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

Gumustop I., ORTAKCI F.

BMC GENOMICS, vol.23, no.1, 2022 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 23 Issue: 1
  • Publication Date: 2022
  • Doi Number: 10.1186/s12864-022-09053-y
  • Journal Name: BMC GENOMICS
  • Journal Indexes: 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
  • Keywords: 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 University Affiliated: Yes


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.