Lactobacillus fermentum is a lactic acid bacterium frequently isolated from mammal tissues, milk, and plant material fermentations, such as sourdough. A comparative genomics analysis of 28 L. fermentum strains enabled the investigation of the core and accessory genes of this species. The core protein phylogenomic tree of the strains examined, consisting of five clades, did not exhibit clear clustering of strains based on isolation source, suggesting a free-living lifestyle. Based on the presence/absence of orthogroups, the largest clade, containing most of the human-related strains, was separated from the rest. The extended core genome included genes necessary for the heterolactic fermentation. Many traits were found to be strain-dependent, for instance utilisation of xylose and arabinose. Compared to other strains, the genome of L. fermentum IMDO 130101, a candidate starter culture strain capable of dominating sourdough fermentations, contained unique genes related to the metabolism of starch degradation products, which could be advantageous for growth in sourdough matrices. This study explained the traits that were previously demonstrated for L. fermentum IMDO 130101 at the genetic level and provided future avenues of research regarding L. fermentum strains isolated from sourdough.

发酵乳杆菌是一种乳酸菌，通常从哺乳动物组织，牛奶和植物原料发酵物（如酸面团）中分离出来。28个发酵乳杆菌的比较基因组学分析菌株使该物种的核心和辅助基因得以研究。由五个进化枝组成的菌株的核心蛋白系统进化树没有显示出基于分离来源的清晰的菌株簇集，这表明他们是自由生活的生活方式。根据正交群的存在/不存在，将包含大多数与人类相关毒株的最大进化枝与其余个体分开。扩展的核心基因组包括杂乳酸发酵所必需的基因。发现许多性状是菌株依赖性的，例如利用木糖和阿拉伯糖。与其他菌株相比，发酵乳杆菌的基因组IMDO 130101是一种能够主导酵母发酵的候选发酵菌菌株，它含有与淀粉降解产物代谢相关的独特基因，这可能有利于在酵母基质中的生长。这项研究解释说，以前证明了性状发酵乳杆菌在基因水平IMDO 130101和提供关于未来研究途径发酵乳杆菌从酵母中分离的菌株。