Science and Technology Production
Congress
Authorship
Federico Zuljan
;
Luis Esteban
;
Gabriel Gallina
;
Gabriela Martino
;
Ingrid Quintana
;
Sergio Alarcón
;
ESPARIZ, MARTIN
;
Victor Blancato
;
Christian Magni
Date
2014
Publishing House and Editing Place
Biocell
ISSN
0327-9545
Summary
Information provided by the agent in
SIGEVA
Genomic comparative analysis was performed between starter and non-starter LAB isolated from regional cheeses. We determined the chromosomal sequence of three LAB, Lactococcus lactis CRL264, and two strains of Enterococcus faecium IQ110 and GM75. Illumina technology was used for sequence and SeqMan NGen software, Advanced Pipmaker and Mauve Genome Alignment for assembly. Genome annotation was carried out using RAST and function prediction was analyzed with Island viewer, Plasmid, Virulence, and...
Genomic comparative analysis was performed between starter and non-starter LAB isolated from regional cheeses. We determined the chromosomal sequence of three LAB, Lactococcus lactis CRL264, and two strains of Enterococcus faecium IQ110 and GM75. Illumina technology was used for sequence and SeqMan NGen software, Advanced Pipmaker and Mauve Genome Alignment for assembly. Genome annotation was carried out using RAST and function prediction was analyzed with Island viewer, Plasmid, Virulence, and pathogen finder. Our results show that L. lactis CRL264 possesses specific genetic rearrangements with respect to the European strains (such as IL1403, DL61, TIFN2 and 4). Also, our comparative analysis performed in Lactococcus strains confirms that the main feature of the biovar is the capability to metabolize citrate whereas all the L. lactis subspecies are able to produce diacetyl from pyruvate. E. faecium strains differ in the ability to metabolize citrate. GM75 strain could metabolize citrate while IQ110 strain result unable to degrade citrate. In CRL264 and IQ110 strains no virulence factor were detected while in GM75 strain Efa-Afm adhesion and acm were found. Thus, our results show that genomic variability among starter and non-Starter-LAB is determinant for the different contributions to the final quality of cheese.
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Key Words
GENOMIC COMPARATIVE ANALYSISCHEESEENTEROCOCCUS FAECIUMLACTOCOCCUS LACTIS