Regional characteristics of <i>Lactobacillus plantarum</i> group strains isolated from two kinds of Japanese post-fermented teas, Ishizuchi-kurocha and Awa-bancha

Abstract

Properties of <i>Lactobacillus plantarum</i> group strains isolated from two kinds of Japanese post-fermented teas, Ishizuchi-kurocha and Awa-bancha, were compared. Although lactic acid bacteria isolated from the fermented teas were identified as <i>L. plantarum</i> via homology comparison of 16S ribosomal RNA gene sequences, classification of <i>L. plantarum</i> based on ribosomal proteins showed that the strains isolated from Ishizuchi-kurocha and Awa-bancha were different. According to classification by the ribosomal protein typing, Ishizuchi-kurocha-derived strains belong to the same group as <i>L. plantarum</i> subsp. <i>plantarum</i> JCM 1149^T. Awa-bancha-derived strains were assigned to a different group. This pattern was also applicable to strains isolated more than 10 years ago. A further analysis based on <i>recA</i> and a <i>dnaK</i> gene showed that Awa-bancha-derived strains were closely related to <i>L. pentosus</i>. The interactions with cultured cells were different between strain JCM 1149^T and the Ishizuchi-kurocha-derived strains. The Ishizuchi-kurocha-derived strains showed strong adhesion to Caco-2 cells. In contrast, strain JCM 1149^T and the Awa-bancha-derived strains hardly adhered to Caco-2 cells. According to the ribosomal protein typing, sugar utilization, and interaction with Caco-2 cells, although these properties were dependent on the strain strictly speaking, the <i>L. plantarum</i> group strains in this study can be subdivided into two groups: (1) type strain JCM 1149^T and Ishizuchi-kurocha-derived strains and (2) Awa-bancha-derived strains. A regionally unique microorganism may persist in each traditional fermented drink.