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1 0 0 0 OA Phylogenomic analysis in Latilactobacillus sakei by using polymorphisms detected by next-generation sequencing

著者
Chisato NISHIYAMA Suguru SEKIGUCHI Yu SUGIHARA Minami NISHIKAWA Natsu MAKITA Tenta SEGAWA Momoka TERASAKI Hiroki TAKAGI Takashi KOYANAGI
出版者
BMFH Press
雑誌
Bioscience of Microbiota, Food and Health (ISSN:21863342)
巻号頁・発行日
vol.42, no.2, pp.138-142, 2023 (Released:2023-04-01)
参考文献数
21
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 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 L. sakei are based on the different nutrition sources rather than geographical distance.

1 0 0 0 OA Isolation of the high polyamine-producing bacterium Staphylococcus epidermidis FB146 from fermented foods and identification of polyamine-related genes

著者
Hideto SHIRASAWA Chisato NISHIYAMA Rika HIRANO Takashi KOYANAGI Shujiro OKUDA Hiroki TAKAGI Shin KURIHARA
出版者
BMFH Press
雑誌
Bioscience of Microbiota, Food and Health (ISSN:21863342)
巻号頁・発行日
vol.42, no.1, pp.24-33, 2023 (Released:2023-01-01)
参考文献数
58
被引用文献数
1
It has been reported that the intake of polyamines contributes to the extension of healthy life span in animals. Fermented foods contain high concentrations of polyamines thought to be derived from fermentation bacteria. This suggests that bacteria that produce high levels of polyamines could be isolated from fermented foods and utilized as a source of polyamines for human nutrition. In this study, Staphylococcus epidermidis FB146 was isolated from miso, a Japanese fermented bean paste, and found to have a high concentration of putrescine in its culture supernatant (452 μM). We analyzed the presence of polyamines in the culture supernatants and cells of the type strains of 21 representative Staphylococcus species in addition to S. epidermidis FB146, and only S. epidermidis FB146 showed high putrescine productivity. Furthermore, whole-genome sequencing of S. epidermidis FB146 was performed, and the ornithine decarboxylase gene (odc), which is involved in putrescine synthesis, and the putrescine:ornithine antiporter gene (potE), which is thought to contribute to the release of putrescine into the culture supernatant, were present on plasmid DNA harbored by S. epidermidis FB146.