Phenotypic and genomic analysis of inulin consumption by Lactiplantibacillus plantarum strains from Sichuan pickle.
J Appl Microbiol
; 134(4)2023 Apr 03.
Article
em En
| MEDLINE
| ID: mdl-37037774
ABSTRACT
AIMS:
To investigate the capability, properties, and molecular mechanism of inulin fermentation by lactic acid bacteria (LAB) from Sichuan pickle. METHODS ANDRESULTS:
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.Palavras-chave
Texto completo:
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Base de dados:
MEDLINE
Assunto principal:
Lactobacillus plantarum
/
Lactobacillales
/
Alimentos Fermentados
Idioma:
En
Ano de publicação:
2023
Tipo de documento:
Article
País de afiliação:
China