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比较基因组学解析食物与非食物来源芽孢杆菌的代谢及功能差异

郭雅琪 肖辰 李娇 孙丽 曾瑞琪 李姝 杨阳 许涛 沈才洪 左勇

食品与发酵工业2026,Vol.52Issue(15):11-20,中插1-中插8,18.
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食品与发酵工业2026,Vol.52Issue(15):11-20,中插1-中插8,18.DOI:10.13995/j.cnki.11-1802/ts.044206

比较基因组学解析食物与非食物来源芽孢杆菌的代谢及功能差异

Comparative genomic insights into metabolic and functional differences between food-derived and non-food-derived Bacillus strains

郭雅琪 1肖辰 2李娇 1孙丽 1曾瑞琪 1李姝 3杨阳 3许涛 3沈才洪 3左勇1

作者信息

  • 1. 四川师范大学生命科学学院,四川成都,610066
  • 2. 四川师范大学生命科学学院,四川成都,610066||泸州品创科技有限公司(国家固态酿造工程技术研究中心),四川泸州,646000
  • 3. 泸州品创科技有限公司(国家固态酿造工程技术研究中心),四川泸州,646000||泸州老窖股份有限公司,四川泸州,646000
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摘要

Abstract

Bacillus species represent a diverse group of bacteria that are widely distributed in both natural and artificial environments,with extensive applications in food processing,agricultural biocontrol,and environmental remediation.In this study,we obtained complete genomic information for 113 B.strains with well-documented isolation sources from the NCBI database.These strains included both food-derived and non-food-derived isolates,and we systematically investigated their functional evolutionary differences across distinct ecological contexts through comparative genomics analysis.Our results demonstrated that food-derived B.strains were significantly enriched in genes associated with carbohydrate metabolism(such as fbp,vorG),cofactors and vitamins metabolism(such as ubiD,coq7),and flavor pre-cursor synthesis pathways(such as CYP92C5,P450I).In contrast,non-food-derived strains showed a stronger enrichment of genes relat-ed to basic metabolism,pollutant degradation(such as natB,urtA),and stress response pathways.Furthermore,fermentation-associated B.strains exhibited superior polysaccharide degradation capabilities,with an enrichment of glycoside hydrolase family genes(such as GH32,GH76)and significant accumulation of key genes involved in energy metabolism pathways,including sacB and sr.These findings illuminate the molecular basis underlying ecological adaptation and functional differentiation in B.species from a genomic perspective,of-fering theoretical support for their targeted use in fermented foods,functional strain development,and microbial ecological engineering.

关键词

芽孢杆菌属/比较基因组/功能差异/生态适应性

Key words

Bacillus/comparative genomics/functional differences/ecological adaptation

引用本文复制引用

郭雅琪,肖辰,李娇,孙丽,曾瑞琪,李姝,杨阳,许涛,沈才洪,左勇..比较基因组学解析食物与非食物来源芽孢杆菌的代谢及功能差异[J].食品与发酵工业,2026,52(15):11-20,中插1-中插8,18.

基金项目

国家自然科学基金项目(31901117) (31901117)

国家自然科学基金项目(32502370) (32502370)

四川省自然科学基金项目(2023NSFSC1204) (2023NSFSC1204)

四川省科技计划项目(2024JDRC0029) (2024JDRC0029)

泸州老窖博士后项目(2024HX03) (2024HX03)

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