Amplicon Sequencing of the slpH Locus Permits Culture-Independent Strain Typing of Lactobacillus helveticus in Dairy Products

Moser, Aline; Wüthrich, Daniel; Bruggmann, Rémy; Eugster, Elisabeth; Meile, Leo; Irmler, Stefan (2017). Amplicon Sequencing of the slpH Locus Permits Culture-Independent Strain Typing of Lactobacillus helveticus in Dairy Products Frontiers in Microbiology, 8(1380), pp. 1-11. Frontiers Media 10.3389/fmicb.2017.01380

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The advent of massive parallel sequencing technologies has opened up possibilities for the study of the bacterial diversity of ecosystems without the need for enrichment or single strain isolation. By exploiting 78 genome data-sets from Lactobacillus helveticus strains, we found that the slpH locus that encodes a putative surface layer protein displays sufficient genetic heterogeneity to be a suitable target for strain typing. Based on high-throughput slpH gene sequencing and the detection of single-base DNA sequence variations, we established a culture-independent method to assess the biodiversity of the L. helveticus strains present in fermented dairy food. When we applied the method to study the L. helveticus strain composition in 15 natural whey cultures (NWCs) that were collected at different Gruyère, a protected designation of origin (PDO) production facilities, we detected a total of 10 sequence types (STs). In addition, we monitored the development of a three-strain mix in raclette cheese for 17 weeks.

Item Type:

Journal Article (Original Article)

Division/Institute:

School of Agricultural, Forest and Food Sciences > Abteilung Food Science & Management

Name:

Moser, Aline; Wüthrich, Daniel; Bruggmann, Rémy; Eugster, Elisabeth; Meile, Leo and Irmler, Stefan

Subjects:

T Technology > T Technology (General)

ISSN:

1664-302X

Publisher:

Frontiers Media

Language:

English

Submitter:

David Zimmer

Date Deposited:

01 Nov 2019 11:15

Last Modified:

01 Nov 2019 11:15

Publisher DOI:

10.3389/fmicb.2017.01380

Uncontrolled Keywords:

strain typing, semiconductor sequencing, Lactobacillus helveticus, natural whey culture, population composition

ARBOR DOI:

10.24451/arbor.8242

URI:

https://arbor.bfh.ch/id/eprint/8242

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