Weissella cibaria 110 was isolated from plaa-som, a Thai fermented fish product, and known to produce the weissellicin 110 bacteriocin. We carried out comprehensive comparative genomic analysis of W. cibaria 110 with four other non-bacteriocin-producing W. cibaria strains and identified potential antibiotic-resistant genes. We further identified a type III restriction-modification system, a TA system, and a bacteriocin gene cluster that are unique in W. cibaria 110. Genes related to bacteriocin biosynthesis are organized in clusters and are encoded with minimum genetic machinery consisting of structural cognate immunity genes, including ABC transporter and immunity protein. Finally, we predicted W. cibaria 110 to produce a class IId bacteriocin, weissellicin 110, which is 31 amino acids in length and contains a 21-amino-acid N-terminal leader peptide. This is the first bacteriocin-producing sequencing genome in W. cibaria, and we describe the difference between the bacteriocin-producing and non bacteriocin-producing strains from genome point of view.
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http://dx.doi.org/10.1007/s00253-016-8073-8 | DOI Listing |
Microorganisms
January 2022
InovaLeite-Laboratório de Pesquisa em Leite e Derivados, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa 36570 900, MG, Brazil.
is a genus containing Gram-positive, heterofermentative bacteria belonging to the lactic acid bacteria (LAB) group. These bacteria are endowed with promising technological and antimicrobial attributes. W25 was isolated from a dairy environment where raw milk cheeses are produced.
View Article and Find Full Text PDFAppl Microbiol Biotechnol
February 2017
Institute of Biomedical Informatics, National Yang-Ming University, No. 155, Sec 2, Linong Street, Taipei, 11221, Taiwan.
Weissella cibaria 110 was isolated from plaa-som, a Thai fermented fish product, and known to produce the weissellicin 110 bacteriocin. We carried out comprehensive comparative genomic analysis of W. cibaria 110 with four other non-bacteriocin-producing W.
View Article and Find Full Text PDFFood Microbiol
February 2016
Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Finland.
Spices and dried vegetable seasonings are potential sources of bacterial contamination for foods. However, little is known about lactic acid bacteria (LAB) in spices and dried vegetables, even though certain LAB may cause food spoilage. In this study, we enumerated LAB in 104 spices and dried vegetables products aimed for the food manufacturing industry.
View Article and Find Full Text PDFIran J Biotechnol
September 2015
Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Rd., Gui-Shan, Taoyuan 333, Taiwan.
Background: Weissellicin 110 is the only bacteriocin reported in up to now. This bacteriocin represents several unique features. This is the first report on the gene sequence that encodes for the bacteriocin.
View Article and Find Full Text PDFFood Microbiol
May 2011
Department of Biology, Faculty of Science, Srinakharinwirot University, Wattana, Bangkok 10110, Thailand.
A novel Podoviridae lactic acid bacteria (LAB) phage from Nham, a Thai fermented pork sausage, is reported. From a total of 36 samples, 41 isolates of LAB were obtained and employed as hosts for the isolation of phages. From these LAB, only one phage, designated Φ 22, was isolated.
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