基于比较基因组学揭示酱油源融合魏斯氏菌JQ3种内基因组的差异

摘要/Abstract

摘要： 融合魏斯氏菌（Weissella confusa）是一种常见的发酵工业用乳酸菌，广泛分布于食品、动物、植物等多种环境。本文以酱油源融合魏斯氏菌JQ3全基因组为对象，结合NCBI公开的10株完整测序的融合魏斯氏菌序列进行比较基因组学分析，解析不同融合魏斯氏菌基因组的差异。结果显示：11株融合魏斯氏菌根据ANI和dDDH值聚类为两大支，表明种间相似度会因来源不同而产生差异；泛基因组分析共识别到3147个泛基因和1459个核心基因家族，且泛基因组呈开放状态；核心基因功能注释显示菌株间在基础代谢与遗传信息处理方面高度保守，具备高效的物质与能量代谢能力。菌株JQ3基因组较小，但其基因密度最高，且存在43个特异基因，其中编码木糖异构酶、砷酸还原酶以及铜输出P型ATP酶等，揭示其在特殊碳源利用及重金属耐受方面具有独特的潜力。研究结果揭示了酱油源融合魏斯氏菌JQ3的种内基因组差异及其功能特征，为其在发酵食品工业的应用奠定了理论基础。

关键词: 融合魏斯氏菌, 比较基因组学, 特异基因, 酱油源

Abstract: Weissella confusa is a common lactic acid bacterium used in the fermentation industry, widely distributed in various environments such as food, animals, and plants. This study focused on the whole genome of Weissella confusa JQ3, isolated from soy sauce, and conducted a comparative genomics analysis in conjunction with the sequences of 10 fully sequenced Weissella confusa strains available on NCBI to elucidate the differences among the genomes of various Weissella confusa strains. The results showed that the 11 Weissella confusa strains clustered into two major branches based on ANI and dDDH values, indicating that interspecies similarity varies depending on the source; pan-genomic analysis identified a total of 3,147 pan-genes and 1,459 core gene families, and the pan-genome exhibited an open state; Functional annotation of core genes revealed high conservation among strains in basic metabolism and genetic information processing, indicating efficient material and energy metabolism capabilities. Although strain JQ3 has a smaller genome, it exhibits the highest gene density and contains 43 unique genes, including those encoding xylose isomerase, arsenate reductase, and copper efflux P-type ATPases, revealing its unique potential for utilizing specialized carbon sources and tolerating heavy metals. The findings reveal intraspecific genomic variations and functional characteristics of the soy sauce-derived fusion strain Weissella confusa JQ3, laying a theoretical foundation for its application in the fermented food industry.

Key words: Weissella confusa, comparative genomics, specific genes, soy sauce source

中图分类号:

TS201.3

黎晓敏崔艺敏罗佳桦赖婉瑜韦凤婷王柏媛黄桂东钟先锋王阿利. 基于比较基因组学揭示酱油源融合魏斯氏菌JQ3种内基因组的差异[J]. 食品科学.

Xiao-Min LI. Revealing Intraspecific Genomic Variation in Soy Sauce-Derived Weissella confusa JQ3 through Comparative Genomics[J]. FOOD SCIENCE.

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