传统发酵乳制品中植物乳杆菌的种群结构及遗传进化  

Population Structure and Genetic Evolution of Lactobacillus plantarum from Traditional Fermented Dairy Products

作　　者：李明雨[1] 李虹甫 张雅硕 冯晓涵 满朝新[1] 姜毓君[1] LI Ming-yu, LI Hong-fu, ZHANG Ya-shuo, FENG Xiao-han, MAN Chao-xin, JIANG Yu-jun(Key Lab of Dairy Science, Ministry of Education ,Food College of Northeast Agricultural University ,Harbin 150030, China)

机构地区：[1]东北农业大学食品学院乳品科学教育部重点实验室,黑龙江哈尔滨150030

出　　处：《食品工业科技》2018年第21期129-133,共5页Science and Technology of Food Industry

基　　金：国家高层次人才特殊支持计划(810098)

摘　　要：基于多位点序列分型(MLST)方法,采用7个持家基因对分离自内蒙古和西藏自治区传统发酵乳制品中的植物乳杆菌进行分型研究,利用DnaSP、START、eBURST、MEGA、STURCTURE、SplitsTree等生物信息学分析软件,分析其遗传进化和种群结构。结果表明:传统发酵乳制品中的植物乳杆菌分离株间具有较高的基因多样性。61株菌共产生27个序列型(ST),其中20个ST型属于单一菌株序列型。这些ST型构成6个克隆复合体,6个独特型。经系统发育分析发现其包含4个遗传谱系。重组分解分析得出重组影响其遗传进化。本研究从基因水平,为菌株的分型、种群结构和遗传进化关系的探索提供了理论基础。Multilocus sequence typing（MLST） was used to type Lactobacillus plantarum isolated from traditional fermented dairy products in the Tibet and Inner Mongolia Autonomous Regions based on seven housekeeping genes.DnaSP, START, eBURST, MEGA, STURCTURE and SplitsTree were performed to infer the population structure and genetic evolution of these strains.The results showed high genetic diversity in 61 isolates. 27 sequence types （STs） were identified, 20 of which were assigned to single isolate, and six clonal complexes（CCs） and six singletons were formed.The phylogenetic analysis was indicative of four clusters lineages.Split decomposition analysis revealed that recombination contributed to genetic evolution. This study provided a theoretical basis for typing strains and inferring population structure and genetic evolution.

关 键 词：传统发酵乳制品 植物乳杆菌 多位点序列分型 种群结构 遗传进化 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]