Comparative genomics and proteolytic enzymatic analysis of lactobacillus helveticus reveals strain biodiversity
首发时间:2019-03-19
Abstract:Lactobacillus helveticus is a starter culture in the manufacture of Swiss cheese, Italian aged cheeses, and fermented milk products. Its growth relies on a complex proteolytic system that includes cell-envelope proteinases (CEPs) and peptidases. There were only a few strains of L. helveticus whose proteolytic systems in terms of genotype and phenotype have been characterized. In this study, a phylogenetic configuration and a pan/core genome analysis and an evaluation of the proteolytic enzymatic activities were conducted for 50 trains of L. helveticus including 38 isolated from various ecological niches in our lab. Three L. helveticus strains formed a phylogenetic lineage that was clearly separated from the other strains based on the phylogenetic tree, with the genome sizes from 1.798 to 2.255 Mbp. Diversity in key enzymatic activities was observed among L. helveticus strains. This study provides insight into the genetic and phenotypic diversity of L. helveticus isolated from various environments and the potential application in fermented dairy products.
keywords: Lactobacillus helveticus Comparative genomics Proteinase Diversity
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瑞士乳杆菌比较基因组学及蛋白水解酶的多样性分析
摘要:瑞士乳杆菌(Lactobacillus helveticus)作为瑞士干酪、意大利陈年奶酪和发酵乳制品生产中的发酵剂,其生长依赖于自身复杂的蛋白水解系统,该系统包括胞壁蛋白酶(CEPs)和肽酶。只有少数瑞士乳杆菌与蛋白水解系统有关的基因型和表型被表征。在此项研究中,对50株瑞士乳杆菌进行了系统发育研究、泛基因组/核心基因基因组分析以及蛋白水解酶活性的评估,其中的38株是由本课题组从各种生态位分离出来的。其中,有3株瑞士乳杆菌在系统发育分析中与其他菌株明显分离,其基因组大小为1.798至2.255 Mbp。此外,瑞士乳杆菌的蛋白水解关键酶活性具有多样性。本研究评估了从各种环境分离出的瑞士乳杆菌的基因型和表型多样性以及在发酵乳制品中的潜在应用。
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瑞士乳杆菌比较基因组学及蛋白水解酶的多样性分析
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