Literature DB >> 29724847

Draft Genome Sequences of Six Lactobacillus pentosus Strains Isolated from Brines of Traditionally Fermented Spanish-Style Green Table Olives.

Beatriz Calero-Delgado1, Antonio M Martín-Platero2, Antonio J Pérez-Pulido3, Antonio Benítez-Cabello1, Carlos S Casimiro-Soriguer3, Manuel Martínez-Bueno2, Francisco Noé Arroyo-López1, Francisco Rodríguez-Gómez1, Joaquín Bautista-Gallego1, Antonio Garrido-Fernández1, Rufino Jiménez-Díaz4.   

Abstract

Here, we report the genome sequences of six Lactobacillus pentosus strains isolated from traditional noninoculated Spanish-style green table olive brines. The total genome sizes varied between 3.77 and 4.039 Mbp. These genome sequences will assist in revealing the genes responsible for both technological and probiotic properties of these strains.
Copyright © 2018 Calero-Delgado et al.

Entities:  

Year:  2018        PMID: 29724847      PMCID: PMC5940955          DOI: 10.1128/genomeA.00379-18

Source DB:  PubMed          Journal:  Genome Announc


GENOME ANNOUNCEMENT

The genus Lactobacillus comprises many species indigenous to food-related habitats, such as dairy products, meats, sausages, and fermented vegetables (1, 2). Moreover, it has been shown that some species have potential probiotic properties, thus providing health benefits to human consumers (3, 4). The Lactobacillus pentosus species is the main inhabitant in the economically important Spanish-style green olive fermentation process (5). This lactic acid bacterium contributes to the preservation of olives by means of the large amounts of lactic acid produced, as well as by producing antibacterial compounds such us bacteriocins (6). Spanish-style green olive fermentation usually relies on a spontaneous, traditional method in which both the olives and the environment are handled in order to favor the development of L. pentosus (7). However, as the use of starter cultures is not a common practice in this fermentation, undesirable microorganisms frequently dominate the environment, and then spoilage of olives may occur. Thus, the genome sequences reported here will be highly valuable not only for designing appropriated starter cultures for olive fermentation but also for deepening the knowledge of potentially probiotic features shown by the L. pentosus species. Here, the sequenced genomes of six L. pentosus strains (named L. pentosus IG2 to IG7) isolated from the brine of natural Spanish-style green olive fermentation are presented. The genomic DNA from the strains was extracted using a modification of the protein “salting-out” procedure (8). Genome libraries were constructed using a TruSeq DNA PCR-free library preparation kit (Illumina, Inc.), with an insert size of 350 bp, and sequenced at Macrogen, Inc., (Seoul, Republic of Korea) by using an Illumina HiSeq platform with paired-end sequencing of 2 × 101-bp read lengths. The genomes were assembled with Velvet 1.2.10 (9), and parameters were optimized with VelvetOptimiser 2.2.5 (9). The NCBI Prokaryotic Genome Annotation Pipeline (PGAP) was used to annotate the six strains, and the annotation was completed by use of the following protocol: protein-coding genes were predicted using Prodigal v 2.6.3, which is an accurate prokaryotic gene finder (10), and then they were functionally annotated by Sma3s v2 using UniProt bacteria to get a higher sensitivity (11). To annotate noncoding genes, Infernal 1.1.2 (12) was used with Rfam database 13.0 (13). To estimate the number of plasmids appearing in each strain, the contig sequences were compared to all the plasmid sequences from Lactobacillus species available in the RefSeq database. The total genome sizes ranged from 3.77 to 4.039 Mbp, thus representing the largest sequenced genomes among L. pentosus strains to date, with very similar G+C contents, which varied from 45.78% to 45.98%. We found several plasmids per strain, ranging from 6 in the IG4 strain to 13 in the IG3 strain. The chromosomes encode from 84 to 92 tRNAs and from 5 to 9 rRNAs. These data show the high genome plasticity of this lactic acid bacterial species.

Accession number(s).

The genome sequences of the six L. pentosus strains have been stored under NCBI BioProject number PRJNA436944, and genome information and the GenBank accession number for each strain are listed in Table 1.
TABLE 1

Genome information and GenBank accession numbers

StrainGenBank accession no.Size (bp)No. of contigsG+C content (%)No. of protein-coding genesNo. of plasmidsNo. of tRNAsNo. of rRNAs
IG2PVOB000000004,033,89046045.703,9467858
IG3PVOA000000003,919,44511145.803,63913923
IG4PVNZ000000003,806,72816645.973,5226845
IG5PVNY000000003,768,9249645.983,44910883
IG6PVNX000000003,882,10418745.793,63111883
IG7PVNW000000003,802,40435245.793,67510928
Genome information and GenBank accession numbers
  10 in total

1.  Fast, convenient, and economical method for isolating genomic DNA from lactic acid bacteria using a modification of the protein "salting-out" procedure.

Authors:  A M Martín-Platero; E Valdivia; M Maqueda; M Martínez-Bueno
Journal:  Anal Biochem       Date:  2007-03-18       Impact factor: 3.365

2.  Velvet: algorithms for de novo short read assembly using de Bruijn graphs.

Authors:  Daniel R Zerbino; Ewan Birney
Journal:  Genome Res       Date:  2008-03-18       Impact factor: 9.043

Review 3.  Fermented foods as experimentally tractable microbial ecosystems.

Authors:  Benjamin E Wolfe; Rachel J Dutton
Journal:  Cell       Date:  2015-03-26       Impact factor: 41.582

4.  Sma3s: A universal tool for easy functional annotation of proteomes and transcriptomes.

Authors:  Carlos S Casimiro-Soriguer; Antonio Muñoz-Mérida; Antonio J Pérez-Pulido
Journal:  Proteomics       Date:  2017-06       Impact factor: 3.984

5.  A novel Lactobacillus pentosus-paired starter culture for Spanish-style green olive fermentation.

Authors:  José Luis Ruiz-Barba; Rufino Jiménez-Díaz
Journal:  Food Microbiol       Date:  2011-12-07       Impact factor: 5.516

6.  Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation.

Authors:  Jesús Domínguez-Manzano; Ángela León-Romero; Carmen Olmo-Ruiz; Joaquín Bautista-Gallego; Francisco Noé Arroyo-López; Antonio Garrido-Fernández; Rufino Jiménez-Díaz
Journal:  Int J Food Microbiol       Date:  2012-05-16       Impact factor: 5.277

7.  Prodigal: prokaryotic gene recognition and translation initiation site identification.

Authors:  Doug Hyatt; Gwo-Liang Chen; Philip F Locascio; Miriam L Land; Frank W Larimer; Loren J Hauser
Journal:  BMC Bioinformatics       Date:  2010-03-08       Impact factor: 3.169

8.  Infernal 1.1: 100-fold faster RNA homology searches.

Authors:  Eric P Nawrocki; Sean R Eddy
Journal:  Bioinformatics       Date:  2013-09-04       Impact factor: 6.937

9.  RT-PCR-DGGE Analysis to Elucidate the Dominant Bacterial Species of Industrial Spanish-Style Green Table Olive Fermentations.

Authors:  Antonio Benítez-Cabello; Joaquín Bautista-Gallego; Antonio Garrido-Fernández; Kalliopi Rantsiou; Luca Cocolin; Rufino Jiménez-Díaz; Francisco N Arroyo-López
Journal:  Front Microbiol       Date:  2016-08-17       Impact factor: 5.640

10.  Rfam 13.0: shifting to a genome-centric resource for non-coding RNA families.

Authors:  Ioanna Kalvari; Joanna Argasinska; Natalia Quinones-Olvera; Eric P Nawrocki; Elena Rivas; Sean R Eddy; Alex Bateman; Robert D Finn; Anton I Petrov
Journal:  Nucleic Acids Res       Date:  2018-01-04       Impact factor: 16.971

  10 in total
  2 in total

1.  Whole-genome sequence analysis for evaluating the safety and probiotic potential of Lactiplantibacillus pentosus 9D3, a gamma-aminobutyric acid (GABA)-producing strain isolated from Thai pickled weed.

Authors:  Nachon Raethong; Chalat Santivarangkna; Wonnop Visessanguan; Pannita Santiyanont; Wuttichai Mhuantong; Nipa Chokesajjawatee
Journal:  Front Microbiol       Date:  2022-09-23       Impact factor: 6.064

2.  Biodiversity and Multifunctional Features of Lactic Acid Bacteria Isolated From Table Olive Biofilms.

Authors:  Antonio Benítez-Cabello; Beatriz Calero-Delgado; Francisco Rodríguez-Gómez; Antonio Garrido-Fernández; Rufino Jiménez-Díaz; Francisco Noé Arroyo-López
Journal:  Front Microbiol       Date:  2019-04-17       Impact factor: 5.640

  2 in total

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