Draft genome sequence of <i>Lactobacillus helveticus</i> OSU-BDGOAK2 and <i>Lactobacillus kefiranofaciens</i> OSU-BDGOA1, kefir grain isolates with potential antibacterial activity-Reference-Cited by-同舟云学术

Draft genome sequence of Lactobacillus helveticus OSU-BDGOAK2 and Lactobacillus kefiranofaciens OSU-BDGOA1, kefir grain isolates with potential antibacterial activity

Published:2023-09-19 Issue:9 Volume:12 Page:
ISSN:2576-098X
Container-title:Microbiology Resource Announcements
language:en
Short-container-title:Microbiol Resour Announc

Author:

González-Orozco Brianda D.¹^ORCID,Santiago-Rodriguez Tasha M.²^ORCID,García-Cano Israel³,Jiménez-Flores Rafael¹^ORCID,Alvarez Valente B.¹^ORCID

Affiliation:

1. Department of Food Science and Technology, The Ohio State University , Columbus, Ohio, USA

2. Diversigen, Inc. , New Brighton, Minnesota, USA

3. Department of Food Sciences and Technology, National Institute of Medical Sciences and Nutrition Salvador Zubirán , Mexico City, Mexico

Abstract

ABSTRACT We present the draft genome sequence and assembly of Lactobacillus helveticus OSU-BDGOAK2 and Lactobacillus kefiranofaciens OSU-BDGOA1 isolated from kefir grains that exhibited in vitro antibacterial activity against Escherichia coli ATCC 25922, Listeria innocua ATCC 51742, and Staphylococcus epidermidis ATCC 1222. Genome analysis of both strains revealed gene clusters encoding bacteriocins.

Funder

Wilbur A. Gould Food Industries Center

JT Parker Endowment in Dairy Foods

Publisher

American Society for Microbiology

Subject

Genetics,Immunology and Microbiology (miscellaneous),Molecular Biology

Link

https://journals.asm.org/doi/pdf/10.1128/mra.00304-23

Reference13 articles.

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2. Microbial community diversity associated with Tibetan kefir grains and its detoxification of Ochratoxin A during fermentation

3. Lactobacillus kefiranofaciens, the sole dominant and stable bacterial species, exhibits distinct morphotypes upon colonization in Tibetan kefir grains

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5. Metagenomic analysis and antibacterial activity of kefir microorganisms

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