Novel sequence types of Lactococcus lactis subsp. lactis obtained from Brazilian dairy production environments

被引：7
|
作者：
de Freitas Martins, Mayra Carla [1 ]
Fusieger, Andressa [1 ]
de Freitas, Rosangela [1 ]
Valence, Florence [2 ]
Nero, Luis Augusto [3 ]
Carvalho, Antonio Fernandes [1 ]
机构：
[1] Univ Fed Vicosa, Dept Tecnol Alimentos, Campus Univ S-N, BR-36570900 Vicosa, MG, Brazil
[2] Agrocampus Ouest, INRA, UMR1253 Sci & Technol Lait & CEuf, 65 Rue St Brieuc, F-35000 Rennes, France
[3] Univ Fed Vicosa, Dept Vet, InsPOA Lab Inspecao Prod Origem Anim, Campus Univ S-N, BR-36570900 Vicosa, MG, Brazil
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2020年 / 124卷
关键词：
Genetic profiles; Lactococcus; MLST; rep-PCR; PFGE; FIELD GEL-ELECTROPHORESIS; ACID BACTERIA; MICROBIAL DIVERSITY; GENETIC DIVERSITY; MILK; IDENTIFICATION; PHENOTYPE; CHEESES; STRAINS; GENOME;
D O I：
10.1016/j.lwt.2020.109146
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Lactococcus lactis subsp. lactis strains are widely used by the dairy industry in fermentation processes. This study aimed to characterize the genetic diversity of L. lactis subsp. lactis isolated from Brazilian dairy environments. A collection of 23 isolates of L. lactis subsp. lactis was subjected to rep-PCR (GTG(5)) and PFGE (Smal) to determine their genetic profiles. rep-PCR allowed a maximum similarity of 97.2% among strains, while PFGE grouped isolates in four clusters, and it was possible to identify isolates with 100% of similarity. The selected strains were also subjected to MLST (pepXP, pgk, glyA, recN, bcaT and pdp), resulting in the characterization of 11 STs; nine of them were firstly described in the present study. ST grouping allowed for the characterization of 2 CC: CC1 with 3 isolates and CC2 with 2 isolates. The remaining STs were distributed as singletons. These results show that L. lactis subsp. lactis obtained from Brazilian dairy environments present a high genetic diversity, highlighting the relevance of further studies to characterize their beneficial potential to be exploited by the food industry.
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页数：6
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