Diversity of Weissella confusa in Pozol and Its Carbohydrate Metabolism

• Published in: Frontiers in microbiology 2021-03, Vol.12, p.629449-629449
• Main Authors: Hernández-Oaxaca, Diana, López-Sánchez, Rafael, Lozano, Luis, Wacher-Rodarte, Carmen, Segovia, Lorenzo, López Munguía, Agustín
• Format: Article
• Language: English
• Subjects: CAZy; fermented foods; maize; Microbiology; pozol; Weissella
• ISSN: 1664-302X; 1664-302X
• DOI: 10.3389/fmicb.2021.629449

The genus is composed of a group of Gram-positive facultative anaerobe bacteria with fermentative metabolism. Strains of this genus have been isolated from various ecological niches, including a wide variety of fermented cereal foods. The present study aimed to determine the relative abundance and fermentation capabilities of species isolated from , a traditional product made of lime-cooked (nixtamalized) fermented maize. We sequenced the V3-V4 regions of 16S rDNA; was detected early in the fermentation process and reached its highest relative abundance (3.89%) after 3 h of culture. In addition, we evaluated five strains previously isolated from but reported as non-amylolytic, to define alternative carbon sources such as xylan, xylooligosaccharides, and sucrose. While no growth was observed on birch xylan, growth did occur on xylooligosaccharides and sucrose. Strains WcL17 and WCP-3A were selected for genomic sequencing, as the former shows efficient growth on xylooligosaccharides and the latter displays high glycosyltransferase (GTF) activity. Genomes of both strains were assembled and recorded, with a total of 2.3 Mb in 30 contigs for WcL17 and 2.2 Mb in 45 contigs for WCP-3a. Both strains were taxonomically assigned to and genomic analyses were performed to evaluate the gene products encoding active carbohydrate enzymes (CAZy). Both strains have the gene content needed to metabolize sucrose, hemicellulose, cellulose, and starch residues, all available in . Our results suggest that the range of secondary enzymatic activity in strains confer them with wide capabilities to participate in fermentative processes of natural products with heterogeneous carbon sources.