Genomic and Functional Diversity of Lactobacillus sanfranciscensis from Sourdough
Sakunala, Shravya K.
2019
- Geographic and environmental changes often influence strain-level evolution and diversity in microbes, leading to variations in genomes and in functionalities. Genomic and functional capacities of 28 strains of the sourdough bacterium Lactobacillus sanfranciscensis were characterized to compare strain-level diversity. Genomic diversity was assessed by comparing CRISPR spacer regions as well as ... read more oligopeptide permease (Opp) systems. Growth curves as a function of log CFU per mL and dough rise in centimeters were compared to study functional diversity. CRISPR spacer diversity agreed with phylogenetic diversity of the strains, and while many of the spacers had prokaryotic and phage putative protospacer origins, a subset of the spacers had putative eukaryotic origins. All strains had an OppDFBCA system, and 25 strains had an additional OppABCDF system. These results suggest the presence of genomic diversity in these strains of L. sanfranciscensis. In comparison, functional diversity was not as distinct. Nonetheless, these strains did have greater variability in the shape of the dough rise growth curves than in the CFU growth curves. Thus, while the strains may be able to grow to similar densities in a sourdough environment, they may have different functional capacities. While both genomic and functional diversity emerged from this study, there did not seem to be a strong link between the strains involved in both indices. While conducting this research, I was also developing sourdough as a model system for the Wolfe lab, including using in vitro sourdough systems to study microbial interactions. This research showed the sourdough system can be used to study microbial behavior.read less
- ID:
- m613nb16s
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