Fall 2025 theses and dissertations (non-restricted) will be available in ERA on November 17, 2025.

Comparative genomics of Lactobacillus reuteri from sourdough reveals adaptation of an intestinal symbiont to food fermentations

Simple item page
dc.contributor.authorZhao, Xin
dc.contributor.authorGänzle, Michael G.
dc.contributor.authorLin, Xiaoxi B.
dc.contributor.authorZheng, Jinshui
dc.date.accessioned2025-05-01T11:56:30Z
dc.date.available2025-05-01T11:56:30Z
dc.date.issued2015
dc.descriptionLactobacillus reuteri is a dominant member of intestinal microbiota of vertebrates, and occurs in food fermentations. The stable presence of L. reuteri in sourdough provides the opportunity to study the adaptation of vertebrate symbionts to an extra-intestinal habitat. This study evaluated this adaptation by comparative genomics of 16 strains of L. reuteri. A core genome phylogenetic tree grouped L. reuteri into 5 clusters corresponding to the host-adapted lineages. The topology of a gene content tree, which includes accessory genes, differed from the core genome phylogenetic tree, suggesting that the differentiation of L. reuteri is shaped by gene loss or acquisition. About 10% of the core genome (124 core genes) were under positive selection. In lineage III sourdough isolates, 177 genes were under positive selection, mainly related to energy conversion and carbohydrate metabolism. The analysis of the competitiveness of L. reuteri in sourdough revealed that the competitivess of sourdough isolates was equal or higher when compared to rodent isolates. This study provides new insights into the adaptation of L. reuteri to food and intestinal habitats, suggesting that these two habitats exert different selective pressure related to growth rate and energy (carbohydrate) metabolism.
dc.identifier.doihttps://doi.org/10.7939/R3SN01J04
dc.language.isoen
dc.relationhttp://dx.doi.org/10.1038/srep18234
dc.relation.isversionofZheng, Jinshui, Zhao, Xin, Lin, Xiaoxi B., & Gänzle, Michael G. (2015). Comparative genomics of Lactobacillus reuteri from sourdough reveals adaptation of an intestinal symbiont to food fermentations. Scientific Reports, 5, [11]. http://dx.doi.org/10.1038/srep18234
dc.rightsAttribution 4.0 International
dc.subjectCarbohydrates
dc.subjectPhylogenetic Analysis
dc.subjectEvolution
dc.subjectPositive Selection
dc.subjectMetabolism
dc.subjectLactic-Acid Bacteria
dc.subjectProtein-Sequence Alignments
dc.subjectSanfranciscensis
dc.subjectRecombination
dc.subjectBiodiversity
dc.titleComparative genomics of Lactobacillus reuteri from sourdough reveals adaptation of an intestinal symbiont to food fermentations
dc.typehttp://purl.org/coar/resource_type/c_6501 http://purl.org/coar/version/c_970fb48d4fbd8a85
ual.jupiterAccesshttp://terms.library.ualberta.ca/public

Files

Original bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
SR_5_18234.pdf
Size:
1.06 MB
Format:
Adobe Portable Document Format
Download

Collections

Journal Articles (Agricultural, Food and Nutritional Science)