| Autor: |
Chisato NISHIYAMA, Suguru SEKIGUCHI, Yu SUGIHARA, Minami NISHIKAWA, Natsu MAKITA, Tenta SEGAWA, Momoka TERASAKI, Hiroki TAKAGI, Takashi KOYANAGI |
| Předmět: |
|
| Zdroj: |
Bioscience of Microbiota, Food & Health; 2023, Vol. 42 Issue 2, p138-142, 5p |
| Abstrakt: |
Latilactobacillus sakei is a lactic acid bacterium used to produce a wide range of fermented food products. To understand their characteristics and adaptability to various nutrient sources, we applied strain-specific, nucleotide-concatenated (SSC) sequences to the phylogenetic analysis of 32 L. sakei strains isolated from various locations and products. SSC sequences were developed by concatenating the polymorphisms detected by wholegenome sequencing. This enabled us to use sufficient polymorphisms and avoid the bias caused by selecting partial sequences, such as that in core genome and multi-locus sequence typing. SSC sequence-based analysis revealed that the phylogenetic relations for L. sakei are based on the different nutrition sources rather than geographical distance. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
|
