Abstract
Microbial strains with a unique combination of technological and bioactive properties are preferred for industrial applications. The present study was conducted to evaluate the potential use of Enterococcus mundtii QAUEM2808 (NCBI Accession Number: LSMC00000000) in milk fermentation. This strain was isolated from Dahi, an indigenous fermented milk product of South-East Asia. The in vitro study confirmed the acidification ability as well as the proteolytic, cellulolytic, and amylolytic enzyme activities of this strain. It also produced a substantial amount of the folate in laboratory media and no physiological dysfunctions in laboratory animals was observed in feeding trials. All these properties were confirmed by in silico genome analysis. The Enterococcus mundtii QAUEM2808 genome consisted of a single, circular chromosome comprising 2,957,300-bp, 2,587 genes with GC content of 38.5%. Moreover, 16t RNAs, 1, 3 (16S, 23S) rRNAs, 4 ncRNAs, and 91 pseudo genes were also predicted. The majority of genome encode genes for protein, amino acids, carbohydrate, cell wall DNA and RNA metabolisms including all genes required for conversion of lactose to lactic acid. It also exhibited antimicrobial activity against E. coli ATCC 10536, S. aureus ATCC 6538, P. aeruginosa ATCC 9027, and L. monocytogenes ATCC 13932 and was found to be sensitive to commonly used antibiotics. The in silico analysis revealed the presence of genes for mundaticin and enterocin production, and CRISPER regions, however, the genes for antibiotic resistance were absent. No genes related to the pathogenicity island and prophages were detected by genome mining. Therefore, it could be inferened that Enterococcus mundtii QAUEM2808 has the potential to be used in milk fermentation as adjunct culture.
Highlights
Enterococci have evolved over ages as vastly amended members of the intestinal microbiota of a wide range of hosts and environments like water, soil, fermented foods, and dairy products
The E. mundtii QAUEM2808 was isolated from indigenously fermented milk product Dahi. 10 gram of Dahi sample was homogenized by laboratory vortexing (IKA TTS2, Germany), 100 uL was spreaded on tryptone soya agar (TSA; Oxoid, UK) and incubated at 37◦C for 24 h
Different physiological parameters were studied for Enterococcus mundtii QAUEM2808
Summary
Enterococci have evolved over ages as vastly amended members of the intestinal microbiota of a wide range of hosts and environments like water, soil, fermented foods, and dairy products. In dairy and food ecosystems, Enterococci perform dynamic functions resulting in fermentation and preservation of the food (Dinleyici et al, 2013) Due to their enhanced proteolytic, lipolytic, Genomic Base Functionality of E. mundtii QAUEM2808 amylolytic, citrate utilization (Foulquié Moreno et al, 2006), and acidification abilities (Giraffa, 2003), they contribute towards the cheese ripening, aroma and flavor generation. Many strains have been utilized as primary starter or non-starter secondary cultures in some varieties of cheese (Coppola et al, 1990; Hugas et al, 2003) In dairy products, these are important sources of folate production. The Enterococci are not generally regarded as safe, (GRAS), but are well-known for their unique technological, probiotic, and anti-pathogenic attributes (Jamet et al, 2012) Their presence in fermented foods improves the sensory profile and extends the shelf life through production of various bacteriocins (Martín-Platero et al, 2009). Enterocins are an important class of bacteriocins produced by the genus Enterococcus, and are known to have anti pathogenic properties against emerging pathogens in fermented and non-fermented food products (Callewaert et al, 2000; Franz et al, 2007)
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