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Publishing Language: Chinese | Open Access

Isolation and Whole Genome Sequencing Analysis of VB12-Producing Lysinibacillus sphaericus Strain C5.1

Lei ZHAO1,2 , Qiong XU1, Yang LIU1 ( ), Yinan ZHANG1, Jiang ZHONG2
Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China
School of Life Science, Fudan University, Shanghai 200433, China
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Abstract

In order to explore the mechanism for the production of vitamin B12 (VB12) by Lysinibacillus sphaericus C5.1, the whole genome of this stain was sequenced on the PacBio Sequel and Illumina NovaSeq PE150 platforms. Several bioinformatics methods were then used to assemble the sequence data obtained for gene prediction and functional annotation. The results showed that the genome of strain C5.1 consisted of one circular chromosome without plasmids and was 4690817 bp in length with an average GC content of 37.21%, and 4756 protein-encoding genes, 34 rRNAs, and 111 tRNAs were predicted. A total of 3095, 3182, 4374, and 397 genes were respectively matched to the Gene Ontology (GO), Clusters of Orthologous Groups (COG), Kyoto Encyclopedia of Genes and Genomes (KEGG), and Transporter Classification Database (TCDB). Furthermore, we found that the genome of strain C5.1 contained the genes encoding the key enzymes involved in the conversion of uroporphyrinogen Ⅲ to VB12 . These results could provide an important foundation for studies on the metabolic pathways of L. sphaericus C5.1 during the fermentation of stinky tofu and also provide theoretical support for exploring the mechanism of vitamin B12 biosynthesis in fermented foods.

CLC number: TS201.3 Document code: A Article ID: 1002-6630(2023)06-0165-07

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Food Science
Pages 165-171

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Cite this article:
ZHAO L, XU Q, LIU Y, et al. Isolation and Whole Genome Sequencing Analysis of VB12-Producing Lysinibacillus sphaericus Strain C5.1. Food Science, 2023, 44(6): 165-171. https://doi.org/10.7506/spkx1002-6630-20220418-233

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Received: 18 April 2022
Published: 25 March 2023
© Beijing Academy of Food Sciences 2023.

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