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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/1114

Title: Comparative and functional genomics of the Lactococcus lactis taxon; insights into evolution and niche adaptation
Authors: Kelleher, Philip
Bottacini, Francesca
Mahony, Jennifer
Kilcawley, Kieran N
van Sinderen, Douwe
Keywords: Lactococcus lactis
SMRT sequencing
Niche adaptation
Issue Date: 29-Mar-2017
Publisher: Biomed Central
Citation: Kelleher et al. Comparative and functional genomics of the Lactococcus lactis taxon; insights into evolution and niche adaptation. BMC Genomics. 2017 Mar 29;18(1):267
Series/Report no.: BMC Genomics;vol 18
Abstract: Background Lactococcus lactis is among the most widely studied lactic acid bacterial species due to its long history of safe use and economic importance to the dairy industry, where it is exploited as a starter culture in cheese production. Results In the current study, we report on the complete sequencing of 16 L. lactis subsp. lactis and L. lactis subsp. cremoris genomes. The chromosomal features of these 16 L. lactis strains in conjunction with 14 completely sequenced, publicly available lactococcal chromosomes were assessed with particular emphasis on discerning the L. lactis subspecies division, evolution and niche adaptation. The deduced pan-genome of L. lactis was found to be closed, indicating that the representative data sets employed for this analysis are sufficient to fully describe the genetic diversity of the taxon. Conclusions Niche adaptation appears to play a significant role in governing the genetic content of each L. lactis subspecies, while (differential) genome decay and redundancy in the dairy niche is also highlighted.
Description: peer-reviewed
Philip Kelleher is funded by the Department of Agriculture, Food and the Marine under the Food Institutional Research Measure (FIRM) (Ref: 10/RD/TMFRC/704–‘CheeseBoard 2015’ project). Douwe van Sinderen is supported by a Principal Investigator award (Ref. No. 13/IA/1953) through Science Foundation Ireland (SFI). Jennifer Mahony is in receipt of a Technology Innovation Development Award (TIDA) (Ref. No. 14/TIDA/2287) and Starting Investigator Research Grant (15/SIRG/3430) funded by Science Foundation Ireland (SFI).
URI: http://hdl.handle.net/11019/1114
Appears in Collections:Teagasc publications in Biomed Central
Food Biosciences
Food Quality & Sensory Science

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