Comparative genomics of the lactic acid bacteria

DOI Web Site 被引用文献35件
  • K. Makarova
    National Center for Biotechnology Information, National Library of Medicine, National Institutes of Health, Bethesda, MD 20894;
  • A. Slesarev
    Fidelity Systems Inc., 7961 Cessna Avenue, Gaithersburg, MD 20879;
  • Y. Wolf
    National Center for Biotechnology Information, National Library of Medicine, National Institutes of Health, Bethesda, MD 20894;
  • A. Sorokin
    National Center for Biotechnology Information, National Library of Medicine, National Institutes of Health, Bethesda, MD 20894;
  • B. Mirkin
    School of Information Systems and Computer Science, Birkbeck College, University of London, Malet Street, London WC1E 7HX, United Kingdom;
  • E. Koonin
    National Center for Biotechnology Information, National Library of Medicine, National Institutes of Health, Bethesda, MD 20894;
  • A. Pavlov
    Fidelity Systems Inc., 7961 Cessna Avenue, Gaithersburg, MD 20879;
  • N. Pavlova
    Fidelity Systems Inc., 7961 Cessna Avenue, Gaithersburg, MD 20879;
  • V. Karamychev
    Fidelity Systems Inc., 7961 Cessna Avenue, Gaithersburg, MD 20879;
  • N. Polouchine
    Fidelity Systems Inc., 7961 Cessna Avenue, Gaithersburg, MD 20879;
  • V. Shakhova
    Fidelity Systems Inc., 7961 Cessna Avenue, Gaithersburg, MD 20879;
  • I. Grigoriev
    U.S. Department of Energy Joint Genome Institute, 2800 Mitchell Drive, Walnut Creek, CA 94598;
  • Y. Lou
    U.S. Department of Energy Joint Genome Institute, 2800 Mitchell Drive, Walnut Creek, CA 94598;
  • D. Rohksar
    U.S. Department of Energy Joint Genome Institute, 2800 Mitchell Drive, Walnut Creek, CA 94598;
  • S. Lucas
    U.S. Department of Energy Joint Genome Institute, 2800 Mitchell Drive, Walnut Creek, CA 94598;
  • K. Huang
    U.S. Department of Energy Joint Genome Institute, 2800 Mitchell Drive, Walnut Creek, CA 94598;
  • D. M. Goodstein
    U.S. Department of Energy Joint Genome Institute, 2800 Mitchell Drive, Walnut Creek, CA 94598;
  • T. Hawkins
    U.S. Department of Energy Joint Genome Institute, 2800 Mitchell Drive, Walnut Creek, CA 94598;
  • V. Plengvidhya
    Department of Food Science, North Carolina State University, Raleigh, NC 27695;
  • D. Welker
    Biology and
  • J. Hughes
    Biology and
  • Y. Goh
    Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68583;
  • A. Benson
    Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68583;
  • K. Baldwin
    Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108;
  • J.-H. Lee
    Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108;
  • I. Díaz-Muñiz
    Department of Food Science, University of Wisconsin, Madison, WI 53706;
  • B. Dosti
    Department of Food Science, University of Wisconsin, Madison, WI 53706;
  • V. Smeianov
    Department of Food Science, University of Wisconsin, Madison, WI 53706;
  • W. Wechter
    Department of Food Science, University of Wisconsin, Madison, WI 53706;
  • R. Barabote
    Department of Biology, University of California at San Diego, La Jolla, CA 92093;
  • G. Lorca
    Department of Biology, University of California at San Diego, La Jolla, CA 92093;
  • E. Altermann
    Department of Food Science, North Carolina State University, Raleigh, NC 27695;
  • R. Barrangou
    Department of Food Science, North Carolina State University, Raleigh, NC 27695;
  • B. Ganesan
    Center for Integrated BioSystems, Utah State University, Logan, UT 84322;
  • Y. Xie
    Nutrition and Food Science and
  • H. Rawsthorne
    Department of Viticulture and Enology, University of California, Davis, CA 95616; and
  • D. Tamir
    National Center for Biotechnology Information, National Library of Medicine, National Institutes of Health, Bethesda, MD 20894;
  • C. Parker
    National Center for Biotechnology Information, National Library of Medicine, National Institutes of Health, Bethesda, MD 20894;
  • F. Breidt
    Department of Food Science, North Carolina State University, Raleigh, NC 27695;
  • J. Broadbent
    Nutrition and Food Science and
  • R. Hutkins
    Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68583;
  • D. O'Sullivan
    Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108;
  • J. Steele
    Department of Food Science, University of Wisconsin, Madison, WI 53706;
  • G. Unlu
    Department of Food Science and Toxicology, University of Idaho, Moscow, ID 83844
  • M. Saier
    Department of Biology, University of California at San Diego, La Jolla, CA 92093;
  • T. Klaenhammer
    Department of Food Science, North Carolina State University, Raleigh, NC 27695;
  • P. Richardson
    U.S. Department of Energy Joint Genome Institute, 2800 Mitchell Drive, Walnut Creek, CA 94598;
  • S. Kozyavkin
    Fidelity Systems Inc., 7961 Cessna Avenue, Gaithersburg, MD 20879;
  • B. Weimer
    Nutrition and Food Science and
  • D. Mills
    Department of Viticulture and Enology, University of California, Davis, CA 95616; and

抄録

<jats:p>Lactic acid-producing bacteria are associated with various plant and animal niches and play a key role in the production of fermented foods and beverages. We report nine genome sequences representing the phylogenetic and functional diversity of these bacteria. The small genomes of lactic acid bacteria encode a broad repertoire of transporters for efficient carbon and nitrogen acquisition from the nutritionally rich environments they inhabit and reflect a limited range of biosynthetic capabilities that indicate both prototrophic and auxotrophic strains. Phylogenetic analyses, comparison of gene content across the group, and reconstruction of ancestral gene sets indicate a combination of extensive gene loss and key gene acquisitions via horizontal gene transfer during the coevolution of lactic acid bacteria with their habitats.</jats:p>

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