Nishiyama Chisato, Sekiguchi Suguru, Sugihara Yu, Nishikawa Minami, Makita Natsu, Segawa Tenta, Terasaki Momoka, Takagi Hiroki, Koyanagi Takashi
Laboratory of Plant Breeding, Ishikawa Prefectural University, 1-308 Suematsu, Nonoichi-shi, Ishikawa 921-8836, Japan.
Laboratory of Food Microbiology, Ishikawa Prefectural University, 1-308 Suematsu, Nonoichi-shi, Ishikawa 921-8836, Japan.
Biosci Microbiota Food Health. 2023;42(2):138-142. doi: 10.12938/bmfh.2022-017. Epub 2023 Jan 13.
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 . strains isolated from various locations and products. SSC sequences were developed by concatenating the polymorphisms detected by whole-genome 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 . are based on the different nutrition sources rather than geographical distance.
是一种用于生产多种发酵食品的乳酸菌。为了解它们的特性以及对各种营养源的适应性，我们将菌株特异性核苷酸串联（SSC）序列应用于对从不同地点和产品中分离出的32株菌株的系统发育分析。SSC序列是通过连接全基因组测序检测到的多态性而开发的。这使我们能够使用足够的多态性，并避免因选择部分序列（如核心基因组和多位点序列分型中的序列）而导致的偏差。基于SSC序列的分析表明，[具体菌株名称]的系统发育关系基于不同的营养源而非地理距离。
