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Population genomics and genome-wide association studies reveal the industrial potential of Lactobacillus Bulgaria

 Last Update: 2021-03-17
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：202132，：（1），（1），（1），，*（）Journal of Dairy Science（IF：3.
333）“Exploring the industrial potential of Lactobacillus delbrueckii ssp.
bulgaricus by population genomics and genome-wide association study analysis”。，(GWAS) 。

Lactobacillus delbrueckii subsp.
Bulgaria is one of the most commonly used starters in the production of yogurt.
However, it is not clear how its genetic background affects the ability to produce acid.
In this study, Professor Zhang Heping's research team used population genomics and genome-wide association analysis (GWAS) to explore the industrial application potential of Lactobacillus delbrueckii subsp.
Bulgaria.
In order to achieve this research goal, Professor Zhang Heping’s research team conducted population genetic analysis on 188 newly sequenced Lactobacillus delbrueckii subsp.
bulgaricus isolated from naturally fermented dairy products and 19 genome sequences retrieved from the NCBI database.
Functional genomics analysis.
The research team identified four different clusters and correlated them with the geographic location where the samples were collected.
Afterwards, GWAS analysis of acidified fermentation results using sucrose-fortified skimmed milk showed that there was a significant correlation between l-lactate dehydrogenase (lldD; Ldb2036) and the rate of bacterial acid production.
The team’s research broadened the understanding of the population structure and genetic diversity of Lactobacillus delbrueckii subspecies Bulgaria, and also found potential targets for further research, development and application of lactic acid bacteria in the dairy industry.

Figure 1.
Geographical distribution and phylogeny of 207 strains of Lactobacillus delbrueckii bacteria.

Figure 2.
Functional gene differences between different gene clusters of Lactobacillus delbrueckii subsp.
Bulgaria.

Figure 3.
Fermentation characteristics of different strains.

Figure 4.
GWAS results (A–G) between SNP and clotting time of 25 strains.
Statistical graphs (H-J) to verify the results of fermentation experiments.

Original link: https://doi.
org/10.
3168/jds.
2020-19467

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Original title: Using population genomics and whole-genome association studies to reveal the industrial potential of Lactobacillus bulgaricus　　 Through population genomics and whole-genome association studies to reveal the industrial potential of Lactobacillus delbrueckii subsp.
Bulgarian 　　Introduction 　　March 2, 2021, Inner Mongolia Agriculture University Key Laboratory of Dairy Biotechnology and Engineering Ministry of Education: Song Yuqin (1 work), Zhao Jie (1), Liu Wenjun (1), Sun Zhihong, Zhang Heping* (communication) and others in Journal of Dairy Science (IF: 3.
333) Published a research article entitled "Exploring the industrial potential of Lactobacillus delbrueckii ssp.
bulgaricus by population genomics and genome-wide association study analysis".
In this study, Professor Zhang Heping's research team used population genomics and genome-wide association analysis (GWAS) to explore the industrial application potential of Lactobacillus delbrueckii subsp.
Bulgaria.

Figure 1.
Geographical distribution and phylogeny of 207 strains of Lactobacillus delbrueckii bacteria.

Figure 2.
Functional gene differences between different gene clusters of Lactobacillus delbrueckii subsp.
Bulgaria.

Figure 3.
Fermentation characteristics of different strains.

Figure 4.
GWAS results (A–G) between SNP and clotting time of 25 strains.
Statistical graphs (H-J) to verify the results of fermentation experiments.

Original link: https://doi.
org/10.
3168/jds.
2020-19467

Figure 1.
Geographical distribution and phylogeny of 207 strains of Lactobacillus delbrueckii bacteria.

Figure 2.
Functional gene differences between different gene clusters of Lactobacillus delbrueckii subsp.
Bulgaria.

Figure 3.
Fermentation characteristics of different strains.

Figure 4.
GWAS results (A–G) between SNP and clotting time of 25 strains.
Statistical graphs (H-J) to verify the results of fermentation experiments.

Original link: https://doi.
org/10.
3168/jds.
2020-19467

Original title: Population Genomics and wide association study gene using reveal industrial potential of Lactobacillus bulgaricus Original title: The population genomics association and genome-wide study reveals industrial potential of Lactobacillus bulgaricus reveals Germany by population genomics association and genome-wide research and analysis Introduction to the industrial potential of Lactobacillus bulgaricus subspecies , March 2, 2021, Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University: Song Yuqin (1), Zhao Jie (1), Liu Wenjun (1), Sun Zhihong, Zhang Heping* (communication) and others published a research article titled "Exploring the industrial potential of Lactobacillus delbrueckii ssp.
bulgaricus by population genomics and genome-wide association study analysis" in the Journal of Dairy Science (IF: 3.
333).
In this study, Professor Zhang Heping's research team used population genomics and genome-wide association analysis (GWAS) to explore the industrial application potential of Lactobacillus delbrueckii subsp.
Bulgaria. Lactobacillus delbrueckii subsp.
Bulgaria is one of the most commonly used starters in the production of yogurt.
However, it is not clear how its genetic background affects the ability to produce acid.
In this study, Professor Zhang Heping's research team used population genomics and genome-wide association analysis (GWAS) to explore the industrial application potential of Lactobacillus delbrueckii subsp.
Bulgaria.
In order to achieve this research goal, Professor Zhang Heping’s research team conducted population genetic analysis on 188 newly sequenced Lactobacillus delbrueckii subsp.
bulgaricus isolated from naturally fermented dairy products and 19 genome sequences retrieved from the NCBI database.
Functional genomics analysis.
The research team identified four different clusters and correlated them with the geographic location where the samples were collected.
Afterwards, GWAS analysis of acidified fermentation results using sucrose-fortified skimmed milk showed that there was a significant correlation between l-lactate dehydrogenase (lldD; Ldb2036) and the rate of bacterial acid production.
The team’s research broadened the understanding of the population structure and genetic diversity of Lactobacillus delbrueckii subspecies Bulgaria, and also found potential targets for further research, development and application of lactic acid bacteria in the dairy industry.
Figure 1.
Geographical distribution and phylogeny of 207 strains of Lactobacillus delbrueckii bacteria. Figure 2.
Functional gene differences between different gene clusters of Lactobacillus delbrueckii subsp.
Bulgaria. Figure 3.
Fermentation characteristics of different strains. Figure 4.
GWAS results (A–G) between SNP and clotting time of 25 strains.
Statistical graphs (H-J) to verify the results of fermentation experiments.

Original link: https://doi.
org/10.
3168/jds.
2020-19467

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