Phylogenomic analysis in Latilactobacillus sakei by using polymorphisms detected by next-generation sequencing

被引：0

作者：

Nishiyama, Chisato ^{[1
]}

Sekiguchi, Suguru ^{[2
]}

Sugihara, Yu ^{[3
]}

Nishikawa, Minami ^{[1
]}

Makita, Natsu ^{[1
]}

Segawa, Tenta ^{[1
]}

Terasaki, Momoka ^{[2
]}

Takagi, Hiroki ^{[1
]}

Koyanagi, Takashi ^{[2
]}

机构：

[1] Ishikawa Prefectural Univ, Lab Plant Breeding, 1-308 Suematsu, Nonoichi, Ishikawa 9218836, Japan

[2] Ishikawa Prefectural Univ, Lab Food Microbiol, 1-308 Suematsu, Nonoichi, Ishikawa 9218836, Japan

[3] Kyoto Univ, Lab Crop Evolut, Yoshida Honmachi,Sakyo Ku, Kyoto 6068501, Japan

来源：

BIOSCIENCE OF MICROBIOTA FOOD AND HEALTH | 2023年 / 42卷 / 02期

关键词：

Latilactobacillus sakei; phylogenomic analysis; next-generation sequencing (NGS); POPULATION; MICROBIOTA;

D O I：

10.12938/bmfh.2022-017

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

Latilactobacillus sakei is a lactic acid bacterium used to produce a wide range of fermented food products. To understand their characteristics and adaptability to various nutrient sources, we applied strain-specific, nucleotide-concatenated (SSC) sequences to the phylogenetic analysis of 32 L. sakei strains isolated from various locations and products. SSC sequences were developed by concatenating the polymorphisms detected by whole-genome sequencing. This enabled us to use sufficient polymorphisms and avoid the bias caused by selecting partial sequences, such as that in core genome and multi-locus sequence typing. SSC sequence-based analysis revealed that the phylogenetic relations for L. sakei are based on the different nutrition sources rather than geographical distance.

引用

页码：138 / 142

页数：5

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