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Related Experiment Video

Updated: Jan 7, 2026

Characterization of a Pathogenic Escherichia coli Strain Derived from Oreochromis spp. Farms Using Whole-Genome Sequencing
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Comprehensive Characterization of Five Lactococcus Strains: From Phenotypic Traits to Genomic Features.

I D Antipenko1, N P Sorokina2, I V Kucherenko2

  • 1Laboratory for Research on Molecular Mechanisms of Longevity, Department of Biology and Biotechnology, HSE University, Moscow, 101000 Russia.

Acta Naturae
|January 2, 2026
PubMed
Summary
This summary is machine-generated.

Understanding the genetic and phenotypic traits of lactic acid bacteria is crucial for dairy fermentation. This study reveals significant metabolic differences and phage resistance in Lactococcus strains, highlighting the need for integrated genomic and phenotypic analysis in starter culture selection.

Keywords:
Lactococcusbacteriophagesfermentationgenomic profilingprophagesstarter cultures

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Area of Science:

  • Dairy Microbiology
  • Bacteriology
  • Genomics

Background:

  • Dairy fermentation efficiency relies on lactic acid bacteria properties, including metabolic activity and phage resistance.
  • Understanding the genotype-phenotype relationship in industrial strains is vital for optimizing dairy production.

Purpose of the Study:

  • To comprehensively analyze genetic and phenotypic traits of five industrial Lactococcus strains.
  • To investigate species-specific features of lactose metabolism in Lactococcus lactis and Lactococcus cremoris.
  • To correlate the presence of prophages and specific genetic systems with phage resistance and metabolic activity.

Main Methods:

  • Whole-genome sequencing of five industrial Lactococcus strains.
  • Phenotypic profiling of bacterial metabolic activity and acidification.
  • Comparative genomic analysis of 337 L. lactis and 147 L. cremoris genomes.
  • Bacteriophage resistance testing and identification of phage defense systems.

Main Results:

  • Significant metabolic activity differences were found among genetically similar L. lactis strains.
  • Species-specific lactose metabolism features were identified, including the absence of the lacZ gene in L. cremoris.
  • Prophages were detected in three strains, correlating with reduced acidification activity.
  • Two L. lactis strains exhibited resistance to all tested bacteriophages, potentially due to the AbiB system.

Conclusions:

  • Integrating genomic and phenotypic analyses is essential for selecting efficient and phage-resistant Lactococcus starter cultures.
  • Genetic variations influence metabolic performance and phage susceptibility in industrial dairy strains.
  • The AbiB system may confer broad-spectrum phage resistance in Lactococcus lactis.