Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations

Pérez‐Díaz, Ilenys M.; Johanningsmeier, Suzanne D.; Anekella, Kartheek; Pagán-Medina, Christian G.; Méndez-Sandoval, Lesley; Arellano, Consuelo; Price, Robert; Daughtry, Katheryne V.; Borges, Michelle; Bream, Chloe; Connelly, Lauren; Dieck, S.; Levi, M.; McMurtrie, Erin K.; Smith, Rickey E.; Theora, Jeannette C.; Wendland, Paige; Rodríguez, F; Arroyo‐López, Francisco Noé

doi:10.1016/j.fm.2020.103652

Cited by 14 publications

(15 citation statements)

References 51 publications

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“…Other findings were strain‐specific and similarly consistent with reported phenotypic (Parente et al ., 2010; Siezen et al ., 2010; Guidone et al ., 2014; Ferrando et al ., 2015, 2016; Gheziel et al ., 2019; Fuhren et al ., 2020; Prete et al ., 2020) and genomic variations (Molenaar et al ., 2005; Siezen et al ., 2010; Siezen and van Hylckama Vlieg, 2011; Martino et al ., 2016; Choi et al ., 2018; Cen et al ., 2020; Pérez‐Díaz et al ., 2021) observed for the L. plantarum species. We found that L. plantarum growth was highly variable following the sequential incubation in 8% (v/v) and then 12% (v/v) ethanol.…”

Section: Discussionmentioning

confidence: 92%

Strain diversity of plant‐associated Lactiplantibacillus plantarum

Goldman

Brooks

et al. 2021

Microbial Biotechnology

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Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) is a lactic acid bacteria species found on plants that is essential for many plant food fermentations. In this study, we investigated the intraspecific phenotypic and genetic diversity of 13 L. plantarum strains isolated from different plant foods, including fermented olives and tomatoes, cactus fruit, teff injera, wheat boza and wheat sourdough starter. We found that strains from the same or similar plant food types frequently exhibited similar carbohydrate metabolism and stress tolerance responses. The isolates from acidic, brine-containing ferments (olives and tomatoes) were more resistant to MRS adjusted to pH 3.5 or containing 4% w/v NaCl, than those recovered from grain fermentations. Strains from fermented olives grew robustly on raffinose as the sole carbon source and were better able to grow in the presence of ethanol (8% v/v or sequential exposure of 8% (v/v) and then 12% (v/v) ethanol) than most isolates from other plant types and the reference strain NCIMB8826R. Cell free culture supernatants from the olive-associated strains were also more effective at inhibiting growth of an olive spoilage strain of Saccharomyces cerevisiae. Multi-locus sequence typing and comparative genomics indicated that isolates from the same source tended to be genetically related. However, despite these similarities, other traits were highly variable between strains from the same plant source, including the capacity for biofilm formation and survival at pH 2 or 50°C. Genomic comparisons were unable to resolve strain differences, with the exception of the most phenotypically impaired and robust isolates, highlighting the importance of utilizing phenotypic studies to investigate differences between strains of L. plantarum. The findings show that L. plantarum is adapted for growth on specific plants or plant food types, but that intraspecific variation may be important for ecological fitness and strain coexistence within individual habitats.

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Section: Discussionmentioning

confidence: 92%

Strain diversity of plant‐associated Lactiplantibacillus plantarum

Goldman

Brooks

et al. 2021

Microbial Biotechnology

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“…The recently reclassified Lactiplantibacillus pentosus , formerly known as Lactobacillus pentosus ( Zheng et al, 2020 ), colonizes a large set of environmental niches and therefore exhibits a huge ecological and metabolic adaptability ( Anukam et al, 2013 ; Abriouel et al, 2017 ; Pérez-Díaz et al, 2021 ). Due to its genomic diversity and functionality, this species is found in several fermented foods (vegetables, meat, and dairy), plants, animals, vaginal, urogenital and gastrointestinal tract, while also having a large set of biotechnological and probiotic applications ( Tofalo et al, 2014 ; Vaccalluzzo et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

In silico genomic analysis of the potential probiotic Lactiplantibacillus pentosus CF2-10N reveals promising beneficial effects with health promoting properties

et al. 2022

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Lactiplantibacillus pentosus CF2-10 N, isolated from brines of naturally fermented Aloreña green table olives, exhibited high probiotic potential. High throughput sequencing and annotation of genome sequences underline the potential of L. pentosus CF2-10 N as excellent probiotic candidate of vegetable origin. In a previous study we could show the probiotic potential of CF2-10 N in vitro, while in this study in silico analysis of its genome revealed new insights into its safety and functionality. Our findings highlight the microorganism’s ecological flexibility and adaptability to a broad range of environmental niches, food matrices and the gastrointestinal tract. These features are shared by both phylogenetically very close L. pentosus strains (CF2-10 N and MP-10) isolated from the same ecological niche with respect to their genome size (≅ 3.6 Mbp), the presence of plasmids (4–5) and several other properties. Nonetheless, additional and unique features are reported in the present study for L. pentosus CF2-10 N. Notably, the safety of L. pentosus CF2-10 N was shown by the absence of virulence determinants and the determination of acquired antibiotic resistance genes, i.e., resistome, which is mostly represented by efflux-pump resistance genes responsible for the intrinsic resistance. On the other hand, defense mechanisms of L. pentosus CF2-10 N include eight prophage regions and a CRISPR/cas system (CRISPR-I and CRISPR-II) as acquired immune system against mobile elements. Finally, the probiotic potential of this strain was further demonstrated by the presence of genes coding for proteins involved in adhesion, exopolysaccharide biosynthesis, tolerance to low pH and bile salts, immunomodulation, and vitamin and enzyme production. Taken together these results, we propose the use of L. pentosus CF2-10 N as a potential and promising probiotic candidate able to colonize several niches and adapt to different lifestyles. The strain can provide attractive functional and probiotic features necessary for its application as starter culture and probiotic.

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“…plantarum 3.2.8, which is unique in the ability to produce exopolysaccharide and dominate in commercial fermentations compared to other Lb. plantarum strains ( 28 ). Thus, a robust starter culture such as Lb.…”

Section: Discussionmentioning

confidence: 99%