Strains of Lactobacillus sakei can be isolated from a variety of sources including meat, fermented sausages, sake, sourdough, sauerkraut or kimchi. Selected strains are widely used as starter cultures for sausage fermentation. Recently we have demonstrated that control about the lactic microbiota in fermenting sausages is achieved rather by pairs or strain sets than by single strains. In this work we characterized the pan genome of L. sakei to enable exploitation of the genomic diversity of L. sakei for the establishment of assertive starter strain sets. We have established the full genome sequences of nine L. sakei strains from different sources of isolation and included in the analysis the genome of L. sakei 23K. Comparative genomics revealed an accessory genome comprising about 50% of the pan genome and different lineages of strains with no relation to their source of isolation. Group and strain specific differences could be found, which namely referred to agmatine and citrate metabolism. The presence of genes encoding metabolic pathways for fructose, sucrose and trehalose as well as gluconate in all strains suggests a general adaptation to plant/sugary environments and a life in communities with other genera. Analysis of the plasmidome did not reveal any specific mechanisms of adaptation to a habitat. The predicted differences of metabolic settings enable prediction of partner strains, which can occupy the meat environment to a large extent and establish competitive exclusion of autochthonous microbiota. This may assist the development of a new generation of meat starter cultures containing L. sakei strains.

可以将清酒乳杆菌菌株从多种来源中分离出来，包括肉，发酵香肠，清酒，酸面团，酸菜或泡菜。所选菌株被广泛用作香肠发酵的发酵剂。最近，我们已经证明，对发酵香肠中乳酸菌群的控制不是通过成对或菌株组来实现，而是通过单一菌株来实现。在这项工作中，我们特点的泛基因组L.清酒，使基因组多样性的开发L.清酒建立的自信启动应变套。我们已经建立了九种来自不同分离来源的清酒乳杆菌菌株的完整基因组序列，并在分析中包括了清酒乳杆菌的基因组。23000。比较基因组学揭示了一个辅助基因组，该基因组包含约50％的泛基因组和不同谱系的菌株，与它们的分离来源无关。可以发现群体和菌株的特异性差异，即胍丁胺和柠檬酸盐的代谢。在所有菌株中都存在编码果糖，蔗糖和海藻糖以及葡萄糖酸代谢途径的基因，这表明它们普遍适应植物/贮藏环境，并与其他属共同生活。对质粒组的分析未发现适应栖息地的任何特定机制。代谢环境的预测差异使得能够预测伴侣菌株，该伴侣菌株可以在很大程度上占据肉类环境并竞争性排斥自生微生物。苏伊氏乳杆菌菌株。