嗜热链球菌(Streptococcus thermophilus)在发酵乳生产过程中应用广泛,通过对该菌种糖代谢相关功能基因的研究,可为优良工业菌种的筛选提供理论依据。该研究以27株分离自自然发酵乳的嗜热链球菌为试验菌株,利用碳水化合物鉴定生化试剂条,来对比分离株的糖类代谢情况,并通过基因组重测序和相关性分析,挖掘与菌株优良特性相关的基因。通过表型实验,将嗜热链球菌归纳为两组,其中一组仅可利用葡萄糖、乳糖、蔗糖,另一组还可以利用除上述糖类外的核糖、半乳糖、果糖、甘露糖、N-乙酰葡萄糖胺、苦杏仁苷、熊果苷、水杨苷、纤维二糖、麦芽糖、海藻糖、龙胆二糖等。两组间在多糖代谢基因和碳水化合物活性酶GT8差异显著(P<0.05);相关性分析结果显示,几丁质、N-乙酰葡萄糖氨基编码基因与菊粉、D-松三糖、木糖的利用显著正相关(P<0.05),淀粉的利用与碳水化合物活性酶家族GH13_14和CE2具有显著正相关(P<0.05)。研究通过分析嗜热链球菌中参与碳水化合物代谢的基因,发现部分糖代谢表型与基因间差异相匹配,为发酵乳菌株的开发和利用奠定理论基础。
Streptococcus thermophilus is widely used in the production of fermented milk. The study on the functional genes related to sugar metabolism of S. thermophilus can provide theoretical basis for the screening of excellent industrial strains. In this study, 27 strains of S. thermophilus isolated from naturally fermented milk were used as test strains. Biological reagent strips were identified by carbohydrates to compare the carbohydrate metabolism of the isolates, and genes related to the excellent characteristics of the isolates were explored by genome resequencing and correlation analysis. By phenotypic experiment using S. thermophilus divided into two groups, one group can use glucose, lactose, sucrose, another group not only can use glucose, lactose, sucrose, still can use ribose, galactose, fructose and mannose, N-acetyl glucosamine, laetrile, arbutin, salicin, cellobiose, maltose, trehalose, gentiobiose. There were significant differences in polysaccharide metabolism gene and carbohydrate active enzyme GT8 between groups (P<0.05). Correlation analysis results showed that there was significant positive correlation between chitin and N-acetyl glucosamine encoding genes and inulin, D-melezitose and xylose utilization (P<0.05), and there was significant positive correlation between starch utilization and GH13_14 and CE2 of carbohydrate active enzyme family (P<0.05). By analyzing the genes involved in carbohydrate metabolism in S. thermophilus, we found that some phenotypes of carbohydrate metabolism matched with the differences between genes, which laid a theoretical foundation for the development and utilization of fermented milk strain.
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