Phenotypic and genotypic diversity of Lactobacillus buchneri strains isolated from spoiled, fermented cucumber

International Journal of Food Microbiology
Katheryne V DaughtryRodolphe Barrangou

Abstract

Lactobacillus buchneri is a Gram-positive, obligate heterofermentative, facultative anaerobe commonly affiliated with spoilage of food products. Notably, L. buchneri is able to metabolize lactic acid into acetic acid and 1,2-propanediol. Although beneficial to the silage industry, this metabolic capability is detrimental to preservation of cucumbers by fermentation. The objective of this study was to characterize isolates of L. buchneri purified from both industrial and experimental fermented cucumber after the onset of secondary fermentation. Genotypic and phenotypic characterization included 16S rRNA sequencing, DiversiLab® rep-PCR, colony morphology, API 50 CH carbohydrate analysis, and ability to degrade lactic acid in modified MRS and fermented cucumber media. Distinct groups of isolates were identified with differing colony morphologies that varied in color (translucent white to opaque yellow), diameter (1 mm-11 mm), and shape (umbonate, flat, circular or irregular). Growth rates in MRS revealed strain differences, and a wide spectrum of carbon source utilization was observed. Some strains were able to ferment as many as 21 of 49 tested carbon sources, including inulin, fucose, gentiobiose, lactose, mannitol, potassium ke...Continue Reading

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Citations

Oct 2, 2019·Environmental Microbiology Reports·Annabelle O YuMaria L Marco
Apr 7, 2020·International Journal of Systematic and Evolutionary Microbiology·Yasuhiro TanizawaMasanori Tohno
Sep 2, 2019·Applied Microbiology and Biotechnology·Yuanyuan XieZhenning Du
Nov 30, 2019·BMC Genomics·Matthew A NetheryRodolphe Barrangou
Dec 17, 2021·International Journal of Systematic and Evolutionary Microbiology·Masanori TohnoHisami Kobayashi

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