codY and pdhA Expression Is Induced in Staphylococcus epidermidis Biofilm and Planktonic Populations With Higher Proportions of Viable but Non-Culturable Cells

Staphylococcus epidermidis biofilm cells can enter a physiological state known as viable but non-culturable (VBNC), where, despite being alive, they do not grow in conventional laboratory media. As such, the presence of VBNC cells impacts the diagnosis of S. epidermidis biofilm-associated infections. Previous transcriptomics analysis of S. epidermidis strain 9142 biofilms with higher proportions of VBNC cells suggested that the genes pdhA, codY and mazEF could be involved in the induction of the VBNC state. However, it was previously demonstrated that VBNC induction is strain-dependent. To properly assess the role of these genes in VBNC induction, the construction of mutant strains is necessary. Thus, herein, we assessed if VBNC cells could be induced in strain 1457, a strain amenable to genetic manipulation, and if the previously identified genes were involved in the modulation of the VBNC state in this strain. Furthermore, we evaluated the formation of VBNC cells on planktonic cultures. Our results showed that despite being commonly associated with biofilms, the proportion of VBNC cells can be modulated in both biofilm and planktonic cultures and that the expression of codY and pdhA was upregulated under VBNC inducing conditions in both phenotypes. Overall, our study revealed that the formation of VBNC cells in S. epidermidis is independent of the mode of growth and that the genes codY and pdhA seem to be relevant for the regulation of this physiological condition.

Vescimonas gen. nov., Vescimonas coprocola sp. nov., Vescimonas fastidiosa sp. nov., Pusillimonas gen. nov. and Pusillimonas faecalis sp. nov. isolated from human faeces

Six strains of Gram-stain-negative, obligately anaerobic, non-spore-forming, non-motile rods were isolated from human faeces. Based on phylogenetic characteristics, the six isolates were included in the family Ruminococcaceae , and divided into three groups. The six isolates showed 16S rRNA gene sequence similarity values lower than 96.2 % to the closely related species, Oscillibacter ruminantium GH1T, Oscillibacter valericigenes Sjm18-20T and Dysosmobacter welbiomis J115T. Coherently with the 16S rRNA gene sequence results, the in silico DNA–DNA hybridization and average nucleotide identity values clearly indicated that strains MM35T, MM50T and MM59T belong to different species from the closely related three species. Based on phenotypic features and phylogenetic positions, three novel species, Vescimonas coprocola gen. nov., sp. nov., Vescimonas fastidiosa gen. nov., sp. nov. and Pusillimonas faecalis gen. nov., sp. nov. are proposed. The type strain of V. coprocola is strain MM50T (=JCM 34012T=DSM 111893T). The type strain of V. fastidiosa is strain MM35T (=JCM 34016T=DSM 111899T). The type strain of P. faecalis is strain MM59T (=JCM 34011T=DSM 111669T). The DNA G+C contents estimated according to the whole genomes of strains MM35T, MM50T and MM59T were 56.4, 58.2 and 55.2 mol%, respectively.

Diversity of Bacillus Isolates from the Sake Brewing Process at a Sake Brewery

We collected 92 isolates belonging to the genus Bacillus from the sake brewing process at Shiraki Tsunesuke Sake Brewery in Gifu, Japan to determine whether there is strain specificity at individual sake breweries. After distributing the isolates into seven groups, we observed that at least two groups (68 isolates) were kuratsuki bacteria at Shiraki Tsunesuke Sake Brewery. The kuratsuki Bacillus isolates were collected from different samples at the early and late stages of sake brewing in 2021 and 2019, respectively. These results showed that kuratsuki Bacillus entered the sake brewing process at this location. These kuratsuki Bacillus isolates had a high ethanol tolerance. Our previous paper showed the existence of kuratsuki Kocuria at Narimasa Sake Brewery in Toyama, Japan, but this study demonstrated that it is not found at Shiraki Tsunesuke Sake Brewery. Therefore, each sake brewery has specific kuratsuki bacterial strains, which are isolated with high frequency and contribute a specific flavor or taste to each sake brewery.

MICROBIAL COMPOSITION OF PROCESSED FOODS

The higher hydrostatic pressure has been found as a high potential technique to safe microbiologically or protects and enhance the shelf life of foodstuffs. Microorganisms showed have different behavior under different types of high-pressure conditions. The higher pressure only can’t kill microbes because of the formation of highly stable or solid spores around bacterial cells; there is the use of synthetization therapy, pasteurization, sterilization under higher pressure and heat. The viruses showed fewer resistance against higher pressure and heat as compared to spores of bacteria which are much resistant than viruses. It can be abolished without eradicating contagion. The power detected antibodies leads to the chance of a vaccine creation. Depending on such factors, their reaction to pressure types is strain, operating climate, and substrate. The ability of what are the causes connect are needed to select optimal one food processing conditions.

What kind of sanitation should be applied to remove Brettanomyces bruxellensis biofilms?

The capacity for five Brettanomyces bruxellensis strains to form biofilm on stainless steel was confirmed, and the sanitation of these biofilms was tested using a solution of lactic acid and a reference method (a solution of foaming caustic soda and peroxide at 5 %). Different responses were observed depending on the strain: lactic acid solution induced a slight reduction in cell population, while the reference method resulted in the elimination of the adhered cells for three strains, but generated VBNC states for two others. The effects of sanitation on the biofilm formed is strain-dependent.