Comparative genomics reveals genetic diversity and variation in metabolic traits in Fructilactobacillus sanfranciscensis strains

He, Xiaxia, Yu, Yujuan, Kemperman, Rober, Jimenez, Luciana, Sadiq, Faizan Ahmed ORCID: https://orcid.org/0000-0003-1596-4155 and Zhang, Guohua 2024. Comparative genomics reveals genetic diversity and variation in metabolic traits in Fructilactobacillus sanfranciscensis strains. Microorganisms 12 (5) , 845. 10.3390/microorganisms12050845

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Abstract

Fructilactobacillus sanfranciscensis is a significant and dominant bacterial species of sourdough microbiota from ecological and functional perspectives. Despite the remarkable prevalence of different strains of this species in sourdoughs worldwide, the drivers behind the genetic diversity of this species needed to be clarified. In this research, 14 F. sanfranciscensis strains were isolated from sourdough samples to evaluate the genetic diversity and variation in metabolic traits. These 14 and 31 other strains (obtained from the NCBI database) genomes were compared. The values for genome size and GC content, on average, turned out to 1.31 Mbp and 34.25%, respectively. In 45 F. sanfranciscensis strains, there were 162 core genes and 0 to 51 unique genes present in each strain. The primary functions of core genes were related to nucleotide, lipid transport, and amino acid, as well as carbohydrate metabolism. The size of core genes accounted for 41.18% of the pan-genome size in 14 F. sanfranciscensis strains, i.e., 0.70 Mbp of 1.70 Mbp. There were genetic variations among the 14 strains involved in carbohydrate utilization and antibiotic resistance. Moreover, exopolysaccharides biosynthesis-related genes were annotated, including epsABD, wxz, wzy. The Type IIA & IE CRISPR-Cas systems, pediocin PA-1 and Lacticin_3147_A1 bacteriocins operons were also discovered in F. sanfranciscensis. These findings can help to select desirable F. sanfranciscensis strains to develop standardized starter culture for sourdough fermentation, and expect to provide traditional fermented pasta with a higher quality and nutritional value for the consumers.

Item Type:	Article
Date Type:	Publication
Status:	Published
Schools:	Dentistry
Publisher:	MDPI
ISSN:	2076-2607
Date of Acceptance:	18 April 2024
Last Modified:	08 May 2024 10:00
URI:	https://orca.cardiff.ac.uk/id/eprint/168598

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