Draft genome sequence of Lactobacillus plantarum strain DMR17 isolated from homemade cow dahi of Sikkim Himalayan region
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ORIGINAL PAPER
Draft genome sequence of Lactobacillus plantarum strain DMR17 isolated from homemade cow dahi of Sikkim Himalayan region: an evaluation of lactate fermentation and secondary metabolism Ranjan Kaushal Tirwa1 · Ishfaq Nabi Najar1 · Nagendra Thakur1 · Lalit Kumar Chaurasia1 · Buddhiman Tamang1 Received: 11 April 2020 / Revised: 17 August 2020 / Accepted: 2 September 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Lactobacillus plantarum DMR17 was isolated from homemade cow dahi of Sikkim Himalayan region of India. Here, we report the draft genome sequence of this strain. A total of 21,176,638 paired-end reads were obtained which were assembled into 65 contigs. The reference genome used was L. plantarum WCFS1. The genome size of DMR17 was 3,228,341 bp with G + C content of 46.25%. 3302 coding sequences were predicted including 68 tRNA and 67 rRNA genes. More than 88% of the total pre-processed reads from the sample were mapped to the reference genome. The identified coding proteins were classified into 27 functional categories based on COG classification. The genome was found to possess genes for lactate and mixed acid fermentation. The genome also showed the presence of genes for catabolism of aromatic compounds, phosphorous, and other metabolism. The genome information of L. plantarum DMR17 provides the basis for understanding the functional properties and to consider its use as a potential component of functional foods especially dahi. Keywords Lactobacillus plantarum · Whole-genome sequencing · Lactate fermentation · Dahi · Himalayas
Introduction Dahi (curd) is one of the popular fermented milk products of the Sikkim Himalayas like in other parts of the world (Tamang 2010). In the higher altitudes of Sikkim, dahi is prepared from boiled milk of cow or yak with or without adding previously made dahi and left to ferment naturally (Rai et al. 2016). Not only it is used as a beverage but also Communicated by Erko stackebrandt. * Buddhiman Tamang [email protected] Ranjan Kaushal Tirwa [email protected] Ishfaq Nabi Najar [email protected] Nagendra Thakur [email protected] Lalit Kumar Chaurasia [email protected] 1
Department of Microbiology, School of Life Sciences, Sikkim University, 6th Mile, Samdur, Tadong, Gangtok 737102, Sikkim, India
as a starting material to prepare gheu (butter), mohi (buttermilk), soft chhurpi, chhu, etc. which are popular products among the local communities (Tamang 2010). Members of Lactic acid bacteria (LAB) such as Lactobacillus (Lb.) bifermentans, Lb. alimentarius, Lb. paracasei subsp. pseudoplantarum, Lactococcus lactis subsp. lactis, and Lc. Lactis subsp. cremoris have been reported by Dewan and Tamang (2007). The curd prepared from boiled milk by back slopping dominated by Lactococcus, Lactobacillus, and Leuconostocs, which are the members of LAB and non-lactics Corynebacterium and Staphylococcus) genera were also reported (Morandi et al. 2020). Lactic acid bacteria (LAB) are Gram-positive, non-sporeforming rods, coccoid rod
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