Characterization of a potential probiotic bacterium Lactococcus raffinolactis WiKim0068 isolated from fermented vegetable using genomic and in vitro analyses

BMC Microbiol. 2020 May 27;20(1):136. doi: 10.1186/s12866-020-01820-9.

Abstract

Background: Lactococcus members belonging to lactic acid bacteria are widely used as starter bacteria in the production of fermented dairy products. From kimchi, a Korean food made of fermented vegetables, Lactococcus raffinolactis WiKim0068 was isolated and its genome was analyzed.

Results: The complete genome of the strain WiKim0068 consists of one chromosome and two plasmids that comprises 2,292,235 bp, with a G + C content of 39.7 mol%. Analysis of orthoANI values among Lactococcus genome sequences showed that the strain WiKim0068 has > 67% sequence similarity to other species and subspecies. In addition, it displayed no antibiotic resistance and can metabolize nicotinate and nicotinamide (vitamin B3).

Conclusion: These results augments our understanding of the genus Lactococcus and suggest that this new strain has potential industrial applications.

Keywords: Genome sequence; Kimchi; Lactococcus raffinolactis; Probiotics; Vitamin B3.

Publication types

  • Research Support, Non-U.S. Gov't
  • Research Support, U.S. Gov't, Non-P.H.S.

MeSH terms

  • Base Composition
  • Fermentation
  • Genome Size
  • Genome, Bacterial
  • Lactococcus / classification*
  • Lactococcus / isolation & purification
  • Lactococcus / physiology
  • Niacin / metabolism
  • Niacinamide / metabolism
  • Phylogeny
  • Probiotics / analysis
  • Vegetables / microbiology*
  • Whole Genome Sequencing / methods*

Substances

  • Niacinamide
  • Niacin

Supplementary concepts

  • Lactococcus raffinolactis