Huang Zheng, Zhou Xingya, Stanton Catherine, Ross Reynolds Paul, Zhao Jianxin, Zhang Hao, Yang Bo, Chen Wei
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Microorganisms. 2021 Sep 20;9(9):1992. doi: 10.3390/microorganisms9091992.
is a common kind of lactic acid bacteria usually found in the human gastrointestinal tract, oral cavity, vagina, and various fermented foods. At present, many studies have focused on the probiotic function and industrial application of . Additionally, dozens of strains have been genome sequenced, but there has been no research to compare them at the genomic level. In this study, 46 strains of were performed comparative analyses to explore their genetic diversity. The results showed that all the strains were divided into two clusters based on ANI values, phylogenetic analysis and whole genome comparison, due to the difference of their predicted gene composition of bacteriocin operon, CRISPR-Cas systems and prophages mainly. Additionally, was a pan-genome open species with a difference in carbohydrates utilization, antibiotic resistance, EPS operon, surface layer protein operon and other functional gene composition. This work provides a better understanding of from a genetic perspective, and offers a frame for the biotechnological potentiality of this species.
是一种常见的乳酸菌，通常存在于人类胃肠道、口腔、阴道以及各种发酵食品中。目前，许多研究都集中在其益生菌功能和工业应用上。此外，已有数十株该菌完成了全基因组测序，但尚未有在基因组水平上对它们进行比较的研究。在本研究中，对46株该菌进行了比较分析以探究其遗传多样性。结果表明，所有该菌菌株基于ANI值、系统发育分析和全基因组比较被分为两个簇，主要是由于它们预测的细菌素操纵子、CRISPR-Cas系统和原噬菌体的基因组成存在差异。此外，该菌是一个泛基因组开放物种，在碳水化合物利用、抗生素抗性、EPS操纵子、表层蛋白操纵子和其他功能基因组成方面存在差异。这项工作从遗传角度对该菌有了更好的理解，并为该物种的生物技术潜力提供了一个框架。
