The evolution and population structure of Lactobacillus fermentum from different naturally fermented products as determined by multilocus sequence typing (MLST)

BMC Microbiology

Research Article

Wenjun Liu¹  Yuqin Song¹  Bilige Menghe¹  Haiyan Xu¹  Zhihong Sun¹  Heping Zhang¹  Tong Dan¹ 

[1] Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, 010018, Hohhot, China;

关键词: Lactobacillus fermentum;    multilocus sequence typing (MLST);    Population structure;    Traditional Fermented food;    Sequence type (ST);    Housekeeping gene;   

DOI  :  10.1186/s12866-015-0447-z

 received in 2015-01-12, accepted in 2015-05-14,  发布年份 2015

来源: Springer

【 摘 要 】

BackgroundLactobacillus fermentum is economically important in the production and preservation of fermented foods. A repeatable and discriminative typing method was devised to characterize L. fermentum at the molecular level. The multilocus sequence typing (MLST) scheme developed was based on analysis of the internal sequence of 11 housekeeping gene fragments (clpX, dnaA, dnaK, groEL, murC, murE, pepX, pyrG, recA, rpoB, and uvrC).ResultsMLST analysis of 203 isolates of L. fermentum from Mongolia and seven provinces/ autonomous regions in China identified 57 sequence types (ST), 27 of which were represented by only a single isolate, indicating high genetic diversity. Phylogenetic analyses based on the sequence of the 11 housekeeping gene fragments indicated that the L. fermentum isolates analyzed belonged to two major groups. A standardized index of association (IAS) indicated a weak clonal population structure in L. fermentum. Split decomposition analysis indicated that recombination played an important role in generating the genetic diversity observed in L. fermentum. The results from the minimum spanning tree strongly suggested that evolution of L. fermentum STs was not correlated with geography or food-type.ConclusionsThe MLST scheme developed will be valuable for further studies on the evolution and population structure of L. fermentum isolates used in food products.

【 授权许可】

Unknown   
© Tong et al.; licensee BioMed Central. 2015. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.