对Pediococcus属的比较基因组分析揭示了发酵和益生菌应用的功能多样性
Nattarika Chaichana1, Jirasa Boonsan1, Thitaporn Dechathai1
1Department of Biomedical Sciences and Biomedical Engineering, Faculty of Medicine, Prince of Songkla University, Hat Yai , Songkhla 90110, Thailand.
Computational and structural biotechnology journal
|November 17, 2025
概括
这项研究揭示了乳酸细菌属Pediococcus的基因组多样性,突出了其安全性和用于食品发酵和生物技术的益生菌潜力. 这项研究为菌株选择提供了一个全面的基因组框架.
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:
- 乳酸细菌 (LAB) 的一个属,Pediococcus,对于食品发酵至关重要,但缺乏广泛的基因组探索.
- 了解Pediococcus的基因组景观对于优化其在食品和健康应用中的使用至关重要.
研究的目的:
- 对616个Pediococcus基因组进行全面的比较基因组分析.
- 解决物种界限,确定新的血统,并评估属的安全性和功能潜力.
主要方法:
- 使用616个Pediococcus分离物的基因组测序数据进行比较的基因组学.
- 基因组重建,平均核酸标识 (ANI) 聚类和泛基因组分析.
- 对抗微生物耐药性,毒性因子,细菌素,碳水化合物活性酶 (CAZymes) 和益生菌特征的功能注释.
主要成果:
- 基因组大小各不相同 (0.562.53 Mbp) 含有明显的GC含量,而类基因组学解决了明确的物种界限.
- 在P. acidilactici中确定了一个潜在的新血统 (90% ANI).
- 该属具有开放的泛基因组,低抗微生物耐药性基因流行率 (6.66%) 和没有经典毒性因子.
- P. pentosaceus表现出最丰富的细菌素谱,而P. acidilactici表现出广泛的益生菌特征,包括粘附性,耐压力和GABA代谢.
结论:
- 皮迪奥科克 (Pediococcus) 是一种具有低致病风险和显著益生菌潜力的属,其特点是广泛的功能多样性和基因组灵活性.
- 这项研究为选择Pediococcus菌株用于食品发酵,益生菌开发和生物技术创新提供了有价值的基因组框架.
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