Phenotypic and comparative genomic analysis of two Lactobacillus amylolyticus strains from naturally fermented tofu whey
[1];
[4];
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology Zhongkai University of Agriculture and Engineering Guangzhou China, School of Food Science and Engineering South China University of Technology Guangzhou 510641 China, Academy of Contemporary Agricultural Engineering Innovations Zhongkai University of Agriculture and Engineering Guangzhou China
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology Zhongkai University of Agriculture and Engineering Guangzhou China
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology Zhongkai University of Agriculture and Engineering Guangzhou China, Academy of Contemporary Agricultural Engineering Innovations Zhongkai University of Agriculture and Engineering Guangzhou China
Summary The differences in aspects of morphology, fermentation and probiotic characteristics between Lactobacillus amylolyticus L5 (Lam1.5) and L6 (Lam1.6) isolated from naturally fermented tofu whey were investigated by phenotypic and comparative genomic analysis. The results indicated that morphological difference between two strains may attribute to the mutation of ftsW and ftsK genes responsible for cell division. The optimum growth temperatures of Lam1.5 and Lam1.6 were different, and the acid‐producing ability of Lam1.6 was stronger than that of Lam1.5. And the growth rate of Lam1.6 exhibited better growth performance than that of Lam1.5 in MRS with initial pH 3.0–5.0. Besides, Lam1.5 was proved to be safe to be used in fermented food with safety evaluation. In respect of probiotic traits, Lam1.5 displayed the same performance in tolerance of intestinal juice, antimicrobial activity and adhesion properties as that of Lam1.6. However, Lam1.5 was more sensitive to simulated gastric juice than Lam1.6 at pH 2.5 and 3.0, which might be due to its long‐rod shape and lack of K+‐ATPase and Na+‐H+ antiporters. This study unveiled morphological and physiological differences between Lam1.5 and Lam1.6, raising the potential effect of ftsW and ftsK on the morphological development of lactobacilli that further affects their metabolic properties.
- Sponsoring Organization:
- USDOE
- OSTI ID:
- 1888612
- Journal Information:
- International Journal of Food Science and Technology, Journal Name: International Journal of Food Science and Technology Journal Issue: 10 Vol. 57; ISSN 0950-5423
- Publisher:
- Wiley-BlackwellCopyright Statement
- Country of Publication:
- United Kingdom
- Language:
- English
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