Comparative Genomics of Lentilactobacillus parabuchneri isolated from dairy, KEM complex, Makgeolli, and Saliva Microbiomes

Gumustop I., ORTAKCI F.

BMC GENOMICS, cilt.23, sa.1, 2022 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 23 Sayı: 1
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1186/s12864-022-09053-y
  • Dergi Adı: BMC GENOMICS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, EMBASE, Food Science & Technology Abstracts, MEDLINE, Veterinary Science Database, Directory of Open Access Journals
  • Anahtar Kelimeler: Lentilactobacillus parabuchneri, Comparative genomics, CRISPR-Cas, Prophage, Food spoilage, Histamine, LACTIC-ACID BACTERIA, LACTOBACILLUS-PARABUCHNERI, CHEESE, BUCHNERI, ANNOTATION, DATABASE, MECHANISMS, EVOLUTION, PATHWAY, BIOLOGY
  • Abdullah Gül Üniversitesi Adresli: Evet

Özet

Background: Lentilactobacillus parabuchneri is of particular concern in fermented food bioprocessing due to causing unwanted gas formation, cracks, and off-flavor in fermented dairy foods. This species is also a known culprit of histamine poisonings because of decarboxylating histidine to histamine in ripening cheese. Twenty-eight genomes in NCBI GenBank were evaluated via comparative analysis to determine genomic diversity within this species and identify potential avenues for reducing health associated risks and economic losses in the food industry caused by these organisms.