Dissecting the Genetic Basis of the Technological, Functional, and Safety Characteristics of <i>Lacticaseibacillus paracasei</i> SRX10
Nonstarter lactic acid bacteria (NSLAB) are major contributors to the unique characteristics (e.g., aroma, flavor, texture) of dairy and nondairy fermented products. <i>Lc. paracasei</i> SRX10 is an NSLAB strain originally isolated from a traditional Greek cheese and previously shown to...
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| Format: | Article |
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MDPI AG
2024-01-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/12/1/93 |
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| author | Christina S. Kamarinou Despoina E. Kiousi Panagiotis Repanas Anthoula A. Argyri Nikos G. Chorianopoulos Alex Galanis |
| author_facet | Christina S. Kamarinou Despoina E. Kiousi Panagiotis Repanas Anthoula A. Argyri Nikos G. Chorianopoulos Alex Galanis |
| author_sort | Christina S. Kamarinou |
| collection | DOAJ |
| description | Nonstarter lactic acid bacteria (NSLAB) are major contributors to the unique characteristics (e.g., aroma, flavor, texture) of dairy and nondairy fermented products. <i>Lc. paracasei</i> SRX10 is an NSLAB strain originally isolated from a traditional Greek cheese and previously shown to exhibit favorable biotechnological characteristics. More specifically, the strain showed tolerance to simulated gastrointestinal conditions, exopolysaccharide (EPS) biosynthetic capacity, and lack of hemolytic activity and was used in the production of yoghurt and feta cheese with distinct organoleptic characteristics. The aim of the present study was to investigate these traits at the genome level through whole-genome sequencing (WGS), annotation, and comparative genomics. Functional annotation of the genome revealed that <i>Lc. paracasei</i> SRX10 can utilize different carbon sources, leading to the generation of flavor compounds, including lactic acid, acetate, ethanol, and acetoin. Similarly, full clusters for fatty acid biosynthesis, protein and peptide degradation, as well as genes related to survival under extreme temperatures, osmotic shock, and oxidative stress were annotated. Importantly, no transferable antibiotic resistance genes or virulence factors were identified. Finally, strain-specific primers based on genome-wide polymorphisms were designed for the efficient and rapid identification of <i>Lc. paracasei</i> SRX10 via multiplex PCR in fermented products. |
| first_indexed | 2024-03-08T09:51:10Z |
| format | Article |
| id | doaj.art-ad5c078cfd6846318cadce8853ff3121 |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-08T09:51:10Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-ad5c078cfd6846318cadce8853ff31212024-01-29T14:06:12ZengMDPI AGMicroorganisms2076-26072024-01-011219310.3390/microorganisms12010093Dissecting the Genetic Basis of the Technological, Functional, and Safety Characteristics of <i>Lacticaseibacillus paracasei</i> SRX10Christina S. Kamarinou0Despoina E. Kiousi1Panagiotis Repanas2Anthoula A. Argyri3Nikos G. Chorianopoulos4Alex Galanis5Department of Molecular Biology and Genetics, Faculty of Health Sciences, Democritus University of Thrace, 68100 Alexandroupolis, GreeceDepartment of Molecular Biology and Genetics, Faculty of Health Sciences, Democritus University of Thrace, 68100 Alexandroupolis, GreeceDepartment of Molecular Biology and Genetics, Faculty of Health Sciences, Democritus University of Thrace, 68100 Alexandroupolis, GreeceInstitute of Technology of Agricultural Products, Hellenic Agricultural Organization-DIMITRA, 14123 Lycovrissi, GreeceLaboratory of Microbiology and Biotechnology of Foods, School of Food and Nutritional Sciences, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, GreeceDepartment of Molecular Biology and Genetics, Faculty of Health Sciences, Democritus University of Thrace, 68100 Alexandroupolis, GreeceNonstarter lactic acid bacteria (NSLAB) are major contributors to the unique characteristics (e.g., aroma, flavor, texture) of dairy and nondairy fermented products. <i>Lc. paracasei</i> SRX10 is an NSLAB strain originally isolated from a traditional Greek cheese and previously shown to exhibit favorable biotechnological characteristics. More specifically, the strain showed tolerance to simulated gastrointestinal conditions, exopolysaccharide (EPS) biosynthetic capacity, and lack of hemolytic activity and was used in the production of yoghurt and feta cheese with distinct organoleptic characteristics. The aim of the present study was to investigate these traits at the genome level through whole-genome sequencing (WGS), annotation, and comparative genomics. Functional annotation of the genome revealed that <i>Lc. paracasei</i> SRX10 can utilize different carbon sources, leading to the generation of flavor compounds, including lactic acid, acetate, ethanol, and acetoin. Similarly, full clusters for fatty acid biosynthesis, protein and peptide degradation, as well as genes related to survival under extreme temperatures, osmotic shock, and oxidative stress were annotated. Importantly, no transferable antibiotic resistance genes or virulence factors were identified. Finally, strain-specific primers based on genome-wide polymorphisms were designed for the efficient and rapid identification of <i>Lc. paracasei</i> SRX10 via multiplex PCR in fermented products.https://www.mdpi.com/2076-2607/12/1/93nonstarter lactic acid bacteria<i>Lacticaseibacillus paracasei</i>whole-genome sequencingmetabolic capacitymultiplex PCR |
| spellingShingle | Christina S. Kamarinou Despoina E. Kiousi Panagiotis Repanas Anthoula A. Argyri Nikos G. Chorianopoulos Alex Galanis Dissecting the Genetic Basis of the Technological, Functional, and Safety Characteristics of <i>Lacticaseibacillus paracasei</i> SRX10 Microorganisms nonstarter lactic acid bacteria <i>Lacticaseibacillus paracasei</i> whole-genome sequencing metabolic capacity multiplex PCR |
| title | Dissecting the Genetic Basis of the Technological, Functional, and Safety Characteristics of <i>Lacticaseibacillus paracasei</i> SRX10 |
| title_full | Dissecting the Genetic Basis of the Technological, Functional, and Safety Characteristics of <i>Lacticaseibacillus paracasei</i> SRX10 |
| title_fullStr | Dissecting the Genetic Basis of the Technological, Functional, and Safety Characteristics of <i>Lacticaseibacillus paracasei</i> SRX10 |
| title_full_unstemmed | Dissecting the Genetic Basis of the Technological, Functional, and Safety Characteristics of <i>Lacticaseibacillus paracasei</i> SRX10 |
| title_short | Dissecting the Genetic Basis of the Technological, Functional, and Safety Characteristics of <i>Lacticaseibacillus paracasei</i> SRX10 |
| title_sort | dissecting the genetic basis of the technological functional and safety characteristics of i lacticaseibacillus paracasei i srx10 |
| topic | nonstarter lactic acid bacteria <i>Lacticaseibacillus paracasei</i> whole-genome sequencing metabolic capacity multiplex PCR |
| url | https://www.mdpi.com/2076-2607/12/1/93 |
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