Abstract:Pediococcus acidilactici HN9 is a beneficial lactic acid bacterium isolated from Nhang, a traditional Thai-style fermented beef. In this study, the molecular properties of P. acidilactici HN9 were characterized to provide insights into its potential probiotic activity. Specifically, this work sought to report the complete genome of P. acidilactici HN9 and perform a comparative genome analysis with other bacterial strains belonging to the genus Pediococcus. Genomic features of HN9 were compared with those of al… Show more
“…The P. acidilactici ST31BZ genome showed similar values of size, GC content, number of predicted proteins and ribosomal operons as other P. acidilactici strains 10,12 . Detected CRISPR systems are similar to previously described in P. acidilactici HN9 13 . A small plasmid-encoded bacteriocin (~ 9 kb) was detected, such as found in pSMB74 14 and pCP289 15 .…”
Section: Discussionsupporting
confidence: 62%
“…2a). The pST31BZ-1 plasmid was similar to pHN9-1 (BLASTn, Identity: 98.19%; Coverage: 58%), a 42,239 bp plasmid found in P. acidilactici HN9 isolated from the Traditional Thai-Style Fermented Beef Nhang (Surachat et al, 2021). No antibiotic resistance genes were predicted using ARIBA in the genome or plasmids of strain ST31BZ, however, we were able to predict the following resistance genes using the KEGG GhostKoala automatic annotation pipeline: Lantibiotic tranporter system (NisE/F/G), Lincosamide and streptogramin A resistance (Lsa), Beta lactamase class A (PenP), Cationic antimicrobial P. acidilactici ST31BZ genome presented genes coding for several sugar transporters such as sucrose, maltose/glucose and cellobiose, and is likely able to degrade them all to lactate and acetate.…”
Boza is a traditional low-alcohol fermented beverage from the Balkan Peninsula, frequently explored as a functional food product. The product is rich in Lactic Acid Bacteria (LAB) and some of them can produce bacteriocins. In this study, a sample of Boza from Belogratchik, Bulgaria, was analyzed for the presence of bacteriocinogenic LAB, and after analyses by RAPD-PCR, three representative isolates were characterized by genomic analyses, using whole genome sequencing. Isolates identified as Pediococcus pentosaceus ST75BZ and Pediococcus pentosaceus ST87BZ contained operons encoding for bacteriocins pediocin PA-1 and penocin A, while isolate identified as P. acidilactici ST31BZ contained only the operon for pediocin PA-1 and a CRISPR/Cas system for protection against bacteriophage infection. The antimicrobial activity of bacteriocins produced by the three isolates was inhibited by treatment of the cell-free supernatants with proteolytic enzymes. The produced bacteriocins inhibited the growth of Listeria monocytogenes, Enterococcus spp. and some Lactobacillus spp., among other tested species. The levels of bacteriocin production varied from 3200 AU/ml to 12800 AU/ml recorded against L. monocytogenes 104, 637 and 711, measured at 24 h of incubation at 37oC. All bacteriocins remained active after incubation at pH 2.0 to 10.0. The activity mode of the studied bacteriocins was bactericidal, as determined against L. monocytogenes 104, 637 and 711. In addition, bactericidal activity was demonstrated using a cell leakage β-galactosidase assay, indicating a pore formation mechanism as a mode of action. The present study highlights the importance of combining metagenomic analyses and traditional microbiological approaches as way of characterizing microbial interactions in fermented foods.
“…The P. acidilactici ST31BZ genome showed similar values of size, GC content, number of predicted proteins and ribosomal operons as other P. acidilactici strains 10,12 . Detected CRISPR systems are similar to previously described in P. acidilactici HN9 13 . A small plasmid-encoded bacteriocin (~ 9 kb) was detected, such as found in pSMB74 14 and pCP289 15 .…”
Section: Discussionsupporting
confidence: 62%
“…2a). The pST31BZ-1 plasmid was similar to pHN9-1 (BLASTn, Identity: 98.19%; Coverage: 58%), a 42,239 bp plasmid found in P. acidilactici HN9 isolated from the Traditional Thai-Style Fermented Beef Nhang (Surachat et al, 2021). No antibiotic resistance genes were predicted using ARIBA in the genome or plasmids of strain ST31BZ, however, we were able to predict the following resistance genes using the KEGG GhostKoala automatic annotation pipeline: Lantibiotic tranporter system (NisE/F/G), Lincosamide and streptogramin A resistance (Lsa), Beta lactamase class A (PenP), Cationic antimicrobial P. acidilactici ST31BZ genome presented genes coding for several sugar transporters such as sucrose, maltose/glucose and cellobiose, and is likely able to degrade them all to lactate and acetate.…”
Boza is a traditional low-alcohol fermented beverage from the Balkan Peninsula, frequently explored as a functional food product. The product is rich in Lactic Acid Bacteria (LAB) and some of them can produce bacteriocins. In this study, a sample of Boza from Belogratchik, Bulgaria, was analyzed for the presence of bacteriocinogenic LAB, and after analyses by RAPD-PCR, three representative isolates were characterized by genomic analyses, using whole genome sequencing. Isolates identified as Pediococcus pentosaceus ST75BZ and Pediococcus pentosaceus ST87BZ contained operons encoding for bacteriocins pediocin PA-1 and penocin A, while isolate identified as P. acidilactici ST31BZ contained only the operon for pediocin PA-1 and a CRISPR/Cas system for protection against bacteriophage infection. The antimicrobial activity of bacteriocins produced by the three isolates was inhibited by treatment of the cell-free supernatants with proteolytic enzymes. The produced bacteriocins inhibited the growth of Listeria monocytogenes, Enterococcus spp. and some Lactobacillus spp., among other tested species. The levels of bacteriocin production varied from 3200 AU/ml to 12800 AU/ml recorded against L. monocytogenes 104, 637 and 711, measured at 24 h of incubation at 37oC. All bacteriocins remained active after incubation at pH 2.0 to 10.0. The activity mode of the studied bacteriocins was bactericidal, as determined against L. monocytogenes 104, 637 and 711. In addition, bactericidal activity was demonstrated using a cell leakage β-galactosidase assay, indicating a pore formation mechanism as a mode of action. The present study highlights the importance of combining metagenomic analyses and traditional microbiological approaches as way of characterizing microbial interactions in fermented foods.
“…This analysis clarified the frequency of bacteriocin-encoding genes in Weissella spp. We found that only a few bacterial strains in the genus encode ribosomally synthesized antibacterial peptides, while LAB in other genera encode a larger diversity of bacteriocin-encoding genes: for example, Pediococcus ( Jiang et al, 2020 ; Surachat et al, 2021b ), Lactobacillus ( Kaskoniene et al, 2017 ; Surachat et al, 2021a ), and Enterococcus ( Nes et al, 2007 ; Lopez-Cuellar et al, 2016 ). Even though bacteriocins are a crucial biological tool for inhibiting pathogens and other microorganisms, most Weissella spp.…”
Section: Resultsmentioning
confidence: 96%
“…The assembly process was then performed by Unicycler v0.4.7 ( Wick et al, 2017 ) using both the short-read and long-read sequences. We then scanned for a small plasmid that could be absent from the assembly as described previously ( Surachat et al, 2021a , b ). Briefly, we mapped short-read sequences to draft assembly and extracted all unmapped reads to perform de novo assembly with spades v3.12 ( Bankevich et al, 2012 ).…”
Lactic acid bacteria (LAB) in the genus Weissella spp. contain traits in their genome that confer versatility. In particular, Weissella cibaria encodes several beneficial genes that are useful in biotechnological applications. The complete genome of W. cibaria NH9449 was sequenced and an in silico comparative analysis was performed to gain insight into the genomic diversity among members of the genus Weissella. A total of 219 Weissella genomes were used in a bioinformatics analysis of pan-genomes, phylogenetics, self-defense mechanisms, virulence factors, antimicrobial resistance, and carbohydrate-active enzymes. These investigations showed that the strain NH9449 encodes several restriction-modification-related genes and a CRISPR-Cas region in its genome. The identification of carbohydrate-active enzyme-encoding genes indicated that this strain could be beneficial in biotechnological applications. The comparative genomic analysis reveals the very high genomic diversity in this genus, and some marked differences in genetic variation and genes among Weissella species. The calculated average amino acid identity (AAI) and phylogenetic analysis of core and accessory genes shows the possible existence of three new species in this genus. These new genomic insights into Weissella species and their biological functions could be useful in the food industry and other applications.
“…Also, the bacteriocin enterolysin is detected in many strains of this analysis and is known to degrade bacterial cell walls and be produced by bacteria of genera Enterococcus , Lactobacillus , Streptococcus , and Pediococcus , showing potential for inhibition of enterococci, pediococci, lactococci, and lactobacilli [60] . This bacteriocin belongs to class III, which are thermostable peptides with a broad inhibitory spectrum [61] .…”
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