Lactobacillus plantarum is an important probiotic and is mostly isolated from fermented foods. We sequenced the genome of L. plantarum strain 5-2, which was derived from fermented soybean isolated from Yunnan province, China. The strain was determined to contain 3114 genes. Fourteen complete insertion sequence (IS) elements were found in 5-2 chromosome. There were 24 DNA replication proteins and 76 DNA repair proteins in the 5-2 genome. Consistent with the classification of L. plantarum as a facultative heterofermentative lactobacillus, the 5-2 genome encodes key enzymes required for the EMP (Embden-Meyerhof-Parnas) and phosphoketolase (PK) pathways. Several components of the secretion machinery are found in the 5-2 genome, which was compared with L. plantarum ST-III, JDM1 and WCFS1. Most of the specific proteins in the four genomes appeared to be related to their prophage elements.
Lactobacillus plantarum is an important probiotic that is isolated mostly from fermented foods. Here, we report the first draft genome sequence of L. plantarum strain AY01, isolated from the raw material of fermented goat milk cheese. This bacterium, with optimum growth at 30°C, has a G+C content of 43.68%.
Yond bap is a traditional fermented milk product from the Yunnan province in China. Yond baps are mostly produced with goat's milk and occasionally with cow's milk. As a traditional dairy product produced by fermentation, yond bap contains an abundant microflora. The microbes that play a role in the fermentation of goat milk form a specific community structure. In this work, 11 types of yond bap were characterized from four different regions in the Yunnan province. We employed barcoded pyrosequencing of 16S rRNA to analyze the bacterial community structure in the yond baps. The results indicated that the bacterial community structures of the 11 yond baps were different. Proteobacteria, Firmicutes, Bacteroidetes, and Actinobacteria were detected in all the samples. Pseudomonas, a proteobacterium, was the predominant bacterial genus. Pseudomonas sequences were detected often and in most of the samples. Next, Streptococcaceae, Lactobacillaceae, and Lactococcus belonging to Streptococcaceae family played important roles in the fermentation of yond baps as the numbers of sequences belonging to these species were higher. The results demonstrate the presence of different bacterial community structures of yond baps from different regions in the Yunnan Province of China. This study provides information about the diversity of the microbial community of fermented food and a reliable theoretical foundation for improving the quality and flavor of yond baps.
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