Microbial ecology of sauerkraut fermentation and genome analysis of lactic acid bacterium Leuconostoc mesenteroides ATCC 8293.

摘要

The objective of this research was to study the microbial diversity and community structure of commercial sauerkraut fermentations by using nucleic acid-based detection methods. The 16S rDNA gene has been sequenced to further identify selected isolates. Some of the isolates recovered had never been reported to be present in sauerkraut fermentations, including Leuconostoc citreum, Leuconostoc argentinum, Lactobacillus paraplantarum, Lactobacillus coryniformis, and Weissella sp. According to ITS-PCR banding patterns, the number of bacterial species involved in the fermentations were highest on days seven and nine. The use of molecular techniques to complement biochemical identification methods has revealed the presence of species not previously reported to be present in sauerkraut fermentations. The ecology of these commercial fermentations has been shown to be more complex than previously reported.; L. mesenteroides is perhaps the most predominant lactic acid bacteria (LAB) species found on fruits and vegetables and is responsible for initiating the sauerkraut and other vegetable fermentations. Realizing L. mesenteroidesc practical significance in fermentation, bioprocessing, agriculture, food, and medicine, the whole genome sequence of L. mesenteroides ATCC 8293 originally isolated from olive fermentation has been determined. The chromosome has 2,038,395 bp and contains predicted 1,924 protein-encoding genes. Putative biological functions could be assigned to 54% of the predicted proteins. The data presented here can help facilitate evaluation of L. mesenteroides as a model organism for studies of heterofermentative LAB metabolism, physiology, and regulation. Compared to the well established Gram-positive model of, B. subtilis, L. mesenteroides represents more simplified but also several unique and interesting characteristics. (Abstract shortened by UMI.)