Department of Food Science and Biotechnology, Kyonggi University, Suwon, 16227, Republic of Korea.
Department of Food and Nutrition, Dongduk Women's University, Seoul, 02748, Republic of Korea.
BMC Genomics. 2018 Feb 13;19(1):136. doi: 10.1186/s12864-018-4532-1.
Our previous comparative genomic analysis of Staphylococcus equorum KS1039 with five S. equorum strains illuminated the genomic basis of its safety and salt tolerance. However, a comprehensive picture of the cellular components and metabolic pathways involved in the degradation of macromolecules and development of sensory properties has not been obtained for S. equorum. Therefore, in this study, we examined the general metabolism of S. equorum based on information obtained from published complete genome sequences of six S. equorum strains isolated from different niches. Additionally, the utility of strain KS1039 as a starter culture for high-salt food fermentations was examined.
All six S. equorum strains contained genes involved in glycolysis, the tricarboxylic acid cycle, and amino acid metabolic pathways, as well as color development. Moreover, the strains had the potential to produce acetoin, butanediol, and branched chain fatty acids, all of which are important flavor compounds. None of the strains contained decarboxylase genes, which are required for histamine and tyramine production. Strain KS1039 contained bacteriocin and CRISPR/Cas gene clusters, and experimental results suggested that these genes were functional in vitro.
The comparative genomic analysis carried out herein provides important information on the usefulness of S. equorum KS1039 as a starter culture for the fermentation of high-salt foods in terms of safety, salt tolerance, bacteriocin production, and foreign plasmid restriction.
我们之前对马肠球菌 KS1039 与五株马肠球菌的比较基因组分析揭示了其安全性和耐盐性的基因组基础。然而，对于马肠球菌，其参与大分子降解和感官特性形成的细胞成分和代谢途径的全貌尚未得到阐明。因此，在本研究中，我们根据从六个不同生境分离的马肠球菌菌株的已发表的全基因组序列信息，研究了马肠球菌的一般代谢。此外，还研究了 KS1039 菌株作为高盐食品发酵起始培养物的用途。
所有六株马肠球菌都含有参与糖酵解、三羧酸循环和氨基酸代谢途径以及颜色形成的基因。此外，这些菌株具有产生乙酰 2-酮、丁二醇和支链脂肪酸的潜力，所有这些都是重要的风味化合物。没有一株菌株含有组胺和酪胺产生所必需的脱羧酶基因。KS1039 菌株含有细菌素和 CRISPR/Cas 基因簇，实验结果表明这些基因在体外具有功能。
本研究进行的比较基因组分析为马肠球菌 KS1039 作为高盐食品发酵起始培养物的用途提供了重要信息，从安全性、耐盐性、细菌素产生和外源质粒限制的角度来看，其具有很高的应用价值。
