Biodiversity of Lactic Acid Bacteria in Traditional Fermented Foods in Yunnan Province, China, and Comparative Genomics of Lactobacillus plantarum

The diversity of lactic acid bacteria (LAB) in fermented foods Yunnan currently lacks large-scale and systematic research. A total 638 were collected from 84 regions for analyses. results show that the dominant strains various types different. Additionally, majority LAB better adapted to with a temperature 15–20 °C humidity 64–74%. Lactobacillus plantarum (L. plantarum) was most abundant all widely distributed regions. Genetically, guanine plus cytosine (GC) content L. ranged 35.60% 47.90%, genome sizes 2.54 Mb 5.76 Mb. phylogenetic analysis revealed habitat source geographic origin had little influence on homologous genes plantarum. genetic mostly represented by functional carbohydrate utilization. This research provides valuable insights into microbiota different Yunnan. Meanwhile, may help us understand evolutionary history this species.