Lactococcus formosensis sp. nov., a lactic acid bacterium isolated from yan-tsai-shin (fermented broccoli stems)

Chen, Yisheng; Otoguro, Misa; Pan, Shwu-fen; Ji, Si-hua; Yu, Chi-rong; Liou, Min-shiuan; Chang, Yu-Chung; Wu, Heng; Yanagida, Fujitoshi

doi:10.1099/ijs.0.052811-0

Cited by 31 publications

(20 citation statements)

References 25 publications

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“…All members are Gram-stain-positive, catalase-negative, non-motile, non-spore-forming bacteria. Bacteria of the genus Lactococcus are widely distributed in a variety of fermented foods, dairy products, and plant and animal materials (Schleifer et al, 1985;Williams et al, 1990;Chen et al, 2001Chen et al, , 2014Duan et al, 2008). They have also been reported to be one of the most important lactic acid bacteria in the hindgut of wood-feeding termites (Bauer et al, 2000).…”

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confidence: 99%

“…At the time of writing, the genus Lactococcus contains 11 species plus four subspecies of Lactococcus lactis (Schleifer et al, 1985;Williams et al, 1990;Cho et al, 2008;Cai et al, 2011;Pérez et al, 2011;Chen et al, 2013Chen et al, , 2014Meucci et al, 2015). All members are Gram-stain-positive, catalase-negative, non-motile, non-spore-forming bacteria.…”

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confidence: 99%

“…Amplification and sequencing of the housekeeping gene rpoB were performed using primers rpoBLac1F (59-TACGGKAAAC-ACCGTA-39) and rpoBLac1R (59-TCAARCCAWGCTCC-ACGG-39), which were previously designed and reported by Pérez et al (2011) and Chen et al (2014). The sequences obtained were compared with closely related sequences retrieved from GenBank using the BLASTN program (Altschul et al, 1990) and aligned using the CLUSTAL W software (Thompson et al, 1997).…”

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Lactococcus nasutitermitis sp. nov. isolated from a termite gut

Yang

Huang

Wang

et al. 2016

International Journal of Systematic and Evolutionary Microbiology

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Bacterial strain M19 T was isolated from the gut of a wood-feeding termite, Nasutitermes hainanensis. Phylogenetic analysis based on 16S rRNA gene sequences indicated that strain M19 T was related to members of the genus Lactococcus, with sequence similarities ranging from 84.8 to 95.5 %. Comparison of housekeeping gene ropB sequences revealed that strain M19 T was well separated from Lactococcus fujiensis JCM 16395 T and Lactococcus hircilactis 117 T . The isolate was Gram-stain-positive, catalase-negative and non-motile. Cells were coccoid or ovoid-shaped, and occurred singly, in pairs or as short chains. Growth of strain M19 T occurred at 10-40 8C and at pH 5.0-7.5. The DNA G+C content of strain M19 T was 39.6 mol% and the major fatty acids were C 16 : 0 , cyclo-C 19 : 0 v8c, C 18 : 1 v9c, summed feature 7 and summed feature 8. Based on the phylogenetic, chemotaxonomic and phenotypic data presented, strain M19 T represents a novel species of the genus Lactococcus, for which the name Lactococcus nasutitermitis sp. nov. is proposed. The type strain is M19 T (5CGMCC 1.15204 T 5NBRC 111537 T ).The genus Lactococcus was first established as a separate genus distinct from the genus Streptococcus by Schleifer et al. (1985). At the time of writing, the genus Lactococcus contains 11 species plus four subspecies of Lactococcus lactis (Schleifer et al., 1985;Williams et al., 1990;Cho et al., 2008;Cai et al., 2011; Pérez et al., 2011;Chen et al., 2013Chen et al., , 2014Meucci et al., 2015). All members are Gram-stain-positive, catalase-negative, non-motile, non-spore-forming bacteria. Bacteria of the genus Lactococcus are widely distributed in a variety of fermented foods, dairy products, and plant and animal materials (Schleifer et al., 1985;Williams et al., 1990;Chen et al., 2001Chen et al., , 2014Duan et al., 2008). They have also been reported to be one of the most important lactic acid bacteria in the hindgut of wood-feeding termites (Bauer et al., 2000).In the course of a study on the diversity of culturable bacteria in the gut of a wood-feeding termite, Nasutitermes hainanensis (Isoptera: Termitidae), bacterial strain M19 T was isolated with MRS agar (MRS; Difco Lactobacilli MRS Broth) by the serial dilution method at 30 8C for 48 h. Termites were collected from Wuzhi Mountain in Hainan, China. The dissection of termite guts and preparation of gut homogenates were conducted as reported previously (Chen et al., 2012). In addition, two reference strains, Lactococcus lactis JCM 5805 T (Schleifer et al., 1985) and Lactococcus fujiensis JCM 16395 T (Cai et al., 2011), were obtained from the Japan Collection of Microorganisms (JCM).Amplification and sequencing of the 16S rRNA gene were performed as described by Chen et al. (2012). Amplification and sequencing of the housekeeping gene rpoB were performed using primers rpoBLac1F (59-TACGGKAAAC-ACCGTA-39) and rpoBLac1R (59-TCAARCCAWGCTCC-ACGG-39), which were previously designed and reported by Pérez et al. (2011) andChen et al. (2014). The sequences obtained were compar...

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Lactococcus nasutitermitis sp. nov. isolated from a termite gut

Yang

Huang

Wang

et al. 2016

International Journal of Systematic and Evolutionary Microbiology

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“…), Lactococcus formosensis (Chen et al . ), Lactococcus hircilactis and Lactococcus laudensis (Meucci et al . ).…”

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confidence: 99%

“…piscium, Lactococcus garvieae, Lactococcus raffinolactis and Lactococcus plantarum. Recently, six new species have been described: Lactococcus chungangensis (Cho et al 2008), Lactococcus fujiensis (Cai et al 2011), Lactococcus taiwanensis (Chen et al 2013), Lactococcus formosensis (Chen et al 2014), Lactococcus hircilactis and Lactococcus laudensis (Meucci et al 2015).…”

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confidence: 99%

Lactococcus piscium : a psychrotrophic lactic acid bacterium with bioprotective or spoilage activity in food-a review

et al. 2016

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Summary The genus Lactococcus comprises 12 species, some known for decades and others more recently described. Lactococcus piscium, isolated in 1990 from rainbow trout, is a psychrotrophic lactic acid bacterium, probably disregarded because most of the strains are unable to grow at 30°C. During the last 10 years, this species has been isolated from a large variety of food: meat, seafood and vegetables, mostly packed under vacuum (VP) or modified atmosphere (MAP) and stored at chilled temperature. Recently, culture‐independent techniques used for characterization of microbial ecosystems have highlighted the importance of Lc. piscium in food. Its role in food spoilage varies according to the strain and the food matrix. However, most studies have indicated that Lc. piscium spoils meat, whereas it does not degrade the sensory properties of seafood. Lactococcus piscium strains have a large antimicrobial spectrum, including Gram‐positive and negative bacteria. In various seafoods, some strains have a protective effect against spoilage and can extend the sensory shelf‐life of the products. They can also inhibit the growth of Listeria monocytogenes, by a cell‐to‐cell contact‐dependent. This article reviews the physiological and genomic characteristics of Lc. piscium and discusses its spoilage or protective activities in food.

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Detection and virulence of Lactococcus garvieae and L. petauri from four lakes in southern California

Abraham,

Yazdi,

Littman

et al. 2023

J Aqua Anim Hlth

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ObjectiveThe first objective of the study aimed to detect the presence of Lactococcus petauri, L. garvieae, and L. formosensis in fish (n = 359) and environmental (n = 161) samples from four lakes near an affected fish farm in California during an outbreak in 2020. The second objective was to compare the virulence of the Lactococcus spp. in Rainbow Trout Oncorhynchus mykiss and Largemouth Bass Micropterus salmoides.MethodsStandard bacterial culture methods were used to isolate Lactococcus spp. from brain and posterior kidney of sampled fish from the four lakes. Quantitative PCR (qPCR) was utilized to detect Lactococcus spp. DNA in fish tissues and environmental samples from the four lakes. Laboratory controlled challenges were conducted by injecting fish intracoelomically with representative isolates of L. petauri (n = 17), L. garvieae (n = 2), or L. formosensis (n = 4), and monitored for 14 days postchallenge (dpc).ResultLactococcus garvieae was isolated from the brains of two Largemouth Bass in one of the lakes. Lactococcus spp. were detected in 14 fish (8 Bluegills Lepomis macrochirus and 6 Largemouth Bass) from 3 out of the 4 lakes using a qPCR assay. Of the collected environmental samples, all 4 lakes tested positive for Lactococcus spp. in the soil samples, while 2 of the 4 lakes tested positive in the water samples through qPCR. Challenged Largemouth Bass did not show any signs of infection postinjection throughout the challenge period. Rainbow Trout infected with L. petauri showed clinical signs within 3 dpc and presented a significantly higher cumulative mortality (62.4%; p < 0.0001) at 14 dpc when compared to L. garvieae (0%) and L. formosensis (7.5%) treatments.ConclusionThe study suggests that qPCR can be used for environmental DNA monitoring of Lactococcus spp. and demonstrates virulence diversity between the etiological agents of piscine lactococcosis.

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Lactococcus formosensis sp. nov., a lactic acid bacterium isolated from yan-tsai-shin (fermented broccoli stems)

Cited by 31 publications

References 25 publications

Lactococcus nasutitermitis sp. nov. isolated from a termite gut

Lactococcus nasutitermitis sp. nov. isolated from a termite gut

Lactococcus piscium : a psychrotrophic lactic acid bacterium with bioprotective or spoilage activity in food-a review

Detection and virulence of Lactococcus garvieae and L. petauri from four lakes in southern California

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