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Strain diversity of plant‐associated Lactiplantibacillus plantarum

Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) is a lactic acid bacteria species found on plants that is essential for many plant food fermentations. In this study, we investigated the intraspecific phenotypic and genetic diversity of 13 L. plantarum strains isolated from different...

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Autores principales: Yu, Annabelle O., Goldman, Elissa A., Brooks, Jason T., Golomb, Benjamin L., Yim, Irene S., Gotcheva, Velitchka, Angelov, Angel, Kim, Eun Bae, Marco, Maria L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8449665/
https://www.ncbi.nlm.nih.gov/pubmed/34171185
http://dx.doi.org/10.1111/1751-7915.13871
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author Yu, Annabelle O.
Goldman, Elissa A.
Brooks, Jason T.
Golomb, Benjamin L.
Yim, Irene S.
Gotcheva, Velitchka
Angelov, Angel
Kim, Eun Bae
Marco, Maria L.
author_facet Yu, Annabelle O.
Goldman, Elissa A.
Brooks, Jason T.
Golomb, Benjamin L.
Yim, Irene S.
Gotcheva, Velitchka
Angelov, Angel
Kim, Eun Bae
Marco, Maria L.
author_sort Yu, Annabelle O.
collection PubMed
description Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) is a lactic acid bacteria species found on plants that is essential for many plant food fermentations. In this study, we investigated the intraspecific phenotypic and genetic diversity of 13 L. plantarum strains isolated from different plant foods, including fermented olives and tomatoes, cactus fruit, teff injera, wheat boza and wheat sourdough starter. We found that strains from the same or similar plant food types frequently exhibited similar carbohydrate metabolism and stress tolerance responses. The isolates from acidic, brine‐containing ferments (olives and tomatoes) were more resistant to MRS adjusted to pH 3.5 or containing 4% w/v NaCl, than those recovered from grain fermentations. Strains from fermented olives grew robustly on raffinose as the sole carbon source and were better able to grow in the presence of ethanol (8% v/v or sequential exposure of 8% (v/v) and then 12% (v/v) ethanol) than most isolates from other plant types and the reference strain NCIMB8826R. Cell free culture supernatants from the olive‐associated strains were also more effective at inhibiting growth of an olive spoilage strain of Saccharomyces cerevisiae. Multi‐locus sequence typing and comparative genomics indicated that isolates from the same source tended to be genetically related. However, despite these similarities, other traits were highly variable between strains from the same plant source, including the capacity for biofilm formation and survival at pH 2 or 50°C. Genomic comparisons were unable to resolve strain differences, with the exception of the most phenotypically impaired and robust isolates, highlighting the importance of utilizing phenotypic studies to investigate differences between strains of L. plantarum. The findings show that L. plantarum is adapted for growth on specific plants or plant food types, but that intraspecific variation may be important for ecological fitness and strain coexistence within individual habitats.
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spelling pubmed-84496652021-09-24 Strain diversity of plant‐associated Lactiplantibacillus plantarum Yu, Annabelle O. Goldman, Elissa A. Brooks, Jason T. Golomb, Benjamin L. Yim, Irene S. Gotcheva, Velitchka Angelov, Angel Kim, Eun Bae Marco, Maria L. Microb Biotechnol Research Articles Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) is a lactic acid bacteria species found on plants that is essential for many plant food fermentations. In this study, we investigated the intraspecific phenotypic and genetic diversity of 13 L. plantarum strains isolated from different plant foods, including fermented olives and tomatoes, cactus fruit, teff injera, wheat boza and wheat sourdough starter. We found that strains from the same or similar plant food types frequently exhibited similar carbohydrate metabolism and stress tolerance responses. The isolates from acidic, brine‐containing ferments (olives and tomatoes) were more resistant to MRS adjusted to pH 3.5 or containing 4% w/v NaCl, than those recovered from grain fermentations. Strains from fermented olives grew robustly on raffinose as the sole carbon source and were better able to grow in the presence of ethanol (8% v/v or sequential exposure of 8% (v/v) and then 12% (v/v) ethanol) than most isolates from other plant types and the reference strain NCIMB8826R. Cell free culture supernatants from the olive‐associated strains were also more effective at inhibiting growth of an olive spoilage strain of Saccharomyces cerevisiae. Multi‐locus sequence typing and comparative genomics indicated that isolates from the same source tended to be genetically related. However, despite these similarities, other traits were highly variable between strains from the same plant source, including the capacity for biofilm formation and survival at pH 2 or 50°C. Genomic comparisons were unable to resolve strain differences, with the exception of the most phenotypically impaired and robust isolates, highlighting the importance of utilizing phenotypic studies to investigate differences between strains of L. plantarum. The findings show that L. plantarum is adapted for growth on specific plants or plant food types, but that intraspecific variation may be important for ecological fitness and strain coexistence within individual habitats. John Wiley and Sons Inc. 2021-06-25 /pmc/articles/PMC8449665/ /pubmed/34171185 http://dx.doi.org/10.1111/1751-7915.13871 Text en © 2021 The Authors. Microbial Biotechnology published by Society for Applied Microbiology and John Wiley & Sons Ltd. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research Articles
Yu, Annabelle O.
Goldman, Elissa A.
Brooks, Jason T.
Golomb, Benjamin L.
Yim, Irene S.
Gotcheva, Velitchka
Angelov, Angel
Kim, Eun Bae
Marco, Maria L.
Strain diversity of plant‐associated Lactiplantibacillus plantarum
title Strain diversity of plant‐associated Lactiplantibacillus plantarum
title_full Strain diversity of plant‐associated Lactiplantibacillus plantarum
title_fullStr Strain diversity of plant‐associated Lactiplantibacillus plantarum
title_full_unstemmed Strain diversity of plant‐associated Lactiplantibacillus plantarum
title_short Strain diversity of plant‐associated Lactiplantibacillus plantarum
title_sort strain diversity of plant‐associated lactiplantibacillus plantarum
topic Research Articles
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8449665/
https://www.ncbi.nlm.nih.gov/pubmed/34171185
http://dx.doi.org/10.1111/1751-7915.13871
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