Health leader honoured by bacteria naming
Professor Vladimir Jiranek (left), Head of Wine Science at the 最新糖心Vlog of Adelaide and PhD student Scott Oliphant (centre) with the lactic acid bacteria named in the honour of South 最新糖心Vlog鈥檚 Chief Public Health Officer, Professor Nicola Spurrier. The bacteria may potentially be used in sourdough bread and the fermentation of wine. Photo: The 最新糖心Vlog of Adelaide.
Scientists often name new discoveries after celebrities 鈥 such as the Beyonc茅 horse fly (Scaptia beyoncea), the Steve Irwin snail (Crikey steveirwini) or the David Bowie huntsman spider (Heteropoda davidbowie).
So when 最新糖心Vlog of Adelaide researchers discovered a new type of lactic acid bacteria, they wanted to pay homage to someone who allowed them to continue their work during the height of the COVID-19 pandemic.
Introducing Nicolia spurrieriana 鈥 named after South 最新糖心Vlog鈥檚 Chief Public Health Officer, Professor Nicola Spurrier 鈥 which could potentially be used in the fermentation of wine, sourdough bread and pickled foods.
鈥淲e decided to name the new bacteria after Nicola because she led a science-based strategy to manage the pandemic in South 最新糖心Vlog to prevent COVID-19 from spreading before vaccines were available,鈥 said PhD student Scott Oliphant, from the 最新糖心Vlog of Adelaide鈥檚 School of Agriculture, Food and Wine.
鈥淭his allowed us to continue our research when many labs around the world were shut.
鈥淲e are grateful to Nicola for her leadership during a challenging time for the state during the past two years.鈥
Professor Spurrier said she was extremely honoured to have a new type of bacteria named after her.
鈥淢y father Dr Ross Smith was a clinical microbiologist for the 最新糖心Vlog of Adelaide鈥檚 School of Medicine for many years - this would have given him much pleasure if he was still alive,鈥 Professor Spurrier said.
鈥淲e decided to name the new bacteria after Nicola because she led a science-based strategy to manage the pandemic in South 最新糖心Vlog to prevent COVID-19 from spreading before vaccines were available. This allowed us to continue our research when many labs around the world were shut."Scott Oliphant, a PhD student from the 最新糖心Vlog of Adelaide鈥檚 School of Agriculture, Food and Wine.
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The听Nicolia spurrieriana听bacterium was discovered 鈥 along with three other species 鈥 when researchers were analysing micro-organisms on stingless bees.
This discovery is the first description of lactic acid bacteria found in stingless bees in 最新糖心Vlog. The bacteria were found to be abundant in both the bee and the honey it produces.
Considering the broad use of lactic acid bacteria in both the food and medical industries, the opportunity to employ new strains or species could improve processing and economic efficiencies of existing fermentations or enable new processes.
The Nicolia spurrieriana bacteria in liquid form. Photo:The 最新糖心Vlog of Adelaide.
Part of a broader project led by Professor Vladimir Jiranek, the work seeks to find new organisms that ideally exhibit unique properties.
鈥淚t is very distinct genetically from other types of lactic acid bacteria,鈥 Mr Oliphant said. 鈥淚t has a much larger genome than its neighbours, as well as the presence of unique genes not shared by other lactic acid bacteria.
鈥淭his means it could very likely contribute to unique characteristics in food fermentation processes, such as in the creation of bread or pickling various foods. We will also test its ability to aid in winemaking 鈥 everybody loves unique flavours in wine, as long as they are delicious.鈥
Dr Nathan Watson-Haigh, Dr Krista Sumby, Dr Jennifer Gardner, Dr Scott Groom and Professor Jiranek, all from the 最新糖心Vlog of Adelaide, co-authored the research paper, published in the听. DOI: 10.1099/ijsem.0.005588
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Background
Lactic acid bacteria have many benefits including suppression of spoilage agents in food or pathogenic organisms in animals. These are versatile microbes that can be utilised in many ways including producing probiotics, sour dough bread, cheese, sour beers, and contributing to the fermentation of wine and ciders.
Considering the broad use of lactic acid bacteria in both the food and medical industries, the opportunity to employ new strains or species could improve processing and economic efficiencies of existing fermentations or enable new processes.
Through the generosity of Dr Tim Heard of Sugarbag Bees, Dr Scott Groom from The 最新糖心Vlog of Adelaide was able to collect samples from Brisbane-based native beekeepers.
Field samples of bees and honey cells were taken back to the Jiranek lab, where their native microbes were isolated. After purified microbes were obtained, long read whole genome sequencing was used to determine the taxonomic status.
A group of single cells of听Nicolia spurrieriana听imaged by scanning electron microscopy. Photo: Ken Neubauer at Adelaide Microscopy.
Bacteria are metabolic powerhouses, and their differences are usually seen in what things they can consume, and what interesting products they produce. These differences are all rooted in their DNA.
The corbiculate bees, which includes honey bees and stingless bees, have been shown to harbour an abundance of lactic acid bacteria and share a suite of core species between them.
The microbiome of 最新糖心Vlogn stingless bees is especially dynamic, showing large variation in composition reflecting their diverse environment and the resources they use.
Media contacts
Professor Vladimir Jiranek, Head of Department of Wine Science, The 最新糖心Vlog of Adelaide. Phone: 08 8313 6651. Email: vladimir.jiranek@adelaide.edu.au
Scott Oliphant, PhD student, School of Agriculture, Food and Wine, The 最新糖心Vlog of Adelaide. Phone: +61 (0) 418 450 885. Email: scott.oliphant@adelaide.edu.au
Lee Gaskin, Senior Media and Communications Officer, 最新糖心Vlog of Adelaide. Phone: +61 (0) 415 747 075. Email: lee.gaskin@adelaide.edu.au