1. Phenotypic and genomic analysis of inulin consumption by Lactiplantibacillus plantarum strains from Sichuan pickle.
- Author
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Pan, Wan-shu, Yang, Jian-xia, Zhu, Yuan-ting, Li, Rui-tong, Qiao, Ming-feng, Zhu, Rui-yu, and Wang, Song
- Subjects
INULIN ,GENOMICS ,LACTIC acid fermentation ,DEGREE of polymerization ,WHOLE genome sequencing ,LACTIC acid bacteria - Abstract
Aims To investigate the capability, properties, and molecular mechanism of inulin fermentation by lactic acid bacteria (LAB) from Sichuan pickle. Methods and results A total of 79 LAB strains were purified from 30 aged Sichuan pickle brine samples, and only 21 Lactiplantibacillus plantarum strains (26.58%, 21/79) derived from 15 samples grew well through utilizing inulin as a carbon source. The fermentation tests through using long-chain inulin (lc-inulin) as a carbon source showed that only 6 L. plantarum strains grew well, while other 15 strains could only utilize short-chain oligofructose (FOS), and thin-layer chromatography analysis evidenced a strain specificity of inulin consumption patterns. Lactiplantibacillus plantarum YT041 is a vigorous inulin fermenter, and whole genome sequencing data revealed that sacPTS1 and fosRABCDXE operons might be associated with the fermentation of FOS and lc-inulin, respectively. Conclusions The phenotype of inulin consumption is commonly present in LAB from Sichuan pickle, which is strain-specific and largely depends on their specific ecological niche and degree of polymerization. [ABSTRACT FROM AUTHOR]
- Published
- 2023
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