Lactococcus taiwanensis sp. nov., a lactic acid bacterium isolated from fresh cummingcordia

Chen, Yisheng; Chang, Chun-Ming; Pan, Shwu-fen; Wang, Liting; Chang, Yu-Chung; Wu, Heng; Yanagida, Fujitoshi

doi:10.1099/ijs.0.045757-0

Cited by 30 publications

(20 citation statements)

References 21 publications

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“…(Cai et al, 2011); 3, Lactococcus lactis subsp. lactis JCM 5805 T (Schleifer et al, 1985); 4, L. hircilactis DSM 28960 T (Meucci et al, 2015); 5, Lactococcus taiwanensis NBRC 109049 T (Chen et al, 2013); 6, Lactococcus lactis subsp. tructae DSM 21502 T (Pérez et al, 2011); 7, Lactococcus lactis subsp.…”

Section: Description Of Lactococcus Nasutitermitis Sp Novmentioning

confidence: 99%

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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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Section: Description Of Lactococcus Nasutitermitis Sp Novmentioning

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.…”

mentioning

confidence: 99%

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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“…; Fall ; Chen et al . ). The fermentation of ribose is variable and strain‐dependent (Sakala et al .…”

Section: Physiological Characteristics Of Lactococcus Pisciummentioning

confidence: 97%

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

Section: Taxonomymentioning

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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“…lactis, were frequently found. Occasionally, novel LAB species were found in these fermented foods or their raw materials (Chen et al 2010a(Chen et al , 2013a.…”

Section: Introductionmentioning

confidence: 99%

Isolation and characterization of lactic acid bacteria from Yan-tsai-shin (fermented broccoli stems), a traditional fermented food in Taiwan

Chen

Liou

et al. 2013

J Appl Microbiol

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Aims: To isolate, characterize and identify lactic acid bacteria (LAB) in yantsai-shin (fermented broccoli stems), a traditional fermented food in Taiwan. Methods and Results: A total of 226 LAB were isolated; 111 cultures were isolated from samples collected from seven different markets and 115 from six fresh broccoli samples. These isolates were characterized phenotypically and then initially divided into nine groups (r1 to r9) using restriction fragment length polymorphism analysis and sequencing of 16S ribosomal DNA. Some isolates were further divided into four additional groups by other genetic analysis. The most common bacterial genera in yan-tsai-shin and fresh broccoli were Weissella, Lactococcus and Lactobacillus. Regional similarities in the LAB, with differences in diversity, were observed in this study. On the basis of phylogenetic analysis of 16S rRNA, rpoA, rpoB and pheS gene sequences, two strains were included in the genera Enterococcus and Lactococcus, respectively, and identified as potential novel species or subspecies. In addition, the novel enterococcal strain, and 33 L. lactis subsp. lactis and two Weissella cibaria strains were found to have bacteriocin-like inhibitory substance (BLIS) producing abilities. Conclusions: These results suggest that the LAB play important roles in the fermentation of yan-tsai-shin. Significance and Impact of the Study: This is the first report describing the distribution and varieties of LAB existing in yan-tsai-shin and fresh broccoli. In addition, two potential novel LAB species or subspecies and one potential novel BLIS were also found in this study.

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Lactococcus taiwanensis sp. nov., a lactic acid bacterium isolated from fresh cummingcordia

Cited by 30 publications

References 21 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

Isolation and characterization of lactic acid bacteria from Yan-tsai-shin (fermented broccoli stems), a traditional fermented food in Taiwan

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