title: Phenotypic variation in Lactococcus lactis subsp. lactis isolates derived from intestinal tracts of marine and freshwater fish.
abstract: OBJECTIVE
  We compared phenotypic characteristics of Lactococcus lactis subsp. lactis derived from different sources including the intestinal tract of marine fish and freshwater fish, and cheese starter culture.
  
  
  RESULTS
  In the phylogenetic analysis based on partial 16S rRNA gene nucleotide sequences (1371 bp), freshwater fish-, marine fish- and cheese starter culture-derived strains were identical to that of L. lactis subsp. lactis previously reported. Fermentation profiles determined using the API 50 CH system were similar except for fermentation of several sugars including l-arabinose, mannitol, amygdalin, saccharose, trehalose, inulin and gluconate. The strains did have distinct levels of halotolerance: marine fish-derived strains > cheese starter-derived strain > freshwater fish-derived isolate.
  
  
  CONCLUSIONS
  Lactococcus lactis subsp. lactis showed extensive diversity in phenotypic adaptation to various environments. The phenotypic properties of these strains suggested that L. lactis subsp. lactis strains from fish intestine have additional functions compared with the cheese starter-derived strain that has previously described.
  
  
  CONCLUSIONS
  The unique phenotypic traits of the fish intestinal tract-derived L. lactis subsp. lactis might make them useful as a probiotics in aquaculture, and contribute to the development of functional foods and novel food additives, since the strains derived from fish intestines might have additional functions such as antibacterial activity.
authors.affiliation: Department of Marine Science and Resources, Nihon University, Fujisawa, Kanagawa, Japan. sitoi@nihon-u.ac.jp
authors.forename: S
authors.initials: S
authors.lastname: Itoi
authors.forename: K
authors.initials: K
authors.lastname: Yuasa
authors.forename: S
authors.initials: S
authors.lastname: Washio
authors.forename: T
authors.initials: T
authors.lastname: Abe
authors.forename: E
authors.initials: E
authors.lastname: Ikuno
authors.forename: H
authors.initials: H
authors.lastname: Sugita
mesh_terms: D000222:Adaptation, Physiological; D000818:Animals; D001483:Base Sequence; D002611:Cheese / Q000382:microbiology*; D015169:Colony Count, Microbial; D004269:DNA, Bacterial / Q000235:genetics; D005285:Fermentation; D005399:Fishes / Q000382:microbiology*; D005618:Fresh Water; D007422:Intestines / Q000382:microbiology; D013294:Lactococcus lactis / Q000235:genetics / Q000254:growth & development* / Q000302:isolation & purification*; D010641:Phenotype; D010802:Phylogeny; D016133:Polymerase Chain Reaction; D012150:Polymorphism, Restriction Fragment Length; D012329:RNA, Bacterial / Q000235:genetics; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D012623:Seawater / Q000382:microbiology; D017422:Sequence Analysis, DNA; D013696:Temperature
chemical_list: D004269:DNA, Bacterial; D012329:RNA, Bacterial; D012336:RNA, Ribosomal, 16S