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Research Article | Open Access

Unraveling the mechanism of Ligilactobacillus salivarius AR612 in response to glucose stress from the insights of genome and transcriptome analysis

Yong Yang, Xin Song, Guangqiang Wang, Yongjun Xia, Zhiqiang Xiong, Lianzhong Ai( )
Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology, Shanghai 200093, China

Peer review under responsibility of Beijing Academy of Food Sciences.

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Abstract

This study examined the potential response mechanisms of Ligilactobacillus salivarius AR612 to glucose stress through whole-genome and comparative transcriptome analysis. We obtained the basic genome information of L. salivarius AR612. The full genome length of L. salivarius AR612 was 1970245 bp, with a GC content of 33.01% and 1894 coding genes. Moreover, we identified many genes associated with genetic adaptations to various stress factors, including temperature, pH, osmotic pressure, bile salts, and oxidative stress. Physiological analysis revealed that the growth and morphology of AR612 changed significantly under glucose stress, with a decrease in the maximum growth and irregular cell morphology. Furthermore, a comparison of transcriptome data indicated that glucose stress induced changes in the number of differential genes. Moreover, AR612 could respond to extracellular glucose stress by changing the expression of genes related to cell morphology, carbohydrate metabolism, amino acid metabolism, fatty acid synthesis, and nucleotide metabolism. This study provides valuable theoretical insights for future research on the adaptation of L. salivarius AR612 to nutritional stress and its application in industrial processes.

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Food Science and Human Wellness
Article number: 9250350

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Yang Y, Song X, Wang G, et al. Unraveling the mechanism of Ligilactobacillus salivarius AR612 in response to glucose stress from the insights of genome and transcriptome analysis. Food Science and Human Wellness, 2026, 15(2): 9250350. https://doi.org/10.26599/FSHW.2024.9250350

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Received: 30 January 2024
Revised: 02 April 2024
Accepted: 19 June 2024
Published: 09 March 2026
© 2026 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).