Abstract
BackgroundLactobacillus brevis is a member of the lactic acid bacteria (LAB), and strains of L. brevis have been isolated from silage, as well as from fermented cabbage and other fermented foods. However, this bacterium is also commonly associated with bacterial spoilage of beer.ResultsIn the current study, complete genome sequences of six isolated L. brevis strains were determined. Five of these L. brevis strains were isolated from beer (three isolates) or the brewing environment (two isolates), and were characterized as beer-spoilers or non-beer spoilers, respectively, while the sixth isolate had previously been isolated from silage. The genomic features of 19 L. brevis strains, encompassing the six L. brevis strains described in this study and thirteen L. brevis strains for which complete genome sequences were available in public databases, were analyzed with particular attention to evolutionary aspects and adaptation to beer.ConclusionsComparative genomic analysis highlighted evolution of the taxon allowing niche colonization, notably adaptation to the beer environment, with approximately 50 chromosomal genes acquired by L. brevis beer-spoiler strains representing approximately 2% of their total chromosomal genetic content. These genes primarily encode proteins that are putatively involved in oxidation-reduction reactions, transcription regulation or membrane transport, functions that may be crucial to survive the harsh conditions associated with beer. The study emphasized the role of plasmids in beer spoilage with a number of unique genes identified among L. brevis beer-spoiler strains.
Highlights
Lactobacillus brevis is a member of the lactic acid bacteria (LAB), and strains of L. brevis have been isolated from silage, as well as from fermented cabbage and other fermented foods
Three L. brevis strains were isolated from beer and characterized as beer-spoilers based on their ability to grow in beer
Two additional L. brevis strains were isolated from the brewing environment, yet lack the ability to grow in beer and are not classified as beer-spoilers (Table 1 and Fig. 1)
Summary
Lactobacillus brevis is a member of the lactic acid bacteria (LAB), and strains of L. brevis have been isolated from silage, as well as from fermented cabbage and other fermented foods This bacterium is commonly associated with bacterial spoilage of beer. Using phylogenomic and comparative genomic analysis Duar et al studied the relatedness within the Lactobacillus genus in light of their natural habitat in order to understand their evolutionary history [4]. They assigned lactobacilli species into three main lifestyle categories: free living (environmental and plant isolates), host adapted or as “nomadic” [4].
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