title: Multilocus sequence typing of Lactobacillus casei isolates from naturally fermented foods in China and Mongolia.
abstract: Lactobacillus casei is a lactic acid bacterium used in manufacturing of many fermented food products. To investigate the genetic diversity and population biology of this food-related bacterium, 224 Lb. casei isolates and 5 reference isolates were examined by multilocus sequence typing (MLST). Among them, 224 Lb. casei isolates were isolated from homemade fermented foods, including naturally fermented dairy products, acidic gruel, and Sichuan pickles from 38 different regions in China and Mongolia. The MLST scheme was developed based on the analysis of 10 selected housekeeping genes (carB, clpX, dnaA, groEL, murE, pyrG, pheS, recA, rpoC, and uvrC). All 229 isolates could be allocated to 171 unique sequence types, including 25 clonal complexes and 71 singletons. The high index of association value (1.3524) and standardized index of association value (0.1503) indicate the formation of an underlying clonal population by all the isolates. However, split-decomposition, relative frequency of occurrence of recombination and mutation, and relative effect of recombination and mutation in the diversification values confirm that recombination may have occurred, and were more frequent than mutation during the evolution of Lb. casei. Results from Structure analyses (version 2.3; http://pritch.bsd.uchicago.edu/structure.html) demonstrated that there were 5 lineages in the Lb. casei isolates, and the overall relatedness built by minimum spanning tree showed no clear relationship between the clonal complexes with either the isolation sources or sampling locations of the isolates. Our newly developed MLST scheme of Lb. casei was an easy and valuable tool that, together with the construction of an MLST database, will contribute to further detailed studies on the evolution and population genetics of Lb. casei from various niches.
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, School of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China.
authors.forename: Qiuhua
authors.initials: Q
authors.lastname: Bao
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, School of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China.
authors.forename: Yuqin
authors.initials: Y
authors.lastname: Song
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, School of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China.
authors.forename: Haiyan
authors.initials: H
authors.lastname: Xu
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, School of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China.
authors.forename: Jie
authors.initials: J
authors.lastname: Yu
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, School of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China.
authors.forename: Wenyi
authors.initials: W
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, School of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China.
authors.forename: Bilige
authors.initials: B
authors.lastname: Menghe
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, School of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China.
authors.forename: Heping
authors.initials: H
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, School of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China. Electronic address: sunzhihong78@163.com.
authors.forename: Zhihong
authors.initials: Z
authors.lastname: Sun
mesh_terms: D001426:Bacterial Proteins / Q000235:genetics / Q000378:metabolism; D002681:China; D043302:Cultured Milk Products / Q000382:microbiology*; D005285:Fermentation; D005516:Food Microbiology; D014644:Genetic Variation; D007780:Lacticaseibacillus casei / Q000145:classification / Q000235:genetics*; D008986:Mongolia; D058885:Multilocus Sequence Typing / Q000379:methods*; D010802:Phylogeny; D017422:Sequence Analysis, DNA
chemical_list: D001426:Bacterial Proteins
keywords: Lactobacillus casei; genetic diversity; multilocus sequence typing; naturally fermented foods