生物
乳酸菌
发酵剂
发酵
遗传学
乳酸
全基因组关联研究
人口
基因组学
德氏乳杆菌亚种。保加利亚
食品科学
遗传关联
基因
作者
Yuqin Song,Jie Zhao,Wenjun Liu,Weicheng Li,Zhihong Sun,Yujun Cui,Heping Zhang
标识
DOI:10.3168/jds.2020-19467
摘要
ABSTRACT
Lactobacillus delbrueckii ssp. bulgaricus is one of the most commonly used starter cultures for yogurt production. However, how its genetic background affects acid production capacity is unclear. This study investigated the industrial potential of L. delbrueckii ssp. bulgaricus using population genomics and GWAS analysis. To meet our goal, population genetics and functional genomics analyses were performed on 188 newly sequenced L. delbrueckii ssp. bulgaricus strains isolated from naturally fermented dairy products together with 19 genome sequences retrieved from the NCBI database. Four distinct clusters were identified, and they were correlated with the geographical sites where the samples were collected. The GWAS analysis about acidification fermentation results with sucrose-fortified reconstituted skim milk revealed a significant association between l-lactate dehydrogenase (lldD; Ldb2036) and the bacterial acid production rate. Our study has broadened the understanding of the population structure and genetic diversity of L. delbrueckii ssp. bulgaricus by identifying potential targets for further research, development, and use of lactic acid bacteria in the dairy industry.
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