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Phenotypic and genomic analysis of inulin consumption by Lactiplantibacillus plantarum strains from Sichuan pickle.
Pan, Wan-Shu; Yang, Jian-Xia; Zhu, Yuan-Ting; Li, Rui-Tong; Qiao, Ming-Feng; Zhu, Rui-Yu; Wang, Song.
Afiliación
  • Pan WS; Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 644000, Sichuan, China.
  • Yang JX; College of Life Science, Sichuan Normal University, Chengdu 610066, Sichuan, China.
  • Zhu YT; College of Life Science, Sichuan Normal University, Chengdu 610066, Sichuan, China.
  • Li RT; College of Life Science, Sichuan Normal University, Chengdu 610066, Sichuan, China.
  • Qiao MF; Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, Sichuan, China.
  • Zhu RY; College of Life Science, Sichuan Normal University, Chengdu 610066, Sichuan, China.
  • Wang S; Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 644000, Sichuan, China.
J Appl Microbiol ; 134(4)2023 Apr 03.
Article en En | MEDLINE | ID: mdl-37037774
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.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Lactobacillus plantarum / Lactobacillales / Alimentos Fermentados Idioma: En Revista: J Appl Microbiol Asunto de la revista: MICROBIOLOGIA Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Lactobacillus plantarum / Lactobacillales / Alimentos Fermentados Idioma: En Revista: J Appl Microbiol Asunto de la revista: MICROBIOLOGIA Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido