Characterization of Lactose Utilization and β-Galactosidase in Lactobacillus brevis KB290, the Hetero-Fermentative Lactic Acid Bacterium

ABSTRACT Three genes with homology to glycosyl hydrolases were detected on a DNA fragment cloned from a psychrophilic lactic acid bacterium isolate,Carnobacterium piscicola strain BA. A 2.2-kb region corresponding to an α-galactosidase gene, agaA, was followed by two genes in the same orientation, bgaB, encoding a 2-kb β-galactosidase, and bgaC, encoding a structurally distinct 1.76-kb β-galactosidase. This gene arrangement had not been observed in other lactic acid bacteria, including Lactococcus lactis, for which the genome sequence is known. To determine if these sequences encoded enzymes with α- and β-galactosidase activities, we subcloned the genes and examined the enzyme properties. The α-galactosidase, AgaA, hydrolyzespara-nitrophenyl-α-d-galactopyranoside and has optimal activity at 32 to 37°C. The β-galactosidase, BgaC, has an optimal activity at 40°C and a half-life of 15 min at 45°C. The regulation of these enzymes was tested in C. piscicolastrain BA and activity on both α- and β-galactoside substrates decreased for cells grown with added glucose or lactose. Instead, an increase in activity on a phosphorylated β-galactoside substrate was found for the cells supplemented with lactose, suggesting that a phospho-galactosidase functions during lactose utilization. Thus, the two β-galactosidases may act synergistically with the α-galactosidase to degrade other polysaccharides available in the environment.

Download Full-text

Characterization of γ-Aminobutyric acid(GABA) produced by a lactic acid bacterium from button mushroom bed

Journal of Mushrooms ◽

10.14480/jm.2013.11.4.181 ◽

2013 ◽

Vol 11 (4) ◽

pp. 181-186 ◽

Cited By ~ 3

Author(s):

Yun-Seok Lee ◽

Tae-Young Song ◽

Won-Sik Kong ◽

Min-Ho Yoon

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacterium ◽

Aminobutyric Acid ◽

Button Mushroom

Download Full-text

Characterization of a new virulent phage infecting the lactic acid bacterium Oenococcus oeni

Food Microbiology ◽

10.1016/j.fm.2015.09.016 ◽

2016 ◽

Vol 54 ◽

pp. 167-177 ◽

Cited By ~ 8

Author(s):

Fety Jaomanjaka ◽

Olivier Claisse ◽

Mélanie Blanche-Barbat ◽

Melina Petrel ◽

Patricia Ballestra ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacterium ◽

Oenococcus Oeni ◽

Virulent Phage

Download Full-text

Characterization of antifungal metabolites produced by novel lactic acid bacterium and their potential application as food biopreservatives

Annals of Agricultural Sciences ◽

10.1016/j.aoas.2019.05.002 ◽

2019 ◽

Vol 64 (1) ◽

pp. 71-78 ◽

Cited By ~ 13

Author(s):

Mohamed G. Shehata ◽

Ahmed N. Badr ◽

Sobhy A. El Sohaimy ◽

Dalal Asker ◽

Tarek S. Awad

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacterium ◽

Potential Application ◽

Antifungal Metabolites

Download Full-text

Cloning, sequencing and expression of a novel glutamate decarboxylase gene from a newly isolated lactic acid bacterium, Lactobacillus brevis OPK-3

Bioresource Technology ◽

10.1016/j.biortech.2006.01.004 ◽

2007 ◽

Vol 98 (2) ◽

pp. 312-319 ◽

Cited By ~ 93

Author(s):

Ki-Bum Park ◽

Suk-Heung Oh

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacterium ◽

Glutamate Decarboxylase ◽

Lactobacillus Brevis ◽

Sequencing And Expression

Download Full-text

Characterization of four plasmids harboured in a Lactobacillus brevis strain encoding a novel bacteriocin, brevicin 925A, and construction of a shuttle vector for lactic acid bacteria and Escherichia coli

Microbiology ◽

10.1099/mic.0.022871-0 ◽

2009 ◽

Vol 155 (5) ◽

pp. 1726-1737 ◽

Cited By ~ 33

Author(s):

Takaomi Wada ◽

Masafumi Noda ◽

Fumi Kashiwabara ◽

Hyung Joon Jeon ◽

Ayano Shirakawa ◽

...

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Shuttle Vector ◽

Lactobacillus Brevis ◽

Fermented Food ◽

Lactobacillus Helveticus ◽

Significant Similarity ◽

Molecular Sizes

In this study we isolated over 250 lactic acid bacteria (LAB) candidates from fruit, flowers, vegetables and a fermented food to generate an LAB library. One strain, designated 925A, isolated from kimchi (a traditional Korean fermented dish made from Chinese cabbage) produced a novel type of bacteriocin, brevicin 925A, which is effective against certain LAB, including strains of Lactobacillus, Enterococcus, Streptococcus, Bacillus and Listeria. Strain 925A, identified as Lactobacillus brevis, harboured at least four plasmids and we determined the entire nucleotide sequence of each one. The four plasmids were designated pLB925A01–04, and have molecular sizes of 1815, 3524, 8881 and 65 037 bp, respectively. We obtained bacteriocin non-producing derivatives by treatment of strain 925A with novobiocin. All of these derivatives, which were susceptible to their own antibacterial product, lost the largest plasmid, pLB925A04, suggesting that the genes for bacteriocin biosynthesis (breB and breC) and immunity (breE) are located on pLB925A04. The partial amino acid sequence of purified brevicin 925A and sequence analysis of pLB925A04 showed that breB is the structural gene for brevicin 925A. We constructed a shuttle vector (pLES003, 6134 bp) that can replicate in both Escherichia coli and LAB such as Lactobacillus plantarum, Lb. brevis, Lactobacillus helveticus, Lactobacillus hilgardii and Enterococcus hirae. To determine the function of gene breE, which displays no significant similarity to any other sequences in the blast search database, the gene was inserted into pLES003. A pLB925A04-cured derivative transformed with pLES003 carrying breE acquired immunity to brevicin 925A, suggesting that breE encodes an immunity protein.

Download Full-text

Purification and characterization of an extracellular α-amylase produced by Lactobacillus manihotivorans LMG 18010T, an amylolytic lactic acid bacterium

Enzyme and Microbial Technology ◽

10.1016/s0141-0229(00)00230-1 ◽

2000 ◽

Vol 27 (6) ◽

pp. 406-413 ◽

Cited By ~ 74

Author(s):

G Aguilar ◽

J Morlon-Guyot ◽

B Trejo-Aguilar ◽

J.P Guyot

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacterium ◽

Purification And Characterization

Download Full-text

Characterization of Lactic Acid Bacteria Isolated from Traditional Butter Produced in Djelfa Province of Algeria

Biosciences Biotechnology Research Asia ◽

10.13005/bbra/2683 ◽

2018 ◽

Vol 15 (3) ◽

pp. 737-746

Author(s):

Guetouache Mourad ◽

Guessas Bettache

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Rural Areas ◽

Lactobacillus Brevis ◽

Fecal Coliforms ◽

Microbiological Analysis ◽

Physiological And Biochemical Characteristics ◽

Genus Lactobacillus ◽

Aerobic Flora

Morphological, physiological and biochemical characteristics were employed to identify lactic acid bacteria (LAB), isolated from traditional (butter) was collected from different rural areas of the province of Djelfa. Among 177 isolates, 79 lactic acid bacterial (LAB) strains were isolated and purified. The results obtained show that the isolates obtained belong to the following genus Lactobacillus, Lactococcus, Enterococci and Leuconostoc characterize the biodiversity of this traditional butter studied. Only Gram-positive and catalase negative isolates were identified at species level. The most common LAB belonging to the species Lactobacillus alimentarius (15.19 %), Lactobacillus plantarum (22.78 %), Lactobacillus fermentum (18.99 %), Lactobacillus brevis (06.33 %), Lactococcus lactis (12.66 %), Lactococcus cremoris (06.33 %), Leuconostoc mesenteroides (06.33 %) and Enterococcus faecalis (11.39 %). The samples pH average was 6.06 ± 0.34, microbiological analysis results were; total mesophilic aerobic flora (TMAF) (2, 22 ± 0, 68).10 3cfu/ml, total coliforms 0,54 ± 0.56 ufc/ml, fecal coliforms 0,6 ± 0.50 cfu/ml, yeast (0,48 ± 0.31). 10 cfu/ml, Staphylococcus aureus, Salmonella and moulds weren’t detected.

Download Full-text

Characterization of Arginine Catabolism by Lactic Acid Bacteria Isolated from Kimchi

Molecules ◽

10.3390/molecules23113049 ◽

2018 ◽

Vol 23 (11) ◽

pp. 3049 ◽

Cited By ~ 6

Author(s):

Hyelyeon Hwang ◽

Jong-Hee Lee

Keyword(s):

Amino Acids ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Raw Materials ◽

Lactobacillus Brevis ◽

Arginine Deiminase ◽

Bacteria Growth ◽

Arginine Catabolism ◽

Leuconostoc Lactis

Kimchi fermentation depends on diverse lactic acid bacteria, which convert raw materials into numerous metabolites that contribute to the taste of food. Amino acids and saccharides are important primary metabolites. Arginine is nearly exhausted during kimchi fermentation, whereas the concentrations of other amino acids are reported not to increase or decrease dramatically. These phenomena could imply that arginine is an important nutritional component among the amino acids during kimchi fermentation. In this study, we investigated the arginine-catabolism pathway of seven lactic acid bacteria isolated from kimchi and evaluated the products of arginine catabolism (citrulline and ornithine) associated with the bacteria. The arginine content dramatically decreased in cultures of Lactobacillus brevis and Weissella confusa from 300 μg/mL of arginine to 0.14 ± 0.19 and 1.3 ± 0.01 μg/mL, respectively, after 6 h of cultivation. Citrulline and ornithine production by L. brevis and W. confusa showed a pattern that was consistent with arginine catabolism. Interestingly, Pediococcus pentosaceus, Lactobacillus plantarum, Leuconostoc mesenteroides, and Leuconostoc lactis did not show increased citrulline levels after arginine was added. The ornithine contents were higher in all bacteria except for L. lactis after adding arginine to the culture. These results were consistent with the absence of the arginine deiminase gene among the lactic acid bacteria. Arginine consumption and ornithine production were monitored and compared with lactic acid bacteria by metagenomics analysis, which showed that the increment of ornithine production correlated positively with lactic acid bacteria growth.

Download Full-text