Lactobacillus delbrueckii ssp. lactis and ssp. bulgaricus: a chronicle of evolution in action

BMC Genomics

Maarten van de Guchte²  Emmanuelle Maguin²  Bouziane Moumen²  Jean-Michel Batto²  Benoît Quinquis¹  Nathalie Galleron¹  Sean Kennedy¹  Rozenn Dervyn²  Samira Boudebbouze²  Julien Buratti³  Valentin Loux³  Johan Binesse²  Hela El Kafsi² 

[1] Present address: INRA, US1367 Metagenopolis, Jouy en Josas, France;AgroParisTech, UMR Micalis, Jouy en Josas, France;INRA, UR1077 Mathématique Informatique et Génome, Jouy en Josas, France

关键词: Evolution;    Adaptation;    Comparative genomics;    Genome;    Lactis;    Bulgaricus;    Lactobacillus delbrueckii;   

Others  :  1217178
DOI  :  10.1186/1471-2164-15-407

 received in 2014-04-02, accepted in 2014-05-14,  发布年份 2014

【 摘 要 】

Background

Lactobacillus delbrueckii ssp. lactis and ssp. bulgaricus are lactic acid producing bacteria that are largely used in dairy industries, notably in cheese-making and yogurt production. An earlier in-depth study of the first completely sequenced ssp. bulgaricus genome revealed the characteristics of a genome in an active phase of rapid evolution, in what appears to be an adaptation to the milk environment. Here we examine for the first time if the same conclusions apply to the ssp. lactis, and discuss intra- and inter-subspecies genomic diversity in the context of evolutionary adaptation.

Results

Both L. delbrueckii ssp. show the signs of reductive evolution through the elimination of superfluous genes, thereby limiting their carbohydrate metabolic capacities and amino acid biosynthesis potential. In the ssp. lactis this reductive evolution has gone less far than in the ssp. bulgaricus. Consequently, the ssp. lactis retained more extended carbohydrate metabolizing capabilities than the ssp. bulgaricus but, due to high intra-subspecies diversity, very few carbohydrate substrates, if any, allow a reliable distinction of the two ssp. We further show that one of the most important traits, lactose fermentation, of one of the economically most important dairy bacteria, L. delbruecki ssp. bulgaricus, relies on horizontally acquired rather than deep ancestral genes. In this sense this bacterium may thus be regarded as a natural GMO avant la lettre.

Conclusions

The dairy lactic acid producing bacteria L. delbrueckii ssp. lactis and ssp. bulgaricus appear to represent different points on the same evolutionary track of adaptation to the milk environment through the loss of superfluous functions and the acquisition of functions that allow an optimized utilization of milk resources, where the ssp. bulgaricus has progressed further away from the common ancestor.

【 授权许可】

   
2014 El Kafsi et al.; licensee BioMed Central Ltd.

【 图 表 】

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