A polyphasic approach to characterize Weissella cibaria and Weissella confusa strains.
Weissella cibaria
Weissella confusa
antifungal activity
comparative genomic analysis
functional characteristics
virulence traits
Journal
Journal of applied microbiology
ISSN: 1365-2672
Titre abrégé: J Appl Microbiol
Pays: England
ID NLM: 9706280
Informations de publication
Date de publication:
Feb 2020
Feb 2020
Historique:
received:
27
05
2019
revised:
07
10
2019
accepted:
07
10
2019
pubmed:
12
10
2019
medline:
9
4
2020
entrez:
12
10
2019
Statut:
ppublish
Résumé
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). 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. These results provide evidence for the possible use of selected strains of W. cibaria and W. confusa in the food sector. 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.
Substances chimiques
Polysaccharides
0
Xylans
0
arabinoxylan
9040-27-1
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
500-512Informations de copyright
© 2019 The Society for Applied Microbiology.
Références
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