Lactobacillus sicerae sp. nov., A lactic acid bacterium isolated from Spanish natural cider

International Journal of Systematic and Evolutionary Microbiology

Volumn 64, Issue , 2014, Pages 2949-2955

  Puertas, Ana Isabel ^a   Arahal, David R ^b   Ibarburu, Idoia ^a   Elizaquível, Patricia ^b,c   Aznar, Rosa ^b,c   Teresa DuenAs M ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

^b UNIVERSITY OF VALENCIA   (Spain)

^c INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EXOPOLYSACCHARIDE; LACTIC ACID; RNA 16S; SUCROSE; BACTERIAL DNA; FATTY ACID;

ARTICLE; BACTERIUM ISOLATION; CIDER; DNA DNA HYBRIDIZATION; FERMENTATION; GENE SEQUENCE; LACTOBACILLUS; LACTOBACILLUS OENI; LACTOBACILLUS SATSUMENSIS; LACTOBACILLUS SICERAE; LACTOBACILLUS VINI; NONHUMAN; NUCLEOTIDE SEQUENCE; PHYLOGENY; PYROSEQUENCING; RANDOM AMPLIFIED POLYMORPHIC DNA; SPAIN; TRANSMISSION ELECTRON MICROSCOPY; BACTERIUM IDENTIFICATION; BEVERAGE; CHEMISTRY; CLASSIFICATION; DNA SEQUENCE; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; MICROBIOLOGY; MOLECULAR GENETICS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS;

BACTERIAL TYPING TECHNIQUES; BEVERAGES; DNA, BACTERIAL; FATTY ACIDS; FOOD MICROBIOLOGY; LACTIC ACID; LACTOBACILLUS; MOLECULAR SEQUENCE DATA; PHYLOGENY; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; SPAIN;

EID: 84907048221     PISSN: 14665026     EISSN: 14665034     Source Type: Journal    
DOI: 10.1099/ijs.0.059980-0     Document Type: Article

References (42)

1. Arahal, D. R., Sánchez, E., Macián, M. C. & Garay, E. (2008). Value of recN sequences for species identification and as a phylogenetic marker within the family ‘‘Leuconostocaceae’’. Int Microbiol 11, 33–39.
2. Beech, F.W. & Carr, J.G. (1977). Cider and Perry. In Alcoholic Beverages, vol. 1, pp.139–313. Edited by A. H. Rose. London: Academic Press.
3. Carr, J. G. & Davies, P. A. (1970). Homofermentative Lactobacilli of ciders including Lactobacillus mali nov. spec. J Appl Bacteriol 33, 768–774.
4. Carr, J. G. & Davies, P. A. (1972). The ecology and classification of strains of Lactobacillus collinoides nov. spec.: a bacterium commonly found in fermenting apple juice. J Appl Bacteriol 35, 463–471.
5. Claisse, O. & Lonvaud-Funel, A. (2000). Assimilation of glycerol by a strain of Lactobacillus collinoides isolated from cider. Food Microbiol 17, 513–519.
6. Dellaglio, F., Torriani, S. & Felis, G. E. (2004). Reclassification of Lactobacillus cellobiosus Rogosa et al. 1953 as a later synonym of Lactobacillus fermentum Beijerinck 1901. Int J Syst Evol Microbiol 54, 809–812.
7. Dueñ as, M., Irastorza, A., Fernandez, K., Bilbao, A. & Huerta, A. (1994). Microbial populations and malolactic fermentation of apple cider using traditional and modified methods. J Food Sci 59, 1060–1064.
8. Dueñ as, M., Irastorza, A., Fernandez, K. & Bilbao, A. (1995). Heterofermentative lactobacilli causing ropiness in Basque Country ciders. J Food Prot 58, 76–80.
9. Dueñ as-Chasco, M. T., Rodríguez-Carvajal, M. A., Tejero Mateo, P., Franco-Rodríguez, G., Espartero, J. L., Irastorza-Iribas, A. &Gil-Serrano, A. M. (1997). Structural analysis of the exopolysaccharide produced by Pediococcus damnosus 2.6 Carbohydr Res 303, 453–458.
10. Dueñ as-Chasco, M. T., Rodríguez-Carvajal, M. A., Tejero-Mateo, P., Espartero, J. L., Irastorza-Iribas, A. & Gil-Serrano, A. M. (1998). Structural analysis of the exopolysaccharides produced by Lactobacillus spp. G-77. Carbohydr Res 307, 125–133.
11. Edwards, C. G., Collins, M. D., Lawson, P. A. & Rodriguez, A. V. (2000). Lactobacillus nagelii sp. nov., an organism isolated from a partially fermented wine. Int J Syst Evol Microbiol 50, 699–702.
12. Ehrmann, M. A., Mȕ ller, M. R. A. & Vogel, R. F. (2003). Molecular analysis of sourdough reveals Lactobacillus mindensis sp. nov. Int J Syst Evol Microbiol 53, 7–13.
13. Endo, A. & Okada, S. (2005). Lactobacillus satsumensis sp. nov., isolated from mashes of shochu, a traditional Japanese distilled spirit made from fermented rice and other starchy materials. Int J Syst Evol Microbiol 55, 83–85.
14. Garai, G., Dueñ as, M. T., Irastorza, A. & Moreno-Arribas, M. V. (2007). Biogenic amine production by lactic acid bacteria isolated from cider. Lett Appl Microbiol 45, 473–478.
15. Garai-Ibabe, G., Dueñ as, M. T., Irastorza, A., Sierra-Filardi, E., Werning, M. L., Lí pez, P., Corbí, A. L. & Fernández de Palencia, P. (2010). Naturally occurring 2-substituted (1,3)-beta-D-glucan producing Lactobacillus suebicus and Pediococcus parvulus strains with potential utility in the production of functional foods. Bioresour Technol 101, 9254–9263.
16. Ibarburu, I., Soria-Díaz, M. E., Rodríguez-Carvajal, M. A., Velasco, S. E., Tejero-Mateo, P., Gil-Serrano, A. M., Irastorza, A. & Dueñ as, M. T. (2007).
17. Growth and exopolysaccharide (EPS) production by Oenococcus oeni I4 and structural characterization of their EPSs. J Appl Microbiol 103, 477–486.
18. Kaneuchi, C., Seki, M. & Komagata, K. (1988). Taxonomic study of Lactobacillus mali Carr and Davis 1970 and related strains: validation of Lactobacillus mali Carr and Davis 1970 over Lactobacillus yamanashiensis Nomomura 1983. Int J Syst Bacteriol 38, 269–272.
19. Kim, O. S., Cho, Y. J., Lee, K., Yoon, S. H., Kim, M., Na, H., Park, S. C., Jeon, Y. S., Lee, J. H. & other authors (2012). Introducing EzTaxon-e: a prokaryotic 16S rRNA gene sequence database with phylotypes that represent uncultured species. Int J Syst Evol Microbiol 62, 716–721.
20. Kleynmans, U., Heinzl, H. & Hammes, W. P. (1989). Lactobacillus suebicus sp. nov., an obligately heterofermentative Lactobacillus species isolated from fruit mashes. Syst Appl Microbiol 11, 267–271.
21. Laplace, J. M., Jacquet, A., Travers, I., Simon, J. P. & Auffray, Y. (2001). Incidence of land and physicochemical composition of apples on the qualitative and quantitative development of microbial flora during cider fermentations. J Inst Brew 107, 227–233.
22. Lucena, T., Ruvira, M. A., Arahal, D. R., Macií n, M. C. & Pujalte, M. J. (2012a). Vibrio aestivus sp. nov. and Vibrio quintilis sp. nov., related to Marisflavi and Gazogenes clades, respectively. Syst Appl Microbiol 35, 427–431.
23. Lucena, T., Pujalte, M. J., Ruvira, M. A., Garay, E., Maciá n, M. C. & Arahal, D. R. (2012b). Tropicibacter multivorans sp. nov., an aerobic alphaproteobacterium isolated from surface seawater. Int J Syst Evol Microbiol 62, 844–848.
24. Ludwig, W., Strunk, O., Westram, R., Richter, L., Meier, H., Yadhukumar, Buchner, A., Lai, T., Steppi, S. & other authors (2004). ARB: a software environment for sequence data. Nucleic Acids Res 32, 1363–1371.
25. Mañes-Lázaro, R., Ferrer, S., Rosselló-Mora, R. & Pardo, I. (2008). Lactobacillus uvarum sp. nov.–a new lactic acid bacterium isolated from Spanish Bobal grape must. Syst Appl Microbiol 31, 425–433.
26. Mañes-Lázaro, R., Ferrer, S., Rosselló-Mora, R. & Pardo, I. (2009). Lactobacillus oeni sp. nov., from wine. Int J Syst Evol Microbiol 59, 2010–2014.
27. Marieta, C., Ibarburu, I., Dueñ as, M. & Irastorza, A. (2009). Supramolecular structure and conformation of a (1A3)(1A2)-b-Dglucan from Lactobacillus suebicus CUPV221 as observed by tapping mode atomic force microscopy. J Agric Food Chem 57, 6183–6188.
28. Marshall, C. R. & Walkley, V. T. (1951). Some aspects of microbiology applied to commercial apple juice production. I. Distribution of microorganisms on the fruit. J Food Sci 16, 448–456.
29. Meier-Kolthoff, J. P., Auch, A. F., Klenk, H.-P. & Göker, M. (2013). Genome sequence-based species delimitation with confidence intervals and improved distance functions. BMC Bioinformatics 14, 60.
30. Nielsen, D. S., Schillinger, U., Franz, C. M., Bresciani, J., Amoa-Awua, W., Holzapfel, W. H. & Jakobsen, M. (2007). Lactobacillus ghanensis sp. nov., a motile lactic acid bacterium isolated from Ghanaian cocoa fermentations. Int J Syst Evol Microbiol 57, 1468–1472.
31. Pinto, B., Chenoll, E. & Aznar, R. (2005). Identification and typing of food-borne Staphylococcus aureus by PCR-based techniques. Syst Appl Microbiol 28, 340–352.
32. Pruesse, E., Quast, C., Knittel, K., Fuchs, B. M., Ludwig, W., Peplies, J. & Glo¨ ckner, F. O. (2007). SILVA: a comprehensive online resource for quality checked and aligned ribosomal RNA sequence data compatible with ARB. Nucleic Acids Res 35, 7188–7196.
33. Richter, M. & Rosselló-Mó ra, R. (2009). Shifting the genomic gold standard for the prokaryotic species definition. Proc Natl Acad Sci U S A 106, 19126–19131.
34. Rodas, A. M., Chenoll, E., Maciá n, M. C., Ferrer, S., Pardo, I. & Aznar, R. (2006). Lactobacillus vini sp. nov., a wine lactic acid bacterium homofermentative for pentoses. Int J Syst Evol Microbiol 56, 513–517.
35. Ruas-Madiedo, P., Abraham, A. G., Mozzi, F. & Reyes-Gavilán, C. G.D.L. (2008). Functionality of exopolysaccharides produced by lactic acid bacteria. In Molecular Aspects of Lactic Acid Bacteria for Traditional and New Applications, pp. 137–166. Edited by B. Mayo, P. López & G. Pérez-Martínez. Kerala, India: Research Signpost.
36. Salih, A. G., Le Quéré, J. M., Drilleau, J. F. & Moreno, J. (1990). Lactic acid bacteria and malolactic fermentation in the manufacture of Spanish cider. J Inst Brew 96, 369–372.
37. Sauvageot, N., Gouffi, K., Laplace, J. M. & Auffray, Y. (2000). Glycerol metabolism in Lactobacillus collinoides: production of 3-hydroxypropionaldehyde, a precursor of acrolein. Int J Food Microbiol 55, 167–170.
38. Simpson, P. J., Stanton, C., Fitzgerald, G. F. & Ross, R. P. (2002). Genomic diversity within the genus Pediococcus as revealed by randomly amplified polymorphic DNA PCR and pulsed-field gel electrophoresis. Appl Environ Microbiol 68, 765–771.
39. Velasco, S. E., Areizaga, J., Irastorza, A., Dueñ as, M. T., Santamaría, A. & Muñ oz, M. E. (2009). Chemical and rheological properties of the beta-glucan produced by Pediococcus parvulus 2.6. J Agric Food Chem 57, 1827–1834.
40. Weiss, N., Schillinger, U. & Kandler, O. (1983). Lactobacillus lactis, Lactobacillus leichmannii and Lactobacillus bulgaricus, subjective synonyms of Lactobacillus delbrueckii, and description of Lactobacillus delbrueckii subsp. lactis comb. nov. and Lactobacillus delbrueckii subsp. bulgaricus comb. nov. Syst Appl Microbiol 4, 552–557.
41. Whiting, G. C. & Carr, J. G. (1957). Chlorogenic acid metabolism in cider fermentation. Nature 180, 1479.
42. Yarza, P., Ludwig, W., Euzéby, J., Amann, R., Schleifer, K. H., Glöckner, F. O. & Rosselló -Móra, R. (2010). Update of the All-Species Living Tree Project based on 16S and 23S rRNA sequence analyses. Syst Appl Microbiol 33, 291–299.