Whole Genome Sequencing and Sequence Analysis of Streptomyces sp. FBKL4.005 from Moutai-Flavor Daqu
LI Dounan1,2, WANG Xiaodan1, LUO Xiaoye1, HUANG Wei1, QIU Shuyi1,2,*
(1. Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; 2. College of Life Sciences, Guizhou University, Guiyang 550025, China)
Abstract：Streptomyces sp. FBKL4.005 was a heat-resistant strain isolated from Moutai-flavor Daqu, which could grow and metabolize at 37–55 ℃. In order to get insights into the metabolic mechanism and functional role of the strain in liquor-making for the exploitation and application of extremophiles in Daqu, whole genome sequencing of strain FBKL4.005 was performed on the Illumina HiSeq 2000 sequencing platform. A total of 67 771 429 reads and 2.47 G data were obtained. By de novo sequence splicing, 69 contigs were also acquired. The complete genomic size of stain was 9 454 406 bp with a GC content of 73.03%. After filtration treatment, 7.33 Mb effective data and 7 946 annotated genes were acquired. We conducted a comparative analysis among the GO, COG, KEGG, NR and TCDB database for genomic prediction and functional annotation. The acquirement of gene annotation information can provide an important foundation for further research on the metabolic pathways and mechanism of heat resistant Streptomyces sp. in Moutai-flavor Daqu.