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Research Conducted at University of Padua Has Updated Our Knowledge about Lactobacillus (Metagenomic analysis of the microbial community in fermented...

July 23, 2014



Research Conducted at University of Padua Has Updated Our Knowledge about Lactobacillus (Metagenomic analysis of the microbial community in fermented grape marc reveals that Lactobacillus fabifermentans is one of the dominant species: insights ...)

By a News Reporter-Staff News Editor at Biotech Week -- Fresh data on Gram-Positive Bacteria are presented in a new report. According to news originating from Conegliano, Italy, by NewsRx correspondents, research stated, "Grape marc used for the production of distilled beverages undergoes prolonged storage which allows alcoholic fermentation to occur. Harsh conditions including low pH, limited oxygen and nutrients, temperature fluctuations, and high ethanol concentrations imposed by that environment create a strong selective pressure on microorganisms."

Our news journalists obtained a quote from the research from the University of Padua, "A detailed characterization of the bacterial community during two time points of the fermentation process was performed using high-throughput sequencing of the V3-V6 16S rDNA hypervariable regions. The results revealed a marked reduction in the number of bacterial species after 30 days of incubation and made it possible to identify those species that are able to grow in that extreme environment. The genome sequence of Lactobacillus fabifermentans, one of the dominant species identified, was then analyzed using shotgun sequencing and comparative genomics. The results revealed that it is one of the largest genomes among the Lactobacillus sequenced and is characterized by a large number of genes involved in carbohydrate utilization and in the regulation of gene expression. The genome was shaped through a large number of gene duplication events, while lateral gene transfer contributed to a lesser extent with respect to other Lactobacillus species."

According to the news editors, the research concluded: "According to genomic analysis, its carbohydrate utilization pattern and ability to form biofilm are the main genetic traits linked to the adaptation the species underwent permitting it to grow in fermenting grape marc."

For more information on this research see: Metagenomic analysis of the microbial community in fermented grape marc reveals that Lactobacillus fabifermentans is one of the dominant species: insights into its genome structure. Applied Microbiology and Biotechnology, 2014;98(13):6015-6037. Applied Microbiology and Biotechnology can be contacted at: Springer, 233 Spring St, New York, NY 10013, USA. (Springer - www.springer.com; Applied Microbiology and Biotechnology - www.springerlink.com/content/0175-7598/)

The news correspondents report that additional information may be obtained from S. Campanaro, University of Padua, Interdept Viticulture & Enol Res Center CIRVE, I-31015 Conegliano, TV, Italy. Additional authors for this research include L. Treu, V. Vendramin, B. Bovo, A. Giacomini and V. Corich (see also Gram-Positive Bacteria).

Keywords for this news article include: Italy, Europe, Conegliano, Lactobacillus, Lactobacillales, Lactobacillaceae, Gram-Positive Rods, Gram-Positive Bacteria, Gram-Positive Asporogenous Rods

Our reports deliver fact-based news of research and discoveries from around the world. Copyright 2014, NewsRx LLC


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Source: Biotech Week


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