Genome analyses of Weissella strains isolated from Campos das Vertentes, Minas Gerais, Brazil revealed new bacteriocins with a large spectrum of activity. (April 2023)

• Record Type: Journal Article
• Authors: Teixeira, Camila Gonçalves; da Silva Rodrigues, Rafaela; Lucau-Danila, Anca; Nero, Luís Augusto; de Carvalho, Antônio Fernandes; Drider, Djamel
• Is Part Of: Food bioscience. Volume 52(2023)
• Publication Date: 2023-04
• Subjects: Weissella cibaria -- Bacteriocins -- Antimicrobial activity; Food -- Biotechnology -- Periodicals; Food -- Research -- Periodicals; Aliments -- Biotecnologia -- Revistes; Aliments -- Investigació -- Revistes; Food -- Biotechnology; Food -- Research; Revistes electròniques; Periodicals; 664.005
• DOI: 10.1016/j.fbio.2023.102421
• Languages: English
• ISSNs: 2212-4292

Abstract

Abstract: This work aimed at characterizing the Weissella cibaria strains isolated from Campos das Vertentes, Minas Gerais, Brazil and their antimicrobial potential. Thus, three strains of W. cibaria (W21, W25 and W42) were previously selected, and the genomes of W21 and W42 were sequenced, while that of strain W25 was already sequenced and reported. Afterwhich, we investigated the presence of genes coding for potential secondary metabolites in the genomes of the strains using the AntiSmash webtool, and located a common region coding for a putative bacteriocin identified as Bacteriocin_IIc. Then, we assessed in vitro this antimicrobial activity using the supernatant of these strains. According to the data, the strain W21, which has one transport-related gene missing from the bacteriocin operon compared to W25 and W42, likewise showed no differences in the in vitro antimicrobial test when comparing the outcomes of the three treatments (supernatant without treatment, neutralized and treated with proteinase K). Also, we compared the nucleotides and amino acids of this putative bacteriocin in the NCBI platform and there was no similarity with other so far described bacteriocin from the genus Weissella . In conclusion, two of the three Weissella strains tested in this work have the potential to produce a new bacteriocin not yet described which needs to be deeply characterized and proposed for food protection as alternatives to chemicals in foods.