BIOMERIT Research Centre, School of Microbiology, University College Cork, Cork, Ireland.
Wal-yan Respiratory Research Centre, Telethon Kids Institute, Perth, WA, Australia.
Microbiology (Reading). 2022 Sep;168(9). doi: 10.1099/mic.0.001238.
Traditional food processes can utilize bacteria to promote positive organoleptic qualities and increase shelf life. Wiltshire curing has a vital bacterial component that has not been fully investigated from a microbial perspective. During the investigation of a Wiltshire brine, a culturable novel bacterium of the genus was identified by 16S rRNA gene (MN822133) sequencing and analysis. The isolate was confirmed as representing a novel species ( B1.N12) using a housekeeping (HK) gene phylogenetic tree reconstruction with the selected genes 16S rRNA, 23S rRNA, , , and . The genome of the new isolate was sequenced and annotated and comparative genome analysis was conducted. Functional analysis revealed that the isolate has a unique phenotypic signature including high salt tolerance, a wide temperature growth range and substrate metabolism. Phenotypic and biochemical profiling demonstrated that B1.N12 possesses strong catalase activity which is an important feature for an industrial food processing bacterium, as it can promote an increased product shelf life and improve organoleptic qualities. Moreover, exhibits biocontrol properties based on its quorum quenching capabilities. Our work on this novel isolate advances knowledge on potential mechanistic interplays operating in complex microbial communities that mediate traditional food processes.
传统食品加工可以利用细菌来促进积极的感官品质并延长保质期。威尔特郡腌制具有重要的细菌成分，但从微生物角度来看，这些成分尚未得到充分研究。在对威尔特郡盐水进行调查时，通过 16S rRNA 基因 (MN822133) 测序和分析，从可培养的新型细菌属中鉴定出一种新型细菌。该分离株通过使用选定基因 16S rRNA、23S rRNA、、、和构建的看家基因 (HK) 系统发育树重建，被确认为代表一种新物种 (B1.N12)。对新分离株的基因组进行测序和注释，并进行比较基因组分析。功能分析表明，该分离株具有独特的表型特征，包括高耐盐性、较宽的温度生长范围和基质代谢。表型和生化分析表明，B1.N12 具有很强的过氧化氢酶活性，这是一种工业食品加工细菌的重要特征，因为它可以延长产品保质期并改善感官品质。此外，B1.N12 基于其群体感应淬灭能力表现出生物防治特性。我们对这种新型分离株的研究推进了对介导传统食品加工的复杂微生物群落中潜在机制相互作用的认识。
