对生产Latilactobacillus sakei的绳的基因组和转录组分析揭示了具有温度依赖的转录活动的特定外聚糖
Julia A Manninen1, Per Johansson1, Johanna Björkroth1
1Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, University of Helsinki, Agnes Sjöbergin katu 2, 00790 Helsinki, Finland.
International journal of food microbiology
|July 10, 2025
概括
拉提拉克托巴西勒斯沙基 (Latilactobacillus sakei) 产生状外聚糖 (EPS),在食品发酵和腐烂过程中非常重要. 温度显著影响EPS生产,10°C的产量比30°C更高.
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:
- 拉提亚菌 (Latilactobacillus sakei,L. sakei) 是一种精神养的乳酸细菌 (LAB),以食品发酵和肉类腐烂而闻名,通过绳索外聚糖 (EPS) 生产.
- 关于L. sakei.中绳索EPS形成和温度依赖调节的遗传基础的知识有限.
- 现有的评估绳索EPS的方法不足,缺乏体外模型系统.
研究的目的:
- 为了研究L. sakei菌株的基因组多样性,涉及到EPS生产.
- 描述EPS基因集群及其遗传学关系.
- 开发一种体外模型来研究EPS的产生,并评估温度对其表达的影响.
主要方法:
- 59个L. sakei基因组的测序.
- 对EPS基因集群进行基因组和遗传学分析的比较.
- 开发一个体外EPS生产模型.
- 在10°C和30°C时进行转录基因分析 (RNA-seq),以评估温度效应.
主要成果:
- 基因组分析确定了一个非常相似的L. sakei菌株的基因组组.
- 标志性的EPS基因缺乏在其他细菌EPS中发现的典型epsB和epsC基因.
- 在10°C时观察到大量的绳索EPS产量,在30°C时产量微不足道.
- 转录基因数据显示,EPS集群在不同温度下具有差异性活性,不同的基因半端在10°C和30°C时表现出更高的活性.
结论:
- 温度是影响L. sakei.绳索EPS生产的关键因素.
- 独特的EPS基因集群结构可能有助于温度依赖调节.
- 开发的体外模型有助于进一步研究L. sakei EPS生物合成及其在食品应用和腐败中的作用.
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