The diversity among the species Tetragenococcus halophilus including new isolates from a lupine seed fermentation

Abstract Background Tetragenococcus (T.) halophilus can be isolated from a variety of fermented foods, such as soy sauce, different soy pastes, salted fish sauce and from cheese brine or degraded sugar beet thick juice. This species contributes by the formation of short chain acids to the flavor of...

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Autores principales:	Tobias Link, Rudi F. Vogel, Matthias A. Ehrmann
Formato:	article
Lenguaje:	EN
Publicado:	BMC 2021
Materias:	Lupine moromi Tetragenococcus halophilus Starter culture Phylogenetic lineages Microbiology QR1-502
Acceso en línea:	https://doaj.org/article/e984704eb86f45ff957a47c03013b93a
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spelling	oai:doaj.org-article:e984704eb86f45ff957a47c03013b93a2021-11-21T12:05:36ZThe diversity among the species Tetragenococcus halophilus including new isolates from a lupine seed fermentation10.1186/s12866-021-02381-11471-2180https://doaj.org/article/e984704eb86f45ff957a47c03013b93a2021-11-01T00:00:00Zhttps://doi.org/10.1186/s12866-021-02381-1https://doaj.org/toc/1471-2180Abstract Background Tetragenococcus (T.) halophilus can be isolated from a variety of fermented foods, such as soy sauce, different soy pastes, salted fish sauce and from cheese brine or degraded sugar beet thick juice. This species contributes by the formation of short chain acids to the flavor of the product. Recently, T. halophilus has been identified as a dominant species in a seasoning sauce fermentation based on koji made with lupine seeds. Results In this study we characterized six strains of T. halophilus isolated from lupine moromi fermentations in terms of their adaptation towards this fermentation environment, salt tolerance and production of biogenic amines. Phylogenic and genomic analysis revealed three distinctive lineages within the species T. halophilus with no relation to their isolation source, besides the lineage of T. halophilus subsp. flandriensis. All isolated strains from lupine moromi belong to one lineage in that any of the type strains are absent. The strains form lupine moromi could not convincingly be assigned to one of the current subspecies. Taken together with strain specific differences in the carbohydrate metabolism (arabinose, mannitol, melibiose, gluconate, galactonate) and amino acid degradation pathways such as arginine deiminase pathway (ADI) and the agmatine deiminase pathway (AgDI) the biodiversity in the species of T. halophilus is greater than expected. Among the new strains, some strains have a favorable combination of traits wanted in a starter culture. Conclusions Our study characterized T. halophilus strains that were isolated from lupine fermentation. The lupine moromi environment appears to select strains with specific traits as all of the strains are phylogenetically closely related, which potentially can be used as a starter culture for lupine moromi. We also found that the strains can be clearly distinguished phylogenetically and phenotypically from the type strains of both subspecies T. halophilus subsp. halophilus and T. halophilus subsp. flandriensis.Tobias LinkRudi F. VogelMatthias A. EhrmannBMCarticleLupine moromiTetragenococcus halophilusStarter culturePhylogenetic lineagesMicrobiologyQR1-502ENBMC Microbiology, Vol 21, Iss 1, Pp 1-12 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Lupine moromi Tetragenococcus halophilus Starter culture Phylogenetic lineages Microbiology QR1-502
spellingShingle	Lupine moromi Tetragenococcus halophilus Starter culture Phylogenetic lineages Microbiology QR1-502 Tobias Link Rudi F. Vogel Matthias A. Ehrmann The diversity among the species Tetragenococcus halophilus including new isolates from a lupine seed fermentation
description	Abstract Background Tetragenococcus (T.) halophilus can be isolated from a variety of fermented foods, such as soy sauce, different soy pastes, salted fish sauce and from cheese brine or degraded sugar beet thick juice. This species contributes by the formation of short chain acids to the flavor of the product. Recently, T. halophilus has been identified as a dominant species in a seasoning sauce fermentation based on koji made with lupine seeds. Results In this study we characterized six strains of T. halophilus isolated from lupine moromi fermentations in terms of their adaptation towards this fermentation environment, salt tolerance and production of biogenic amines. Phylogenic and genomic analysis revealed three distinctive lineages within the species T. halophilus with no relation to their isolation source, besides the lineage of T. halophilus subsp. flandriensis. All isolated strains from lupine moromi belong to one lineage in that any of the type strains are absent. The strains form lupine moromi could not convincingly be assigned to one of the current subspecies. Taken together with strain specific differences in the carbohydrate metabolism (arabinose, mannitol, melibiose, gluconate, galactonate) and amino acid degradation pathways such as arginine deiminase pathway (ADI) and the agmatine deiminase pathway (AgDI) the biodiversity in the species of T. halophilus is greater than expected. Among the new strains, some strains have a favorable combination of traits wanted in a starter culture. Conclusions Our study characterized T. halophilus strains that were isolated from lupine fermentation. The lupine moromi environment appears to select strains with specific traits as all of the strains are phylogenetically closely related, which potentially can be used as a starter culture for lupine moromi. We also found that the strains can be clearly distinguished phylogenetically and phenotypically from the type strains of both subspecies T. halophilus subsp. halophilus and T. halophilus subsp. flandriensis.
format	article
author	Tobias Link Rudi F. Vogel Matthias A. Ehrmann
author_facet	Tobias Link Rudi F. Vogel Matthias A. Ehrmann
author_sort	Tobias Link
title	The diversity among the species Tetragenococcus halophilus including new isolates from a lupine seed fermentation
title_short	The diversity among the species Tetragenococcus halophilus including new isolates from a lupine seed fermentation
title_full	The diversity among the species Tetragenococcus halophilus including new isolates from a lupine seed fermentation
title_fullStr	The diversity among the species Tetragenococcus halophilus including new isolates from a lupine seed fermentation
title_full_unstemmed	The diversity among the species Tetragenococcus halophilus including new isolates from a lupine seed fermentation
title_sort	diversity among the species tetragenococcus halophilus including new isolates from a lupine seed fermentation
publisher	BMC
publishDate	2021
url	https://doaj.org/article/e984704eb86f45ff957a47c03013b93a
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The diversity among the species Tetragenococcus halophilus including new isolates from a lupine seed fermentation

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