ArticleApplied and environmental microbiology2009
Intraspecies genomic diversity and natural population structure of the meat-borne lactic acid bacterium Lactobacillus sakei.
Article in Applied and environmental microbiology, 2009. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 31 papers.
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Who cites it
31 citing papers in PubMed, 77 citations in OpenAlex.
- Evaluation of the effect of host-derived Latilactobacillus sakei MG6 on the physiological health and intestinal homeostasis in turbot (Scophthalmus maximus L.).Scientific reports · 2026Article
- Article
- Effect of the Addition of Dandelion (Molecules (Basel, Switzerland) · 2024Article
- Microbial Growth under Limiting Conditions-Future Perspectives.Microorganisms · 2023Review
- Phylogenomic analysis inBioscience of microbiota, food and health · 2023Article
- Insights into the Metabolomic Diversity ofFoods (Basel, Switzerland) · 2022Article
- On a Non-Discrete Concept of Prokaryotic Species.Microorganisms · 2020Article
- Metabolism ofFoods (Basel, Switzerland) · 2020Article
- Complete and Draft Genome Sequences of Nine Lactobacillus sakei Strains Selected from the Three Known Phylogenetic Lineages and Their Main Clonal Complexes.Genome announcements · 2018Article
- Integrated phenotypic-genotypic approach to understand the influence of ultrasound on metabolic response of Lactobacillus sakei.PloS one · 2018Article
- Article
- Phenotypic Diversity ofFrontiers in microbiology · 2018Article
- Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products.Microorganisms · 2017Review
- Phenotypic and genotypic characterization of peptidoglycan hydrolases of Lactobacillus sakei.Journal of advanced research · 2016Article
- DFAST and DAGA: web-based integrated genome annotation tools and resources.Bioscience of microbiota, food and health · 2016Article
- Features ofItalian journal of food safety · 2015Article
- Identification, technological and safety characterization of Lactobacillus sakei and Lactobacillus curvatus isolated from Argentinean anchovies (Engraulis anchoita).SpringerPlus · 2013Article
- Genome Sequence of Lactobacillus sakei subsp. sakei LS25, a Commercial Starter Culture Strain for Fermented Sausage.Genome announcements · 2013Article
- Catabolism of N-acetylneuraminic acid, a fitness function of the food-borne lactic acid bacterium Lactobacillus sakei, involves two newly characterized proteins.Applied and environmental microbiology · 2013Article
- Population genetics of Lactobacillus sakei reveals three lineages with distinct evolutionary histories.PloS one · 2013Article
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Authors and funding
9 authors at 1 institution in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lactobacillus sakei is a food-borne bacterium naturally found in meat and fish products. A study was performed to examine the intraspecies diversity among 73 isolates sourced from laboratory collections in several different countries. Pulsed-field gel electrophoresis analysis demonstrated a 25% variation in genome size between isolates, ranging from 1,815 kb to 2,310 kb. The relatedness between isolates was then determined using a PCR-based method that detects the possession of 60 chromosomal genes belonging to the flexible gene pool. Ten different strain clusters were identified that had noticeable differences in their average genome size reflecting the natural population structure. The results show that many different genotypes may be isolated from similar types of meat products, suggesting a complex ecological habitat in which intraspecies diversity may be required for successful adaptation. Finally, proteomic analysis revealed a slight difference between the migration patterns of highly abundant GapA isoforms of the two prevailing L. sakei subspecies (sakei and carnosus). This analysis was used to affiliate the genotypic clusters with the corresponding subspecies. These findings reveal for the first time the extent of intraspecies genomic diversity in L. sakei. Consequently, identification of molecular subtypes may in the future prove valuable for a better understanding of microbial ecosystems in food products.
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