Location: Dairy and Functional Foods ResearchTitle: Complete genome sequence of Streptococcus thermophilus B59671, which naturally produces the broad spectrum bacteriocin thermophilin 110
Submitted to: Genome Announcements
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/16/2017
Publication Date: 11/9/2017
Citation: Renye Jr, J.A., Needleman, D.S., Somkuti, G.A., Steinberg, D.H. 2017. Complete genome sequence of Streptococcus thermophilus B59671, which naturally produces the broad spectrum bacteriocin thermophilin 110. Genome Announcements. 5(45). https://doi.org/10.1128/genomeA.01213-17.
Interpretive Summary: Some dairy cultures, commonly used for the production of yogurt and cheese, have been shown to naturally produce antimicrobial molecules capable of killing undesirable bacteria associated with food spoilage or human illness. For many of these dairy cultures, the mechanism for producing these antimicrobials is unknown. In this study, the DNA sequence of an antimicrobial-producing yogurt culture was determined, and an initial characterization of the DNA was performed to identify the number of genes present. The results from this study are essential for determining which genes are required to produce the antimicrobial, and subsequently how to best utilize this culture in food safety and probiotic applications.
Technical Abstract: Streptococcus thermophilus strain B59671 is a Gram-positive lactic acid bacterium that naturally produces a broad spectrum bacteriocin, thermophilin 110 and is capable of producing gamma aminobutyric acid (GABA). The complete genome sequence for this strain contains 1,821,173 nucleotides, 1,936 predicted genes, and an average G+C content of 39.1%.