Comparative Genomics of <i>Halobacterium salinarum</i> Strains Isolated from Salted Foods Reveals Protechnological Genes for Food Applications
Archaeal cell factories are becoming of great interest given their ability to produce a broad range of value-added compounds. Moreover, the Archaea domain often includes extremophilic microorganisms, facilitating their cultivation at the industrial level under nonsterile conditions. Halophilic archa...
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MDPI AG
2023-02-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/11/3/587 |
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| author | Alessandra Fontana Irene Falasconi Paolo Bellassi Elisabetta Fanfoni Edoardo Puglisi Lorenzo Morelli |
| author_facet | Alessandra Fontana Irene Falasconi Paolo Bellassi Elisabetta Fanfoni Edoardo Puglisi Lorenzo Morelli |
| author_sort | Alessandra Fontana |
| collection | DOAJ |
| description | Archaeal cell factories are becoming of great interest given their ability to produce a broad range of value-added compounds. Moreover, the Archaea domain often includes extremophilic microorganisms, facilitating their cultivation at the industrial level under nonsterile conditions. Halophilic archaea are studied for their ability to grow in environments with high NaCl concentrations. In this study, nine strains of <i>Halobacterium salinarum</i> were isolated from three different types of salted food, sausage casings, salted codfish, and bacon, and their genomes were sequenced along with the genome of the collection strain CECT 395. A comparative genomic analysis was performed on these newly sequenced genomes and the publicly available ones for a total of 19 <i>H. salinarum</i> strains. We elucidated the presence of unique gene clusters of the species in relation to the different ecological niches of isolation (salted foods, animal hides, and solar saltern sediments). Moreover, genome mining at the single-strain level highlighted the metabolic potential of <i>H. salinarum</i> UC4242, which revealed the presence of different protechnological genes (vitamins and <i>myo</i>-inositol biosynthetic pathways, aroma- and texture-related features, and antimicrobial compounds). Despite the presence of genes of potential concern (e.g., those involved in biogenic amine production), all the food isolates presented archaeocin-related genes (halocin-C8 and sactipeptides). |
| first_indexed | 2024-03-09T11:00:43Z |
| format | Article |
| id | doaj.art-f188d35e8dab4a6f9bd3d27db7414d45 |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-09T11:00:43Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-f188d35e8dab4a6f9bd3d27db7414d452023-12-01T01:20:49ZengMDPI AGMicroorganisms2076-26072023-02-0111358710.3390/microorganisms11030587Comparative Genomics of <i>Halobacterium salinarum</i> Strains Isolated from Salted Foods Reveals Protechnological Genes for Food ApplicationsAlessandra Fontana0Irene Falasconi1Paolo Bellassi2Elisabetta Fanfoni3Edoardo Puglisi4Lorenzo Morelli5Department for Sustainable Food Process—DiSTAS, Università Cattolica del Sacro Cuore, Via Bissolati, 74, 26100 Cremona, ItalyDepartment for Sustainable Food Process—DiSTAS, Università Cattolica del Sacro Cuore, Via Bissolati, 74, 26100 Cremona, ItalyDepartment for Sustainable Food Process—DiSTAS, Università Cattolica del Sacro Cuore, Via Bissolati, 74, 26100 Cremona, ItalyDepartment for Sustainable Food Process—DiSTAS, Università Cattolica del Sacro Cuore, Via Bissolati, 74, 26100 Cremona, ItalyDepartment for Sustainable Food Process—DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29122 Piacenza, ItalyDepartment for Sustainable Food Process—DiSTAS, Università Cattolica del Sacro Cuore, Via Bissolati, 74, 26100 Cremona, ItalyArchaeal cell factories are becoming of great interest given their ability to produce a broad range of value-added compounds. Moreover, the Archaea domain often includes extremophilic microorganisms, facilitating their cultivation at the industrial level under nonsterile conditions. Halophilic archaea are studied for their ability to grow in environments with high NaCl concentrations. In this study, nine strains of <i>Halobacterium salinarum</i> were isolated from three different types of salted food, sausage casings, salted codfish, and bacon, and their genomes were sequenced along with the genome of the collection strain CECT 395. A comparative genomic analysis was performed on these newly sequenced genomes and the publicly available ones for a total of 19 <i>H. salinarum</i> strains. We elucidated the presence of unique gene clusters of the species in relation to the different ecological niches of isolation (salted foods, animal hides, and solar saltern sediments). Moreover, genome mining at the single-strain level highlighted the metabolic potential of <i>H. salinarum</i> UC4242, which revealed the presence of different protechnological genes (vitamins and <i>myo</i>-inositol biosynthetic pathways, aroma- and texture-related features, and antimicrobial compounds). Despite the presence of genes of potential concern (e.g., those involved in biogenic amine production), all the food isolates presented archaeocin-related genes (halocin-C8 and sactipeptides).https://www.mdpi.com/2076-2607/11/3/587archaea<i>Halobacterium salinarum</i><i>Halobacteria</i>halophilicsalted foodcomparative genomics |
| spellingShingle | Alessandra Fontana Irene Falasconi Paolo Bellassi Elisabetta Fanfoni Edoardo Puglisi Lorenzo Morelli Comparative Genomics of <i>Halobacterium salinarum</i> Strains Isolated from Salted Foods Reveals Protechnological Genes for Food Applications Microorganisms archaea <i>Halobacterium salinarum</i> <i>Halobacteria</i> halophilic salted food comparative genomics |
| title | Comparative Genomics of <i>Halobacterium salinarum</i> Strains Isolated from Salted Foods Reveals Protechnological Genes for Food Applications |
| title_full | Comparative Genomics of <i>Halobacterium salinarum</i> Strains Isolated from Salted Foods Reveals Protechnological Genes for Food Applications |
| title_fullStr | Comparative Genomics of <i>Halobacterium salinarum</i> Strains Isolated from Salted Foods Reveals Protechnological Genes for Food Applications |
| title_full_unstemmed | Comparative Genomics of <i>Halobacterium salinarum</i> Strains Isolated from Salted Foods Reveals Protechnological Genes for Food Applications |
| title_short | Comparative Genomics of <i>Halobacterium salinarum</i> Strains Isolated from Salted Foods Reveals Protechnological Genes for Food Applications |
| title_sort | comparative genomics of i halobacterium salinarum i strains isolated from salted foods reveals protechnological genes for food applications |
| topic | archaea <i>Halobacterium salinarum</i> <i>Halobacteria</i> halophilic salted food comparative genomics |
| url | https://www.mdpi.com/2076-2607/11/3/587 |
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