- 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.