Strain K56 and ET-22 isolated from the infant intestine were studied in this paper, and the other eight strains of Lactobacillus spp.isolated from different sources were collected as the reference. Microbial identification techniques including morphology, physiological and biochemical analysis, matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF), whole genome sequencing, whole genome multilocus sequence typing(wgMLST) and whole genome single nucleotide polymorphism (SNP) were applied to establish the identification method for strain K56 and ET-22.K56, ET-22, and other eight strains of Lactobacillus spp.isolated from different sources were studied. The MALDI-TOF identification scores of strain K56 and ET-22 were greater than 2, and the average nucleotide identity (ANI) values were greater than 95% comparing with the type strain, which indicated strain K56 and ET-22 were identified as Lactobacillus paracasei. wgMLST analysis was carried out based on the 1 701 core genes of the L. paracasei K56, L. paracasei ET-22 and other 8 reference strains, the results showed that the strain K56 and ET-22 could be effectively distinguished from other reference strains. SNP analysis results showed that the difference in SNP between different generations of L. paracasei K56 and L. paracasei ET-22 were 103 and 49 respectively, and the phylogenetic analysis further demonstrated that the SNP analysis can effectively distinguish L. paracasei K56 and L. paracasei ET-22 from other reference strains. The safety and functional properties of probiotics are specific at the strain level, which has become a scientific consensus. The accurate identification method system researched for probiotics K56 and ET-22 strains is helpful to promote their application in the dairy industry.
LIU Yiru
,
MA Xia
,
ZHAO Ting
,
LIU Jinfeng
,
YU Xuejian
,
LIU Weixian
,
CHENG Kun
,
ZHANG Xin
,
CAO Yanhua
,
XIN Di
,
FENG Huijun
,
LIU Fudong
,
ZHAO Wen
,
HONG Weilian
,
YAO Su
. Identification of Lactobacillus paracasei K56 and ET-22 isolated from human intestine[J]. Food and Fermentation Industries, 2022
, 48(1)
: 62
-69
.
DOI: 10.13995/j.cnki.11-1802/ts.026255
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