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通过系统发育、遗传和生理分析揭示了源于酸面团的发酵乳杆菌分离株的肠道起源。

Intestinal origin of sourdough Lactobacillus reuteri isolates as revealed by phylogenetic, genetic, and physiological analysis.

机构信息

University of Alberta, Department of Agricultural, Food and Nutritional Science, Edmonton, Alberta, Canada.

出版信息

Appl Environ Microbiol. 2012 Sep;78(18):6777-80. doi: 10.1128/AEM.01678-12. Epub 2012 Jul 13.

DOI:10.1128/AEM.01678-12
PMID:22798372
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC3426701/
Abstract

Lactobacillus reuteri is both a gut symbiont and a stable member of sourdough microbiota. This study employed multilocus sequence analysis and an analysis of host-specific physiological and genetic traits to assign five sourdough isolates to rodent- or human-specific lineages. Comparative genome hybridization revealed that the model sourdough isolate LTH2584 had a genome content very similar to that of the model rodent isolate 100-23. These results demonstrate that sourdough isolates of L. reuteri are of intestinal origin.

摘要

罗特氏乳杆菌既是肠道共生体，也是酸面团微生物群的稳定成员。本研究采用多位点序列分析和对宿主特异性生理和遗传特征的分析，将五个酸面团分离株分配到啮齿动物或人类特异性谱系。比较基因组杂交显示，模式酸面团分离株 LTH2584 的基因组含量与模式啮齿动物分离株 100-23 非常相似。这些结果表明，罗特氏乳杆菌的酸面团分离株来自肠道。

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