Complete Sequencing and Pan-Genomic Analysis of Lactobacillus delbrueckii subsp. bulgaricus Reveal Its Genetic Basis for Industrial Yogurt Production
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Lactobacillus delbrueckii subsp. bulgaricus (Lb. bulgaricus) is an important species of Lactic Acid Bacteria (LAB) used for cheese and yogurt fermentation. The genome of Lb. bulgaricus 2038, an industrial strain mainly used for yogurt production, was completely sequenced and compared against the other two ATCC collection strains of the same subspecies. Specific physiological properties of strain 2038, such as lysine biosynthesis, formate production, aspartate-related carbon-skeleton intermediate metabolism, unique EPS synthesis and efficient DNA restriction/modification systems, are all different from those of the collection strains that might benefit the industrial production of yogurt. Other common features shared by Lb. bulgaricus strains, such as efficient protocooperation with Streptococcus thermophilus and lactate production as well as well-equipped stress tolerance mechanisms may account for it being selected originally for yogurt fermentation industry. Multiple lines of evidence suggested that Lb. bulgaricus 2038 was genetically closer to the common ancestor of the subspecies than the other two sequenced collection strains, probably due to a strict industrial maintenance process for strain 2038 that might have halted its genome decay and sustained a gene network suitable for large scale yogurt production.
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Whole-genome analysis of EPS clusters has been reported for S. thermophilus, Lpb. plantarum and Lact. lactis; comparative genomic analyses for EPS biosynthesis have been performed for Lb. bulgaricus 2038.
“Whole-genome analysis of EPS clusters have been already reported for some species, such as S. thermophilus [91], Lpb. plantarum [92] and Lact. lactis; additionally, comparative genomic analyses for EPS biosynthesis have been performed for Lb. bulgaricus 2038 [93].”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [93]
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- Authors
- Hao, P., Zheng, H., Yu, Y., Ding, G., Gu, W., Chen, S., Yu, Z., Ren, S., Oda, M., Konno, T., Wang, S., Li, X., Ji, Z.-S., & Zhao, G.
- Affiliations
- Chinese Academy of Sciences (CN)
- Fudan University (CN)
- Chinese National Human Genome Center at Shanghai (CN)
- Shanghai Center For Bioinformation Technology (CN)
- Meiji (Japan) (JP)
- Chinese University of Hong Kong (HK)
- Corresponding author
- Li, Xuan
- Ji, Zai-Si
- Zhao, Guoping
- ORCID
- Venue
- PLoS ONE
- Publisher
- Public Library of Science (PLoS)
- Published
- 2011-01-17
- Volume
- 6
- Issue
- 1
- Pages
- e15964
- ISSN
- 1932-6203 (ISSN-L)
- PMC
- PMC3022021
- OpenAlex
- W2087428022
- Cited by
- 100
- References
- 49
- Citations by year
- 2026: 5 · 2025: 2 · 2024: 9 · 2023: 3 · 2022: 9 · 2021: 8 · 2020: 3 · 2019: 2 · 2018: 7 · 2017: 7 · 2016: 9 · 2015: 9 · 2014: 11 · 2013: 9 · 2012: 6
- FWCI
- 12.62
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Locations
- PLoS ONE (publishedVersion, cc-by)
- Europe PMC (PubMed Central) (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Figshare (submittedVersion, cc-by)
- Funders
- National Natural Science Foundation of China (30830002)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Genomics and Phylogenetic Studies
- Keywords
- Lactobacillus bulgaricus, yogurt fermentation, lactic acid bacteria, pan-genome, genome sequencing, industrial strain, lysine biosynthesis, formate production, extracellular polymeric substances, stress tolerance
- MeSH terms
- Fermentation, Phylogeny, Yogurt, Genome, Bacterial, Sequence Analysis, DNA, Food Industry, Lactobacillus delbrueckii
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