 E. faecalis, 11 E. faecium, and three T. halophilus strains. Factors involved in salt tolerance that could be used to distinguish the species were identified. Overall, T. halophilus contained a greater number of potassium transport and osmoprotectant synthesis genes compared with the other two species. In particular, our findings suggested that T. halophilus may be the only one among the three species capable of synthesizing glycine betaine from choline, cardiolipin from glycerol and proline from citrate. These molecules are well-known osmoprotectants; thus, we propose that these genes confer the salt tolerance of T. halophilus.

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Pleiotropic effects of N‐acylhomoserine lactone synthase ExpI on virulence, competition, and transmission in Pectobacterium carotovorum subsp. carotovorum Pcc21

Kang,

Yoon,

Jung

et al. 2023

Pest Management Science

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BACKGROUNDPectobacterium species are necrotrophic phytopathogenic bacteria that cause soft rot disease in economically important crops. The successful infection of host plants relies on interactions among virulence factors, competition, and transmission within hosts. Pectobacteria primarily produce and secrete plant cell‐wall degrading enzymes (PCWDEs) for virulence. The regulation of PCWDEs is controlled by quorum sensing (QS). Thus, the QS system is crucial for disease development in pectobacteria through PCWDEs.RESULTSIn this study, we identified a Tn‐insertion mutant, M2, in the expI gene from a transposon mutant library of P. carotovorum subsp. carotovorum Pcc21 (hereafter Pcc21). The mutant exhibited reduced production and secretion of PCWDEs, impaired flagellar motility, and increased sensitivity to hydrogen peroxide, resulting in attenuated soft rot symptoms in cabbage and potato tubers. Transcriptomic analysis revealed the down‐regulation of genes involved in the production and secretion in the mutant, consistent with the observed phenotype. Furthermore, the Pcc21 wild‐type transiently colonized in the gut of Drosophila melanogaster within 12 h after feeding, while the mutant compromised colonization phenotype. Interestingly, Pcc21 produces a bacteriocin, carocin D, to compete with other bacteria. The mutant exhibited up‐regulation of carocin D‐encoding genes (caroDK) and inhibited the growth of a closely related bacterium, P. wasabiae.CONCLUSIONOur results demonstrated the significance of ExpI in the overall pathogenic lifestyle of Pcc21, including virulence, competition, and colonization in plant and insect hosts. These findings suggest that disease outcome is a result of complex interactions mediated by ExpI across multiple steps. © 2023 Society of Chemical Industry.

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Genomic and metabolic features of Tetragenococcus halophilus as revealed by pan-genome and transcriptome analyses

Cited by 43 publications

References 60 publications

Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma‐active and umami‐taste compounds during soy sauce fermentation

Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma‐active and umami‐taste compounds during soy sauce fermentation

Genomic Insight into the Salt Tolerance of Enterococcus faecium, Enterococcus faecalis and Tetragenococcus halophilus

Pleiotropic effects of N‐acylhomoserine lactone synthase ExpI on virulence, competition, and transmission in Pectobacterium carotovorum subsp. carotovorum Pcc21

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