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Complete Genome Sequence of Lactobacillus paracasei EG9, a Strain Accelerating Free Amino Acid Production during
Yui Asahina1,2, Akino Shiroma3, Kazuma Nakano3
1Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki, Japan.
Genome Announcements
|July 7, 2018
Summary
Lactobacillus paracasei EG9, a cheese-isolated bacterium, enhances free amino acid production during ripening. Its genome sequencing reveals a complete chromosome and three plasmids, offering insights into its functional capabilities.
Area of Science:
- Microbiology
- Food Science
- Genomics
Background:
- Lactic acid bacteria (LAB) play a crucial role in fermented food development.
- Specific strains can influence flavor and texture profiles during food maturation.
- Understanding bacterial genomics aids in optimizing food production processes.
Purpose of the Study:
- To characterize the genomic features of Lactobacillus paracasei EG9.
- To investigate the potential of L. paracasei EG9 in accelerating cheese ripening.
- To provide a genomic basis for the observed functional traits of L. paracasei EG9.
Main Methods:
- Isolation and identification of Lactobacillus paracasei EG9 from cheese.
- Whole-genome sequencing using the PacBio RS II platform.
- Bioinformatic analysis of the obtained genome sequence.
Main Results:
- The complete genome sequence of L. paracasei EG9 was determined.
- The genome consists of a single circular chromosome (2,927,257 bp) and three plasmids.
- The G+C content of the chromosome was determined to be 46.59%.
Conclusions:
- Lactobacillus paracasei EG9 possesses a complete genome that can be leveraged for understanding its role in cheese ripening.
- The genomic information provides a foundation for future studies on strain improvement and application in the dairy industry.
- The strain's ability to accelerate free amino acid production is linked to its genetic makeup.
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