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Phenotypic and genomic analysis of inulin consumption by Lactiplantibacillus plantarum strains from Sichuan pickle.
- Source :
-
Journal of Applied Microbiology . Apr2023, Vol. 134 Issue 4, p1-13. 13p. - Publication Year :
- 2023
-
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]
Details
- Language :
- English
- ISSN :
- 13645072
- Volume :
- 134
- Issue :
- 4
- Database :
- Academic Search Index
- Journal :
- Journal of Applied Microbiology
- Publication Type :
- Academic Journal
- Accession number :
- 163567984
- Full Text :
- https://doi.org/10.1093/jambio/lxad069