期刊
FERMENTATION-BASEL
卷 9, 期 4, 页码 -出版社
MDPI
DOI: 10.3390/fermentation9040402
关键词
biodiversity; lactic acid bacteria; fermented foods; comparative genomics; carbohydrate utilization
The diversity of lactic acid bacteria (LAB) in fermented foods in Yunnan lacks large-scale and systematic research. 638 fermented foods were collected from 84 regions in Yunnan for diversity analyses. Results showed different dominant strains in various types of fermented foods. Lactobacillus plantarum (L. plantarum) was the most abundant strain, widely distributed in the 84 regions, with genetic diversity mainly represented by functional genes and carbohydrate utilization.
The diversity of lactic acid bacteria (LAB) in fermented foods in Yunnan currently lacks large-scale and systematic research. A total of 638 fermented foods were collected from 84 regions in Yunnan for diversity analyses. The results show that the dominant strains in various types of fermented foods were different. Additionally, the majority of the LAB were better adapted to regions with a temperature of 15-20 degrees C and a humidity of 64-74%. Lactobacillus plantarum (L. plantarum) was the most abundant of all the strains and was widely distributed in the 84 regions. Genetically, the guanine plus cytosine (GC) content of L. plantarum ranged from 35.60% to 47.90%, with genome sizes from 2.54 Mb to 5.76 Mb. A phylogenetic analysis revealed that the habitat source and geographic origin had little influence on the homologous genes of L. plantarum. The genetic diversity of L. plantarum was mostly represented by functional genes and carbohydrate utilization. This research provides valuable insights into the microbiota of different types of fermented foods in Yunnan. Meanwhile, a genetic diversity analysis of L. plantarum may help us to understand the evolutionary history of this species.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据