Population structure of Lactobacillus helveticus isolates from naturally fermented dairy products based on multilocus sequence typing.
Lactobacillus helveticus is an economically important lactic acid bacterium used in industrial dairy fermentation. In the present study, the population structure of 245 isolates of L. helveticus from different naturally fermented dairy products in China and Mongolia were investigated using an multilocus sequence typing scheme with 11 housekeeping genes. A total of 108 sequence types were detected, which formed 8 clonal complexes and 27 singletons. Results from Structure, SplitsTree, and ClonalFrame software analyses demonstrated the presence of 3 subpopulations in the L. helveticus isolates used in our study, namely koumiss, kurut-tarag, and panmictic lineages. Most L. helveticus isolates from particular ecological origins had specific population structures.
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot 010018, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiang Nan University, Wuxi, Jiang Su 214122, China.
Zhihong
Z
Sun
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot 010018, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiang Nan University, Wuxi, Jiang Su 214122, China.
Wenjun
W
Liu
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot 010018, China.
Yuqin
Y
Song
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot 010018, China.
Haiyan
H
Xu
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot 010018, China.
Jie
J
Yu
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot 010018, China.
Menghe
M
Bilige
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot 010018, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiang Nan University, Wuxi, Jiang Su 214122, China.
Heping
H
Zhang
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot 010018, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiang Nan University, Wuxi, Jiang Su 214122, China. Electronic address: nmgyfchen@126.com.
Yongfu
Y
Chen
D000818:Animals; D002417:Cattle; D002681:China; D043302:Cultured Milk Products / Q000382:microbiology*; D005285:Fermentation; D005516:Food Microbiology; D052198:Lactobacillus helveticus / Q000145:classification / Q000235:genetics* / Q000302:isolation & purification; D008986:Mongolia; D058885:Multilocus Sequence Typing
Lactobacillus helveticus; multilocus sequence typing; population structure