Comparative genome sequence analysis of two Lactobacillus curvatus Strains? 4

L. C. TERÁN; CECILIA ARISTIMUÑO; E. HÉBERT; FERNANDO SESMA; SILVINA FADDA; RAÚL R. RAYA

Santa Fe

Congreso; 4to. Congreso Argentino de Bioinformática y Biología Computacional y 4ta. Conferencia Internacional de la Sociedad Iberoamericana de Bioinformática; 2013

Universidad de Rosario

Lactobacillus curvatus involves microorganisms associated with fermented meat products, vacuum-packaged refrigerated meat and fish. This species possess technological features to be applied as starter and bioprotective cultures for meat products. L. curvatus is phylogenetically closely related to Lactobacillus sakei, Lactobacillus fuchuensis and Lactobacillus graminis. To date, only the genome of L. sakei (strain 23K) has been completely sequenced and annotated. Comparative genome analysis of L. curvatus CRL705 with the closely related L. sakei 23K strain revealed that they are highly similar. However, 52 protein-encoding genes were unique in L. curvatus CRL705 [1]. Here, the genomes of two strains, L. curvatus strain CRL705 isolated from an Argentinean artisanal fermented sausage and the neotype strain L. curvatus CRL1000 were analyzed.