Premium
Nucleotide Sequence Identities of horA Homologues and Adjacent DNA Regions Identified in Three Species of Beer‐Spoilage Lactic Acid Bacteria
Author(s) -
Suzuki K.,
Sami M.,
Ozaki K.,
Yamashita H.
Publication year - 2004
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.2004.tb00622.x
Subject(s) - orfs , food spoilage , lactobacillus brevis , biology , lactobacillus , genetics , gene , bacteria , microbiology and biotechnology , lactic acid , open reading frame , peptide sequence , lactobacillus plantarum
The horA homologues and adjacent DNA regions identified in beer‐spoilage Lactobacillus lindneri DSM 20690 T and L. paracollinoides DSM15502 T were examined and compared with the corresponding DNA region of beer‐spoilage L. brevis ABBC45, a strain in which the hop‐resistance gene horA was originally identified. The PCR analysis suggests ORFB1‐B5 regions surrounding horA are conserved in all of the strains. The nucleotide sequence comparison of the conserved DNA regions revealed extremely high levels of identities among the three beer‐spoilage strains that are not typical for distinct species. The PCR methods using primers specific to the adjacent ORFs were found to be able to differentiate beer‐spoilage Lactobacillus strains from non‐spoilers, indicating these ORFs are also useful genetic markers for determining the beer‐spoilage ability of lactobacilli. The presence or absence of the adjacent ORFs in 92 bacterial strains was completely identical with that of horA homologues, indicating the ORFB1‐B5 regions are generally conserved in beer‐spoilage Lactobacillus strains. Taken together, these results suggest the ORFB1‐B5 regions have been acquired by beer‐spoilage lactobacilli through horizontal gene transfer and provide a theoretical basis for applying a trans‐species genetic marker such as horA to deal with unencountered species of beer‐spoilage lactobacilli.