A polyphasic approach to characterize Weissella cibaria and Weissella confusa strains
Aim To study Weissella cibaria and Weissella confusa strains, lactic acid bacteria (LAB) members naturally present in food products, but not yet included in Qualified Presumption of Safety (QPS) list of European Food Safety Authority (EFSA). Methods and Results We carried out a comparative genome an...
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| Veröffentlicht in: | Journal of applied microbiology 2020-02, Vol.128 (2), p.500-512 |
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| creator | Quattrini, M. Korcari, D. Ricci, G. Fortina, M.G. |
| description | Aim
To study Weissella cibaria and Weissella confusa strains, lactic acid bacteria (LAB) members naturally present in food products, but not yet included in Qualified Presumption of Safety (QPS) list of European Food Safety Authority (EFSA).
Methods and Results
We carried out a comparative genome analysis of 23 sequenced W. cibaria and 7 W. confusa genomes, in parallel with a physiological and functional characterization of several strains previously isolated from sourdough‐like maize bran fermentation. The genome analysis revealed the absence of dedicated pathogenicity factors. Some putative virulence genes found in Weissella genomes were also present in other LAB strains, considered safe by EFSA and commonly used as probiotics. The physiological tests carried out on our strains corroborated the genomic results. Moreover, the following functional traits of interest to application in the food sector were identified: the majority of tested strains displayed high acidification rate, high reducing ability, production of exopolysaccharides (EPS), arabinoxylan degradation ability, growth in the presence of fructo‐oligosaccharides (FOS), bile and gastric juice tolerance, and antifungal activity.
Conclusions
These results provide evidence for the possible use of selected strains of W. cibaria and W. confusa in the food sector.
Significance and Impact of the Study
This polyphasic study adds to the body of knowledge on the functional and applicable characteristics of these controversial species of LAB. This knowledge contributes to design new selected cultures included in the QPS list required for food applications. |
| doi_str_mv | 10.1111/jam.14483 |
| format | Article |
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To study Weissella cibaria and Weissella confusa strains, lactic acid bacteria (LAB) members naturally present in food products, but not yet included in Qualified Presumption of Safety (QPS) list of European Food Safety Authority (EFSA).
Methods and Results
We carried out a comparative genome analysis of 23 sequenced W. cibaria and 7 W. confusa genomes, in parallel with a physiological and functional characterization of several strains previously isolated from sourdough‐like maize bran fermentation. The genome analysis revealed the absence of dedicated pathogenicity factors. Some putative virulence genes found in Weissella genomes were also present in other LAB strains, considered safe by EFSA and commonly used as probiotics. The physiological tests carried out on our strains corroborated the genomic results. Moreover, the following functional traits of interest to application in the food sector were identified: the majority of tested strains displayed high acidification rate, high reducing ability, production of exopolysaccharides (EPS), arabinoxylan degradation ability, growth in the presence of fructo‐oligosaccharides (FOS), bile and gastric juice tolerance, and antifungal activity.
Conclusions
These results provide evidence for the possible use of selected strains of W. cibaria and W. confusa in the food sector.
Significance and Impact of the Study
This polyphasic study adds to the body of knowledge on the functional and applicable characteristics of these controversial species of LAB. This knowledge contributes to design new selected cultures included in the QPS list required for food applications.</description><identifier>ISSN: 1364-5072</identifier><identifier>EISSN: 1365-2672</identifier><identifier>DOI: 10.1111/jam.14483</identifier><identifier>PMID: 31602728</identifier><language>eng</language><publisher>England: Oxford University Press</publisher><subject>Acidification ; Antifungal activity ; Bacteria ; Bile ; Biodegradation ; comparative genomic analysis ; Corn ; Corn bran ; Exopolysaccharides ; Fermentation ; Food ; Food processing industry ; Food production ; Food safety ; functional characteristics ; Fungicides ; Gastric juice ; Genome, Bacterial ; Genomes ; Genomics ; Lactic acid ; Lactic acid bacteria ; Oligosaccharides ; Pathogenicity ; Pathogens ; Phenotype ; Physiological tests ; Physiology ; Polysaccharides - biosynthesis ; Probiotics ; Probiotics - analysis ; Probiotics - metabolism ; Sourdough ; Strains (organisms) ; Virulence ; virulence traits ; Weissella - classification ; Weissella - genetics ; Weissella - growth & development ; Weissella - metabolism ; Weissella cibaria ; Weissella confusa ; Xylans - metabolism</subject><ispartof>Journal of applied microbiology, 2020-02, Vol.128 (2), p.500-512</ispartof><rights>2019 The Society for Applied Microbiology</rights><rights>2019 The Society for Applied Microbiology.</rights><rights>Copyright © 2020 The Society for Applied Microbiology</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3883-e36764591343d8eb8c8c14d24f8b573535e88163c6de552af98c1c8f73600db63</citedby><cites>FETCH-LOGICAL-c3883-e36764591343d8eb8c8c14d24f8b573535e88163c6de552af98c1c8f73600db63</cites><orcidid>0000-0002-3275-6000</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fjam.14483$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fjam.14483$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31602728$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Quattrini, M.</creatorcontrib><creatorcontrib>Korcari, D.</creatorcontrib><creatorcontrib>Ricci, G.</creatorcontrib><creatorcontrib>Fortina, M.G.</creatorcontrib><title>A polyphasic approach to characterize Weissella cibaria and Weissella confusa strains</title><title>Journal of applied microbiology</title><addtitle>J Appl Microbiol</addtitle><description>Aim
To study Weissella cibaria and Weissella confusa strains, lactic acid bacteria (LAB) members naturally present in food products, but not yet included in Qualified Presumption of Safety (QPS) list of European Food Safety Authority (EFSA).
Methods and Results
We carried out a comparative genome analysis of 23 sequenced W. cibaria and 7 W. confusa genomes, in parallel with a physiological and functional characterization of several strains previously isolated from sourdough‐like maize bran fermentation. The genome analysis revealed the absence of dedicated pathogenicity factors. Some putative virulence genes found in Weissella genomes were also present in other LAB strains, considered safe by EFSA and commonly used as probiotics. The physiological tests carried out on our strains corroborated the genomic results. Moreover, the following functional traits of interest to application in the food sector were identified: the majority of tested strains displayed high acidification rate, high reducing ability, production of exopolysaccharides (EPS), arabinoxylan degradation ability, growth in the presence of fructo‐oligosaccharides (FOS), bile and gastric juice tolerance, and antifungal activity.
Conclusions
These results provide evidence for the possible use of selected strains of W. cibaria and W. confusa in the food sector.
Significance and Impact of the Study
This polyphasic study adds to the body of knowledge on the functional and applicable characteristics of these controversial species of LAB. This knowledge contributes to design new selected cultures included in the QPS list required for food applications.</description><subject>Acidification</subject><subject>Antifungal activity</subject><subject>Bacteria</subject><subject>Bile</subject><subject>Biodegradation</subject><subject>comparative genomic analysis</subject><subject>Corn</subject><subject>Corn bran</subject><subject>Exopolysaccharides</subject><subject>Fermentation</subject><subject>Food</subject><subject>Food processing industry</subject><subject>Food production</subject><subject>Food safety</subject><subject>functional characteristics</subject><subject>Fungicides</subject><subject>Gastric juice</subject><subject>Genome, Bacterial</subject><subject>Genomes</subject><subject>Genomics</subject><subject>Lactic acid</subject><subject>Lactic acid bacteria</subject><subject>Oligosaccharides</subject><subject>Pathogenicity</subject><subject>Pathogens</subject><subject>Phenotype</subject><subject>Physiological tests</subject><subject>Physiology</subject><subject>Polysaccharides - biosynthesis</subject><subject>Probiotics</subject><subject>Probiotics - analysis</subject><subject>Probiotics - metabolism</subject><subject>Sourdough</subject><subject>Strains (organisms)</subject><subject>Virulence</subject><subject>virulence traits</subject><subject>Weissella - classification</subject><subject>Weissella - genetics</subject><subject>Weissella - growth & development</subject><subject>Weissella - metabolism</subject><subject>Weissella cibaria</subject><subject>Weissella confusa</subject><subject>Xylans - metabolism</subject><issn>1364-5072</issn><issn>1365-2672</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kE1LAzEQhoMotlYP_gFZ8KKHbZPMJpseS_ETxYvFY8hmszRlv0y6SP31pt0qIjiXGWYeXt55EToneExCTVaqGpMkEXCAhgQ4iylP6eFuTmKGUzpAJ96vMCaAGT9GAyAc05SKIVrMorYpN-1Seasj1bauUXoZrZtIL5VTem2c_TTRm7Hem7JUkbaZclZFqs5_b5u66LyK_NopW_tTdFSo0puzfR-hxe3N6_w-fnq5e5jPnmINQkBsgKc8YVMCCeTCZEILTZKcJoXIWAoMmBGCcNA8N4xRVUzDXYsiBY5xnnEYoateN9h-74xfy8p6vXVUm6bzkoZ_MQhOSUAv_6CrpnN1cBco4IITgXGgrntKu8Z7ZwrZOlspt5EEy23WMmQtd1kH9mKv2GWVyX_I73ADMOmBD1uazf9K8nH23Et-AT21huk</recordid><startdate>202002</startdate><enddate>202002</enddate><creator>Quattrini, M.</creator><creator>Korcari, D.</creator><creator>Ricci, G.</creator><creator>Fortina, M.G.</creator><general>Oxford University Press</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7T7</scope><scope>7TM</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope><scope>RC3</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-3275-6000</orcidid></search><sort><creationdate>202002</creationdate><title>A polyphasic approach to characterize Weissella cibaria and Weissella confusa strains</title><author>Quattrini, M. ; Korcari, D. ; Ricci, G. ; Fortina, M.G.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3883-e36764591343d8eb8c8c14d24f8b573535e88163c6de552af98c1c8f73600db63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Acidification</topic><topic>Antifungal activity</topic><topic>Bacteria</topic><topic>Bile</topic><topic>Biodegradation</topic><topic>comparative genomic analysis</topic><topic>Corn</topic><topic>Corn bran</topic><topic>Exopolysaccharides</topic><topic>Fermentation</topic><topic>Food</topic><topic>Food processing industry</topic><topic>Food production</topic><topic>Food safety</topic><topic>functional characteristics</topic><topic>Fungicides</topic><topic>Gastric juice</topic><topic>Genome, Bacterial</topic><topic>Genomes</topic><topic>Genomics</topic><topic>Lactic acid</topic><topic>Lactic acid bacteria</topic><topic>Oligosaccharides</topic><topic>Pathogenicity</topic><topic>Pathogens</topic><topic>Phenotype</topic><topic>Physiological tests</topic><topic>Physiology</topic><topic>Polysaccharides - biosynthesis</topic><topic>Probiotics</topic><topic>Probiotics - analysis</topic><topic>Probiotics - metabolism</topic><topic>Sourdough</topic><topic>Strains (organisms)</topic><topic>Virulence</topic><topic>virulence traits</topic><topic>Weissella - classification</topic><topic>Weissella - genetics</topic><topic>Weissella - growth & development</topic><topic>Weissella - metabolism</topic><topic>Weissella cibaria</topic><topic>Weissella confusa</topic><topic>Xylans - metabolism</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Quattrini, M.</creatorcontrib><creatorcontrib>Korcari, D.</creatorcontrib><creatorcontrib>Ricci, G.</creatorcontrib><creatorcontrib>Fortina, M.G.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of applied microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Quattrini, M.</au><au>Korcari, D.</au><au>Ricci, G.</au><au>Fortina, M.G.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A polyphasic approach to characterize Weissella cibaria and Weissella confusa strains</atitle><jtitle>Journal of applied microbiology</jtitle><addtitle>J Appl Microbiol</addtitle><date>2020-02</date><risdate>2020</risdate><volume>128</volume><issue>2</issue><spage>500</spage><epage>512</epage><pages>500-512</pages><issn>1364-5072</issn><eissn>1365-2672</eissn><abstract>Aim
To study Weissella cibaria and Weissella confusa strains, lactic acid bacteria (LAB) members naturally present in food products, but not yet included in Qualified Presumption of Safety (QPS) list of European Food Safety Authority (EFSA).
Methods and Results
We carried out a comparative genome analysis of 23 sequenced W. cibaria and 7 W. confusa genomes, in parallel with a physiological and functional characterization of several strains previously isolated from sourdough‐like maize bran fermentation. The genome analysis revealed the absence of dedicated pathogenicity factors. Some putative virulence genes found in Weissella genomes were also present in other LAB strains, considered safe by EFSA and commonly used as probiotics. The physiological tests carried out on our strains corroborated the genomic results. Moreover, the following functional traits of interest to application in the food sector were identified: the majority of tested strains displayed high acidification rate, high reducing ability, production of exopolysaccharides (EPS), arabinoxylan degradation ability, growth in the presence of fructo‐oligosaccharides (FOS), bile and gastric juice tolerance, and antifungal activity.
Conclusions
These results provide evidence for the possible use of selected strains of W. cibaria and W. confusa in the food sector.
Significance and Impact of the Study
This polyphasic study adds to the body of knowledge on the functional and applicable characteristics of these controversial species of LAB. This knowledge contributes to design new selected cultures included in the QPS list required for food applications.</abstract><cop>England</cop><pub>Oxford University Press</pub><pmid>31602728</pmid><doi>10.1111/jam.14483</doi><tpages>13</tpages><orcidid>https://orcid.org/0000-0002-3275-6000</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of applied microbiology, 2020-02, Vol.128 (2), p.500-512 |
| issn | 1364-5072 1365-2672 |
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| source | Oxford University Press Journals All Titles (1996-Current); MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | Acidification Antifungal activity Bacteria Bile Biodegradation comparative genomic analysis Corn Corn bran Exopolysaccharides Fermentation Food Food processing industry Food production Food safety functional characteristics Fungicides Gastric juice Genome, Bacterial Genomes Genomics Lactic acid Lactic acid bacteria Oligosaccharides Pathogenicity Pathogens Phenotype Physiological tests Physiology Polysaccharides - biosynthesis Probiotics Probiotics - analysis Probiotics - metabolism Sourdough Strains (organisms) Virulence virulence traits Weissella - classification Weissella - genetics Weissella - growth & development Weissella - metabolism Weissella cibaria Weissella confusa Xylans - metabolism |
| title | A polyphasic approach to characterize Weissella cibaria and Weissella confusa strains |
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