Speciation in bacteria: Comparison of the 16S rRNA gene for closely related Enterococcus species

Ботина, С. Г.; Sukhodolets, V. V.

doi:10.1134/s1022795406030033

Cited by 14 publications

(12 citation statements)

References 16 publications

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“…During a study on the autochthonous microflora of an Italian raw milk cheese (Bitto), we isolated some atypical Enterococcus strains that appeared to represent a novel species of the genus Enterococcus (Morandi et al, 2011). Similar strains had been observed a few years ago in sour milk products in Stavropol' Krai (Botina & Sukhodolets, 2006) but our present paper describes 10 strains isolated from Bitto cheese; results of our polyphasic study indicate that these 10 strains represent a novel species. Strains BT159 T , BT160, BT161, BT171, BT188, BT190, BT204, BT218, BT219 and BT220 were isolated from cheese samples using M17 agar, de Man Rogosa and Sharpe (MRS) agar and kanamycin aesculin azide (KAA) agar (Scharlau Microbiology).…”

supporting

confidence: 63%

Enterococcus lactis sp. nov., from Italian raw milk cheeses

Morandi

Cremonesi

Povolo³

et al. 2012

International Journal of Systematic and Evolutionary Microbiology

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Ten atypical Enterococcus strains were isolated from Italian raw milk cheeses. The 16S rRNA gene, phenylalanyl-tRNA synthase alpha subunit (pheS), RNA polymerase alpha subunit (rpoA) and the 16S-23S rRNA intergenic transcribed spacer (ITS) sequences, randomly amplified polymorphic DNA (RAPD) PCR and the phenotypic properties revealed that the isolates represent a novel enterococcal species. On the basis of 16S rRNA gene sequence analysis, the isolates were closely related to Enterococcus hirae ATCC 8043 T , Enterococcus durans CECT 411 T andEnterococcus faecium ATCC 19434 T , with 98.8, 98.9 and 99.4 % sequence similarity, respectively. On the basis of sequence analysis of the housekeeping gene pheS, the reference strain, BT159T , occupied a position separate from E. faecium LMG 16198. The group of isolates could be easily differentiated from recognized species of the genus Enterococcus by 16S-23S rRNA ITS analysis, RAPD-PCR and phenotypic characteristics. The name Enterococcus lactis sp. nov. is proposed, with BT159 T (5DSM 23655 T 5LMG 25958 T ) as the type strain.Enterococci belong to a group of organisms known as lactic acid bacteria and large numbers are usually present in vegetables, plant material and foodstuffs, especially those of animal origin such as dairy products (Giraffa, 2003;Fisher & Phillips, 2009). Studies on the microbiota of traditional cheeses of Mediterranean countries, produced mainly from raw milk from sheep, goats or cows, indicate that enterococci are a relevant component of the natural cultures involved in fermentation and that they play an important role in cheese ripening, hence contributing to the cheeses' typical taste and flavour (Foulquié Moreno et al., 2006). In addition, enterococci are also used to extend the shelf life and improve the hygienic safety of foodstuffs because they produce antimicrobial substances such as lactic acid, hydrogen peroxide and bacteriocins (enterocins). Bacteriocins have become of great interest as they are frequently active against several Gram-positive, food-borne pathogens such as Listeria monocytogenes, Staphylococcus aureus and Clostridium botulinum and it has been suggested that they should be used as biopreservatives in foods (Franz et al., 2007). Enterococci have also been investigated for their potential as probiotics, a role that is still controversial as some strains isolated from foods and human samples have been associated with human infections, several virulence factors and antibiotic resistance including resistance to glycopeptide antibiotics (vancomycin) (Foulquié Moreno et al., 2006).Since the revival of the genus Enterococcus by Schleifer & Kilpper-Bälz (1984), phylogenetic studies based on 16S rRNA gene sequences have established the presence of some species groups, namely 'faecium', 'faecalis', 'avium', 'gallinarum' and a fifth group comprising Enterococcus columbae and Enterococcus cecorum. Other described enterococci form individual lines of descent (Devriese et al., 1993;Devriese & Pot, 1995;Stiles & Holzapfel, 1997;Fortina et ...

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supporting

confidence: 63%

Enterococcus lactis sp. nov., from Italian raw milk cheeses

Morandi

Cremonesi

Povolo³

et al. 2012

International Journal of Systematic and Evolutionary Microbiology

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“…In this study, 64.03% of enterococcal species were identified as E. faecium , and it was the most commonly isolated enterococci species from Ezine cheese. E. lactis is a recently described novel enterococcal species isolated from Bitto cheese, a PDO raw milk cheese produced in a restricted Italian alpine area (Morandi et al, 2011), as well as from South African fresh sheep milk (Bauer et al, 2009) and Russian sour milk products (Botina and Sukhodolets, 2006). In our study, five species were identified as E. lactis .…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and Microbiological Characterization of Protected Designation of Origin Ezine Cheese: Assessment of Non-starter Lactic Acid Bacterial Diversity with Antimicrobial Activity

Uymaz¹,

Akçelik²,

Yüksel³

2019

Food Sci Anim Resour

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Ezine cheese is a non-starter and long-ripened cheese produced in the Mount of Ida region of Çanakkale, Turkey, with a protected designation of origin status. Non-starter lactic acid bacteria (NSLAB) have a substantial effect on the quality and final sensorial characteristics of long-ripened cheeses. The dominance of NSLAB can be attributed to their high tolerance to the hostile environment in cheese during ripening relative to many other microbial groups and to its ability to inhibit undesired microorganisms. These qualities promote the microbiological stability of long-ripened cheeses. In this study, 144 samples were collected from three dairies during the ripening period of Ezine cheese. Physicochemical composition and NSLAB identification analyses were performed using both conventional and molecular methods. According to the results of a 16S rRNA gene sequence analysis, 13 different species belonging to seven genera were identified. Enterococcus faecium (38.42%) and E. faecalis (18.94%) were dominant species during the cheese manufacturing process, surviving 12 months of ripening together with Lactobacillus paracasei (13.68%) and Lb. plantarum (11.05%). The results indicate that NSLAB contributes to the microbiological stability of Ezine cheese over 12 months of ripening. The isolation of NSLAB with antimicrobial activity, potential bacteriocin producers, yielded defined collections of natural NSLAB isolates from Ezine cheese that can be used to generate specific starter cultures for the production of Ezine cheese (PDO).

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“…1). The 16S rRNA sequence analysis of these strains showed high correlation between the Bitto isolates and E. lactis sequences present in the GeneBank database (99% identity with 16S rRNA (Bauer et al 2009;Botina and Sukhodolets 2006). Leuconostoc spp.…”

Section: Identification and Characterization Of Bacterial Strainsmentioning

confidence: 95%

Technological, phenotypic and genotypic characterisation of wild lactic acid bacteria involved in the production of Bitto PDO Italian cheese

Morandi

Brasca

Lodi

2011

Dairy Science & Technol.

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Bitto is a ProtectedDesignation of Origin raw milk cheese produced in a restricted Italian alpine area only during the summer transhumance. The indigenous microbial ecosystem of this artisanal cheese is considered a primary factor related to its typicality. The aim of the research was to investigate the dynamics of wild lactic acid bacteria (LAB) involved in Bitto production and to study the characteristics of LAB. A total of 210 LAB isolates from curd, whey and ripened cheese, were first molecularly analysed by means of randomly amplified polymorphic DNA (RAPD). After strain differentiation, LAB were identified at the species level using speciesspecific primers and 16S rRNA gene sequencing. Genotypic diversity and technological properties of major interest for cheese making (acidification ability, redox potential and caseinolytic activity) were also evaluated. The predominant species, in both curd and ripened cheese, was Enterococcus faecium, and there appeared a high degree of diversity in the genotypic and technological traits. By using 16S rRNA sequencing and RAPD-PCR as well as examining the phenotypic properties, the new isolates were shown to belong to a novel enterococcal species for which the name Enterococcus lactis has been proposed. Among the curd isolates, six bacteriocin producers were found belonging to E. faecium, Lactobacillus fermentum, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus species. 意大利PDO Bitto干酪中野生乳酸菌的技术、表型和基因型特性研究摘要 Bitto 是产自意大利阿尔卑斯山部分地区,且仅在夏季放牧季节生产的 PDO(原产地名号保护)鲜乳干酪。这种手工干酪中固有的微生物生态系统被认为是决定该干酪特性的主要因素。本研究目的是调查Bitto 生产过程中野

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Speciation in bacteria: Comparison of the 16S rRNA gene for closely related Enterococcus species

Cited by 14 publications

References 16 publications

Enterococcus lactis sp. nov., from Italian raw milk cheeses

Enterococcus lactis sp. nov., from Italian raw milk cheeses

Physicochemical and Microbiological Characterization of Protected Designation of Origin Ezine Cheese: Assessment of Non-starter Lactic Acid Bacterial Diversity with Antimicrobial Activity

Technological, phenotypic and genotypic characterisation of wild lactic acid bacteria involved in the production of Bitto PDO Italian cheese

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