Genomic and Metabolic Features of the Lactobacillus sakei HRB10 Isolated from Traditional Dry Sausage in Northeast China Based on Whole Genome Sequencing Technology

TL;DR

This study analyzes the genome of Lactobacillus sakei HRB10 from dry sausage to understand its role in flavor development.

Contribution

The paper provides new genomic and metabolic insights into Lb. sakei HRB10 for meat fermentation applications.

Findings

The genome of Lb. sakei HRB10 is 1,987,622 bp with 1906 genes and 41.11% GC content.

Key metabolic pathways include amino acid and carbohydrate metabolism, important for flavor formation.

Comparative analysis shows high homology with other Lb. sakei strains like MFPB19 and TMW-1.3.

Abstract

This study aimed to analyze the whole genome sequencing of Lactobacillus (Lb) sakei HRB10, which was isolated from traditional dry sausage, to investigate its genetic traits and metabolic processes. The study revealed that the genome total length of Lb sakei HRB10 was 1987622 base pairs (bp), containing 1906 genes and a Genomic Component (GC) percentage of 41.11%. Database annotations indicate that the primary pathways in the genome of Lb sakei HRB10 are amino acid, fatty acid, and carbohydrate metabolisms. These pathways are crucial in forming the distinct flavor in dry sausage. There are many annotated genes encoding enzymes associated with amino acid and carbohydrate metabolisms, but there is a limited number of annotated genes encoding enzymes associated with fatty acid metabolism. Comparative genomics analysis results showed that the length of Lb. sakei HRB10 genomes were in the range of 1.93−2.07 Mb, and the GC content was 41.05−41.22%. The phylogenetic tree results and average nucleotide identity showed a very high homology between Lb. sakei HRB10, MFPB19, and TMW-1.3. This study provides knowledge to understand the formation mechanism of flavor formation by Lb. sakei HRB10 in dry sausages, thereby facilitating the identification of promising strains for application in meat fermentation.

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