Lactobacillus sakei

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Latilactobacillus sakei
Scientific classification
Domain:
Bacteria
Phylum:
Firmicutes
Class:
Bacilli
Order:
Lactobacillales
Family:
Lactobacillaceae
Genus:
Latilactobacillus
Species:
L. sakei
Binomial name
Lactobacillus sakei
corrig. Katagiri et al. 1934 (Approved Lists 1980) emend. Klein et al. 1996 Zheng et al., 2020
Subspecies

Latilactobacillus sakei L45
Latilactobacillus sakei subsp. carnosus
Latilactobacillus sakei subsp. sakei

Contents

Synonyms

"Lactobacillus sakei", Lactobacillus sake
Lactobacillus bavaricus Stetter and Stetter 1980

Latilactobacillus sakei is the type species of the genus Latilactobacillus that was previously classified in the genus Lactobacillus . [1] It is homofermentative; hexoses are metabolized via Glycolysis to lactic acid as main metabolite; pentoses are fermented via the Phosphoketolase pathway to lactic and acetic acids. [2]

Uses

Antilisterial strains of L. sakei are used in Europe for the production of saucisson and can be used for the conservation of fresh meat. [3]

L. sakei strains isolated from traditional dry sausage have a potential use as starter cultures. [4]

Inhibition of Listeria monocytogenes in chicken cold cuts can be obtained by addition of sakacin P and sakacin P-producing Lactobacillus sakei. [5]

Strain 2a of the subspecies L. sakei subsp. sakei can also be isolated from meat products. [6]

Research suggests that L. sakei may play a role in maintaining healthy sinus cavities and preventing sinusitis. [7]

Biochemistry

Bacteriocins production

Sakacins are bacteriocins of class II produced by L. sakei.

In strain CCUG 42687, their production is dependent on nutrients, temperature and pH. [8] Using the same strain, sakacin P can be produced in a completely defined medium. [9]

In strain CTC 494, the presence of salt and a curing agent (sodium chloride and sodium nitrite) reduces the production of the antilisterial bacteriocin sakacin K. [10] Growth of CTC 494 is also dependent on nutrients availability. [11]

Lactocin S is a bacteriocin produced by strain L45 of Lactobacillus sakei. [12]

Exopolysaccharide biosynthesis

Strain 0–1 of L. sakei produces exopolysaccharides. [13]

Prevention

Eugenol is a chemical compound that can be used to reduce the presence of L. sakei [14] as it disrupts its cellular membranes. [15]

Genetics

Genetic diversity within L. sakei has been assessed through the use of specifically designed PCR primers for detection using randomly amplified polymorphic DNA, [16] or by multi-locus sequence typing. [17]

Bacteriocin genes

Bacteriocin genes are located either on chromosomes or on plasmids. Strain 5 produces a plasmid-encoded bacteriocin that is identical to sakacin P, as well as two chromosomally encoded bacteriocins, which were designated sakacin T and sakacin X. [18]

LasX is a transcriptional regulator of the lactocin S biosynthetic genes in strain L45 of Lactobacillus sakei. [19]

Other genes

In strain LTH677, a starter organism used in meat fermentation, there is an oxygen-dependent regulation of the expression of the catalase gene katA. [20]

In strain LTH681, the stress operon dnaK has been characterized in 1999 as a heat shock protein gene. [21]

There is only one gene (IdhL) responsible for the lactic fermentation. [22]

Plasmids

A Theta-type plasmid has been characterized in Lactobacillus sakei in 2003. It is a potential basis for Low-Copy-Number vectors in lactobacilli. [23]

Vectors for inducible gene expression in L. sakei can be constructed. The key elements of these vectors are a regulatable promoter involved in the production of the bacteriocins sakacin A and sakacin P and the genes encoding the cognate histidine protein kinase and response regulator that are necessary to activate this promoter upon induction by a peptide pheromone. [24] [25]

Genome

The genome of the meat-borne lactic acid bacterium Lactobacillus sakei 23K has been published in 2005. [26]

It is composed of 1884661 nucleotides forming 1879 protein genes and 84 RNA genes. [27]

Related Research Articles

Bacteriocins are proteinaceous or peptidic toxins produced by bacteria to inhibit the growth of similar or closely related bacterial strain(s). They are similar to yeast and paramecium killing factors, and are structurally, functionally, and ecologically diverse. Applications of bacteriocins are being tested to assess their application as narrow-spectrum antibiotics.

<i>Lactobacillus</i> Genus of bacteria

Lactobacillus is a genus of Gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until March 2020, the genus Lactobacillus comprised over 260 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus in 2020 assigned lactobacilli to 25 genera.

<i>Lactobacillus delbrueckii <span style="font-style:normal;">subsp.</span> bulgaricus</i> Subspecies of bacteria, used in yogurt

Lactobacillus delbrueckii subsp. bulgaricus is one of over 200 published species in the Lactobacillus genome complex (LGC) and is the main bacterium used for the production of yogurt. It also plays a crucial role in the ripening of some cheeses, as well as in other processes involving naturally fermented products. It is defined as homofermentive lactic acid bacteria due to lactic acid being the single end product of its carbohydrate digestion. It is also considered a probiotic.

<i>Listeria monocytogenes</i> Species of pathogenic bacteria that causes the infection listeriosis

Listeria monocytogenes is the species of pathogenic bacteria that causes the infection listeriosis. It is a facultative anaerobic bacterium, capable of surviving in the presence or absence of oxygen. It can grow and reproduce inside the host's cells and is one of the most virulent foodborne pathogens: 20 to 30% of foodborne listeriosis infections in high-risk individuals may be fatal. Responsible for an estimated 1,600 illnesses and 260 deaths in the United States annually, listeriosis ranks third in total number of deaths among foodborne bacterial pathogens, with fatality rates exceeding even Salmonella spp. and Clostridium botulinum. In the European Union, listeriosis follows an upward trend that began in 2008, causing 2,161 confirmed cases and 210 reported deaths in 2014, 16% more than in 2013. Listeriosis mortality rates are also higher in the EU than for other foodborne pathogens.

<i>Lactococcus lactis</i> Species of bacterium

Lactococcus lactis is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has also become famous as the first genetically modified organism to be used alive for the treatment of human disease. L. lactis cells are cocci that group in pairs and short chains, and, depending on growth conditions, appear ovoid with a typical length of 0.5 - 1.5 µm. L. lactis does not produce spores (nonsporulating) and are not motile (nonmotile). They have a homofermentative metabolism, meaning they produce lactic acid from sugars. They've also been reported to produce exclusive L-(+)-lactic acid. However, reported D-(−)-lactic acid can be produced when cultured at low pH. The capability to produce lactic acid is one of the reasons why L. lactis is one of the most important microorganisms in the dairy industry. Based on its history in food fermentation, L. lactis has generally recognized as safe (GRAS) status, with few case reports of it being an opportunistic pathogen.

<i>Listeria</i> Genus of bacteria

Listeria is a genus of bacteria that acts as an intracellular parasite in mammals. Until 1992, 10 species were known, each containing two subspecies. By 2020, 21 species had been identified. The genus received its current name, after the British pioneer of sterile surgery Joseph Lister, in 1940. Listeria species are Gram-positive, rod-shaped, and facultatively anaerobic, and do not produce endospores. The major human pathogen in the genus Listeria is L. monocytogenes. It is usually the causative agent of the relatively rare bacterial disease listeriosis, an infection caused by eating food contaminated with the bacteria. Listeriosis can cause serious illness in pregnant women, newborns, adults with weakened immune systems and the elderly, and may cause gastroenteritis in others who have been severely infected.

Lactiplantibacillus plantarum is a widespread member of the genus Lactiplantibacillus and commonly found in many fermented food products as well as anaerobic plant matter. L. plantarum was first isolated from saliva, based on its ability to temporarily persist in plants, the insect intestine and in the intestinal tract of vertebrate animals, it was designated as nomadic organism. L. plantarum is Gram positive, bacilli shaped bacterium. L. plantarum cells are rods with rounded ends, straight, generally 0.9–1.2 μm wide and 3–8 μm long, occurring singly, in pairs or in short chains. L. plantarum has one of the largest genomes known among the lactic acid bacteria and is a very flexible and versatile species. It is estimated to grow between pH 3.4 and 8.8. Lactobacillus plantarum can grow in the temperature range 12 °C to 40 °C.

<i>Streptococcus salivarius</i> Species of bacterium

Streptococcus salivarius is a species of spherical, gram-positive, facultative anaerobic bacteria that is both catalase and oxidase negative. S. salivarius colonizes the oral cavity and upper respiratory tract of humans just a few hours after birth, making further exposure to the bacteria harmless in most circumstances. The bacteria is considered an opportunistic pathogen, rarely finding its way into the bloodstream, where it has been implicated in cases of sepsis in people with neutropenia,.

Lacticaseibacillus rhamnosus is a bacterium that originally was considered to be a subspecies of L. casei, but genetic research found it to be a separate species in the L. casei clade, which also includes L. paracasei and L. zeae. It is a short Gram-positive homofermentative facultative anaerobic non-spore-forming rod that often appears in chains. Some strains of L. rhamnosus bacteria are being used as probiotics, and are particularly useful in treating infections of the female urogenital tract, most particularly very difficult to treat cases of bacterial vaginosis. The species Lacticaseibacillus rhamnosus and Limosilactobacillus reuteri are commonly found in the healthy female genito-urinary tract and are helpful to regain control of dysbiotic bacterial overgrowth during an active infection. L. rhamnosus sometimes is used in dairy products such as fermented milk and as non-starter-lactic acid bacterium (NSLAB) in long-ripened cheese. While frequently considered a beneficial organism, L. rhamnosus may not be as beneficial to certain subsets of the population; in rare circumstances, especially those primarily involving weakened immune system or infants, it may cause endocarditis. Despite the rare infections caused by L. rhamnosus, the species is included in the list of bacterial species with qualified presumed safety (QPS) status of the European Food Safety Agency.

Lactic acid bacteria Order of bacteria

Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical (cocci) bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation, giving them the common name lactic acid bacteria (LAB).

Class II bacteriocin

Class II bacteriocins are a class of small peptides that inhibit the growth of various bacteria.

Sakacins are bacteriocins produced by Lactobacillus sakei. They are often clustered with the other lactic acid bacteriocins. The best known sakacins are sakacin A, G, K, P, and Q. In particular, sakacin A and P have been well characterized.

Biopreservation

Biopreservation is the use of natural or controlled microbiota or antimicrobials as a way of preserving food and extending its shelf life. The biopreservation of food, especially utilizing lactic acid bacteria (LAB) that are inhibitory to food spoilage microbes, has been practiced since early ages, at first unconsciously but eventually with an increasingly robust scientific foundation. Beneficial bacteria or the fermentation products produced by these bacteria are used in biopreservation to control spoilage and render pathogens inactive in food. There are a various modes of action through which microorganisms can interfere with the growth of others such as organic acid production, resulting in a reduction of pH and the antimicrobial activity of the un-dissociated acid molecules, a wide variety of small inhibitory molecules including hydrogen peroxide, etc. It is a benign ecological approach which is gaining increasing attention.

Lactobacillus gasseri is a species in the genus gasseri vise kao masseri Lactobacillus identified in 1980 by François Gasser and his associates. It is part of the vaginal flora. Its genome has been sequenced. L. gasseri is a normal inhabitant of the lower reproductive tract in healthy women. It also produces Lactocillin.

Lactobacillus paraplantarum is a rod shaped species of lactic acid bacteria first isolated from beer and human faeces. It is facultatively heterofermentative. Strain CNRZ 1885 is the type strain.

Lactobacillus mucosae is a rod shaped species of lactic acid bacteria first isolated from pig intestines. It has mucus-binding activity. The species is an obligate anaerobe, catalase-negative, doesn't form spores and is non-motile. Its type strain is S32T, and has been found to be most closely related to Lactobacillus reuteri.

Lactobacillus pontis is a rod-shaped, Gram-positive facultatively anaerobic bacterium. Along with other Lactobacillus species, it is capable of converting sugars, such as lactose, into lactic acid. Lactobacillus pontis is classified under the phylum Firmicutes, class Bacilli, and is a member of the family Lactobacillaceae and is found to be responsible for the fermentation of sourdough, along with many other Lactobacillus species. This microorganism produces lactic acid during the process of fermentation, which gives sourdough bread its characteristic sour taste.

Leuconostoc carnosum is a lactic acid bacterium; its type strain is NCFB 2776. Its genome has been sequenced. Its name derives from the fact that it was first isolated from chill-stored meats. Its significance is that it thrives in anaerobic environments with a temperature around 2 °C, thus has been known to spoil vacuum-packed meat, yet it is not pathogenic and certain strains of L. carnosum are known to produce bactericides known to inhibit or kill Listeria monocytogenes.

Proteobiotics are natural metabolites which are produced by fermentation process of specific probiotic strains. These small oligopeptides were originally discovered in and isolated from culture media used to grow probiotic bacteria and may account for some of the health benefits of probiotics.

Listeria innocua is a species of Gram-positive rod-shaped bacteria. It is motile, facultatively anaerobic, and non-spore-forming. It was named innocua (innocuous) because as opposed to pathogenic Listeria monocytogenes, L. innocua was not found to be generally infectious. Another Listeria species, L. seeligeri, was named after one of discoverers of L. innocua.

References

  1. ↑ Zheng, Jinshui; Wittouck, Stijn; Salvetti, Elisa; Franz, Charles M.A.P.; Harris, Hugh M.B.; Mattarelli, Paola; O’Toole, Paul W.; Pot, Bruno; Vandamme, Peter; Walter, Jens; Watanabe, Koichi (2020). "A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae". International Journal of Systematic and Evolutionary Microbiology. 70 (4): 2782–2858. doi:10.1099/ijsem.0.004107. ISSN   1466-5026. PMID   32293557.
  2. ↑ Gänzle, Michael G (2015). "Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage". Current Opinion in Food Science. Food Microbiology • Functional Foods and Nutrition. 2: 106–117. doi:10.1016/j.cofs.2015.03.001. ISSN   2214-7993.
  3. ↑ Bredholt, S.; Nesbakken, T.; Holck, A. (2001). "Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats". International Journal of Food Microbiology. 66 (3): 191–196. doi:10.1016/S0168-1605(00)00519-5. PMID   11428578.
  4. ↑ Ammor, S.; Dufour, E.; Zagorec, M.; Chaillou, S. P.; Chevallier, I. (2005). "Characterization and selection of Lactobacillus sakei strains isolated from traditional dry sausage for their potential use as starter cultures". Food Microbiology. 22 (6): 529–538. doi:10.1016/j.fm.2004.11.016.
  5. ↑ Katla, T.; Moretro, T.; Sveen, I.; Aasen, I. M.; Axelsson, L.; Rorvik, L. M.; Naterstad, K. (2002). "Inhibition of Listeria monocytogenes in chicken cold cuts by addition of sakacin P and sakacin P-producing Lactobacillus sakei". Journal of Applied Microbiology. 93 (2): 191–196. doi: 10.1046/j.1365-2672.2002.01675.x . PMID   12147066. S2CID   20566508.
  6. ↑ Carvalho, K. T. G.; Bambirra, F. H. S.; Kruger, M. F.; Barbosa, M. S.; Oliveira, J. S.; Santos, A. M. C.; Nicoli, J. R.; Bemquerer, M. P.; Miranda, A.; Salvucci, E. J.; Sesma, F. J. M.; Franco, B. D. G. M. (2009). "Antimicrobial compounds produced by Lactobacillus sakei subsp. Sakei 2a, a bacteriocinogenic strain isolated from a Brazilian meat product". Journal of Industrial Microbiology & Biotechnology. 37 (4): 381–390. doi:10.1007/s10295-009-0684-y. PMID   20037770. S2CID   23601671.
  7. ↑ "Loss of normal microbial diversity may be culprit behind chronic sinusitis". 2012-09-13.
  8. ↑ Aasen, I. M.; Møretrø, T.; Katla, T.; Axelsson, L.; Storrø, I. (2000). "Influence of complex nutrients, temperature and pH on bacteriocin production by Lactobacillus sakei CCUG 42687". Applied Microbiology and Biotechnology. 53 (2): 159–166. doi:10.1007/s002530050003. PMID   10709977. S2CID   10586800.
  9. ↑ Moretro, T.; Aasen, I. M.; Storro, I.; Axelsson, L. (2000). "Production of sakacin P by Lactobacillus sakei in a completely defined medium". Journal of Applied Microbiology. 88 (3): 536–545. doi: 10.1046/j.1365-2672.2000.00994.x . PMID   10747235. S2CID   45004318.
  10. ↑ The Presence of Salt and a Curing Agent Reduces Bacteriocin Production by Lactobacillus sakei CTC 494, a Potential Starter Culture for Sausage Fermentation. Frédéric Leroy and Luc de Vuyst, Appl. Environ. Microbiol., December 1999, vol. 65, no. 12, pages 5350-5356 (abstract)
  11. ↑ Leroy, F.; De Vuyst, L. (2001). "Growth of the Bacteriocin-Producing Lactobacillus sakei Strain CTC 494 in MRS Broth is Strongly Reduced Due to Nutrient Exhaustion: A Nutrient Depletion Model for the Growth of Lactic Acid Bacteria". Applied and Environmental Microbiology. 67 (10): 4407–4413. doi:10.1128/AEM.67.10.4407-4413.2001. PMC   93183 . PMID   11571136.
  12. ↑ Mørtvedt, C. I.; Nissen-Meyer, J.; Sletten, K.; Nes, I. F. (1991). "Purification and amino acid sequence of lactocin S, a bacteriocin produced by Lactobacillus sake L45". Applied and Environmental Microbiology. 57 (6): 1829–1834. doi:10.1128/AEM.57.6.1829-1834.1991. PMC   183476 . PMID   1872611.
  13. ↑ Degeest, B.; Janssens, B.; De Vuyst, L. (2001). "Exopolysaccharide (EPS) biosynthesis by Lactobacillus sakei 0-1: Production kinetics, enzyme activities and EPS yields". Journal of Applied Microbiology. 91 (3): 470–477. doi:10.1046/j.1365-2672.2001.01404.x. PMID   11556912. S2CID   24004024.
  14. ↑ Gill, A. O.; Holley, R. A. (2004). "Mechanisms of Bactericidal Action of Cinnamaldehyde against Listeria monocytogenes and of Eugenol against L. Monocytogenes and Lactobacillus sakei". Applied and Environmental Microbiology. 70 (10): 5750–5755. doi:10.1128/AEM.70.10.5750-5755.2004. PMC   522076 . PMID   15466510.
  15. ↑ Gill, A. O.; Holley, R. A. (2006). "Disruption of Escherichia coli, Listeria monocytogenes and Lactobacillus sakei cellular membranes by plant oil aromatics". International Journal of Food Microbiology. 108 (1): 1–9. doi:10.1016/j.ijfoodmicro.2005.10.009. PMID   16417936.
  16. ↑ Berthier, F.; Ehrlich, S. D. (1999). "Genetic diversity within Lactobacillus sakei and Lactobacillus curvatus and design of PCR primers for its detection using randomly amplified polymorphic DNA". International Journal of Systematic Bacteriology. 49 (3): 997–1007. doi: 10.1099/00207713-49-3-997 . PMID   10425756.
  17. ↑ Chaillou, Stéphane; Lucquin, Isabelle; Najjari, Afef; Zagorec, Monique; Champomier-Vergès, Marie-Christine (2013). "Population genetics of Lactobacillus sakei reveals three lineages with distinct evolutionary histories". PLOS ONE. 8 (9): e73253. Bibcode:2013PLoSO...873253C. doi:10.1371/journal.pone.0073253. ISSN   1932-6203. PMC   3777942 . PMID   24069179.
  18. ↑ Vaughan, A.; Eijsink, V. G. H.; Van Sinderen, D. (2003). "Functional Characterization of a Composite Bacteriocin Locus from Malt Isolate Lactobacillus sakei 5". Applied and Environmental Microbiology. 69 (12): 7194–7203. doi:10.1128/AEM.69.12.7194-7203.2003. PMC   309959 . PMID   14660366.
  19. ↑ Rawlinson, E. L. A.; Nes, I. F.; Skaugen, M. (2002). "LasX, a transcriptional regulator of the lactocin S biosynthetic genes in Lactobacillus sakei L45, acts both as an activator and a repressor". Biochimie. 84 (5–6): 559–567. doi:10.1016/S0300-9084(02)01420-7. PMID   12423800.
  20. ↑ Oxygen-Dependent Regulation of the Expression of the Catalase Gene katA of Lactobacillus sakei LTH677. Christian Hertel, Gudrun Schmidt, Marc Fischer, Katja Oellers and Walter P. Hammes, Appl. Environ. Microbiol., April 1998, vol. 64, no. 4, pages 1359-1365 (abstract)
  21. ↑ Schmidt, G.; Hertel, C.; Hammes, W. P. (1999). "Molecular Characterisation of the dnaK Operon of Lactobacillus sakei LTH681". Systematic and Applied Microbiology. 22 (3): 321–328. doi:10.1016/S0723-2020(99)80039-3. PMID   10553284.
  22. ↑ Maleret, C.; Lauret, R.; Ehrlich, S. D.; Morel-Deville, F.; Zagorec, M. (1998). "Disruption of the sole IdhL gene in Lactobacillus sakei prevents the production of both L- and D-Iactate". Microbiology. 144 (12): 3327–3333. doi: 10.1099/00221287-144-12-3327 . PMID   9884224.
  23. ↑ Alpert, C. -A.; Crutz-Le Coq, A. -M.; Malleret, C.; Zagorec, M. (2003). "Characterization of a Theta-Type Plasmid from Lactobacillus sakei: A Potential Basis for Low-Copy-Number Vectors in Lactobacilli". Applied and Environmental Microbiology. 69 (9): 5574–5584. doi:10.1128/AEM.69.9.5574-5584.2003. PMC   194969 . PMID   12957947.
  24. ↑ Sørvig, E.; Grönqvist, S.; Naterstad, K.; Mathiesen, G.; Eijsink, V. G. H.; Axelsson, L. (2003). "Construction of vectors for inducible gene expression inLactobacillus sakeiandL. Plantarum". FEMS Microbiology Letters. 229 (1): 119–126. doi: 10.1016/S0378-1097(03)00798-5 . PMID   14659551.
  25. ↑ Sørvig, E.; Mathiesen, G.; Naterstad, K.; Eijsink, V. G. H.; Axelsson, L. (2005). "High-level, inducible gene expression in Lactobacillus sakei and Lactobacillus plantarum using versatile expression vectors". Microbiology. 151 (7): 2439–2449. doi:10.1099/mic.0.28084-0. PMID   16000734.
  26. ↑ Chaillou, S. P.; Champomier-Vergès, M. C.; Cornet, M.; Crutz-Le Coq, A. M.; Dudez, A. M.; Martin, V. R.; Beaufils, S.; Darbon-Rongère, E.; Bossy, R.; Loux, V.; Zagorec, M. (2005). "The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K". Nature Biotechnology. 23 (12): 1527–1533. doi: 10.1038/nbt1160 . PMID   16273110.
  27. ↑ Lactobacillus sakei genome on KEGG at www.genome.jp

"Lactobacillus sakei". National Center for Biotechnology Information (NCBI).

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