Safety demonstration of a microbial species for use in the food chain: Weissella confusa

Bourdichon, François; Patrone, Vania; Fontana, Alessandra; Milani, Giovanni; Morelli, L.

doi:10.1016/j.ijfoodmicro.2020.109028

Cited by 20 publications

(17 citation statements)

References 58 publications

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“…Some Weissella species have elicited research interest because of their probiotic, biotechnological, and bacteriocinogenic potential. In particular, some studies have clarified that W. confusa can be used as a direct-fed microbial candidate ( Sturino, 2018 ; Cupi and Elvig-Jørgensen, 2019 ; Bourdichon et al, 2021 ) and exist in the breast milk of healthy women ( Martin et al, 2007 ; Albesharat et al, 2011 ). W. confusa has been added to the International Dairy Federation (IDF) Inventory ( Bourdichon et al, 2012 ), and the Senate Commission on Food Safety (SKLM) also validated its usage in traditional methods of food fermentation ( Vogel et al, 2011 ).…”

Section: Introductionmentioning

confidence: 99%

Complete Genome Sequence of Weissella confusa LM1 and Comparative Genomic Analysis

et al. 2021

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The genus Weissella is attracting an increasing amount of attention because of its multiple functions and probiotic potential. In particular, the species Weissella confusa is known to have great potential in industrial applications and exhibits numerous biological functions. However, the knowledge on this bacterium in insects is not investigated. Here, we isolated and identified W. confusa as the dominant lactic acid bacteria in the gut of the migratory locust. We named this strain W. confusa LM1, which is the first genome of an insect-derived W. confusa strain with one complete chromosome and one complete plasmid. Among all W. confusa strains, W. confusa LM1 had the largest genome. Its genome was the closest to that of W. confusa 1001271B_151109_G12, a strain from human feces. Our results provided accurate evolutionary relationships of known Weissella species and W. confusa strains. Based on genomic analysis, the pan-genome of W. confusa is in an open state. Most strains of W. confusa had the unique genes, indicating that these strains can adapt to different ecological niches and organisms. However, the variation of strain-specific genes did represent significant correlations with their hosts and ecological niches. These strains were predicted to have low potential to produce secondary metabolites. Furthermore, no antibiotic resistance genes were identified. At the same time, virulence factors associated with toxin production and secretion system were not found, indicating that W. confusa strains were not sufficient to perform virulence. Our study facilitated the discovery of the functions of W. confusa LM1 in locust biology and their potential application to locust management.

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Section: Introductionmentioning

confidence: 99%

Complete Genome Sequence of Weissella confusa LM1 and Comparative Genomic Analysis

et al. 2021

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“…Pangenome analysis was performed using Roary (3.13.0) [ 36 ] as previously described [ 37 , 38 ] on the 10 sequenced strains along with the 9 publicly available genomes of H. salinarum from the NCBI database (accessed on 30 November 2022) for a total of 19 genome sequences ( Table 1 ). The core gene alignment resulting from Roary was then used in RAxML (8.2.12) to build a maximum likelihood phylogenetic tree.…”

Section: Methodsmentioning

confidence: 99%

Comparative Genomics of Halobacterium salinarum Strains Isolated from Salted Foods Reveals Protechnological Genes for Food Applications

et al. 2023

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Archaeal cell factories are becoming of great interest given their ability to produce a broad range of value-added compounds. Moreover, the Archaea domain often includes extremophilic microorganisms, facilitating their cultivation at the industrial level under nonsterile conditions. Halophilic archaea are studied for their ability to grow in environments with high NaCl concentrations. In this study, nine strains of Halobacterium salinarum were isolated from three different types of salted food, sausage casings, salted codfish, and bacon, and their genomes were sequenced along with the genome of the collection strain CECT 395. A comparative genomic analysis was performed on these newly sequenced genomes and the publicly available ones for a total of 19 H. salinarum strains. We elucidated the presence of unique gene clusters of the species in relation to the different ecological niches of isolation (salted foods, animal hides, and solar saltern sediments). Moreover, genome mining at the single-strain level highlighted the metabolic potential of H. salinarum UC4242, which revealed the presence of different protechnological genes (vitamins and myo-inositol biosynthetic pathways, aroma- and texture-related features, and antimicrobial compounds). Despite the presence of genes of potential concern (e.g., those involved in biogenic amine production), all the food isolates presented archaeocin-related genes (halocin-C8 and sactipeptides).

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“…This current state of interest for discovery of new species includes the GIT, female urogenital tract, oral cavity, nasopharyngeal tract and skin. Species or genera associated with health in these regions are being investigated as potential interventions to restore microbial populations and therefore physiological homeostasis in disease states (Reid, 2012 ; George et al, 2016 ; Maguire and Maguire, 2017 ; Nakatsuji et al, 2017 ; Bourdichon et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Microbiota analysis for risk assessment: evaluation of hazardous dietary substances and its potential role on the gut microbiome variability and dysbiosis

Cerk

Aguilera‐Gómez

2022

EFS2

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The expansion of fields related to probiotics, microbiome‐targeted interventions and an evolving landscape for implementation across policy, industry and end users, signifies an era of important clinical translational changes. Characteristics and perception of traditional probiotics stemmed from the historical long‐term use of fermented products. Although the distinction between probiotic microorganisms and fermentation‐associated microbes is important, it is often confused as not all fermented foods are probiotic supplements. Current innovation in area of biotechnology and bioinformatics is emerging outside of the classical definitions and new probiotics will emerge from novel sources, challenging scientific as well as regulatory instructions. At the same time, the search for individual and group microbiome signatures – biomarkers in order to predict disease incidence, progression and response to treatment is a key area of microbiological and multidisciplinary research, enabled by efficient and powerful processing of large data sets. However, the regulation of marketed beneficial microbes and probiotics differs among countries and the basic level of classification, which depend on probiotic classification is not globally harmonised. At the same time, the regulation is very demanding to evaluate the safety of products on the market, so that only those products with scientific evidence benefits can obtain positive recognition in ways of health claims. Collaborative experimental and theoretical approaches and case studies have assisted the progress in this crosscutting area of research. There is a requirement to clearly specify criteria and provide details about ways and approaches of achieving those criteria with the intention that manufacturers can benefit from a transparent way of communicating product quality to end users.

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Safety demonstration of a microbial species for use in the food chain: Weissella confusa

Cited by 20 publications

References 58 publications

Complete Genome Sequence of Weissella confusa LM1 and Comparative Genomic Analysis

Complete Genome Sequence of Weissella confusa LM1 and Comparative Genomic Analysis

Comparative Genomics of Halobacterium salinarum Strains Isolated from Salted Foods Reveals Protechnological Genes for Food Applications

Microbiota analysis for risk assessment: evaluation of hazardous dietary substances and its potential role on the gut microbiome variability and dysbiosis

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