High genetic diversity among strains of the unindustrialized lactic acid bacterium carnobacterium maltaromaticum in dairy products as revealed by multilocus sequence typingReport as inadecuate




High genetic diversity among strains of the unindustrialized lactic acid bacterium carnobacterium maltaromaticum in dairy products as revealed by multilocus sequence typing - Download this document for free, or read online. Document in PDF available to download.

* Corresponding author 1 LIBio - Laboratoire d-Ingénierie des Biomolécules 2 DynAMic - Dynamique des Génomes et Adaptation Microbienne 3 MICALIS - MICrobiologie de l-ALImentation au Service de la Santé humaine

Abstract : 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.

Keywords : Piscicola DNA Identification Evolutionary Short-communication Soft cheeses Raw-milk Lactobacillus-maltaromicus Sp-nov Microorganisms





Author: Abdur Rahman - Catherine Cailliez-Grimal - Cyril Bontemps - Sophie Payot-Lacroix - Stephane Chaillou - Anne-Marie Revol-Junelles

Source: https://hal.archives-ouvertes.fr/



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