Comparative genetic and physiological characterisation of Pectinatus species reveals shared tolerance to beer-associated stressors but halotolerance specific to pickle-associated strains

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dc.contributor.authorKramer, Timo
dc.contributor.authorKelleher, Philip
dc.contributor.authorvan der Meer, Julia
dc.contributor.authorO'Sullivan, Tadhg
dc.contributor.authorGeertman, Jan-Maarten A.
dc.contributor.authorDuncan, Sylvia H.
dc.contributor.authorFlint, Harry J.
dc.contributor.authorLouis, Petra
dc.contributor.funderHeinekenen
dc.contributor.funderRural and Environment Science and Analytical Services Divisionen
dc.date.accessioned2020-03-06T10:17:16Z
dc.date.available2020-03-06T10:17:16Z
dc.date.issued2020-02-21
dc.description.abstractObligate anaerobic bacteria from the genus Pectinatus have been known to cause beer spoilage for over 40 years. Whole genome sequencing was performed on eleven beer spoilage strains (nine Pectinatus frisingensis, one Pectinatus cerevisiiphilus and one Pectinatus haikarae isolate), as well as two pickle spoilage species (Pectinatus brassicae MB591 and Pectinatus sottacetonis MB620) and the tolerance of all species to a range of environmental conditions was tested. Exploration of metabolic pathways for carbohydrates, amino acids and vitamins showed little difference between beer spoilage- and pickle spoilage-associated strains. However, genes for certain carbohydrate- and sulphur-containing amino acid-associated enzymes were only present in the beer spoilage group and genes for specific transporters and regulatory genes were uniquely found in the pickle spoilage group. Transporters for compatible solutes, only present in pickle-associated strains, likely explain their experimentally observed higher halotolerance compared to the beer spoilers. Genes involved in biofilm formation and ATP Binding Cassette (ABC) transporters potentially capable of exporting hop-derived antimicrobial compounds were found in all strains. All species grew in the presence of alcohol up to 5% alcohol by volume (ABV) and hops extract up to 80 ppm of iso-α-acids. Therefore, the species isolated from pickle processes may pose novel hazards in brewing.en
dc.description.sponsorshipHeineken (Heineken Supply Chain B.V); Scottish Government Rural and Environment Sciences and Analytical Services (RESA)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid103462en
dc.identifier.citationKramer, T., Kelleher, P., van der Meer, J., O'Sullivan, T., Geertman, J.-M. A., Duncan, S. H., Flint, H. J. and Louis, P. (2020) 'Comparative genetic and physiological characterisation of Pectinatus species reveals shared tolerance to beer-associated stressors but halotolerance specific to pickle-associated strains', Food Microbiology, 90, 103462 (12 pp). doi: 10.1016/j.fm.2020.103462en
dc.identifier.doi10.1016/j.fm.2020.103462en
dc.identifier.endpage12en
dc.identifier.issn1932-6203
dc.identifier.journaltitleFood Microbiologyen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/9728
dc.identifier.volume90en
dc.language.isoenen
dc.publisherElsevieren
dc.relation.urihttps://www.sciencedirect.com/science/article/pii/S0740002020300514
dc.rights© 2020 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 licence.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectPectinatusen
dc.subjectComparative genomicsen
dc.subjectEnvironmental adaptationen
dc.subjectBeeren
dc.subjectPickleen
dc.subjectSpoilageen
dc.titleComparative genetic and physiological characterisation of Pectinatus species reveals shared tolerance to beer-associated stressors but halotolerance specific to pickle-associated strainsen
dc.typeArticle (peer-reviewed)en
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