1887

Abstract

Traditional food processes can utilize bacteria to promote positive organoleptic qualities and increase shelf life. Wiltshire curing has a vital bacterial component that has not been fully investigated from a microbial perspective. During the investigation of a Wiltshire brine, a culturable novel bacterium of the genus was identified by 16S rRNA gene (MN822133) sequencing and analysis. The isolate was confirmed as representing a novel species ( B1.N12) using a housekeeping (HK) gene phylogenetic tree reconstruction with the selected genes 16S rRNA, 23S rRNA, , , and . The genome of the new isolate was sequenced and annotated and comparative genome analysis was conducted. Functional analysis revealed that the isolate has a unique phenotypic signature including high salt tolerance, a wide temperature growth range and substrate metabolism. Phenotypic and biochemical profiling demonstrated that B1.N12 possesses strong catalase activity which is an important feature for an industrial food processing bacterium, as it can promote an increased product shelf life and improve organoleptic qualities. Moreover, exhibits biocontrol properties based on its quorum quenching capabilities. Our work on this novel isolate advances knowledge on potential mechanistic interplays operating in complex microbial communities that mediate traditional food processes.

Funding
This study was supported by the:
  • Cystic Fibrosis Foundation (Award OG1710)
    • Principle Award Recipient: FergalO'Gara
  • Department of Agriculture, Food and the Marine, Ireland (Award BEAU/BIOD/01)
    • Principle Award Recipient: FergalO'Gara
  • Health Research Board (Award ILP-POR-2019-004)
    • Principle Award Recipient: FergalO'Gara
  • Health Research Board (Award MRCG-2018-16)
    • Principle Award Recipient: FergalO'Gara
  • Health Research Board (Award MRCG-2014-6)
    • Principle Award Recipient: FergalO'Gara
  • Irish Research Council for Science, Engineering and Technology (Award GOIPG/2014/647)
    • Principle Award Recipient: FergalO'Gara
  • Department of Agriculture, Food and the Marine, Ireland (Award FIRM 13/F/516)
    • Principle Award Recipient: FergalO'Gara
  • Department of Agriculture, Food and the Marine, Ireland (Award FIRM 11/F009/MabS)
    • Principle Award Recipient: FergalO'Gara
  • Science Foundation Ireland (Award SFI09/RFP/BMT2350)
    • Principle Award Recipient: FergalO'Gara
  • Science Foundation Ireland (Award 15/TIDA/2977)
    • Principle Award Recipient: FergalO'Gara
  • Science Foundation Ireland (Award 14/TIDA/2438)
    • Principle Award Recipient: FergalO'Gara
  • Science Foundation Ireland (Award 12/TIDA/B2411)
    • Principle Award Recipient: FergalO'Gara
  • Science Foundation Ireland (Award 13/TIDA/B2625)
    • Principle Award Recipient: FergalO'Gara
  • Science Foundation Ireland (Award SSPC-2, 12/RC/2275)
    • Principle Award Recipient: FergalO'Gara
  • Science Foundation Ireland (Award SSPC-3, 12/RC/2275_2)
    • Principle Award Recipient: FergalO'Gara
  • European Commission (Award EU2020-634486-2015)
    • Principle Award Recipient: FergalO'Gara
  • European Commission (Award OCEAN 2011-2, 287589)
    • Principle Award Recipient: FergalO'Gara
  • European Commission (Award FP7-KBBE-2012-6, 311975)
    • Principle Award Recipient: FergalO'Gara
  • European Commission (Award FP7-KBBE-2012-6, CP-TP-312184)
    • Principle Award Recipient: FergalO'Gara
  • European Commission (Award FP7-PEOPLE-2013-ITN, 607786)
    • Principle Award Recipient: FergalO'Gara
  • Enterprise Ireland (Award IP-2015-0390)
    • Principle Award Recipient: FergalO'Gara
  • Enterprise Ireland (Award CF-2017-0757-P)
    • Principle Award Recipient: FergalO'Gara
  • This is an open-access article distributed under the terms of the Creative Commons Attribution License. This article was made open access via a Publish and Read agreement between the Microbiology Society and the corresponding author’s institution.
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2024-05-06
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