Kocuria Varians Research Articles

Kocuria polaris sp. nov., an orange-pigmented psychrophilic bacterium isolated from an Antarctic cyanobacterial mat sample

Strain CMS 76orT, an orange-pigmented bacterium, was isolated from a cyanobacterial mat sample from a pond located in McMurdo Dry Valley, Antarctica. On the basis of chemotaxonomic and phylogenetic properties, strain CMS 76orT was identified as a member of the genus Kocuria. It exhibited a 16S rDNA similarity of 99.8% and DNA-DNA similarity of 71% with Kocuria rosea (ATCC 186T). Phenotypic traits confirmed that strain CMS 78orT and K. rosea were well differentiated. Furthermore, strain CMS 76orT could be differentiated from the other reported species of Kocuria, namely Kocuria kristinae (ATCC 27570T), Kocuria varians (ATCC 15306T), Kocuria rhizophila (DSM 11926T) and Kocuria palustris (DSM 11025T), on the basis of a number of phenotypic features. Therefore, it is proposed that strain CMS 76orT (= MTCC 3702T = DSM 14382T) be assigned to a novel species of the genus Kocuria, as Kocuria polaris.

Identification of soils suppressive against Helminthosporium solani, the causal agent of potato silver scurf

Silver scurf, caused by the fungus Helminthosporium solani, is an important disease affecting potato tubers. Control of the disease has been hampered by the development of H. solani strains resistant to thiabendazole. Currently, there is no alternative to thiabendazole for the efficient control of the disease. In this study, 45 selected soils from the province of Québec were tested in greenhouse assays for their effect on silver scurf development. The results showed that soil influenced significantly silver scurf development and that specific soils displayed an interesting level of suppressiveness against potato silver scurf. Investigations into the cause(s) of soil suppressiveness revealed on the one hand, significant negative correlations between silver scurf severity and soil N-NO 3 and available Fe contents, and on the other hand, absence of significant correlations between silver scurf severity and the different soil microbial populations. Investigations also revealed the presence of microorganisms antagonistic to the pathogen in the most suppressive soils. The antagonist microorganisms isolated in those soils were Bacillus cereus, Cellulomonas fimi, Kocuria varians, Pseudomonas putida, Rhodococcus erythropolis and Rhodococcus globerulus. Considering that few microorganisms were previously reported to display antagonism against H. solani, these results open the way to new avenues of investigation towards achieving biocontrol of silver scurf.

Characterization of Micrococcaceae isolated from dry fermented sausage

One hundred Micrococcaceae strains were isolated from two types of naturally fermented dry sausages at four different stages of the ripening process in order to select the most suitable strains according to their technological characteristics including antimicrobial activity against foodborne pathogens. Identification of the isolates revealed that 91% belonged to genus Staphylococcus, whereas 5% were identified as Kocuria varians, 2% as Arthrobacter agilis and 2% as Dermacoccus nishinomiyaensis. The species most often isolated was S. saprophyticus (22%), followed by S. carnosus (20%) and S. xylosus (10%). The isolated strains of S. xylosus (10 isolates), S. carnosus (20 isolates) and K. varians (five isolates) were further characterized. A large majority of the above strains was able to grow in the presence of 10% and 15% NaCl, to reduce nitrates at 18°C and to hydrolyse casein. The majority of the strains of S. xylosus produced acetoin and 30% of them hydrolysed tributyrin. All S. xylosus strains and a large majority of S. carnosus and K. varians strains exhibited an anti-listerial activity against three Listeria monocytogenes strains.The enzymatic potential of the strains was evaluated using the API ZYM system. S. xylosus strains exhibited high β -galactosidase and esterase–lipase activities, whereas S. carnosus strains indicated strong cysteine aminopeptidase and acid phosphatase activities and K. varians indicated very weak activities of the enzymes tested. A rapid characterization of the above strains according to their enzymatic pattern could be achieved in order to follow the strains selected as starter cultures during sausage fermentation. The contribution of the selected strains to a possible inhibition of L. monocytogenes in situ on fermented meats would be of considerable interest to enhance the hygienic quality of these products.

Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production

The biogenic amine contents, microbial counts and flora producing amines were investigated in four types of fermented sausages. Southern type European sausages (Italian and Belgian) showed higher tyramine and phenylethylamine values than northern type ones (Norwegian and Belgian). The spontaneous non-starter lactic acid bacteria could be responsible for the production of these amines in the Italian products, and the cocci Gram positive in the Belgian South ones. The Norwegian sausages showed the lowest total amine content of those studied. The two Belgian types were characterised by the highest putrescine contents, associated with high counts of Enterococcus. The production of amines in vitro by the starter cultures used in the manufacture of the sausages revealed that none of the Lactobacillus species produced any amines and only Kocuria varians and Staphylococcus carnosus showed phenylethylamine and tryptamine production. High correlations were found between the content of putrescine, histamine and cadaverine.

The application of a fermented food ingredient containing 'variacin', a novel antimicrobial produced by Kocuria varians, to control the growth of Bacillus cereus in chilled dairy products.

The feasibility of applying variacin, a lantibiotic produced by Kocuria varians in the form of a spray-dried fermented ingredient to control the growth of psychrotrophic Bacillus cereus strains in chilled dairy foods, was evaluated. A range of chilled dairy food formulations modelling commercially-available products were fabricated, to which were added varying amounts of active ingredient. These were subsequently challenged with a B. cereus spore cocktail over a range of abuse temperatures. This work was validated by the inclusion of the fermented ingredient to commercial products. Results demonstrate the functionality of the bacteriocin at refrigeration abuse temperatures, and indicate the robust nature of the proteinaceous antimicrobial agent with regard to processing. This study indicates the applicability of fermented food ingredients containing naturally-occurring antimicrobials as additional hurdles in food preservation.

Tyramine degradation and tyramine/histamine production by lactic acid bacteria and Kocuria strains

Of 53 strains of lactic acid bacteria and Kocuria, screened for production or degradation of biogenic amines, 29 Kocuria varians and four strains of Enterococcusfaecalisproduced tyramine and, at lower concentrations, histamine. In contrast, Lactobacillus strains that did not possess amino acid decarboxylase activity degraded tyramine. The greatest tyramine oxidase activity was present in the strains L. casei CRL705 (98% degradation) and CRL678 (93%) as well as in L. plantarum CRL681 (69%) and CRL682 (60%).

A 23S rDNA-Targeted Polymerase Chain Reaction–Based System for Detection of Staphylococcus aureus in Meat Starter Cultures and Dairy Products

A polymerase chain reaction–based system for detection of Staphylococcus aureus was developed. The system consisted of the following components: (i) selective enrichment, (ii) DNA isolation, (iii) amplification of DNA with primers targeted against the 23S rRNA gene, and (iv) evaluation of the specificity of the polymerase chain reaction by Southern hybridization and nested polymerase chain reaction. The method achieved a high degree of sensitivity and unambiguity as required for the detection of contaminants in food starter preparations. The method permitted detection of Staphylococcus aureus in preparations of meat starter cultures containing Staphylococcus carnosus either alone or in combination with lactobacilli, pediococci, and/or Kocuria varians. Detection limits were sufficiently low to show within 12 h the presence of 100 CFU of S. aureus in starter preparations containing 1010 CFU of S. carnosus. The system was also applied to dried skim milk and cream. For detection without selective enrichment, a protocol was developed and permitted detection of 120 CFU of S. aureus in 1 ml of cream within 6 h. With nested polymerase chain reaction, the detection limit was decreased by one order of magnitude.

Kocuria palustris sp. nov. and Kocuria rhizophila sp. nov., isolated from the rhizoplane of the narrow-leaved cattail (Typha angustifolia).

Two Gram-positive, aerobic spherical actinobacteria were isolated from the rhizoplane of narrow-leaved cattail (Typha angustifolia) collected from a floating mat in the Soroksár tributary of the Danube river, Hungary. Sequence comparisons of the 16S rDNA indicated these isolates to be phylogenetic neighbours of members of the genus Kocuria, family Micrococcaceae, in which they represent two novel lineages. The phylogenetic distinctness of the two organisms TA68T and TAGA27T was supported by DNA-DNA similarity values of less than 55% between each other and with the type strains of Kocuria rosea, Kocuria kristinae and Kocuria varians. Chemotaxonomic properties supported the placement of the two isolates in the genus Kocuria. The diagnostic diamino acid of the cell-wall peptidoglycan is lysine, the interpeptide bridge is composed of three alanine residues. Predominant menaquinone was MK-7(H2). The fatty acid pattern represents the straight-chain saturated iso-anteiso type. Main fatty acid was anteiso-C15:0. The phospholipids are diphosphatidylglycerol, phosphatidylglycerol and an unknown component. The DNA base composition of strains TA68T and TAGA27T is 69.4 and 69.6 mol% G+C, respectively. Genotypic, morphological and physiological characteristics are used to describe two new species of Kocuria, for which we propose the names Kocuria palustris, type strain DSM 11925T and Kocuria rhizophila, type strain DSM 11926T.

Taxonomic dissection of the genus Micrococcus: Kocuria gen. nov., Nesterenkonia gen. nov., Kytococcus gen. nov., Dermacoccus gen. nov., and Micrococcus Cohn 1872 gen. emend.

The results of a phylogenetic and chemotaxonomic analysis of the genus Micrococcus indicated that it is significantly heterogeneous. Except for Micrococcus lylae, no species groups phylogenetically with the type species of the genus, Micrococcus luteus. The other members of the genus form three separate phylogenetic lines which on the basis of chemotaxonomic properties can be assigned to four genera. These genera are the genus Kocuria gen. nov. for Micrococcus roseus, Micrococcus varians, and Micrococcus kristinae, described as Kocuria rosea comb. nov., Kocuria varians comb. nov., and Kocuria kristinae comb. nov., respectively; the genus Nesterenkonia gen. nov. for Micrococcus halobius, described as Nesterenkonia halobia comb. nov.; the genus Nesterenkonia gen. nov. for Micrococcus halobius, described as Nesterenkonia halobia comb. nov.; the genus Dermacoccus gen. nov. for Micrococcus nishinomiyaensis, described as Dermacoccus nishinomiyaensis comb. nov.; and the genus Kytocossus gen. nov. for Micrococcus sedentarius, described as Kytococcus sedentarius comb. nov. M. luteus and M. lylae, which are closely related phylogenetically but differ in some chemotaxonomic properties, are the only species that remain in the genus Micrococcus Cohn 1872. An emended description of the genus Micrococcus is given [corrected].