Plasmid profiles and curing of plasmids in <i>Lactobacillus plantarum</i> strains isolated from green olive fermentations

Ruiz-Barba, José Luis; Piard, Jean-Christophe; Jiménez-Dı́az, Rufino

doi:10.1111/j.1365-2672.1991.tb03810.x

Cited by 97 publications

(63 citation statements)

References 22 publications

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“…These strains may be isogeneic since they had the same sugar fermentation profile (Table 2), the same origin, and similar plasmid contents. RuizBarba et al (18) isolated CNRZ 1538 and CNRZ 1544 from Spanish-style fermented green olives (as strains LPC 4 and LPC 16, respectively) and showed that they harbored five plasmids having similar molecular weights. If the genes encoding xylose catabolism are on plasmids, they may be more unstable than chromosome-encoded genes and not appropriate to use as criteria in taxonomic studies.…”

Section: Discussionmentioning

confidence: 99%

Characterization of Lactobacilli by Southern-Type Hybridization with a Lactobacillus plantarum pyrDFE Probe

Bringel

Curk

Hubert

1996

International Journal of Systematic Bacteriology

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Lactobacillus plantarum, Lactobacillus pentosus, and Lactobacillus paraplantarum (M.-C. Curk, J.-C. Hubert, and F. Bringel, Int. J. Syst. Bacteriol. 46595498, 1996) can hardly be distinguished on the basis of their phenotypes. Unlike L. plantarum and L. paraplantarum, L. pentosus ferments glycerol and xylose but not melezitose. We identified two L. pentosus strains (CNRZ 1538 and CNRZ 1544) which ferment glycerol and melezitose but not xylose. a-Methyla-mannoside was fermented by 66% of the L. plantarum strains tested but not by L. paraplantarum strains. In this paper we describe a simple method to identify L. plantarum, L. pentosus, and L. paraplantarum. This method is based on nonradioactive Southern-type hybridization between BglI DNA digests of the lactobacilli tested and a DNA probe (L. plantarum pyrDFE genes from strain CCM 1904). A total of 68 lactobacilli were classified into five groups on the basis of the bands detected. Two groups contained L. plantarum strains; one of these groups contained 31 strains, including the type strain, and was characterized by bands at 7,4, and 1 kb, and the other group contained strain LP 85-2 and was characterized by bands at 5 and 1.1 kb. Only one band (a band at around 7 kb) was detected in the strains belonging to the L. pentosus group, and two bands (at 4 and 1 kb) were found in the strains belonging to the L. paraplantarum group. No hybridization was detected in the last group, which contained Lactobacillus casei, Lactobacillus coryniformis, Lactobacillus paracasei, Lactobacillus brevis, Lactobacillus delbrueckii, and Lactobacillus leichmannii strains.Lactobacilli related to Lactobacillus plantarum are lactic acid bacteria that are important in many plant fermentations (silage, pickled vegetables, sourdough) and meat and fish fermentations (17). Some of these organisms, such as the organisms found in beer, also can be food spoilage agents (19), and some lactobacilli are also found in cavities of mammals (16).The taxonomy of L. plantarum is not satisfactory (13); this species contains strains that have similar biochemical characteristics but exhibit little similarity at the DNA level. Dellaglio et al. (9) identified the following three groups on the basis of DNA-DNA hybridization data: L. plantarum, Lactobacillus pentosus, and an atypical L. plantarum group recently reclassified as Lactobacillus paraplantarum (7). In agreement with the results of Dellaglio et al. (9), Zanoni et al. (24) revived the name L. pentosus for a distinct taxon; L. pentosus can be distinguished from L. plantarum by its ability to produce acid from D-xylose and glycerol (10,13). However, these phenotypic characteristics are not sufficient to distinguish L. plantarum from L. pentosus since some strains ferment glycerol but not D-xylose (this study) or D-xylose but not glycerol (16). Direct sequencing of 16s rRNAs by reverse transcription clarified the phylogenetic status of several groups of lactic acid bacteria but could not be used to distinguish L. plantarum from L. pentosus since the 16s ...

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Section: Discussionmentioning

confidence: 99%

Characterization of Lactobacilli by Southern-Type Hybridization with a Lactobacillus plantarum pyrDFE Probe

Bringel

Curk

Hubert

1996

International Journal of Systematic Bacteriology

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“…The large size of its genome is thought to be related to the diversity of environmental niches in which L. plantarum is encountered. Its most prominent abundance is in the fermentation of plant-derived raw materials, which include several industrial and artisan food and feed fermentations, like must (7), olives (40), and a variety of vegetable fermentations (22). In addition to these environments, L. plantarum is also encountered in some dairy (16) and meat (4) fermentations and as a natural inhabitant of the gastrointestinal tract of humans and animals (2).…”

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ExploringLactobacillus plantarumGenome Diversity by Using Microarrays

et al. 2005

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Lactobacillus plantarum is a versatile and flexible species that is encountered in a variety of niches and can utilize a broad range of fermentable carbon sources. To assess if this versatility is linked to a variable gene pool, microarrays containing a subset of small genomic fragments of L. plantarum strain WCFS1 were used to perform stringent genotyping of 20 strains of L. plantarum from various sources. The gene categories with the most genes conserved in all strains were those involved in biosynthesis or degradation of structural compounds like proteins, lipids, and DNA. Conversely, genes involved in sugar transport and catabolism were highly variable between strains. Moreover, besides the obvious regions of variance, like prophages, other regions varied between the strains, including regions encoding plantaricin biosynthesis, nonribosomal peptide biosynthesis, and exopolysaccharide biosynthesis. In many cases, these variable regions colocalized with regions of unusual base composition. Two large regions of flexibility were identified between 2.70 and 2.85 and 3.10 and 3.29 Mb of the WCFS1 chromosome, the latter being close to the origin of replication. The majority of genes encoded in these variable regions are involved in sugar metabolism. This functional overrepresentation and the unusual base composition of these regions led to the hypothesis that they represented lifestyle adaptation regions in L. plantarum. The present study consolidates this hypothesis by showing that there is a high degree of gene content variation among L. plantarum strains in genes located in these regions of the WCFS1 genome. Interestingly, based on our genotyping data L. plantarum strains clustered into two clearly distinguishable groups, which coincided with an earlier proposed subdivision of this species based on conventional methods.

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“…Moreover, LAB have the potential to serve as delivery vehicles for healthpromoting or therapeutic compounds to the gastrointestinal tract (GI tract) (13,31). One of the LAB, Lactobacillus plantarum, is encountered in many environmental niches, including dairy fermentations, meat fermentations, and a variety of vegetable fermentations (9,11,28). The complete 3.3-Mbp genome sequence of L. plantarum WCFS1 was recently determined (19).…”

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Genetic Characterization of the Bile Salt Response in Lactobacillus plantarum and Analysis of Responsive Promoters In Vitro and In Situ in the Gastrointestinal Tract

et al. 2004

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In this paper we describe the growth, morphological, and genetic responses of Lactobacillus plantarum WCFS1 to bile. Growth experiments revealed that a stepwise increase in the porcine bile concentration led to a gradual decrease in the maximal growth rate. Moreover, the final density reached by an L. plantarum culture growing in MRS containing 0.1% bile was approximately threefold lower than that in MRS lacking bile. The morphology of the cells grown in MRS containing 0.1% bile was investigated by scanning electron microscopy, which revealed that cells clumped together and had rough surfaces and that some of the cells had a shrunken and empty appearance, which clearly contrasted with the characteristic rod-shaped, smooth-surface morphology of L. plantarum cells grown in MRS without bile. An alr complementation-based genome-wide promoter screening analysis was performed with L. plantarum, which led to identification of 31 genes whose expression was potentially induced by 0.1% porcine bile. Remarkably, 11 membrane-and cell wall-associated functions appeared to be induced by bile, as were five functions involved in redox reactions and five regulatory factors. Moreover, the lp_0237 and lp_0775 genes, identified here as genes that are inducible by bile in vitro, were previously identified in our laboratory as important for L. plantarum in vivo during passage in the mouse gastrointestinal tract (

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Plasmid profiles and curing of plasmids in Lactobacillus plantarum strains isolated from green olive fermentations

Cited by 97 publications

References 22 publications

Characterization of Lactobacilli by Southern-Type Hybridization with a Lactobacillus plantarum pyrDFE Probe

Characterization of Lactobacilli by Southern-Type Hybridization with a Lactobacillus plantarum pyrDFE Probe

ExploringLactobacillus plantarumGenome Diversity by Using Microarrays

Genetic Characterization of the Bile Salt Response in Lactobacillus plantarum and Analysis of Responsive Promoters In Vitro and In Situ in the Gastrointestinal Tract

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