| Congresso Brasileiro de Microbiologia 2023 | Resumo: 173-1 | ||||
Resumo:The genus Weissella is composed of bacteria belonging to the group known as lactic acid bacteria (LAB), therefore it may produce lactic acid through the fermentation of carbohydrates. Bacteria of this genus are autochthonous from both dairy and non-dairy environments, and many strains have the ability to produce several compounds of interest to the food industry, e.g. exopolysaccharides, bacteriocins hydrogen peroxide, and organic acids. With the growing search by the consumer market for products with fewer additives and preservatives, the production of antimicrobial compounds by Weissella strains leads to the possibility of using these cultures as bioprotective, reducing the use of artificial preservatives by the industry. Weissella cibaria W25 was isolated from a dairy environment where raw milk cheeses are produced and showed great technological properties such as diacetyl production and antimicrobial capacity against the most common pathogens and spoilages in the food industry as Salmonella, Escherichia coli, Listeria, and Staphylococcus aureus. The main purpose of this study is to carry out a comprehensive comparative genomic analysis of Weissella cibaria W25 with W. cibaria 110, known to produce the weissellicin 110 bacteriocin and four other non-bacteriocin-producing W. cibaria strains. Therefore all the strains were submitted to the Type (Strains) Genome Server (TYGS) to confirm genus and species. Moreover, to establish the genetic similarity between all strains, analysis was done with Digital DDH (DNA–DNA hybridization) similarities based on the GGDC (Genome-to-Genome Distance Calculator) web server, version 3.0. The core genome of each group was determined with OrthoVenn2 (e-value of 10-5) and the CGView Server was used to do a comparative genome analysis using BLAST with default parameters. According to the bioinformatics results obtained in this study, W. cibaria W25 has great potential to be used for human consumption once it was predicted as a non-human pathogen. Also, despite W. cibaria W25 showing more genomic similarity with W. cibaria JCM 12495 (according to DDH similarly) OrthoVenn2 showed that it has its unique protein cluster genes which can be related with the bacteriocins genes previously indicated by AntiSMASH confirming the possibility of producing two different bacteriocins. In conclusion, this strain has the potential to produce a new bacteriocin not yet described however, more studies are necessary regarding the capacity of producing these two bacteriocins and which needs to be deeply characterized and proposed for food protection as alternatives to chemicals in food. Palavras-chave: Bacteriocin, Genome, Weissella cibaria Agência de fomento:FAPEMIG, CNPq, Capes and FUNARBE | |||||