title: Rough and smooth morphotypes isolated from Lactobacillus farciminis CNCM I-3699 are two closely-related variants.
abstract: This study focused on a pleomorphic strain Lactobacillus farciminis CNCM I-3699 known as probiotic for animal applications. On plating, this strain was characterized by the presence of rough and smooth morphotypes depending on experimental conditions. Dominant smooth (S) form, bright white, having smooth edges with moist, ropy, and creamy along with rough (R) form, pale white, having irregular edges and a dry and granular aspect were always obtained from the parent strain under aerobic culture conditions. In anaerobic conditions, only S form growth was observed. Biochemical dosage of capsular exopolysaccharides showed a significant difference between S and R forms (p<0.01), in agreement with a ropy or non ropy phenotype for the S or R form, respectively. These differences were confirmed by transmission electronic microscopy. The auto-aggregation profile revealed major differences in cultural behaviors. The R morphotype presented a highly auto-aggregative ability contrary to the S morphotype. However, biochemical and molecular analyses revealed that R and S morphotypes: 1) shared the same sugar fermentation pattern; 2) belonged to L. farciminis species using 16S rDNA sequencing; 3) had identical PFGE patterns using NotI and ApaI endonucleases; and 4) had identical CRISPR loci but different from those of other L. farciminis strains. Furthermore, the novelty and uniqueness of CRISPR spacer sequences in CNCM I-3699 provides a genetic support for the development of a molecular tracking tool for CNCM I-3699 and its variants. In conclusion, L. farciminis CNCM I-3699 is a pleomorphic strain giving reproducibly rise to two phenotypically distinct morphotypes R and S. This phenomenon may explain survival and growth abilities in in vitro fluctuating aerobic-anaerobic conditions along with modulation of exopolysaccharide synthesis and autoaggregation profile.
authors.affiliation: Unité de Recherche Aliments Bioprocédés Toxicologie Environnements (UR ABTE) EA 4651, Université de Caen Basse-Normandie, Caen, France; DuPont Industrial Biosciences, Danisco Animal Nutrition, Marlborough, UK.
authors.forename: Raouf
authors.initials: R
authors.lastname: Tareb
authors.affiliation: Unité de Recherche Aliments Bioprocédés Toxicologie Environnements (UR ABTE) EA 4651, Université de Caen Basse-Normandie, Caen, France; DuPont Industrial Biosciences, Danisco Animal Nutrition, Marlborough, UK. Electronic address: marion.bernardeau@dupont.com.
authors.forename: Marion
authors.initials: M
authors.lastname: Bernardeau
authors.affiliation: DuPont Nutrition and Health, Dangé-Saint-Romain, France.
authors.forename: Philippe
authors.initials: P
authors.lastname: Horvath
authors.affiliation: Unité de Recherche Aliments Bioprocédés Toxicologie Environnements (UR ABTE) EA 4651, Université de Caen Basse-Normandie, Caen, France. Electronic address: jean-paul.vernoux@unicaen.fr.
authors.forename: Jean-Paul
authors.initials: JP
authors.lastname: Vernoux
mesh_terms: D000818:Animals; D005285:Fermentation; D005838:Genotype; D007778:Lactobacillus / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification / Q000502:physiology* / Q000648:ultrastructure; D011135:Polysaccharides, Bacterial / Q000378:metabolism; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D013045:Species Specificity
chemical_list: D011135:Polysaccharides, Bacterial; D012336:RNA, Ribosomal, 16S
keywords: Aggregation; CRISPR; Lactobacillus farciminis; Rough; Smooth