Integrated Phenotypic–Genotypic Analysis of <i>Latilactobacillus</i> <i>sakei</i> from Different Niches

Integrated Phenotypic–Genotypic Analysis of <i>Latilactobacillus</i> <i>sakei</i> from Different Niches

Increasing attention has been paid to the potential probiotic effects of <i>Latilactobacillus sakei</i>. To explore the genetic diversity of <i>L. sakei</i>, 14 strains isolated from different niches (feces, fermented kimchi, and meat products) and 54 published strains were c...

Full description

Bibliographic Details
Main Authors: Ying Chen, Nan Li, Shenxi Zhao, Chuan Zhang, Nanzhen Qiao, Hui Duan, Yue Xiao, Bowen Yan, Jianxin Zhao, Fengwei Tian, Qixiao Zhai, Leilei Yu, Wei Chen
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Foods
Subjects:
<i>Latilactobacillus sakei</i>
comparative genomics
carbohydrate utilization
antibiotic tolerance
CRISPR-Cas
Online Access:https://www.mdpi.com/2304-8158/10/8/1717
id doaj-4b34438976fc47a48cf7f6170d1b4b05
record_format Article
spelling doaj-4b34438976fc47a48cf7f6170d1b4b052021-08-26T13:44:53ZengMDPI AGFoods2304-81582021-07-01101717171710.3390/foods10081717Integrated Phenotypic–Genotypic Analysis of <i>Latilactobacillus</i> <i>sakei</i> from Different NichesYing Chen0Nan Li1Shenxi Zhao2Chuan Zhang3Nanzhen Qiao4Hui Duan5Yue Xiao6Bowen Yan7Jianxin Zhao8Fengwei Tian9Qixiao Zhai10Leilei Yu11Wei Chen12State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaDepartment of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2R3, CanadaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaIncreasing attention has been paid to the potential probiotic effects of <i>Latilactobacillus sakei</i>. To explore the genetic diversity of <i>L. sakei</i>, 14 strains isolated from different niches (feces, fermented kimchi, and meat products) and 54 published strains were compared and analyzed. The results showed that the average genome size and GC content of <i>L.</i> <i>sakei</i> were 1.98 Mb and 41.22%, respectively. Its core genome mainly encodes translation and transcription, amino acid synthesis, glucose metabolism, and defense functions. <i>L.</i> <i>sakei</i> has open pan-genomic characteristics, and its pan-gene curve shows an upward trend. The genetic diversity of <i>L.</i> <i>sakei</i> is mainly reflected in carbohydrate utilization, antibiotic tolerance, and immune/competition-related factors, such as clustering regular interval short palindromic repeat sequence (CRISPR)–Cas. The CRISPR system is mainly IIA type, and a few are IIC types. This work provides a basis for the study of this species.https://www.mdpi.com/2304-8158/10/8/1717<i>Latilactobacillus sakei</i>comparative genomicscarbohydrate utilizationantibiotic toleranceCRISPR-Cas
collection DOAJ
language English
format Article
sources DOAJ
author Ying Chen
Nan Li
Shenxi Zhao
Chuan Zhang
Nanzhen Qiao
Hui Duan
Yue Xiao
Bowen Yan
Jianxin Zhao
Fengwei Tian
Qixiao Zhai
Leilei Yu
Wei Chen
spellingShingle Ying Chen
Nan Li
Shenxi Zhao
Chuan Zhang
Nanzhen Qiao
Hui Duan
Yue Xiao
Bowen Yan
Jianxin Zhao
Fengwei Tian
Qixiao Zhai
Leilei Yu
Wei Chen
Integrated Phenotypic–Genotypic Analysis of <i>Latilactobacillus</i> <i>sakei</i> from Different Niches
Foods
<i>Latilactobacillus sakei</i>
comparative genomics
carbohydrate utilization
antibiotic tolerance
CRISPR-Cas
author_facet Ying Chen
Nan Li
Shenxi Zhao
Chuan Zhang
Nanzhen Qiao
Hui Duan
Yue Xiao
Bowen Yan
Jianxin Zhao
Fengwei Tian
Qixiao Zhai
Leilei Yu
Wei Chen
author_sort Ying Chen
title Integrated Phenotypic–Genotypic Analysis of <i>Latilactobacillus</i> <i>sakei</i> from Different Niches
title_short Integrated Phenotypic–Genotypic Analysis of <i>Latilactobacillus</i> <i>sakei</i> from Different Niches
title_full Integrated Phenotypic–Genotypic Analysis of <i>Latilactobacillus</i> <i>sakei</i> from Different Niches
title_fullStr Integrated Phenotypic–Genotypic Analysis of <i>Latilactobacillus</i> <i>sakei</i> from Different Niches
title_full_unstemmed Integrated Phenotypic–Genotypic Analysis of <i>Latilactobacillus</i> <i>sakei</i> from Different Niches
title_sort integrated phenotypic–genotypic analysis of <i>latilactobacillus</i> <i>sakei</i> from different niches
publisher MDPI AG
series Foods
issn 2304-8158
publishDate 2021-07-01
description Increasing attention has been paid to the potential probiotic effects of <i>Latilactobacillus sakei</i>. To explore the genetic diversity of <i>L. sakei</i>, 14 strains isolated from different niches (feces, fermented kimchi, and meat products) and 54 published strains were compared and analyzed. The results showed that the average genome size and GC content of <i>L.</i> <i>sakei</i> were 1.98 Mb and 41.22%, respectively. Its core genome mainly encodes translation and transcription, amino acid synthesis, glucose metabolism, and defense functions. <i>L.</i> <i>sakei</i> has open pan-genomic characteristics, and its pan-gene curve shows an upward trend. The genetic diversity of <i>L.</i> <i>sakei</i> is mainly reflected in carbohydrate utilization, antibiotic tolerance, and immune/competition-related factors, such as clustering regular interval short palindromic repeat sequence (CRISPR)–Cas. The CRISPR system is mainly IIA type, and a few are IIC types. This work provides a basis for the study of this species.
topic <i>Latilactobacillus sakei</i>
comparative genomics
carbohydrate utilization
antibiotic tolerance
CRISPR-Cas
url https://www.mdpi.com/2304-8158/10/8/1717
work_keys_str_mv AT yingchen integratedphenotypicgenotypicanalysisofilatilactobacillusiisakeiifromdifferentniches
AT nanli integratedphenotypicgenotypicanalysisofilatilactobacillusiisakeiifromdifferentniches
AT shenxizhao integratedphenotypicgenotypicanalysisofilatilactobacillusiisakeiifromdifferentniches
AT chuanzhang integratedphenotypicgenotypicanalysisofilatilactobacillusiisakeiifromdifferentniches
AT nanzhenqiao integratedphenotypicgenotypicanalysisofilatilactobacillusiisakeiifromdifferentniches
AT huiduan integratedphenotypicgenotypicanalysisofilatilactobacillusiisakeiifromdifferentniches
AT yuexiao integratedphenotypicgenotypicanalysisofilatilactobacillusiisakeiifromdifferentniches
AT bowenyan integratedphenotypicgenotypicanalysisofilatilactobacillusiisakeiifromdifferentniches
AT jianxinzhao integratedphenotypicgenotypicanalysisofilatilactobacillusiisakeiifromdifferentniches
AT fengweitian integratedphenotypicgenotypicanalysisofilatilactobacillusiisakeiifromdifferentniches
AT qixiaozhai integratedphenotypicgenotypicanalysisofilatilactobacillusiisakeiifromdifferentniches
AT leileiyu integratedphenotypicgenotypicanalysisofilatilactobacillusiisakeiifromdifferentniches
AT weichen integratedphenotypicgenotypicanalysisofilatilactobacillusiisakeiifromdifferentniches
_version_ 1721193347279749120

Similar Items