Whole genome Re-sequencing of probiotic Lactobacillus crispatus strains for the evaluation of genomic stability
In the present study, two Lactobacillus crispatus strains were subjected to whole genome re-sequencing following pilot scale culturing for 10 bacterial generations and subsequent lyophilization to evaluate their genomic stability. Comparative genomic analysis demonstrated high conservation of the re-sequenced genomes relative to their original reference genomes with low sequence divergence of only 35 and 20 SNPs in S10-5-C2-2 and S9-4-C11 strains respectively accounting for a SNP density of 15 SNPs/Mb and 8.2 SNPs/Mb. No evidence of gene insertion, deletion or translocation was identified indicating the absence of major structural genomic alterations during culturing and freeze-drying. Furthermore, all genes associated with essential cellular functions and probiotic attributes were fully conserved in both strains. These findings demonstrated high genomic stability of the two L. crispatus strains during propagation and lyophilization supporting their suitability for industrial-scale production and long-term probiotic applications.
In the present study, two Lactobacillus crispatus strains were subjected to whole genome re-sequencing following pilot scale culturing for 10 bacterial generations and subsequent lyophilization to evaluate their genomic stability. Comparative genomic analysis demonstrated high conservation of the re-sequenced genomes relative to their original reference genomes with low sequence divergence of only 35 and 20 SNPs in S10-5-C2-2 and S9-4-C11 strains respectively accounting for a SNP density of 15 SNPs/Mb and 8.2 SNPs/Mb. No evidence of gene insertion, deletion or translocation was identified indicating the absence of major structural genomic alterations during culturing and freeze-drying. Furthermore, all genes associated with essential cellular functions and probiotic attributes were fully conserved in both strains. These findings demonstrated high genomic stability of the two L. crispatus strains during propagation and lyophilization supporting their suitability for industrial-scale production and long-term probiotic applications.