不同来源的植物乳杆菌基因组和抗生素抗性
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Q939.13+9

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Analysis of Genomic and Antibiotic Resistance of Lactobacillus plantarum from Different Sources
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    为了研究不同分离源对植物乳杆菌基因组和功能的影响,选取了来自发酵酱、泡菜、粪便3种环境的33株植物乳杆菌,通过比较基因组学手段研究菌株的基因组基本特征、直系同源基因、系统进化关系,并结合功能基因注释结果与表型结果分析菌株对抗生素的耐药性。系统发育树揭示了分离源对植物乳杆菌的遗传进化具有较为显著的影响;同源基因结果表明粪便源的菌株其特殊基因数量要高于泡菜源和发酵酱源菌株的数量。33株植物乳杆菌均含有环丙沙星、四环素、氯霉素、甲氧苄氨嘧啶和万古霉素的抗性基因,菌株对这些抗生素也表现出抗性;绝大多数菌株对庆大霉素、链霉素、卡那霉素、新霉素、氨苄西林敏感,在基因组中也没有相关抗性基因;而红霉素和克林霉素的基因和表型并不对应。抗生素实验结果说明,分离源对菌株影响较小,大部分基因型与表型可以对应,基因组学对研究植物乳杆菌的生理特性起一定的指导作用。

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    In order to study the effects of different separation sources on the genome and function, 33 Lactobacillus plantarum from fermented sauce, kimchi and feces were selected. The basic characteristics of the genome, orthologous genes and system evolutionary relationshipwere studied by comparative genomics, combined with functional gene annotation results and phenotypic results to analyze strain resistance to antibiotics. The phylogenetic tree revealed a significant effect of the separation source on the genetic evolution of Lactobacillus plantarum. The homologous gene investigation showed that the fecal source strain had a higher specific gene number thanothers. 33 strains of Lactobacillus plantarum contain resistance genes of ciprofloxacin, tetracycline, chloramphenicol, trimethoprim and vancomycin, as well as their antibiotics. Most strains are sensitive to streptomycin, streptomycin, kanamycin, neomycinand ampicillin, and no related resistance genes were found in the genome. The genes and phenotypes of erythromycin and clindamycin do not correspond. The antibiotic experiments indicated an insignificant effect of the separation source on the strains and most of the genotypes and correspondence to the phenotype. Genomics is instructive to study the physiological characteristics of Lactobacillus plantarum.

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殷瑞敏,李晓姝,毛丙永,崔树茂,赵建新.不同来源的植物乳杆菌基因组和抗生素抗性[J].食品与生物技术学报,2020,39(8):17-25.

YIN Ruimin, LI Xiaoshu, MAO Bingyong, CUI Shumao, ZHAO Jianxin. Analysis of Genomic and Antibiotic Resistance of Lactobacillus plantarum from Different Sources[J]. Journal of Food Science and Biotechnology,2020,39(8):17-25.

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  • 在线发布日期: 2020-11-25
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