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从发酵蔬菜中分离出来的Latilactobacillus curvatus PN39MY的基因组序列数据集草案
Eric Banan-Mwine Daliri1, Toma Balnionytė1, Eglė Lastauskienė2
1Department of Biological Models, Institute of Biochemistry, Life Sciences Center, Vilnius University, Sauletekio Ave. 7, LT, Vilnius 10257, Lithuania.
Data in brief
|July 28, 2023
概括
从发酵黄瓜中分离出来的Latilactobacillus curvatus PN39MY的基因组草案被测序. 这项分析没有发现抗微生物耐药性或毒性基因,为比较基因组学提供了基线.
科学领域:
- 微生物学 微生物学
- 基因组学就是基因组学.
- 食品科学 食品科学 食品科学
背景情况:
- 酸菌 (Latilactobacillus curvatus) 是一种乳酸细菌,在发酵食品中发现.
- 了解L. curvatus菌株的基因组对于食品安全和质量至关重要.
- 本研究的重点是从传统的立陶宛发酵黄瓜中分离出来的特定菌株.
研究的目的:
- 报告Latilactobacillus curvatus PN39MY. 的基因组序列草案.
- 为提供基因组数据进行与其他Latilactobacillus物种进行比较分析.
- 识别与抗菌素耐药性和毒性相关的潜在基因.
主要方法:
- 在L. curvatus PN39MY菌株的全基因组测序.
- 生物信息分析包括序列剪切和基因注释.
- 平均核酸标识 (ANI) 计算用于菌株识别.
主要成果:
- L. curvatus PN39MY的基因组序列草案由83个连结 (1.89 Mbp) 组成,N50为40562和42.1%的GC含量.
- 确定了1910年的编码序列.
- 高平均核酸标识 (99.45%) 证实了该菌株是Latilactobacillus curvatus.
- 没有检测到与抗菌素耐药性或毒性因素相关的基因.
结论:
- L. curvatus PN39MY的基因组序列提供了有价值的基因组信息.
- 缺乏耐药性和毒性基因表明,这可能是食品应用的安全特征.
- 这些数据为未来在Latilactobacillus属内的比较基因组研究提供了基础.
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