Complete Genome Sequence and Carbohydrates-Active EnZymes (CAZymes) Analysis of Lactobacillus paracasei DTA72, a Potenti
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Complete Genome Sequence and Carbohydrates‑Active EnZymes (CAZymes) Analysis of Lactobacillus paracasei DTA72, a Potential Probiotic Strain with Strong Capability to Use Inulin Armin Tarrah1 · Shadi Pakroo1 · Wilson José Fernandes Lemos Junior2 · Andre Fioravante Guerra3 · Viviana Corich1 · Alessio Giacomini1 Received: 28 April 2020 / Accepted: 12 June 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The whole genome sequence of Lactobacillus paracasei DTA72, isolated from healthy infant feces, is reported, along with the Carbohydrates-Active enZymes (CAZymes) analysis and an in silico safety assessment. Strain DTA72 had previously demonstrated some interesting potential probiotic features, such as a good resistance to gastrointestinal conditions and an anti-Listeria activity. The 3.1 Mb sequenced genome consists of 3116 protein-coding sequences distributed on 340 SEED subsystems. In the present study, we analyzed the fermentation capability of strain DTA72 on six different carbohydrate sources, namely, glucose, fructose, lactose, galactose, xylose, and inulin by using phenotypical and genomic approaches. Interestingly, L. paracasei DTA72 evidenced the best growth performances on inulin with a much shorter lag phase and higher number of cells at the stationary phase in comparison with all the sugars tested. The CAZyme analysis using the predicted amino acid sequences detected 80 enzymes, distributed into the five CAZymes classes. Moreover, the in silico analysis revealed the absence of blood hemolytic genes, transmissible antibiotic resistances, and plasmids in DTA72. The results described in this study, together with those previously reported and particularly the strong capability to utilize inulin as energy source, make DTA72 a very interesting potential probiotic strain to be considered for the production of synbiotic foods. The complete genome data have been deposited in GenBank under the accession number WUJH00000000.
Introduction The probiotic potential of many lactobacilli has been studied during the past decades, since this bacterial genus possesses the GRAS (Generally Recognized as Safe) in the USA and QPS (Qualified Presumption of Safety) in Europe and could, therefore, be considered safe for the use of these bacteria in food. The genus of Lactobacillus contains more than 170 species, including strains endowed with several technological properties and probiotic potential. Lactobacilli * Viviana Corich [email protected] 1
Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, viale dell’Università 16, 35020 Legnaro, PD, Italy
2
Faculty of Science and Technology, Free University of Bolzano, 39100 Bolzano, Italy
3
Department of Food Engineering, Federal Center of Technological Education Celso Suckow da Fonseca, Valença, RJ 27.600‑000, Brazil
are usually isolated from different matrices, such as plant material [1], fermented foods, soil, and the human gut [2, 3] and are also widely used as starters to pro
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