Whole-Genome Sequence of Lactococcus lactis Subsp. lactis LL16 Confirms Safety, Probiotic Potential, and Reveals Functional Traits
-
Published:2023-04-15
Issue:4
Volume:11
Page:1034
-
ISSN:2076-2607
-
Container-title:Microorganisms
-
language:en
-
Short-container-title:Microorganisms
Author:
Mileriene Justina1ORCID, Aksomaitiene Jurgita1ORCID, Kondrotiene Kristina1ORCID, Asledottir Tora2, Vegarud Gerd Elisabeth2, Serniene Loreta1, Malakauskas Mindaugas1
Affiliation:
1. Veterinary Academy, Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilžės Str. 18, LT-47181 Kaunas, Lithuania 2. Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1433 Ås, Norway
Abstract
Safety is the most important criteria of any substance or microorganism applied in the food industry. The whole-genome sequencing (WGS) of an indigenous dairy isolate LL16 confirmed it to be Lactococcus lactis subsp. lactis with genome size 2,589,406 bp, 35.4% GC content, 246 subsystems, and 1 plasmid (repUS4). The Nextera XT library preparation kit was used to generate the DNA libraries, and the sequencing was carried out on an Illumina MiSeq platform. In silico analysis of L. lactis LL16 strain revealed non-pathogenicity and the absence of genes involved in transferable antimicrobial resistances, virulence, and formation of biogenic amines. One region in the L. lactis LL16 genome was identified as type III polyketide synthases (T3PKS) to produce putative bacteriocins lactococcin B, and enterolysin A. The probiotic and functional potential of L. lactis LL16 was investigated by the presence of genes involved in adhesion and colonization of the host’s intestines and tolerance to acid and bile, production of enzymes, amino acids, and B-group vitamins. Genes encoding the production of neurotransmitters serotonin and gamma-aminobutyric acid (GABA) were detected; however, L. lactis LL16 was able to produce only GABA during milk fermentation. These findings demonstrate a variety of positive features that support the use of L. lactis LL16 in the dairy sector as a functional strain with probiotic and GABA-producing properties.
Funder
European Regional Development Fund according to the supported activity ‘Research Projects Implemented by World-class Researcher Groups’
Subject
Virology,Microbiology (medical),Microbiology
Reference75 articles.
1. Probiotics of Diverse Origin and Their Therapeutic Applications: A Review;Yadav;J. Am. Coll. Nutr.,2020 2. Damián, M.R., Cortes-Perez, N.G., Quintana, E.T., Ortiz-Moreno, A., Noguez, C.G., Cruceño-Casarrubias, C.E., Pardo, M.E.S., and Bermúdez-Humarán, L.G. (2022). Functional Foods, Nutraceuticals and Probiotics: A Focus on Human Health. Microorganisms, 10. 3. Saltaji, S., Rué, O., Sopena, V., Sablé, S., Tambadou, F., Didelot, S., and Chevrot, R. (2020). Lactococcus lactis Diversity Revealed by Targeted Amplicon Sequencing of purR Gene, Metabolic Comparisons and Antimicrobial Properties in an Undefined Mixed Starter Culture Used for Soft-Cheese Manufacture. Foods, 9. 4. Lactococci of Local Origin as Potential Starter Cultures for Traditional Montenegrin Cheese Production;Rasovic;Food Technol. Biotechnol.,2017 5. Whole genome sequencing for the risk assessment of probiotic lactic acid bacteria;Peng;Crit. Rev. Food Sci. Nutr.,2022
Cited by
14 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
|
|