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1. Sun  Z, Harris  HM, McCann  A, Guo  C, Argimón  S, Zhang  W, Yang  X, Jeffery  IB, Cooney  JC, Kagawa  TF, Liu  W, Song  Y, Salvetti  E, Wrobel  A, Rasinkangas  P, Parkhill  J, Rea  MC, O'Sullivan  O, Ritari  J, Douillard  FP, Paul Ross  R, Yang  R, Briner  AE, Felis  GE, de Vos  WM, Barrangou  R, Klaenhammer  TR, Caufield  PW, Cui  Y, Zhang  H, O'Toole  PW,     ( 2015 )

Expanding the biotechnology potential of lactobacilli through comparative genomics of 213 strains and associated genera.

Nature communications 6 (N/A)
PMID : 26415554  :   DOI  :   10.1038/ncomms9322     PMC  :   PMC4667430    
Abstract >>
Lactobacilli are a diverse group of species that occupy diverse nutrient-rich niches associated with humans, animals, plants and food. They are used widely in biotechnology and food preservation, and are being explored as therapeutics. Exploiting lactobacilli has been complicated by metabolic diversity, unclear species identity and uncertain relationships between them and other commercially important lactic acid bacteria. The capacity for biotransformations catalysed by lactobacilli is an untapped biotechnology resource. Here we report the genome sequences of 213 Lactobacillus strains and associated genera, and their encoded genetic catalogue for modifying carbohydrates and proteins. In addition, we describe broad and diverse presence of novel CRISPR-Cas immune systems in lactobacilli that may be exploited for genome editing. We rationalize the phylogenomic distribution of host interaction factors and bacteriocins that affect their natural and industrial environments, and mechanisms to withstand stress during technological processes. We present a robust phylogenomic framework of existing species and for classifying new species.
KeywordMeSH Terms
Phylogeny
2. Gu  CT, Wang  F, Li  CY, Liu  F, Huo  GC,     ( 2012 )

Lactobacillus xiangfangensis sp. nov., isolated from Chinese pickle.

International journal of systematic and evolutionary microbiology 62 (Pt 4)
PMID : 21622835  :   DOI  :   10.1099/ijs.0.031468-0     DOI  :   10.1099/ijs.0.031468-0    
Abstract >>
A Gram-positive bacterial strain, 3.1.1T, was isolated from traditional pickle in Heilongjiang Province, China. The bacterium was characterized by a polyphasic approach, including 16S rRNA gene sequence analysis, pheS gene sequence analysis, rpoA gene sequence analysis, dnaK gene sequence analysis, fatty acid methyl ester analysis, determination of DNA G+C content, DNA-DNA hybridization and an analysis of phenotypic features. Based upon the data obtained in the present study, a novel species, Lactobacillus xiangfangensis sp. nov., is proposed with the type strain 3.1.1T (=LMG 26013T=NCIMB 14687T).
KeywordMeSH Terms
Food Microbiology
Phylogeny
Food Microbiology
Phylogeny

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