Functional genomics of lactic acid bacteria: from food to health

Abstract

Genome analysis using next generation sequencing technologies has revolutionized the characterization of lactic acid bacteria and complete genomes of all major groups are now available. Comparative genomics has provided new insights into the natural and laboratory evolution of lactic acid bacteria and their environmental interactions. Moreover, functional genomics approaches have been used to understand the response of lactic acid bacteria to their environment. The results have been instrumental in understanding the adaptation of lactic acid bacteria in artisanal and industrial food fermentations as well as their interactions with the human host. Collectively, this has led to a detailed analysis of genes involved in colonization, persistence, interaction and signaling towards to the human host and its health. Finally, massive parallel genome re-sequencing has provided new opportunities in applied genomics, specifically in the characterization of novel non-GMO strains that have potential to be used in the food industry. Here, we provide an overview of the state of the art of these functional genomics approaches and their impact in understanding, applying and designing lactic acid bacteria for food and health.

Genomics of Weissella cibaria with an examination of its metabolic traits

“…Conjugative transposons are one of the main drivers of gene gain and loss, and therefore if the lack of transposases in strain MG1 truly reflects a low level of genome plasticity, this could indicate the stable adaptation of this strain to its sourdough niche (Douillard & de Vos, 2014;Hols et al, 2005). However, the low number of transposases in these strains of W. cibaria is in stark contrast to the 111 found in another sourdough LAB, Lactobacillus sanfranciscensis TMW 1.1304, in which it was suggested that their high number facilitated niche adaptation of this strain (Vogel et al, 2011).…”

Comparative Genomics Reveals Biomarkers to Identify Lactobacillus Species

“…The dominance of Lactobacillus species such as L. iners, L. jensenii, L. gasseri, and L. crispatus in the vaginal region acts as a barrier for invasion of pathogenic bacteria and virus. Lactobacillus is an indicator of a healthy vaginal ecosystem, hence their rapid identification can prove helpful in diagnosing bacterial vaginosis [19][20][21].…”

CINÉTICA, PRUEBA DE CRECIMIENTO Y EFECTO DE INHIBICIÓN DELactococcus lactisSOBREYersinia pseudotuberculosis

“…lactis muestra un incremento en la producción de ácido láctico a través del tiempo, lo anterior responde a que las cepas necesitan el azúcar del medio para realizar sus funciones fisioló-gicas y como producto de la fermentación se obtiene ácido láctico [40]. El ácido láctico es producido en forma comercial como conservante de productos alimenticios, ya que inhibe el crecimiento de microorganismo en los alimentos; de igual manera, se ha observado que inhibe el crecimiento de bacterias patógenas en el tracto gastrointestinal del hospedero [41], por lo que su producción por parte de las BAl es importante.…”