Kazou Maria, Alexandraki Voula, Blom Jochen, Pot Bruno, Tsakalidou Effie, Papadimitriou Konstantinos
Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece.
Bioinformatics and Systems Biology, Justus-Liebig-University Giessen, Giessen, Germany.
Front Microbiol. 2018 Jun 11;9:1244. doi: 10.3389/fmicb.2018.01244. eCollection 2018.
belongs to the clade and it is found in a variety of fermented foods. Strain ACA-DC 1533 was isolated from traditional Greek Kopanisti cheese and among the available genomes it is the only one with a fully sequenced chromosome. strains exhibited a high degree of conservation at the genome level. Investigation of the distribution of prophages and Clustered Regularly Interspaced Short Palindromic Repeats (CRISPRs) among the three strains suggests the potential existence of lineages within the species. Based on the presence/absence patterns of these genomic traits, strain ACA-DC 1533 seems to be more related to strain JCM 10692 than strain KCTC 13900. Interestingly, strains ACA-DC 1533 and JCM 10692 which lack CRISPRs, carry two similar prophages. In contrast, strain KCTC 13900 seems to have acquired immunity to these prophages according to the sequences of spacers in its CRISPRs. Nonetheless, strain KCTC 13900 has a prophage that is absent from strains ACA-DC 1533 and JCM 10692. Furthermore, comparative genomic analysis was performed among ACA-DC 1533, UCC118 and ATCC 27782. The chromosomes of the three species lack long-range synteny. Important differences were also determined in the number of glycobiome related proteins, proteolytic enzymes, transporters, insertion sequences and regulatory proteins. Moreover, no obvious genomic traits supporting a probiotic potential of ACA-DC 1533 were detected when compared to the probiotic UCC118. However, the existence of more than one glycine-betaine transporter within the genome of ACA-DC 1533 may explain the ability of to grow in fermented foods containing high salt concentrations. Finally, analysis of the ACA-DC 1533 genome revealed pathways that could underpin the production of major volatile compounds during the catabolism of amino acids that may contribute to the typical piquant flavors of Kopanisti cheese.
属于该进化枝，在多种发酵食品中都能找到。菌株ACA-DC 1533是从传统希腊科帕尼斯特奶酪中分离出来的，在现有的基因组中，它是唯一一个染色体完全测序的。这些菌株在基因组水平上表现出高度的保守性。对这三个菌株中前噬菌体和成簇规律间隔短回文重复序列（CRISPRs）分布的研究表明，该物种内可能存在谱系。基于这些基因组特征的有无模式，菌株ACA-DC 1533似乎与菌株JCM 10692的关系比与菌株KCTC 13900的关系更密切。有趣的是，缺乏CRISPRs的菌株ACA-DC 1533和JCM 10692携带两个相似的前噬菌体。相比之下，根据其CRISPRs中间隔序列的序列，菌株KCTC 13900似乎对这些前噬菌体具有免疫力。尽管如此，菌株KCTC 13900有一个前噬菌体，而菌株ACA-DC 1533和JCM 10692没有。此外，还对ACA-DC 1533、UCC118和ATCC 27782进行了比较基因组分析。这三个物种的染色体缺乏长程共线性。在糖生物组相关蛋白、蛋白水解酶、转运蛋白、插入序列和调节蛋白的数量上也确定了重要差异。此外，与益生菌UCC118相比，未检测到支持ACA-DC 1533具有益生菌潜力的明显基因组特征。然而，ACA-DC 1533基因组中存在多个甘氨酸-甜菜碱转运蛋白，这可能解释了其在高盐浓度发酵食品中生长的能力。最后，对ACA-DC 1533基因组的分析揭示了一些途径，这些途径可能支持在氨基酸分解代谢过程中产生主要挥发性化合物，这些化合物可能有助于科帕尼斯特奶酪典型的辛辣风味。
