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Title: Comparative genomics of Leuconostoc carnosum
Authors: Candeliere, Francesco
Raimondi, Stefano
Spampinato, Gloria
Tay, Moon Yue Feng
Amaretti, Alberto
Schlundt, Joergen
Rossi, Maddalena
Keywords: Engineering::Bioengineering
Issue Date: 2021
Source: Candeliere, F., Raimondi, S., Spampinato, G., Tay, M. Y. F., Amaretti, A., Schlundt, J. & Rossi, M. (2021). Comparative genomics of Leuconostoc carnosum. Frontiers in Microbiology, 11.
Journal: Frontiers in Microbiology 
Abstract: Leuconostoc carnosum is a known colonizer of meat-related food matrices. It reaches remarkably high loads during the shelf life in packaged meat products and plays a role in spoilage, although preservative effects have been proposed for some strains. In this study, the draft genomes of 17 strains of L. carnosum (i.e., all the strains that have been sequenced so far) were compared to decipher their metabolic and functional potential and to determine their role in food transformations. Genome comparison and pathway reconstruction indicated that L. carnosum is a compact group of closely related heterofermentative bacteria sharing most of the metabolic features. Adaptation to a nitrogen-rich environment, such as meat, is evidenced by 23 peptidase genes identified in the core genome and by the autotrophy for nitrogen compounds including several amino acids, vitamins, and cofactors. Genes encoding the decarboxylases yielding biogenic amines were not present. All the strains harbored 1-4 of 32 different plasmids, bearing functions associated to proteins hydrolysis, transport of amino acids and oligopeptides, exopolysaccharides, and various resistances (e.g., to environmental stresses, bacteriophages, and heavy metals). Functions associated to bacteriocin synthesis, secretion, and immunity were also found in plasmids. While genes for lactococcin were found in most plasmids, only three harbored the genes for leucocin B, a class IIa antilisterial bacteriocin. Determinants of antibiotic resistances were absent in both plasmids and chromosomes.
ISSN: 1664-302X
DOI: 10.3389/fmicb.2020.605127
Schools: School of Chemical and Biomedical Engineering 
Research Centres: NTU Food Technology Centre 
Rights: © 2021 The Author(s). This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
Fulltext Permission: open
Fulltext Availability: With Fulltext
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