FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (18): 68-76.doi: 10.7506/spkx1002-6630-20220928-319

• Bioengineering • Previous Articles    

Identification and Genome Analysis of Laceyella sacchari FBKL4.014 Isolated from Moutai-Flavor Daqu

TIAN Haojie, LI Dounan, QIU Shuyi, ZHOU Jianli, LONG Zehe, WANG Kejia, LIU Maoqiang, CHEN Jie, CHENG Du, PAN Fengshuang   

  1. (1. Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; 2. Liquor Making Biological Technology and Application of Key Laboratory of Sichuan Province, Yibin 644000, China; 3. Guizhou Renhuai Tianbang Liquor Co. Ltd., Renhuai 564500, China; 4. Department of Light Industry and Chemical Engineering, Guizhou Light Industry Technical College, Guiyang 550025, China)
  • Published:2023-09-29

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Abstract: A thermophilic strain of Laceyella sacchari designated as FBKL4.014 was isolated from high-temperature Moutai-flavor Daqu, and its whole genome was sequenced. The results showed that the full genomic length of L. sacchari FBKL4.014 was 3.35 Mb, with a GC content of 48.67%. The sequencing depth was 433 ×, and a total of 3 328 protein-coding genes were predicted. Strain FBKL4.014 had the potential for complete carbohydrate and amino acid metabolism, and it was further inferred that the strain may have the potential to biosynthesize tetramethylpyrazine. This study provides genetic data for understanding the mechanism for the production of flavor substances in Maotai-flavor baijiu by Thermoactinomycetaceae metabolism, and also provides a reference for further research on the discovery of unknown functional genes of this strain and its genetic modification.

Key words: high-temperature Moutai-flavor Daqu; Thermoactinomycetaceae; whole genome sequencing; tetramethylpyrazine

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