Integrated Phenotypic–Genotypic Analysis of Latilactobacillus sakei from Different Niches

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

doi:10.3390/foods10081717

Foods (Jul 2021)

Integrated Phenotypic–Genotypic Analysis of Latilactobacillus sakei from Different Niches

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

Affiliations

Ying Chen: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Nan Li: State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China
Shenxi Zhao: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Chuan Zhang: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Nanzhen Qiao: Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2R3, Canada
Hui Duan: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Yue Xiao: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Bowen Yan: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Jianxin Zhao: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Fengwei Tian: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Qixiao Zhai: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Leilei Yu: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Wei Chen: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

DOI: https://doi.org/10.3390/foods10081717
Journal volume & issue: Vol. 10, no. 8
p. 1717

Abstract

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Increasing attention has been paid to the potential probiotic effects of Latilactobacillus sakei. To explore the genetic diversity of L. sakei, 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 L. sakei were 1.98 Mb and 41.22%, respectively. Its core genome mainly encodes translation and transcription, amino acid synthesis, glucose metabolism, and defense functions. L. sakei has open pan-genomic characteristics, and its pan-gene curve shows an upward trend. The genetic diversity of L. sakei 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.

Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

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