Affiliation:
1. Department of Food, Bioprocessing, and Nutrition Sciences and Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina 27695
2. Genomics Sciences Graduate Program, North Carolina State University, Raleigh, North Carolina 27695
Abstract
ABSTRACT
This study presents the complete genome sequence of
Lactobacillus gasseri
ATCC 33323, a neotype strain of human origin and a native species found commonly in the gastrointestinal tracts of neonates and adults. The plasmid-free genome was 1,894,360 bp in size and predicted to encode 1,810 genes. The GC content was 35.3%, similar to the GC content of its closest relatives,
L. johnsonii
NCC 533 (34%) and
L. acidophilus
NCFM (34%). Two identical copies of the prophage LgaI (40,086 bp), of the Sfi11-like
Siphoviridae
phage family, were integrated tandomly in the chromosome. A number of unique features were identified in the genome of
L. gasseri
that were likely acquired by horizontal gene transfer and may contribute to the survival of this bacterium in its ecological niche.
L. gasseri
encodes two restriction and modification systems, which may limit bacteriophage infection.
L. gasseri
also encodes an operon for production of heteropolysaccharides of high complexity. A unique alternative sigma factor was present similar to that of
B. caccae
ATCC 43185, a bacterial species isolated from human feces. In addition,
L. gasseri
encoded the highest number of putative mucus-binding proteins (14) among lactobacilli sequenced to date. Selected phenotypic characteristics that were compared between ATCC 33323 and other human
L. gasseri
strains included carbohydrate fermentation patterns, growth and survival in bile, oxalate degradation, and adhesion to intestinal epithelial cells, in vitro. The results from this study indicated high intraspecies variability from a genome encoding traits important for survival and retention in the gastrointestinal tract.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Cited by
143 articles.
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