Weissella paramesenteroides
| Weissella paramesenteroides | |
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| Scientific classification | |
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| Species: | W. paramesenteroides
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| Binomial name | |
| Weissella paramesenteroides (Garvie 1967) Collins et al. 1993
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| Type strain | |
| CCUG 30068, DSM 20288, ATCC 33313 | |
Weissella paramesenteroides is a species of Gram-positive, non-spore-forming, lactic acid-producing bacteria in the family Lactobacillaceae. It is commonly found in a variety of fermented foods and has been studied for its probiotic and biotechnological potential.
Etymology
[edit]The species name paramesenteroides is derived from the Greek prefix para- (beside, near) and mesenteroides, indicating its close resemblance to Leuconostoc mesenteroides, from which it was originally distinguished.
Taxonomy
[edit]Weissella paramesenteroides was originally described as Leuconostoc paramesenteroides by Garvie in 1967. In 1993, Collins and colleagues reclassified it into the newly proposed genus Weissella based on phenotypic characteristics and 16S rRNA gene sequencing data.[1]
Morphology and physiology
[edit]Weissella paramesenteroides cells are coccoid or rod-shaped, non-motile, and facultatively anaerobic. The organism exhibits obligately fermentative metabolism and primarily uses the heterofermentative pathway to produce lactic acid, carbon dioxide, ethanol, and/or acetate.[2] The fermentation pathway involves the hexose monophosphate and phosphoketolase pathways.
Genomics
[edit]Comparative genomics has revealed that W. paramesenteroides strains form a compact cluster of heterofermentative bacteria capable of producing secondary metabolites and B vitamins.[3] Most strains lack plasmids and do not commonly harbor bacteriocin genes, though many possess the vanT gene from the vanG glycopeptide resistance cluster.
The complete genome of strain UFTM 2.6.1, isolated from unpasteurized cow's milk, encodes 1,926 protein-coding genes, including 99 unique genes associated with probiotic traits such as stress response, intestinal survival, and vitamin biosynthesis. This strain also displays antimicrobial activity against Listeria species.[4]
Applications
[edit]Food industry
[edit]Weissella paramesenteroides is commonly found in fermented foods such as dairy, vegetables, and meats. It contributes to flavor development, texture, and nutritional quality by producing exopolysaccharides and interacting with other microbial populations.[5]
Probiotic potential
[edit]Certain strains exhibit probiotic properties, including reduction of intestinal permeability in colitis models and antimicrobial effects against pathogens such as Listeria monocytogenes.[3]
References
[edit]- ^ Collins, MD; Samelis, J; Metaxopoulos, J; Wallbanks, S (1993). "Taxonomic studies on some leuconostoc-like organisms from fermented sausages: description of a new genus Weissella". Journal of Applied Bacteriology. 75 (6): 595–603. doi:10.1111/j.1365-2672.1993.tb01600.x.
- ^ Fusco, V (2015). "The genus Weissella: taxonomy, ecology and biotechnological potential". Frontiers in Microbiology. 6: 155. doi:10.3389/fmicb.2015.00155. PMC 4362408. PMID 25852652.
- ^ a b Säde, E (2023). "Comparative genomics of 40 Weissella paramesenteroides strains". Frontiers in Microbiology. 14: 1128028. doi:10.3389/fmicb.2023.1128028. PMC 10102382. PMID 37065164.
- ^ Rocha, BM (2024). "Unlocking probiotic potential: genomic insights into Weissella paramesenteroides UFTM 2.6.1". Probiotics and Antimicrobial Proteins. doi:10.1007/s12602-024-10409-x.
- ^ Fusco, V (2022). "Functional and safety characterization of Weissella paramesenteroides". Dairy. 3 (4): 799–813. doi:10.3390/dairy3040055.