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Daqu Fermentation Selects for Heat-Resistant Enterobacteriaceae and Bacilli.

Zhiying Wang1, Pan Li2,3, Lixin Luo3

  • 1University of Alberta, Department of Agricultural, Food and Nutritional Science, Edmonton, AB, Canada.

Applied and Environmental Microbiology
|August 19, 2018
PubMed
Summary
This summary is machine-generated.

Daqu fermentation selects for heat-resistant bacteria, enriching mobile genetic elements like the locus of heat resistance (LHR) and the spoVA2mob operon. These elements enhance bacterial survival in high temperatures, offering insights into foodborne heat-resistant organisms.

Keywords:
BacillusCronobacterDaquheat resistancelocus of heat resistancespoVA2mob operon

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Area of Science:

  • Microbiology
  • Food Science
  • Genetics

Background:

  • Daqu fermentation involves high temperatures (50-65°C) crucial for Chinese vinegar and liquor production.
  • Mesophilic Enterobacteriaceae and bacilli persist despite these conditions, suggesting adaptation.
  • Heat resistance in Enterobacteriaceae is linked to the locus of heat resistance (LHR), and in Bacillus endospores to the spoVA2mob operon.

Purpose of the Study:

  • To investigate if Daqu fermentation selects for heat-resistant variants of Enterobacteriaceae and bacilli.
  • To determine the role of LHR and spoVA2mob operon in heat resistance during Daqu fermentation.
  • To quantify the enrichment of these genetic elements during the fermentation process.

Main Methods:

  • Culture-dependent isolation and heat resistance testing of bacterial strains.
  • Identification of LHR in Enterobacteriaceae and spoVA2mob operon in Bacillus species.
  • Quantitative PCR (qPCR) to measure the abundance of LHR and spoVA2mob operon in Daqu microbial communities.

Main Results:

  • A heat-resistant Kosakonia cowanii strain with LHR was identified in Daqu.
  • The spoVA2mob operon copy number varied among Bacillus isolates, correlating with heat resistance.
  • qPCR revealed a 3-fold increase in LHR and a 5-fold increase in spoVA2mob operon abundance during Daqu fermentation.

Conclusions:

  • Daqu fermentation actively selects for Enterobacteriaceae and bacilli possessing heat-resistance genes.
  • The LHR and spoVA2mob operon are significantly enriched, indicating their adaptive advantage.
  • These findings highlight Daqu as a source of heat-resistant bacteria and mobile genetic elements, with implications for food safety and understanding microbial adaptation.