Literature DB >> 29564960

Complete genome sequencing of exopolysaccharide-producing Lactobacillus plantarum K25 provides genetic evidence for the probiotic functionality and cold endurance capacity of the strain.

Yunyun Jiang1, Jian Zhang1, Xiao Zhao1, Wen Zhao1, Zhijian Yu2, Chao Chen2, Zhennai Yang1.   

Abstract

Lactobacillus plantarum (L. plantarum) K25 is a probiotic strain isolated from Tibetan kefir. Previous studies showed that this exopolysaccharide (EPS)-producing strain was antimicrobial active and cold tolerant. These functional traits were evidenced by complete genome sequencing of strain K25 with a circular 3,175,846-bp chromosome and six circular plasmids, encoding 3365 CDSs, 16 rRNA genes and 70 tRNA genes. Genomic analysis of L. plantarum K25 illustrates that this strain contains the previous reported mechanisms of probiotic functionality and cold tolerance, involving plantaricins, lysozyme, bile salt hydrolase, chaperone proteins, osmoprotectant, oxidoreductase, EPSs and terpenes. Interestingly, strain K25 harbors more genes that function in defense mechanisms, and lipid transport and metabolism, in comparison with other L. plantarum strains reported. The present study demonstrates the comprehensive analysis of genes related to probiotic functionalities of an EPS-producing L. plantarum strain based on whole genome sequencing.

Entities:  

Keywords:  Cold endurance; Complete genome; Exopolysaccharide; Lactobacillus plantarum K25; Probiotic functionality

Mesh:

Substances:

Year:  2018        PMID: 29564960     DOI: 10.1080/09168451.2018.1453293

Source DB:  PubMed          Journal:  Biosci Biotechnol Biochem        ISSN: 0916-8451            Impact factor:   2.043


  7 in total

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Authors:  Shuhui Yang; Lei Liu; Jingwen Wang; Shuyu Guo; Guorong Liu; Xing Chen; Xi Deng; Mingxia Tu; Yufei Tao; Yu Rao
Journal:  Arch Microbiol       Date:  2022-09-20       Impact factor: 2.667

2.  Comparative Genomics of Lactiplantibacillus plantarum: Insights Into Probiotic Markers in Strains Isolated From the Human Gastrointestinal Tract and Fermented Foods.

Authors:  Natalia Garcia-Gonzalez; Francesca Bottacini; Douwe van Sinderen; Cormac G M Gahan; Aldo Corsetti
Journal:  Front Microbiol       Date:  2022-05-18       Impact factor: 6.064

3.  Functional Annotation of Lactiplantibacillus plantarum 13-3 as a Potential Starter Probiotic Involved in the Food Safety of Fermented Products.

Authors:  Tariq Aziz; Muhammad Naveed; Abid Sarwar; Syeda Izma Makhdoom; Muhammad Saad Mughal; Urooj Ali; Zhennai Yang; Muhammad Shahzad; Manal Y Sameeh; Mashael W Alruways; Anas S Dablool; Abdulraheem Ali Almalki; Abdulhakeem S Alamri; Majid Alhomrani
Journal:  Molecules       Date:  2022-08-24       Impact factor: 4.927

4.  Genome Analysis of Lactobacillus plantarum Isolated From Some Indian Fermented Foods for Bacteriocin Production and Probiotic Marker Genes.

Authors:  Aditi Goel; Prakash M Halami; Jyoti Prakash Tamang
Journal:  Front Microbiol       Date:  2020-01-29       Impact factor: 5.640

Review 5.  Omics Approaches to Assess Flavor Development in Cheese.

Authors:  Rania Anastasiou; Maria Kazou; Marina Georgalaki; Anastasios Aktypis; Georgia Zoumpopoulou; Effie Tsakalidou
Journal:  Foods       Date:  2022-01-11

6.  The Carbohydrate Metabolism of Lactiplantibacillus plantarum.

Authors:  Yanhua Cui; Meihong Wang; Yankun Zheng; Kai Miao; Xiaojun Qu
Journal:  Int J Mol Sci       Date:  2021-12-15       Impact factor: 5.923

7.  Decoding the Gene Variants of Two Native Probiotic Lactiplantibacillus plantarum Strains through Whole-Genome Resequencing: Insights into Bacterial Adaptability to Stressors and Antimicrobial Strength.

Authors:  Gabriela N Tenea
Journal:  Genes (Basel)       Date:  2022-02-28       Impact factor: 4.096

  7 in total

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