title: Genome sequence of a food spoilage lactic acid bacterium, Leuconostoc gasicomitatum LMG 18811T, in association with specific spoilage reactions.
abstract: Leuconostoc gasicomitatum is a psychrotrophic lactic acid bacterium causing spoilage of cold-stored, modified-atmosphere-packaged (MAP), nutrient-rich foods. Its role has been verified by challenge tests in gas and slime formation, development of pungent acidic and buttery off odors, and greening of beef. MAP meats have especially been prone to L. gasicomitatum spoilage. In addition, spoilage of vacuum-packaged vegetable sausages and marinated herring has been reported. The genomic sequencing project of L. gasicomitatum LMG 18811T was prompted by a need to understand the growth and spoilage potentials of L. gasicomitatum, to study its phylogeny, and to be able to knock out and overexpress the genes. Comparative genomic analysis was done within L. gasicomitatum LMG 18811T and the three fully assembled Leuconostoc genomes (those of Leuconostoc mesenteroides, Leuconostoc citreum, and Leuconostoc kimchii) available. The genome of L. gasicomitatum LMG 18811T is plasmid-free and contains a 1,954,080-bp circular chromosome with an average GC content of 36.7%. It includes genes for the phosphoketolase pathway and alternative pathways for pyruvate utilization. As interesting features associated with the growth and spoilage potential, LMG 18811T possesses utilization strategies for ribose, external nucleotides, nucleosides, and nucleobases and it has a functional electron transport chain requiring only externally supplied heme for respiration. In respect of the documented specific spoilage reactions, the pathways/genes associated with a buttery off odor, meat greening, and slime formation were recognized. Unexpectedly, genes associated with platelet binding and collagen adhesion were detected, but their functionality and role in food spoilage and processing environment contamination need further study.
authors.affiliation: Department of Food Hygiene and Environmental Health, University of Helsinki, Helsinki, Finland.
authors.forename: Per
authors.initials: P
authors.lastname: Johansson
authors.forename: Lars
authors.initials: L
authors.lastname: Paulin
authors.forename: Elina
authors.initials: E
authors.lastname: Säde
authors.forename: Noora
authors.initials: N
authors.lastname: Salovuori
authors.forename: Edward R
authors.initials: ER
authors.lastname: Alatalo
authors.forename: K Johanna
authors.initials: KJ
authors.lastname: Björkroth
authors.forename: Petri
authors.initials: P
authors.lastname: Auvinen
mesh_terms: D001482:Base Composition; D002876:Chromosomes, Bacterial; D004269:DNA, Bacterial / Q000737:chemistry* / Q000235:genetics*; D005516:Food Microbiology; D016680:Genome, Bacterial; D007934:Leuconostoc / Q000235:genetics* / Q000302:isolation & purification / Q000378:metabolism; D053858:Metabolic Networks and Pathways; D008969:Molecular Sequence Data; D017422:Sequence Analysis, DNA
chemical_list: D004269:DNA, Bacterial