Affiliation:
1. Nestlé Research Center, 1000 Lausanne 26, Switzerland
2. Department of Food Science, College of Agriculture and Life Sciences, North Carolina State University, Raleigh, North Carolina 27695-7624
Abstract
ABSTRACT
We analyzed the
tuf
gene, encoding elongation factor Tu, from 33 strains representing 17
Lactobacillus
species and 8
Bifidobacterium
species. The
tuf
sequences were aligned and used to infer phylogenesis among species of lactobacilli and bifidobacteria. We demonstrated that the synonymous substitution affecting this gene renders elongation factor Tu a reliable molecular clock for investigating evolutionary distances of lactobacilli and bifidobacteria. In fact, the phylogeny generated by these
tuf
sequences is consistent with that derived from 16S rRNA analysis. The investigation of a multiple alignment of
tuf
sequences revealed regions conserved among strains belonging to the same species but distinct from those of other species. PCR primers complementary to these regions allowed species-specific identification of closely related species, such as
Lactobacillus casei
group members. These
tuf
gene-based assays developed in this study provide an alternative to present methods for the identification for lactic acid bacterial species. Since a variable number of
tuf
genes have been described for bacteria, the presence of multiple genes was examined. Southern analysis revealed one
tuf
gene in the genomes of lactobacilli and bifidobacteria, but the
tuf
gene was arranged differently in the genomes of these two taxa. Our results revealed that the
tuf
gene in bifidobacteria is flanked by the same gene constellation as the
str
operon, as originally reported for
Escherichia coli
. In contrast, bioinformatic and transcriptional analyses of the DNA region flanking the
tuf
gene in four
Lactobacillus
species indicated the same four-gene unit and suggested a novel
tuf
operon specific for the genus
Lactobacillus
.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Cited by
142 articles.
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