Sphingobium vermicomposti sp. nov., isolated from vermicompost

Vaz‐Moreira, Ivone; Faria, Cátia; Lopes, Ana Rita; Svensson, Lars; Falsen, Enevold; Moore, Edward R. B.; Ferreira, António César Silva; Nunes, Olga C.; Manaia, Célia M.

doi:10.1099/ijs.0.006163-0

Cited by 28 publications

(8 citation statements)

References 20 publications

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“…PCR amplification of the 16S rRNA gene fragments was performed using primers 27F (5 -AGAGTTTGATCCTGGCTCAG-3 ) and 1492R (5 -GGTTACCTTGTTACGACTT-3 ), as described by Vaz-Moreira et al [18]. Products of PCR were purified with the GenElute PCR Clean-Up Kit (Sigma) and used as templates.…”

Section: S Rrna Sequencingmentioning

confidence: 99%

Screening of Bacteriocinogenic Lactic Acid Bacteria and Their Characterization as Potential Probiotics

et al. 2020

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Probiotics are living microorganisms used as nutritional additives that confer health benefits on the host. Their use in food products is very attractive, especially if they could also inhibit important foodborne pathogens. In this study, antimicrobial activity against several foodborne pathogens was screened for 280 lactic acid bacteria (LAB) isolated from different food products and the probiotic characteristics of bacteriocinogenic isolates were evaluated. Seven out of 280 LAB isolates were selected due to their bacteriocinogenic properties and identified by 16S rRNA gene sequence analysis as Pediococcus pentosaceus (n = 6) and Lactobacillus plantarum (n = 1). Virulence factors and antibiotic resistances were not detected for any of the isolates. Except for L. plantarum R23, all the isolates were able to survive through the simulated gastrointestinal tract conditions. Only P. pentosaceus CFF4 was able to adhere to Caco-2 cells after the simulated gastrointestinal tract passage. In conclusion, even though in vivo studies should be performed, P. pentosaceus CFF4, which was also able to inhibit the growth of foodborne pathogens in vitro, seems to be a potential probiotic to be used in the food industry.

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Section: S Rrna Sequencingmentioning

confidence: 99%

Screening of Bacteriocinogenic Lactic Acid Bacteria and Their Characterization as Potential Probiotics

et al. 2020

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“…Bacterial isolates were identified to the species level on the basis of analysis of the 16S rRNA gene sequence. The 16S rRNA gene was amplified and sequenced with primers 27F and 1492R (26) according to the method of Vaz-Moreira et al (40). The nucleotide sequences were used to query the EzTaxon library (7).…”

mentioning

confidence: 99%

Diversity and Antibiotic Resistance Patterns of Sphingomonadaceae Isolates from Drinking Water

Vaz‐Moreira

Nunes

Manaia

2011

Appl Environ Microbiol

176

114

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Sphingomonadaceae (n ‫؍‬ 86) were isolated from a drinking water treatment plant (n ‫؍‬ 6), tap water (n ‫؍‬ 55), cup fillers for dental chairs (n ‫؍‬ 21), and a water demineralization filter (n ‫؍‬ 4). The bacterial isolates were identified based on analysis of the 16S rRNA gene sequence, and intraspecies variation was assessed on the basis of atpD gene sequence analysis. The isolates were identified as members of the genera Sphingomonas (n ‫؍‬ 27), Sphingobium (n ‫؍‬ 28), Novosphingobium (n ‫؍‬ 12), Sphingopyxis (n ‫؍‬ 7), and Blastomonas (n ‫؍‬ 12). The patterns of susceptibility to five classes of antibiotics were analyzed and compared for the different sites of isolation and taxonomic groups. Colistin resistance was observed to be intrinsic (92%). The highest antibiotic resistance prevalence values were observed in members of the genera Sphingomonas and Sphingobium and for beta-lactams, ciprofloxacin, and cotrimoxazole. In tap water and in water from dental chairs, antibiotic resistance was more prevalent than in the other samples, mainly due to the predominance of isolates of the genera Sphingomonas and Sphingobium. These two genera presented distinct patterns of association with antibiotic resistance, suggesting different paths of resistance development. Antibiotic resistance patterns were often related to the species rather than to the site or strain, suggesting the importance of vertical resistance transmission in these bacteria. This is the first study demonstrating that members of the family Sphingomonadaceae are potential reservoirs of antibiotic resistance in drinking water.

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“…The DNA was extracted according to the protocols for total DNA purification from Gram-positive or -negative bacteria of the GRS genomic DNA Kit (Grisp, Porto, Portugal). The primers used for the amplification of the gene fragments for the 16s rRNA identification were 27F (5′-AGAGTTTGATCCTGGCTCAG-3′) and 1492R (5′-GGTTACCTTGTTACGACTT-3′) [ 29 ]. For the preparation of the master mix, the following solutions were used: dNTP (10 mM), Taq buffer KCl (10×), MgCl2 (25 mM), primers 27F and 1492R (100 μM each), Taq polymerase (1 U/mL), and 2 μL of bacterial DNA.…”

Section: Methodsmentioning

confidence: 99%

Inhibition of Several Bacterial Species Isolated from Squid and Shrimp Skewers by Different Natural Edible Compounds

Rezende

Barbosa

Gomes

et al. 2022

Foods

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Seafood is an excellent source of nutrients, essential for a healthy diet, ranging from proteins and fatty acids to vitamins and minerals. Seafood products are highly perishable foods due to their nutritional characteristics and composition. The application of nontoxic, natural, and edible preservatives to extend the shelf-life and inhibit bacterial proliferation of several foods has been a hot topic. Consequently, this work aimed to perform the microbiological characterization of squid and shrimp skewers during their shelf-life (five days) and evaluate the susceptibility of randomly isolated microorganisms to several natural edible compounds so that their application for the preservation and shelf-life extension of the product might be analyzed in the future. The product had considerably high total microorganisms loads of about 5 log CFU/g at day zero and 9 log CFU/g at day five. In addition, high bacterial counts of Pseudomonas spp., Enterobacterales, and lactic acid bacteria (LAB) were found, especially on the last day of storage, being Pseudomonas the dominant genus. However, no Escherichia coli or Listeria monocytogenes were detected on the analyzed samples. One hundred bacterial isolates were randomly selected and identified through 16s rRNA sequencing, resulting in the detection of several Enterobacterales, Pseudomonas spp., and LAB. The antibacterial activity of carvacrol, olive leaf extract, limonene, Citrox®, different chitosans, and ethanolic propolis extracts was evaluated by the agar diffusion method, and the minimum inhibitory concentration was determined only for Citrox® since only this solution could inhibit all the identified isolates. At concentrations higher than or equal to 1.69% (v/v), Citrox® demonstrated bacteriostatic and bactericidal activity to 97% and 3% of the isolates, respectively. To our knowledge, there are no available data about the effectiveness of this commercial product on seafood isolates. Although preliminary, this study showed evidence that Citrox® has the potential to be used as a natural preservative in these seafood products, improving food safety and quality while reducing waste. However, further studies are required, such as developing a Citrox®-based coating and its application on this matrix to validate its antimicrobial effect.

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Sphingobium vermicomposti sp. nov., isolated from vermicompost

Cited by 28 publications

References 20 publications

Screening of Bacteriocinogenic Lactic Acid Bacteria and Their Characterization as Potential Probiotics

Screening of Bacteriocinogenic Lactic Acid Bacteria and Their Characterization as Potential Probiotics

Diversity and Antibiotic Resistance Patterns of Sphingomonadaceae Isolates from Drinking Water

Inhibition of Several Bacterial Species Isolated from Squid and Shrimp Skewers by Different Natural Edible Compounds

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