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Publishing Language: Chinese | Open Access

Whole Genome Sequencing and Bacteriocin Gene Analysis of Lactiplantibacillus plantarum CHEN1, Which Inhibits Methicillin-Resistant Staphylococcus aureus

Zhina CHEN1 Linlin YIN1Jin LIU1Mengyuan SHAO1Tao YE1Xiaochen HUANG2 ( )
School of Biological Engineering, Huainan Normal University, Huainan 232038, China
School of Food & Pharmaceutical Engineering, Zhaoqing University, Zhaoqing 526061, China
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Abstract

To dissect the bacteriocin gene clusters of Lactiplantibacillus plantarum CHEN1, which has a significant inhibitory effect on methicillin-resistant Staphylococcus aureus (MRSA), the whole genome of CHEN1 was sequenced using PacBio RS and Illumina platforms. antiSMASH and BAGEL4 were used to predict bacteriocin gene clusters and explore their potential action mechanisms. The whole genome sequencing results revealed that the genome of L. plantarum CHEN1 was 3330435 bp in size, with a GC content of 44.34%, including one chromosome sequence and eight plasmids. It contained 3196 protein-coding genes, with 704, 2317 and 2775 genes being annotated in the Gene Ontology (GO), Kyoto Encyclopedia of Genes and Genomes (KEGG) and Cluster of Orthologous Groups of proteins (COG) databases, respectively. The genome sequencing data were submitted to NCBI under GenBank accession number PRJNA1014938. Three bacteriocinrelated gene clusters, T3PKS, RiPPs and Class IIb bacteriocins, were predicted by antiSMASH and BAGEL4, meeting the prerequisites for bacteriocin expression. This study provides a bioinformatic foundation for the development and application of CHEN1 and its MRSA-inhibiting bacteriocin.

CLC number: TS201.3 Document code: A Article ID: 1002-6630(2024)22-0043-08

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Food Science
Pages 43-50

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Cite this article:
CHEN Z, YIN L, LIU J, et al. Whole Genome Sequencing and Bacteriocin Gene Analysis of Lactiplantibacillus plantarum CHEN1, Which Inhibits Methicillin-Resistant Staphylococcus aureus. Food Science, 2024, 45(22): 43-50. https://doi.org/10.7506/spkx1002-6630-20240331-228

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Received: 31 March 2024
Published: 25 November 2024
© Beijing Academy of Food Sciences 2024.

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