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.
引用
收藏
页数：6
相关论文
共 50 条
  • [41] sacA and nisA genes are not always linked in Lactococcus lactis subsp. lactis strains
    Moschetti, G
    Blaiotta, G
    Villani, F
    Mauriello, G
    Coppola, S
    FEMS MICROBIOLOGY LETTERS, 1999, 170 (02) : 373 - 379
  • [42] Hydroxypropyl β-cyclodextrin improving multiple stresses tolerance of Lactococcus lactis subsp. lactis
    Cui, Lianming
    Lin, Songyang
    Yi, Juanjuan
    Liu, Xin
    Hao, Limin
    Ji, Yizhi
    Lu, Laizheng
    Ji, Zhenyu
    Kang, Qiaozhen
    Lu, Jike
    JOURNAL OF FOOD SCIENCE, 2020, 85 (07) : 2171 - 2176
  • [43] pH influences growth and plasmid stability of recombinant Lactococcus lactis subsp. lactis
    Catherine Béal
    Christine D'Angio
    Georges Corrieu
    Biotechnology Letters, 1998, 20 : 679 - 682
  • [44] Nisin Production by Lactococcus Lactis Subsp. lactis under Nutritional Limitation in Fed-Batch Culture
    Wenhua Lv
    Wei Cong
    Zhaoling Cai
    Biotechnology Letters, 2004, 26 : 235 - 238
  • [45] Antimicrobial Activity of Peptides Produced by Lactococcus lactis subsp. lactis on Swine Pathogens
    Sanca, Fernando M. M.
    Blanco, Iago R.
    Dias, Meriellen
    Moreno, Andrea M.
    Martins, Simone M. M. K.
    Stephano, Marco A.
    Mendes, Maria A.
    Mendonca, Carlos M. N.
    Pereira, Wellison A.
    Azevedo, Pamela O. S.
    Gierus, Martin
    Oliveira, Ricardo P. S.
    ANIMALS, 2023, 13 (15):
  • [46] Interactions between Lactococcus lactis subsp. lactis and Issatchenkia orientalis at milk fermentation
    Borregaard, E
    Arneborg, N
    FOOD TECHNOLOGY AND BIOTECHNOLOGY, 1998, 36 (01) : 75 - 78
  • [47] Exogenous and Endogenous Neuroactive Biogenic Amines: Studies with Lactococcus lactis subsp. lactis
    Vodolazov, I. R.
    Dbar, S. D.
    Oleskin, A. V.
    Stoyanova, L. G.
    APPLIED BIOCHEMISTRY AND MICROBIOLOGY, 2018, 54 (06) : 603 - 610
  • [48] pH influences growth and plasmid stability of recombinant Lactococcus lactis subsp. lactis
    Béal, C
    D'Angio, C
    Corrieu, G
    BIOTECHNOLOGY LETTERS, 1998, 20 (07) : 679 - 682
  • [49] Nutritional factors affecting nisin production by Lactococcus lactis subsp. lactis NIZO 22186 in a synthetic medium
    Department of Chemical Engineering, Faculty of Applied Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
    J. APPL. BACTERIOL., 1 (28-33):
  • [50] Isolation and identification of new nisin-producing Lactococcus lactis subsp. lactis from milk
    L. G. Stoyanova
    T. D. Sul’timova
    S. G. Botina
    A. I. Netrusov
    Applied Biochemistry and Microbiology, 2006, 42 : 492 - 499
12345