酱香大曲中高温放线菌的筛选及基因组解析

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

通过筛菌方法的设计,从酱香型高温大曲中筛选到1株具有嗜热特性的糖莱斯氏菌(Laceyella sacchari)FBKL4.014,并对其进行全基因组测序,测序和完成图组装结果表明L. sacchari FBKL4.014基因组序列全长3.35 Mb,GC含量48.67%,测序深度433×,共预测到3 328个蛋白编码基因。全基因组数据解析结果表明,该菌株具备进行完整的碳水化合物和氨基酸代谢潜力,进一步推断该菌株还可能具备生物合成四甲基吡嗪的潜能。本研究为高温放线菌代谢生成酱香型白酒风味物质机理提供了基因层面的数据支持,同时也为该菌株未知功能基因的挖掘和基因改造提供了数据参考。

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 3328 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.