Literature DB >> 28774971

Whole-Genome Sequence of Leuconostoc mesenteroides LT-38, a Non-Spore-Forming Gram-Positive Lactic Acid Bacterium.

Shiro Kato1, Tadao Oikawa2,3.   

Abstract

The present study reports the complete genome sequence of Leuconostoc mesenteroides strain LT-38, which is a non-spore-forming Gram-positive lactic acid bacterium. The genome is composed of a 2,022,184-bp circular chromosome and contains 2,005 putative protein-coding genes.
Copyright © 2017 Kato and Oikawa.

Entities:  

Year:  2017        PMID: 28774971      PMCID: PMC5543633          DOI: 10.1128/genomeA.00670-17

Source DB:  PubMed          Journal:  Genome Announc


GENOME ANNOUNCEMENT

Leuconostoc mesenteroides is a non-spore-forming, Gram-positive, coccus-shaped lactic acid bacterium that is often found in a fermentative environment, including in fermented foods. Lactic acid bacteria produce bioactive molecules in food (1), and some strains of L. mesenteroides also produce functional compounds. For example, strain W3 isolated from wine (2) and strain 213M0 from Mongolian fermented mare milk (3) produce bacteriocin and a bacteriocin-like substance, respectively. Strain IFI-CA141, isolated from aged wine, produces biogenic amines, such as putrescine (4). Strain LK-151 (5), derived from Kimoto, a starter of the traditional brewing method of Japanese sake, produces a large amount of d-amino acids, which affects the taste of sake (6). Genome information on various L. mesenteroides strains will help us understand their potential productivities of various functional compounds and the strains will increase the quality and function of food. The present report provides the complete genome sequence of L. mesenteroides LT-38, which was analyzed using a GS Junior 454 sequencer (Roche) for shotgun and paired-end sequencing and an ABI 3730 DNA analyzer (Thermo Fisher Scientific) for Sanger sequencing. Strain LT-38 is a type strain that is available from a public culture collection (National Institute of Technology and Evaluation, Japan) as strain NBRC 3426. L. mesenteroides LT-38 was cultivated in de Man-Rogosa-Sharpe (MRS) broth, and the genomic DNA, with sufficient purity for the preparation of a DNA library, was extracted using a DNeasy blood and tissue kit (Qiagen). A whole-genome shotgun library was constructed using a GS Titanium rapid library preparation kit (Roche). An 8-kb-span paired-end library was also prepared using a GS Titanium rapid library preparation kit (Roche) and GS Titanium libraries of paired-end adaptors (Roche), according to Roche’s paired-end library preparation method. The GS De Novo Assembler version 2.9 assembled the whole-genome shotgun reads and paired-end reads into one scaffold, with approximately 67-fold genome coverage of the 2.0-Mb genome, and the chromosomal scaffold was composed of 38 large contigs. No scaffold for the plasmid was detected, which is different from L. mesenteroides ATCC 8293 (7) and L. mesenteroides J18 (8), and this is a characteristic feature of the LT-38 genome. The complete chromosomal length of strain LT-38, after filling the remaining gaps by Sanger sequencing, was 2,022,184 bp, with a G+C content of 37.56%. Putative coding sequences on the chromosomal DNA were predicted and annotated using the Microbial Genome Annotation Pipeline (9), and 2,005 genes encoding proteins, 68 genes for tRNAs, and 9 genes for rRNAs were detected. This genome information will facilitate an understanding of the whole metabolic capacity not only of strain LT-38 but also of other L. mesenteroides strains.

Accession number(s).

The complete genome sequence has been deposited in DDBJ under the GenBank accession number AP017935.
  7 in total

1.  Purification and characterization of a bacteriocin from an oenological strain of Leuconostoc mesenteroides subsp. cremoris.

Authors:  Halil Dündar; Bekir Salih; Faruk Bozoğlu
Journal:  Prep Biochem Biotechnol       Date:  2016-05-18       Impact factor: 2.162

2.  Complete genome sequence of Leuconostoc mesenteroides subsp. mesenteroides strain J18, isolated from kimchi.

Authors:  Ji Young Jung; Seung Hyeon Lee; Se Hee Lee; Che Ok Jeon
Journal:  J Bacteriol       Date:  2012-02       Impact factor: 3.490

3.  Principal component analysis of the relationship between the D-amino acid concentrations and the taste of the sake.

Authors:  Kaori Okada; Yoshitaka Gogami; Tadao Oikawa
Journal:  Amino Acids       Date:  2012-07-25       Impact factor: 3.520

4.  Comparative genomics of the lactic acid bacteria.

Authors:  K Makarova; A Slesarev; Y Wolf; A Sorokin; B Mirkin; E Koonin; A Pavlov; N Pavlova; V Karamychev; N Polouchine; V Shakhova; I Grigoriev; Y Lou; D Rohksar; S Lucas; K Huang; D M Goodstein; T Hawkins; V Plengvidhya; D Welker; J Hughes; Y Goh; A Benson; K Baldwin; J-H Lee; I Díaz-Muñiz; B Dosti; V Smeianov; W Wechter; R Barabote; G Lorca; E Altermann; R Barrangou; B Ganesan; Y Xie; H Rawsthorne; D Tamir; C Parker; F Breidt; J Broadbent; R Hutkins; D O'Sullivan; J Steele; G Unlu; M Saier; T Klaenhammer; P Richardson; S Kozyavkin; B Weimer; D Mills
Journal:  Proc Natl Acad Sci U S A       Date:  2006-10-09       Impact factor: 11.205

5.  Production of a bacteriocin-like inhibitory substance by Leuconostoc mesenteroides subsp. dextranicum 213M0 isolated from Mongolian fermented mare milk, airag.

Authors:  Kensuke Arakawa; Saki Yoshida; Hiroki Aikawa; Chihiro Hano; Tsognemekh Bolormaa; Sedkhuu Burenjargal; Taku Miyamoto
Journal:  Anim Sci J       Date:  2015-09-21       Impact factor: 1.749

6.  Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines.

Authors:  M Victoria Moreno-Arribas; M Carmen Polo
Journal:  Food Microbiol       Date:  2008-05-23       Impact factor: 5.516

Review 7.  Bioactive Molecules Released in Food by Lactic Acid Bacteria: Encrypted Peptides and Biogenic Amines.

Authors:  Enrica Pessione; Simona Cirrincione
Journal:  Front Microbiol       Date:  2016-06-09       Impact factor: 5.640

  7 in total

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