title: Diversity of Lactic Acid Bacteria Associated with Banana Fruits in Taiwan.
abstract: Banana is a popular fruit worldwide. The lactic acid bacteria (LAB) microflora in banana fruits has not been studied in detail. A total of 164 LAB were isolated from banana fruits in Taiwan. These isolates were initially divided into nine groups (r1 to r9) using restriction fragment length polymorphism analysis and 16S ribosomal DNA sequencing. Isolates belonging to Lactobacillus plantarum group were further divided into three additional groups using multiplex PCR assay targeting the recA gene. The most common bacterial genera found in banana fruits were Lactobacillus and Weissella. The distribution of LAB indicated that, in most cases, neighboring regions shared common strains, but there were still some differences between regions. On the basis of phylogenetic analysis of 16S rRNA, rpoA, and pheS gene sequences, two strains included in the genera Lactobacillus were identified as potential novel species or subspecies. In addition, a total 36 isolates were found to have bacteriocin-producing abilities. These results suggest that various LAB are associated with banana fruits in Taiwan. This is the first report describing the distribution and varieties of LAB associated with banana fruits. In addition, one potential novel LAB species was also found in this study.
authors.affiliation: Department of Biotechnology, Ming Chuan University, No.5, Deming Rd., Guishan Dist., Taoyuan City, Taiwan, Republic of China. yisheng@mail.mcu.edu.tw.
authors.forename: Yi-Sheng
authors.initials: YS
authors.lastname: Chen
authors.affiliation: Department of Biotechnology, Ming Chuan University, No.5, Deming Rd., Guishan Dist., Taoyuan City, Taiwan, Republic of China.
authors.forename: Yu-Jou
authors.initials: YJ
authors.lastname: Liao
authors.affiliation: Department of Biotechnology, Ming Chuan University, No.5, Deming Rd., Guishan Dist., Taoyuan City, Taiwan, Republic of China.
authors.forename: Yi-Shan
authors.initials: YS
authors.lastname: Lan
authors.affiliation: Department of Biotechnology, Ming Chuan University, No.5, Deming Rd., Guishan Dist., Taoyuan City, Taiwan, Republic of China.
authors.forename: Hui-Chung
authors.initials: HC
authors.lastname: Wu
authors.affiliation: The Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kitashin, Kofu, Yamanashi, 400-0005, Japan.
authors.forename: Fujitoshi
authors.initials: F
authors.lastname: Yanagida
mesh_terms: D005516:Food Microbiology; D005638:Fruit / Q000382:microbiology*; D007778:Lactobacillus / Q000145:classification / Q000235:genetics*; D028521:Musa / Q000382:microbiology*; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D013624:Taiwan; D058836:Weissella / Q000235:genetics
chemical_list: D012336:RNA, Ribosomal, 16S