Brevibacterium from Austrian hard cheese harbor a putative histamine catabolism pathway and a plasmid for adaptation to the cheese environment

dc.contributor.author Anast, Justin
dc.contributor.author Schmitz-Esser, Stephan
dc.contributor.author Dzieciol, Monika
dc.contributor.author Schultz, Dylan
dc.contributor.author Wagner, Martin
dc.contributor.author Mann, Evelyne
dc.contributor.author Schmitz-Esser, Stephan
dc.contributor.department Animal Science
dc.contributor.department Microbiology
dc.date 2020-01-09T18:35:47.000
dc.date.accessioned 2020-06-29T23:41:29Z
dc.date.available 2020-06-29T23:41:29Z
dc.date.copyright Tue Jan 01 00:00:00 UTC 2019
dc.date.issued 2019-01-01
dc.description.abstract <p>The genus <em>Brevibacterium</em> harbors many members important for cheese ripening. We performed real-time quantitative PCR (qPCR) to determine the abundance of <em>Brevibacterium</em> on rinds of Vorarlberger Bergkäse, an Austrian artisanal washed-rind hard cheese, over 160 days of ripening. Our results show that <em>Brevibacterium</em> are abundant on Vorarlberger Bergkäse rinds throughout the ripening time. To elucidate the impact of <em>Brevibacterium</em> on cheese production, we analysed the genomes of three cheese rind isolates, L261, S111, and S22. L261 belongs to <em>Brevibacterium aurantiacum</em>, whereas S111 and S22 represent novel species within the genus <em>Brevibacterium</em> based on 16S rRNA gene similarity and average nucleotide identity. Our comparative genomic analysis showed that important cheese ripening enzymes are conserved among the genus <em>Brevibacterium</em>. Strain S22 harbors a 22 kb circular plasmid which encodes putative iron and hydroxymethylpyrimidine/thiamine transporters. Histamine formation in fermented foods can cause histamine intoxication. We revealed the presence of a putative metabolic pathway for histamine degradation. Growth experiments showed that the three <em>Brevibacterium</em> strains can utilize histamine as the sole carbon source. The capability to utilize histamine, possibly encoded by the putative histamine degradation pathway, highlights the importance of <em>Brevibacterium</em> as key cheese ripening cultures beyond their contribution to cheese flavor production.</p>
dc.description.comments <p>This article is published as Anast, J.M., Dzieciol, M., Schultz, D.L. <em>et al.</em> <em>Brevibacterium</em> from Austrian hard cheese harbor a putative histamine catabolism pathway and a plasmid for adaptation to the cheese environment. <em>Sci Rep</em> 9, 6164 (2019) doi: <a href="https://doi.org/10.1038/s41598-019-42525-y">10.1038/s41598-019-42525-y</a>.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/ans_pubs/520/
dc.identifier.articleid 1514
dc.identifier.contextkey 16139083
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath ans_pubs/520
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/9957
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/ans_pubs/520/2019_Schmitz_BrevibacteriumAustrian.pdf|||Sat Jan 15 00:47:46 UTC 2022
dc.source.uri 10.1038/s41598-019-42525-y
dc.subject.disciplines Agriculture
dc.subject.disciplines Animal Sciences
dc.subject.disciplines Environmental Microbiology and Microbial Ecology
dc.subject.disciplines Food Microbiology
dc.subject.disciplines Genetics and Genomics
dc.title Brevibacterium from Austrian hard cheese harbor a putative histamine catabolism pathway and a plasmid for adaptation to the cheese environment
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isAuthorOfPublication 247d6138-be53-44be-9e88-220424e98124
relation.isOrgUnitOfPublication 85ecce08-311a-441b-9c4d-ee2a3569506f
File
Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
2019_Schmitz_BrevibacteriumAustrian.pdf
Size:
1.71 MB
Format:
Adobe Portable Document Format
Description:
Collections