Genomic insights into the safety and bacteriocinogenic potential of isolates from artisanal fermented milk Matsoni

Rozman, Vita (avtor), Mohar Lorbeg, Petra (avtor), Chanishvili, Nina (avtor), Accetto, Tomaž (avtor), Kakabadze, Elene (avtor), Grdzelishvili, Nino (avtor), Rupnik, Maja (avtor), Bogovič Matijašić, Bojana (avtor)

Matsoni is a fermented milk common in the Caucasian region. In this study, whole-genome sequencing was performed with the aim of determining the taxonomic position of 25 previously selected candidate Matsoni starter cultures, identifying bacteriocin genes and prophages in their genomes, and evaluating their safety. In silico prediction of antibiotic resistance genes, virulence factors, bacteriocin genes and prophages was performed using dedicated databases and bioinformatics tools. With the exception of Enterococcus faecalis, which contained the mobile genetic element Tn916 with tetM and virulence factors, and Streptococcus thermophilus with mefE, the isolates were found to be safe for use as starter cultures. Thermophilin A, thermophilin 13, streptide and Blp genes were predicted in isolates of Streptococcus thermophilus, and genes for enterocins A, B, and X were found in Enterococcus faecium, but inhibition between strains was not observed. Several complete prophages were also detected in the genomes of Lactobacillus delbrueckii ssp. lactis. Lacticaseibacillus rhamnosus, Limosilactobacillus fermentum, Streptococcus thermophilus, Enterococcus faecalis, and Enterococcus faecium. Some of these isolates are good candidates for customised autochthonous Matsoni starter cultures which are an alternative to the commercial starter cultures currently used in the industry.

• Jezik: Angleški jezik
• Ključne besede: whole genome sequencing, fermented milk, prophages, bacteriocins, tetM, mefE
• Vrsta gradiva: Članek v reviji
• Tipologija: 1.01 - Izvirni znanstveni članek
• Organizacija: BF - Biotehniška fakulteta
• Status publikacije: Objavljeno
• Različica publikacije: Objavljena publikacija
• Leto izida: 2023
• Št. strani: 13 str.
• Številčenje: Vol. 185, art. 115183
• PID: 20.500.12556/RUL-152230
• UDK: 637.1:575
• ISSN pri članku: 1096-1127
• DOI: 10.1016/j.lwt.2023.115183
• COBISS.SI-ID: 162265603
• Datum objave v RUL: 13.11.2023

Gradivo je del revije

• Naslov: LWT - Food science and technology
• Skrajšan naslov: Food sci. technol.
• Založnik: Elsevier
• ISSN: 1096-1127
• COBISS.SI-ID: 49102083

Licence

• Licenca: CC BY-NC-ND 4.0, Creative Commons Priznanje avtorstva-Nekomercialno-Brez predelav 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by-nc-nd/4.0/deed.sl
• Opis: Najbolj omejujoča licenca Creative Commons. Uporabniki lahko prenesejo in delijo delo v nekomercialne namene in ga ne smejo uporabiti za nobene druge namene.

Sekundarni jezik

• Jezik: Slovenski jezik
• Ključne besede: mlečni izdelki, fermentirano mleko, matsoni, genetika, genom, sekvenciranje, bakteriocini, profagi

Projekti

• Financer: ARRS - Agencija za raziskovalno dejavnost Republike Slovenije
• Številka projekta: J4-1769
• Naslov: Rezistomi probiotičnih in starterskih kultur kot potencialni dejavnik tveganja za širjenje odpornosti proti antibiotikom

• Financer: ARRS - Agencija za raziskovalno dejavnost Republike Slovenije
• Številka projekta: P4-0097
• Naslov: Prehrana in mikrobna ekologija prebavil