BioEngineering Department, Faculty of Life and Natural Sciences, Abdullah Gul University, Kayseri, TR, Turkey.
BMC Genom Data. 2022 Aug 2;23(1):61. doi: 10.1186/s12863-022-01074-6.
Leuconostoc lactis forms a crucial member of the genus Leuconostoc and has been widely used in the fermentation industry to convert raw material into acidified and flavored products in dairy and plant-based food systems. Since the ecological niches that strains of Ln. lactis being isolated from were truly diverse such as the human gut, dairy, and plant environments, comparative genome analysis studies are needed to better understand the strain differences from a metabolic adaptation point of view across diverse sources of origin. We compared eight Ln. lactis strains of 1.2.28, aa_0143, BIOML-A1, CBA3625, LN19, LN24, WIKIM21, and WiKim40 using bioinformatics to elucidate genomic level characteristics of each strain for better utilization of this species in a broad range of applications in food industry.
Phylogenomic analysis of twenty-nine Ln. lactis strains resulted in nine clades. Whole-genome sequence analysis was performed on eight Ln. lactis strains representing human gastrointestinal tract and fermented foods microbiomes. The findings of the present study are based on comparative genome analysis against the reference Ln. lactis CBA3625 genome. Overall, a ~ 41% of all CDS were conserved between all strains. When the coding sequences were assigned to a function, mobile genetic elements, mainly insertion sequences were carried by all eight strains. All strains except LN24 and WiKim40 harbor at least one intact putative prophage region, and two of the strains contained CRISPR-Cas system. All strains encoded Lactococcin 972 bacteriocin biosynthesis gene clusters except for CBA3625.
The findings in the present study put forth new perspectives on genomics of Ln. lactis via complete genome sequence based comparative analysis and further determination of genomic characteristics. The outcomes of this work could potentially pave the way for developing elements for future strain engineering applications.
乳球菌形成了乳球菌属的重要成员,已广泛应用于发酵工业,将原料转化为乳制品和植物性食品系统中的酸化和调味产品。由于从人类肠道、乳制品和植物环境等多种来源分离出的乳球菌菌株的生态位真正多样化,因此需要进行比较基因组分析研究,以便从代谢适应的角度更好地了解不同来源菌株之间的差异。我们使用生物信息学比较了 1.2.28、aa_0143、BIOML-A1、CBA3625、LN19、LN24、WIKIM21 和 WiKim40 等 8 株乳球菌,以阐明每个菌株的基因组水平特征,从而更好地在食品工业的广泛应用中利用该物种。
对 29 株乳球菌的系统发育基因组分析导致 9 个分支。对代表人类胃肠道和发酵食品微生物组的 8 株乳球菌进行了全基因组序列分析。本研究的结果是基于对参考乳球菌 CBA3625 基因组的比较基因组分析。总的来说,所有菌株之间约有 41%的 CDS 是保守的。当将编码序列分配到功能时,移动遗传元件,主要是插入序列,被所有 8 株菌携带。除 LN24 和 WiKim40 外,所有菌株都至少携带一个完整的假定噬菌体区域,其中两个菌株含有 CRISPR-Cas 系统。除 CBA3625 外,所有菌株都编码乳球菌素 972 细菌素生物合成基因簇。
本研究通过基于完整基因组序列的比较分析和进一步确定基因组特征,提出了乳球菌基因组学的新观点。这项工作的结果可能为未来的菌株工程应用开发元件铺平道路。