Comparative genome analysis of Lactic Acid Bacteria isolated from cheese

FEDERICO ZULJAN; LUIS ESTEBAN; GUILLERMO GALLINA; GABRIELA MARTINO; INGRID QUINTANA; SERGIO ALARCON; MARTÍN ESPARIZ; VICTOR BLANCATO; CHRISTIAN MAGNI

Rosario

Congreso; L Reunión Anual. Sociedad Argentina de Investigación en Bioquímica y Biología Molecular (SAIB); 2014

Genomic comparative analysis was performed between starter and nonstarter lactic acid bacteria (LAB) isolated from regional cheese. Recently, we determinate the chromosomal sequence of three LAB, Lactococcus lactis subspecie lactis biovariedad diacetilactis CRL264, and two strains of Enterococcus faecium named IQ110 and GM75. Illumina technology was used for sequence and SeqMan NGen software, Advanced Pipmaker and Mauve genenome Aligment for assembly. Genome annotation was carried out using RAST and function prediction was analyzed with Island viewer, Plasmid Finder, Virulence finder, virdata base and pathogen finder. Our results show that L. lactis CRL264 possess specific genetic rearrangements with respect to the European strain (IL1403, DL6 and XXX). The strain no present virulence factor as it demonstrated (in poster Martino). Also, our comparative analysis performed in the Lactococcus strain confirms that the biovariedad is not related to the production of diacetyl. The citrate metabolism is the specific characteristic of the CRL264 strain. Related to the E. faecium strains differ of the citrate metabolism genotype (Poster Quintana). GM75 is able to metabolize citrate while IQ110 have capacity to degrade other alternative carbon source (sorbitol, xylose and trehalosa). Other different in the analysis was that in the prediction of pathogenic factor of the IQ110 no found hit, the strain GM75 present two hit (Efa-Afm adhesion and acm). Related to the antibiotic resistance both Enterococci contain amino glycoside and macrolide resistance. Thus, our results show the genomic variability of the NSLAB (Enterococcus faecium) and the different contribution to the final quality of cheese.