Genotypic and phenotypic diversity of Pediococcuspentosaceus strains isolated from food matrices and characterisation of the penocin operon
Lactic acid bacteria (LAB) are widely used in the food industry. Pediococcus spp. belong to the LAB group and include several species that are essential for the quality of fermented food. Pediococcus pentosaceus is the species that is most frequently isolated from fermented food and beverages but it...
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| Veröffentlicht in: | Antonie van Leeuwenhoek 2013-05, Vol.103 (5), p.1149-1163 |
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| container_title | Antonie van Leeuwenhoek |
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| creator | Martino, Maria Elena Maifreni, Michela Marino, Marilena Bartolomeoli, Ingrid Carraro, Lisa Fasolato, Luca Cardazzo, Barbara |
| description | Lactic acid bacteria (LAB) are widely used in the food industry.
Pediococcus
spp. belong to the LAB group and include several species that are essential for the quality of fermented food.
Pediococcus pentosaceus
is the species that is most frequently isolated from fermented food and beverages but its uncontrolled growth during food fermentation processes can contribute to undesired flavours. Hence, the characterisation of these bacteria at the strain level is of great importance for the quality of fermented products. Despite their importance, misidentification at the species level is common for members of the genus
Pediococcus.
To clarify the taxonomic relationships among strains, a multilocus sequencing approach was developed for the characterisation of a collection of 29 field strains, 1 type strain and 1 reference strain of
P. pentosaceus
isolated from food. These strains were also tested for several phenotypic properties of technological interest and for the production of bacteriocins. The chromosomal operon involved in the synthesis of the bacteriocin penocin was also investigated. The present study enabled a good genomic characterisation, identifying 17 sequence types, with an overview of phenotypic characteristics related to different technological abilities, and also provides a thorough characterisation of the operon involved in penocin production. |
| doi_str_mv | 10.1007/s10482-013-9897-1 |
| format | Article |
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Pediococcus
spp. belong to the LAB group and include several species that are essential for the quality of fermented food.
Pediococcus pentosaceus
is the species that is most frequently isolated from fermented food and beverages but its uncontrolled growth during food fermentation processes can contribute to undesired flavours. Hence, the characterisation of these bacteria at the strain level is of great importance for the quality of fermented products. Despite their importance, misidentification at the species level is common for members of the genus
Pediococcus.
To clarify the taxonomic relationships among strains, a multilocus sequencing approach was developed for the characterisation of a collection of 29 field strains, 1 type strain and 1 reference strain of
P. pentosaceus
isolated from food. These strains were also tested for several phenotypic properties of technological interest and for the production of bacteriocins. The chromosomal operon involved in the synthesis of the bacteriocin penocin was also investigated. The present study enabled a good genomic characterisation, identifying 17 sequence types, with an overview of phenotypic characteristics related to different technological abilities, and also provides a thorough characterisation of the operon involved in penocin production.</description><identifier>ISSN: 0003-6072</identifier><identifier>EISSN: 1572-9699</identifier><identifier>DOI: 10.1007/s10482-013-9897-1</identifier><language>eng</language><publisher>Dordrecht: Springer Netherlands</publisher><subject>Bacteria ; Bacteriology ; Biomedical and Life Sciences ; Fermentation ; Genetic diversity ; Genotype & phenotype ; Life Sciences ; Medical Microbiology ; Microbiology ; Original Paper ; Phylogenetics ; Plant Sciences ; Soil Science & Conservation ; Taxonomy</subject><ispartof>Antonie van Leeuwenhoek, 2013-05, Vol.103 (5), p.1149-1163</ispartof><rights>Springer Science+Business Media Dordrecht 2013</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-p711-65998b788374c56547c3bca226f067886808dc19c099b127483e812a198c68453</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s10482-013-9897-1$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s10482-013-9897-1$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>Martino, Maria Elena</creatorcontrib><creatorcontrib>Maifreni, Michela</creatorcontrib><creatorcontrib>Marino, Marilena</creatorcontrib><creatorcontrib>Bartolomeoli, Ingrid</creatorcontrib><creatorcontrib>Carraro, Lisa</creatorcontrib><creatorcontrib>Fasolato, Luca</creatorcontrib><creatorcontrib>Cardazzo, Barbara</creatorcontrib><title>Genotypic and phenotypic diversity of Pediococcuspentosaceus strains isolated from food matrices and characterisation of the penocin operon</title><title>Antonie van Leeuwenhoek</title><addtitle>Antonie van Leeuwenhoek</addtitle><description>Lactic acid bacteria (LAB) are widely used in the food industry.
Pediococcus
spp. belong to the LAB group and include several species that are essential for the quality of fermented food.
Pediococcus pentosaceus
is the species that is most frequently isolated from fermented food and beverages but its uncontrolled growth during food fermentation processes can contribute to undesired flavours. Hence, the characterisation of these bacteria at the strain level is of great importance for the quality of fermented products. Despite their importance, misidentification at the species level is common for members of the genus
Pediococcus.
To clarify the taxonomic relationships among strains, a multilocus sequencing approach was developed for the characterisation of a collection of 29 field strains, 1 type strain and 1 reference strain of
P. pentosaceus
isolated from food. These strains were also tested for several phenotypic properties of technological interest and for the production of bacteriocins. The chromosomal operon involved in the synthesis of the bacteriocin penocin was also investigated. The present study enabled a good genomic characterisation, identifying 17 sequence types, with an overview of phenotypic characteristics related to different technological abilities, and also provides a thorough characterisation of the operon involved in penocin production.</description><subject>Bacteria</subject><subject>Bacteriology</subject><subject>Biomedical and Life Sciences</subject><subject>Fermentation</subject><subject>Genetic diversity</subject><subject>Genotype & phenotype</subject><subject>Life Sciences</subject><subject>Medical Microbiology</subject><subject>Microbiology</subject><subject>Original Paper</subject><subject>Phylogenetics</subject><subject>Plant Sciences</subject><subject>Soil Science & Conservation</subject><subject>Taxonomy</subject><issn>0003-6072</issn><issn>1572-9699</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNpNkMtKAzEUhoMoWC8P4C7gOprLTC5LKVqFgi66H9JMxqa0yZiTCn0GX9rUirg6_If_fAc-hG4YvWOUqntgtNGcUCaI0UYRdoImrFWcGGnMKZpQSgWRVPFzdAGwrtFIrSboa-ZjKvsxOGxjj8fVX-zDp88Qyh6nAb_5PiSXnNvB6GNJYJ3fAYaSbYiAA6SNLb7HQ05bPKTU460tOTgPP1i3stm64nMAW0KKB2RZeVxZyYUaR59TvEJng92Av_6dl2jx9LiYPpP56-xl-jAno2KMyNYYvVRaC9W4VraNcmLpLOdyoLKupaa6d8w4asyScdVo4TXjlhntpG5acYluj9gxp4-dh9Kt0y7H-rFjgrfVo6CmtvixBWMO8d3nfy3aHZx3R-dddd4dnNfrbzZ_dsU</recordid><startdate>20130501</startdate><enddate>20130501</enddate><creator>Martino, Maria Elena</creator><creator>Maifreni, Michela</creator><creator>Marino, Marilena</creator><creator>Bartolomeoli, Ingrid</creator><creator>Carraro, Lisa</creator><creator>Fasolato, Luca</creator><creator>Cardazzo, Barbara</creator><general>Springer Netherlands</general><general>Springer Nature B.V</general><scope>3V.</scope><scope>7QL</scope><scope>7T7</scope><scope>7U9</scope><scope>7X7</scope><scope>7XB</scope><scope>88A</scope><scope>88E</scope><scope>88I</scope><scope>8AO</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>H94</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>LK8</scope><scope>M0S</scope><scope>M1P</scope><scope>M2P</scope><scope>M7N</scope><scope>M7P</scope><scope>P64</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope></search><sort><creationdate>20130501</creationdate><title>Genotypic and phenotypic diversity of Pediococcuspentosaceus strains isolated from food matrices and characterisation of the penocin operon</title><author>Martino, Maria Elena ; 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Pediococcus
spp. belong to the LAB group and include several species that are essential for the quality of fermented food.
Pediococcus pentosaceus
is the species that is most frequently isolated from fermented food and beverages but its uncontrolled growth during food fermentation processes can contribute to undesired flavours. Hence, the characterisation of these bacteria at the strain level is of great importance for the quality of fermented products. Despite their importance, misidentification at the species level is common for members of the genus
Pediococcus.
To clarify the taxonomic relationships among strains, a multilocus sequencing approach was developed for the characterisation of a collection of 29 field strains, 1 type strain and 1 reference strain of
P. pentosaceus
isolated from food. These strains were also tested for several phenotypic properties of technological interest and for the production of bacteriocins. The chromosomal operon involved in the synthesis of the bacteriocin penocin was also investigated. The present study enabled a good genomic characterisation, identifying 17 sequence types, with an overview of phenotypic characteristics related to different technological abilities, and also provides a thorough characterisation of the operon involved in penocin production.</abstract><cop>Dordrecht</cop><pub>Springer Netherlands</pub><doi>10.1007/s10482-013-9897-1</doi><tpages>15</tpages></addata></record> |
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| subjects | Bacteria Bacteriology Biomedical and Life Sciences Fermentation Genetic diversity Genotype & phenotype Life Sciences Medical Microbiology Microbiology Original Paper Phylogenetics Plant Sciences Soil Science & Conservation Taxonomy |
| title | Genotypic and phenotypic diversity of Pediococcuspentosaceus strains isolated from food matrices and characterisation of the penocin operon |
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