Phylogenomic analysis in <i>Latilactobacillus sakei</i> by using polymorphisms detected by next-generation sequencing-Reference-Cited by-同舟云学术

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Phylogenomic analysis in <i>Latilactobacillus sakei</i> by using polymorphisms detected by next-generation sequencing

Published:2023 Issue:2 Volume:42 Page:138-142
ISSN:2186-3342
Container-title:Bioscience of Microbiota, Food and Health
language:en
Short-container-title:

Author:

NISHIYAMA Chisato¹,SEKIGUCHI Suguru²,SUGIHARA Yu³,NISHIKAWA Minami¹,MAKITA Natsu¹,SEGAWA Tenta¹,TERASAKI Momoka²,TAKAGI Hiroki¹,KOYANAGI Takashi²

Affiliation:

1. Laboratory of Plant Breeding, Ishikawa Prefectural University, 1-308 Suematsu, Nonoichi-shi, Ishikawa 921-8836, Japan

2. Laboratory of Food Microbiology, Ishikawa Prefectural University, 1-308 Suematsu, Nonoichi-shi, Ishikawa 921-8836, Japan

3. Laboratory of Crop Evolution, Kyoto University, Yoshida-honmachi, Sakyo-ku, Kyoto 606-8501, Japan

Publisher

BMFH Press

Subject

Gastroenterology,Applied Microbiology and Biotechnology,Immunology,Microbiology,Food Science

Link

https://www.jstage.jst.go.jp/article/bmfh/42/2/42_2022-017/_pdf

Reference21 articles.

1. 1. Cocolin L, Manzano M, Cantoni C, Comi G. 2001. Denaturing gradient gel electrophoresis analysis of the 16S rRNA gene V1 region to monitor dynamic changes in the bacterial population during fermentation of Italian sausages. Appl Environ Microbiol 67: 5113–5121.

2. 2. Koyanagi T, Nakagawa A, Kiyohara M, Matsui H, Yamamoto K, Barla F, Take H, Katsuyama Y, Tsuji A, Shijimaya M, Nakamura S, Minami H, Enomoto T, Katayama T, Kumagai H. 2013. Pyrosequencing analysis of microbiota in Kaburazushi, a traditional medieval sushi in Japan. Biosci Biotechnol Biochem 77: 2125–2130.

3. 3. Katagiri H, Kitahara K, Fukami K. 1934. The characteristics of the lactic acid bacteria isolated from moto, yeast mashes for Saké manufacture Part IV. The classification of the lactic acid bacteria. Bull Agric Chem Soc Jpn 10: 156–157.

4. 4. McLeod A, Nyquist OL, Snipen L, Naterstad K, Axelsson L. 2008. Diversity of Lactobacillus sakei strains investigated by phenotypic and genotypic methods. Syst Appl Microbiol 31: 393–403.

5. 5. Koyanagi T, Nakagawa A, Kiyohara M, Matsui H, Tsuji A, Barla F, Take H, Katsuyama Y, Tokuda K, Nakamura S, Minami H, Enomoto T, Katayama T, Kumagai H. 2016. Tracing microbiota changes in yamahai-moto, the traditional Japanese sake starter. Biosci Biotechnol Biochem 80: 399–406.

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