摘要
木糖葡萄球菌(Staphylococcus xylosus,S.xylosus)YCC3是从发酵肉制品中分离筛选到的1株产脂肪酶活性高的菌株,为研究该菌株在香肠发酵过程中的代谢机理和功能,采用PromethION和Illumina HiSeq测序平台对S.xylosus YCC3进行完成图测序分析。结果表明,S.xylosus YCC3基因组为1套含有3个质粒的环状分子,基因组序列总长度为2773035 bp,GC含量(鸟嘌呤和胞嘧啶占基因组序列的比率)为32.88%。基因组中预测到2540个编码基因,编码基因总长度为2742136 bp,平均长度为1079.58 bp,占基因组的83.24%。S.xylosus YCC3的编码基因通过GO(Gene Ontology)数据库注释,预测到与抗氧化活性相关的基因3个;COG(Cluster of Orthologous Groups of Proteins)数据库注释到与脂质运输和代谢相关的基因中有8个含有脂肪酸合成基因、4个含有脂肪水解酶基因;KEGG(Kyoto Encyclopedia of Genes and Genomes)数据库注释到与脂肪酸合成相关的基因16个,与脂肪酸降解相关的基因10个,与不饱和脂肪酸合成相关的基因3个。S.xylosus菌株的基因组基本功能注释和代谢通路基因信息注释旨在为菌株作为发酵剂在香肠发酵中的应用提供一定的理论依据。
Staphylococcus xylosus(S.xylosus)YCC3,with high lipase-producing activity was isolated from fermented meat products.For a better understanding of metabolic mechanism and function of S.xylosus YCC3 during sausages fermentation,the whole genome of the strain was sequenced using the PromethION and Illumina HiSeq sequencing platform.The results showed that the genome of S.xylosus YCC3 was a set of circular molecules containing 3 plasmids,and the total length of the genome sequence was 2773035 bp with a GC content(the ratio of guanine to cytosine)of 32.88%.The genome was predicted to contain 2540 protein-coding genes with a total length of 2742136 bp,and an average length was 1079.58 bp,accounting for 83.24%of the genome.The coding genes of S.xylosus YCC3 were annotated by the GO(Gene Ontology)database,and 3 genes related to antioxidant activity were predicted.Related to lipid transport and metabolism in the COG(Cluster of Orthologous Groups of Proteins)database,there were 8 fatty acids synthesis genes and 4 lipohydrolase genes.16 fatty acid synthesis genes,10 fatty acid degradation genes and 3 unsaturated fatty acid synthesis genes were predicted from the KEGG(Kyoto Encyclopedia of Genes and Genomes)database.Moreover,functional annotation of the genome and metabolic pathway information annotation of S.xylosus YCC3 could provide a theoretical basis for the application of strain S.xylous YCC3 as a starter in sausage fermentation.
作者
刘莹
蒙志明
席越阳
朱迎春
LIU Ying;MENG Zhiming;XI Yueyang;ZHU Yingchun(School of Food Science and Engineering,Shanxi Agricultural University,Taigu 030800,China)
出处
《食品科学技术学报》
EI
CAS
CSCD
北大核心
2024年第3期126-138,共13页
Journal of Food Science and Technology
基金
山西省应用基础研究计划项目(20210302123400)
山西省功能食品产业技术体系建设项目(2023CYJSTX10-03)。
关键词
木糖葡萄球菌
脂肪酶
全基因组测序
基因功能注释
发酵香肠
Staphylococcus xylosus
lipase
whole genome sequencing
gene function annotation
fermented sausages
