Literature DB >> 27284133

Draft Genome Sequence of Lactobacillus collinoides CUPV237, an Exopolysaccharide and Riboflavin Producer Isolated from Cider.

Ana Isabel Puertas1, Vittorio Capozzi2, María Goretti Llamas1, Paloma López3, Antonella Lamontanara4, Luigi Orrù4, Pasquale Russo2, Giuseppe Spano2, María Teresa Dueñas5.   

Abstract

Lactobacillus collinoides CUPV237 is a strain isolated from a Basque cider. Lactobacillus collinoides is one of the most frequent species found in cider from Spain, France, or England. A notable feature of the L. collinoides CUPV237 strain is its ability to produce exopolysaccharides.
Copyright © 2016 Puertas et al.

Entities:  

Year:  2016        PMID: 27284133      PMCID: PMC4901224          DOI: 10.1128/genomeA.00506-16

Source DB:  PubMed          Journal:  Genome Announc


GENOME ANNOUNCEMENT

Lactobacillus collinoides CUPV237 is a strain isolated from a Basque cider at the Department of Applied Chemistry, Faculty of Chemistry (University of the Basque Country UPV/EHU, San Sebastián, Spain). In the Basque Country (Northern Spain), natural cider is produced in small factories using traditional techniques, normally using juices obtained from many varieties of fresh cider apples (bitter, bittersweet, and sweet) to obtain a balanced content of sugars, acids, and polyphenols, without the addition of extra sugar or CO2. Alcoholic and malolactic fermentations occur spontaneously due to the indigenous yeasts and lactic acid bacteria present in the musts (1–3). The microbial decarboxylation of l-malic acid into l-lactic acid is of great importance from an organoleptic point of view, and most of the lactic acid bacteria isolated from cider have this capacity (1, 4–7). Lactobacillus collinoides is one of the most frequent species found in cider from Spain, France, or England (5, 8–10). A notable feature of the L. collinoides CUPV237 strain is its ability to produce exopolysaccharides. Using the TruSeq DNA sample prep kit FC-121-1001 according to the manufacturer’s instructions, 2 µg of genomic DNA of L. collinoides was subjected to library preparation. Whole-genome sequencing was performed using the Illumina GAIIx platform at the CREA Genomics Research Centre (Fiorenzuola d’Arda). A total of 8,107,203 paired-end reads ranging from 90 to 115 bp in length were de novo assembled using CLC Genomics Workbench v7.0. The assembly resulted in 127 contigs with an N50 length of 70,285 bp. The shortest contig was 203 bp and the longest was 243,224 bp. The draft genome consists of 3,707,616 bp. The genome sequence was annotated using the NCBI Prokaryotic Genome Annotation Pipeline (http://www.ncbi.nlm.nih.gov/genome/annotation_prok).

Nucleotide sequence accession numbers.

This whole-genome shotgun project has been deposited at DDBJ/ENA/GenBank under the accession number JYDC00000000. The version described in this paper is version JYDC01000000.
  6 in total

1.  Pediococcus parvulus gtf gene encoding the GTF glycosyltransferase and its application for specific PCR detection of beta-D-glucan-producing bacteria in foods and beverages.

Authors:  Maria Laura Werning; Idoia Ibarburu; Maria Teresa Dueñas; Ana Irastorza; Jesús Navas; Paloma López
Journal:  J Food Prot       Date:  2006-01       Impact factor: 2.077

2.  The ecology and classification of strains of Lactobacillus collinoides nov. spec.: a bacterium commonly found in fermenting apple juice.

Authors:  J G Carr; P A Davies
Journal:  J Appl Bacteriol       Date:  1972-09

3.  Influence of the carbohydrate source on beta-glucan production and enzyme activities involved in sugar metabolism in Pediococcus parvulus 2.6.

Authors:  S E Velasco; M J Yebra; V Monedero; I Ibarburu; M T Dueñas; A Irastorza
Journal:  Int J Food Microbiol       Date:  2007-01-13       Impact factor: 5.277

4.  Development of alcoholic and malolactic fermentations in highly acidic and phenolic apple musts.

Authors:  Gloria del Campo; Iñaki Berregi; José Ignacio Santos; Maite Dueñas; Ana Irastorza
Journal:  Bioresour Technol       Date:  2007-08-13       Impact factor: 9.642

5.  Lactobacillus sicerae sp. nov., a lactic acid bacterium isolated from Spanish natural cider.

Authors:  Ana Isabel Puertas; David R Arahal; Idoia Ibarburu; Patricia Elizaquível; Rosa Aznar; M Teresa Dueñas
Journal:  Int J Syst Evol Microbiol       Date:  2014-06-04       Impact factor: 2.747

6.  Production and partial characterization of exopolysaccharides produced by two Lactobacillus suebicus strains isolated from cider.

Authors:  Idoia Ibarburu; Ana Isabel Puertas; Iñaki Berregi; Miguel A Rodríguez-Carvajal; Alicia Prieto; Mª Teresa Dueñas
Journal:  Int J Food Microbiol       Date:  2015-07-16       Impact factor: 5.277

  6 in total
  1 in total

Review 1.  Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions.

Authors:  Fabien J Cousin; Rozenn Le Guellec; Margot Schlusselhuber; Marion Dalmasso; Jean-Marie Laplace; Marina Cretenet
Journal:  Microorganisms       Date:  2017-07-25
  1 in total

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