ArticleMicrobiologyOpen2017
The viable but nonculturable state induction and genomic analyses of Lactobacillus casei BM-LC14617, a beer-spoilage bacterium.
Article in MicrobiologyOpen, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 42 citations in OpenAlex.
- Comparative analysis of the transcriptional responses of Acetilactobacillus jinshanensis BJ01 to organic acids.Archives of microbiology · 2023Article
- Comparative Analysis Using Raman Spectroscopy of the Cellular Constituents ofMicroorganisms · 2023Article
- Methods for detection and identification of beer-spoilage microbes.Frontiers in microbiology · 2023Review
- Biofilm formation of two genetically diverseFrontiers in microbiology · 2023Article
- From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers.Foods (Basel, Switzerland) · 2022Review
- Formic acid, an organic acid food preservative, induces viable-but-non-culturable state, and triggers new Antimicrobial Resistance traits inFrontiers in microbiology · 2022Article
- In vitro antimicrobial effect and mechanism of action of plasma-activated liquid on planktonicBioengineered · 2021Article
- Bioprocessing and integration of a high flux screening systematic platform based on isothermal amplification for the detection on 8 common pathogens.Bioprocess and biosystems engineering · 2021Article
- Pathogenic and Virulence Factor Detection on Viable but Non-culturable Methicillin-ResistantFrontiers in microbiology · 2021Article
- Spoilage Lactic Acid Bacteria in the Brewing Industry.Journal of microbiology and biotechnology · 2020Review
- First Report on the Rapid Detection and Identification of Methicillin-ResistantFrontiers in microbiology · 2020Article
- Discovery and control of culturable and viable but non-culturable cells of a distinctive Lactobacillus harbinensis strain from spoiled beer.Scientific reports · 2018Article
- Induction and Recovery of the Viable but Nonculturable State of Hop-ResistanceFrontiers in microbiology · 2018Article
- The viable but nonculturable state induction and genomic analyses of Lactobacillus casei BM-LC14617, a beer-spoilage bacterium.MicrobiologyOpen · 2017Article
Corrections and comments
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Authors and funding
8 authors at 4 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to investigate the viable but nonculturable (VBNC) state and genomic features of a beer-spoilage strain, Lactobacillus caseiBM-LC14617. Induction on the VBNC state of L. casei strain BM-LC14617 was conducted by both low-temperature storage and continuous passage in beer, and formation of VBNC state was detected after 196 ± 3.3 days and 32 ± 1.6 subcultures, respectively. Resuscitation of VBNC cells was successfully induced by addition of catalase, and culturable, VBNC, and resuscitated cells shared similar beer-spoilage capability. Whole genome sequencing was performed, and out of a total of 3,964 predicted genes, several potential VBNC and beer-spoilage-associated genes were identified. L. casei is capable of entering into and resuscitating from the VBNC state and possesses beer-spoilage capability. The genomic characterization yield insightful elucidation of VBNC state for L. casei. This study represents the first evidence on VBNC state induction of L. casei and beer-spoilage capability of VBNC and resuscitated cells. Also, this is the first genomic characterization of L. casei as a beer-spoilage bacterium. The current study may aid in further study on L. casei and other beer-spoilage bacteria, and guide the prevention and control of beer spoilage.
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