Genomic comparative analysis of four Enterococcus faecium strains isolated from cheese

MARTINO, G; QUINTANA, I; GALLINA, G; BLANCATO, VS; ESPARIZ, M; ESTEBAN, L; MAGNI, C

Mar del plata

Congreso; LI Reunión Anual de SAIB; 2015

Sociedad Argentina de Investigación en Bioquímica y Biología Molecular

Enterococcus faecium is a controversial microorganism used in food industry due to its role in human infections. Still its presence in cheese microbiota as non-starter lactic acid bacteria contributes to flavor development.From the laboratory culture collection four cheese isolated E. faecium strains (IQ110, IQ23, GM70 and GM75) previously identified by 16S RNAr gene sequencing were selected for whole genome sequencing in order to provide genetic information about technological properties and putative pathogenic determinants.The genome size of these strains ranged from 2,7 to 3,1 Mbp. Gene prediction and annotation were performed using RAST server. Genome level phylogenetic analysis performed with Gegenees indicated that IQ110, GM70 and GM75 strains presented over 63% similarity with E. faecium strains whereas IQ23 presented 87 and 92% with E. durans strains. These results were confirmed by ANI, in silico DDH and MLSA analysis. These strains were also analyzed on their technological properties: aroma compounds production and citrate fermentation. Three strains (IQ23, GM70 and GM75) are capable of fermenting citrate while one is defective in this phenotype (IQ110). IQ23 and GM70 showed identical cit cluster.Bioinformatic and biochemical approaches could become complementary valuable tools to select Enterococcus strains that could be used as adjunct in cheese industry.