Phenotypic and genomic analysis of inulin consumption by Lactiplantibacillus plantarum strains from Sichuan pickle

To investigate the capability, properties, and molecular mechanism of inulin fermentation by lactic acid bacteria (LAB) from Sichuan pickle. 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 fr...

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Published in:Journal of applied microbiology 2023-04, Vol.134 (4)
Main Authors: Pan, Wan-Shu, Yang, Jian-Xia, Zhu, Yuan-Ting, Li, Rui-Tong, Qiao, Ming-Feng, Zhu, Rui-Yu, Wang, Song
Format: Article
Language:English
Subjects:
Fermentation
Fermented Foods - microbiology
Genomics
Inulin - metabolism
Lactobacillales - metabolism
Lactobacillus plantarum - genetics
Lactobacillus plantarum - metabolism
Phenotype
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Summary:To investigate the capability, properties, and molecular mechanism of inulin fermentation by lactic acid bacteria (LAB) from Sichuan pickle. 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. 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.
ISSN:1365-2672
1365-2672
DOI:10.1093/jambio/lxad069