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首页> 外文期刊>Applied and Environmental Microbiology >High Genetic Diversity among Strains of the Unindustrialized Lactic Acid Bacterium Carnobacterium maltaromaticum in Dairy Products as Revealed by Multilocus Sequence Typing
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High Genetic Diversity among Strains of the Unindustrialized Lactic Acid Bacterium Carnobacterium maltaromaticum in Dairy Products as Revealed by Multilocus Sequence Typing

机译：多基因座序列分型显示乳制品中未工业化乳酸菌麦芽糖杆菌菌株之间的高度遗传多样性

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Dairy products are colonized with three main classes of lactic acid bacteria (LAB): opportunistic bacteria, traditional starters, and industrial starters. Most of the population structure studies were previously performed with LAB species belonging to these three classes and give interesting knowledge about the population structure of LAB at the stage where they are already industrialized. However, these studies give little information about the population structure of LAB prior their use as an industrial starter. Carnobacterium maltaromaticum is a LAB colonizing diverse environments, including dairy products. Since this bacterium was discovered relatively recently, it is not yet commercialized as an industrial starter, which makes C. maltaromaticum an interesting model for the study of unindustrialized LAB population structure in dairy products. A multilocus sequence typing scheme based on an analysis of fragments of the genes dapE, ddlA, glpQ, ilvE, pyc, pyrE, and leuS was applied to a collection of 47 strains, including 28 strains isolated from dairy products. The scheme allowed detecting 36 sequence types with a discriminatory index of 0.98. The whole population was clustered in four deeply branched lineages, in which the dairy strains were spread. Moreover, the dairy strains could exhibit a high diversity within these lineages, leading to an overall dairy population with a diversity level as high as that of the nondairy population. These results are in agreement with the hypothesis according to which the industrialization of LAB leads to a diversity reduction in dairy products.
机译：乳制品中的乳酸菌（LAB）主要分为三类：机会细菌，传统发酵剂和工业发酵剂。先前大多数的种群结构研究都是针对属于这三个类别的LAB物种进行的，它们在已经工业化的阶段对LAB的种群结构提供了有趣的知识。但是，这些研究在用作工业启动器之前几乎没有提供有关LAB种群结构的信息。麦芽糖食杆菌是在包括乳制品在内的多种环境中定殖的LAB。由于这种细菌是在最近才发现的，因此尚未作为工业发酵剂商业化，这使得麦芽糖梭菌成为研究乳制品中未工业化LAB种群结构的有趣模型。一种基于基因 dapE ， ddlA ， glpQ ， ilvE 的片段分析的多基因座序列分型方案将 pyc ， pyrE 和 leuS 应用于47个菌株的集合，其中包括从乳制品中分离的28个菌株。该方案允许检测歧视指数为0.98的36种序列类型。整个种群聚集在四个深度分支的谱系中，其中传播了乳品菌株。此外，乳品菌株在这些谱系中可能表现出高度的多样性，从而导致总体乳品种群的多样性水平与非乳品种群一样高。这些结果与假说相符，在假说中，乳酸菌的工业化导致乳制品的多样性减少。

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