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Genome Sequence of Lactococcus lactis subsp. lactis NCDO 2118, a GABA-Producing Strain
Letícia C Oliveira1, Tessália D L Saraiva1, Siomar C Soares1
1Laboratory of Cellular and Molecular Genetics, Institute of Biologic Sciences, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil.
Genome Announcements
|October 4, 2014
Summary
The complete genome sequence of Lactococcus lactis NCDO 2118, a xylose-fermenting bacterium, was determined. This non-dairy lactic acid bacterium is a potential probiotic with gamma-aminobutyric acid (GABA) producing capabilities.
Area of Science:
- Microbiology
- Genomics
- Food Science
Background:
- Lactococcus lactis subsp. lactis NCDO 2118 is a non-dairy lactic acid bacterium.
- This strain ferments xylose and produces gamma-aminobutyric acid (GABA).
- It was isolated from frozen peas and exhibits probiotic potential.
Purpose of the Study:
- To report the complete genome sequence of Lactococcus lactis subsp. lactis NCDO 2118.
- To provide genomic data for a strain with probiotic potential.
- To facilitate further research into its functional capabilities.
Main Methods:
- Whole-genome sequencing was performed on L. lactis NCDO 2118.
- Bioinformatic analyses were conducted on the obtained genome sequence.
- The genome was assembled and annotated.
Main Results:
- The complete genome sequence of L. lactis NCDO 2118 has been successfully obtained.
- Genomic analysis provides insights into its metabolic pathways, including xylose fermentation.
- The genome harbors genes potentially related to its probiotic activity and GABA production.
Conclusions:
- The availability of the complete genome sequence of L. lactis NCDO 2118 is a valuable resource.
- This genomic information can aid in understanding and enhancing its probiotic properties.
- Further studies can leverage this data to explore its applications in functional foods and probiotics.
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