从传统土耳其酸奶中分离的Streptococcus thermophilus的遗传多样性和遗传关系:多位序列类型 (MLST)
Deniz Kiraz1, Ali Özcan2,3, Artun Yibar3
1Animal Originated Foodstuffs Department, Central Research Institute of Food and Feed Control, Bursa, Turkey. deniz.kiraz@tarimorman.gov.tr.
Archives of microbiology
|February 24, 2024
概括
这项研究揭示了土耳其酸奶中Streptococcus thermophilus细菌的显著遗传多样性,识别了具有明显进化模式的独特菌株. 这些发现提高了对潜在益生菌应用的当地微生物资源的理解.
科学领域:
- 微生物学 微生物学
- 遗传学 是一个遗传学.
- 食品科学 食品科学 食品科学
背景情况:
- 酸奶是全球消费的发酵乳制品,与Streptococcus thermophilus等益生菌相关的健康益处.
- 了解S. thermophilus的遗传多样性对于识别具有理想功能属性的菌株至关重要.
研究的目的:
- 研究土耳其酸奶中13种S. thermophilus分离物的遗传多样性和遗传学关系.
- 探索这些分离品的遗传特征和地理起源之间的潜在相关性.
主要方法:
- 多部位序列类型 (MLST) 用于分析遗传变异.
- 通过使用VITEK MALDI-TOF MS, ribo typing 和 16S rRNA 基因测序来确定分离物.
- 进行了家族遗传学分析和种群遗传学 (例如,eBURST,Tajima的D).
主要成果:
- MLST确定了13种不同的序列类型 (ST),包括七种土耳其的新型ST.
- 大多数分离物是独一无二的 (单子),这表明它们具有很高的遗传特异性.
- 遗传学分析显示,土耳其分离物与来自欧洲和亚洲的分离物之间存在差异.
结论:
- 土耳其酸奶含有基因多样化的S. thermophilus菌株,具有独特的进化历史.
- 鉴定出的基因变异表明,有可能为酸奶生产选择具有增强功能性质的菌株.
- 这项研究为土耳其酸奶的当地微生物多样性提供了宝贵的见解.
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