Genomics of Weissella cibaria with an examination of its metabolic traits

Lynch, Kieran M.; Lucid, Alan; Arendt, Elke K.; Sleator, Roy D.; Lucey, Brigid; Coffey, Aidan

doi:10.1099/mic.0.000053

Cited by 43 publications

(33 citation statements)

References 69 publications

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“…In addition, the physiological properties of Weissella spp. are still poorly known, but recently niche specific features were highlighted at genomic level (Lynch et al 2015). The S27 isolate showed in this study a high potential for its use as starter for fermented fruit or vegetable juices.…”

Section: Discussionmentioning

confidence: 68%

Identification, stress tolerance, and antioxidant activity of lactic acid bacteria isolated from tropically grown fruits and leaves

Fessard¹,

Bourdon

Payet

et al. 2016

Can. J. Microbiol.

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From 6 samples of tropically grown fruits and leaves, 10 lactic acid bacteria belonging Leuconostoc, Weissella, and Lactobacillus species were isolated and identified by 16S rRNA gene sequencing and (GTG)5 fingerprinting. Acidification kinetics determined from BHI broth cultures showed genus-related patterns. In particular, Weissella cibaria appeared to act as a potent acidifier. Tolerance of isolates to acid, oxidative, or salt stress was highly variable and strain dependent. Isolate S14 (Leuconostoc pseudomesenteroides) growth was not affected by the presence of 0.05% H2O2, while Lactobacillus spp. isolates (S17 and S29) were the most tolerant to pH 4.5. The growth of 4 isolates, S5 (Leuconostoc mesenteroides), S14 and S10 (Leuconostoc pseudomesenteroides), and S27 (W. cibaria), was not affected by 5% NaCl. Nutritional beneficial properties were examined through measurement of antioxidant activities of short-term fermented pineapple juice, such as LDL oxidation and polyphenol content, and through exopolysaccharide formation from sucrose. Two isolates, S14 and S27, increased the antioxidant capacity of pineapple juice. The robust capacity of W. cibaria and of Leuconostoc pseudomesenteroides for vegetable lactic fermentation aimed to ameliorate food nutritional and functional quality was highlighted.

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Section: Discussionmentioning

confidence: 68%

Identification, stress tolerance, and antioxidant activity of lactic acid bacteria isolated from tropically grown fruits and leaves

Fessard¹,

Bourdon

Payet

et al. 2016

Can. J. Microbiol.

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“…These bacteria are among the LAB that are most frequently recovered from plants. The same species are also found in fermented plant foods and beverages along with dairy products and mammalian digestive tracts (Siezen et al ., ; Broadbent et al ., ; Cavanagh et al ., ; Lynch et al ., ; Paula et al ., ).…”

Section: Generalist Plant‐associated Labmentioning

confidence: 99%

Abundance, diversity and plant‐specific adaptations of plant‐associated lactic acid bacteria

Leveau

Marco

2019

Environ Microbiol Rep

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Summary Lactic acid bacteria (LAB) are essential for many fruit, vegetable and grain food and beverage fermentations. However, the numbers, diversity and plant‐specific adaptions of LAB found on plant tissues prior to the start of those fermentations are not well understood. When measured, these bacteria have been recovered from the aerial surfaces of plants in a range from <10 CFU g−1 to over 108.5 CFU g−1 of plant tissue and in lower quantities from the soil and rhizosphere. Plant‐associated LAB include well‐known generalist taxa such as Lactobacillus plantarum and Leuconostoc mesenteroides, which are essential for numerous food and beverage fermentations. Other plant‐associated LAB encompass specialist taxa such as Lactobacillus florum and Fructobacillus, many of which were discovered relatively recently and their significance on plants and in foods is not yet recognized. LAB recovered from plants possess the capacity to consume plant sugars, detoxify phenolic compounds and tolerate the numerous biotic and abiotic stresses common to plant surfaces. Although most generalist and some specialist LAB grow rapidly in food and beverages fermentations and can cause spoilage of fresh and fermented fruits and vegetables, the importance of living plants as habitats for these bacteria and LAB contributions to plant microbiomes remain to be shown.

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“…Since 2008, genomic data has outpaced Moore's Law by a factor of 4, with a global annual sequencing capacity estimated to be 13 quadrillion bases; enough data to fill a stack of DVDs 2 miles high! Recognizing the potential of biology's big data sets in developing improved diagnostic techniques, our lab began to focus on phylogenetics, 87,88 genomics, [89][90][91][92] protein structure/function prediction [93][94][95][96][97][98] and the emerging field of synthetic biology. [99][100][101][102][103][104][105][106][107] Indeed, this changing focus allowed me to establish links with the Department of Computing at Cork Institute of Technology (CIT).…”

Section: In Silico Diagnosticsmentioning

confidence: 99%

Under the microscope: From pathogens to probiotics and back

Sleator¹

2015

Bioengineered

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Genomics of Weissella cibaria with an examination of its metabolic traits

Cited by 43 publications

References 69 publications

Identification, stress tolerance, and antioxidant activity of lactic acid bacteria isolated from tropically grown fruits and leaves

Identification, stress tolerance, and antioxidant activity of lactic acid bacteria isolated from tropically grown fruits and leaves

Abundance, diversity and plant‐specific adaptations of plant‐associated lactic acid bacteria

Under the microscope: From pathogens to probiotics and back

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