Characterization of a potential probiotic bacterium Lactococcus raffinolactis WiKim0068 isolated from fermented vegetable using genomic and in vitro analyses

BMC Microbiology

article

Jung, Min Young¹  Lee, Changsu¹  Seo, Myung-Ji³  Roh, Seong Woon¹  Lee, Se Hee¹ 

[1] Microbiology and Functionality Research Group, World Institute of Kimchi;Division of Applied Life Sciences (BK21 plus), Gyeongsang National University;Division of Bioengineering, Incheon National University, Incheon

关键词: Lactococcus raffinolactis;    Genome sequence;    Kimchi;    Probiotics;    Vitamin B3;   

DOI  :  10.1186/s12866-020-01820-9

学科分类：放射科、核医学、医学影像

来源: BioMed Central

【 摘 要 】

Lactococcus members belonging to lactic acid bacteria are widely used as starter bacteria in the production of fermented dairy products. From kimchi, a Korean food made of fermented vegetables, Lactococcus raffinolactis WiKim0068 was isolated and its genome was analyzed. The complete genome of the strain WiKim0068 consists of one chromosome and two plasmids that comprises 2,292,235 bp, with a G + C content of 39.7 mol%. Analysis of orthoANI values among Lactococcus genome sequences showed that the strain WiKim0068 has > 67% sequence similarity to other species and subspecies. In addition, it displayed no antibiotic resistance and can metabolize nicotinate and nicotinamide (vitamin B3). These results augments our understanding of the genus Lactococcus and suggest that this new strain has potential industrial applications.

【 授权许可】

CC BY|CC0