Abstract
Weissella is a genus containing Gram-positive, heterofermentative bacteria belonging to the lactic acid bacteria (LAB) group. These bacteria are endowed with promising technological and antimicrobial attributes. Weissella cibaria W25 was isolated from a dairy environment where raw milk cheeses are produced. Therefore, we sequenced and assembled the W25 draft genome sequence, which consists of 41 contigs totaling ~2.4 Mbp, with a G + C content of 45.04%. Then we carried out a comprehensive comparative genomic analysis with W. cibaria 110, known to produce the weissellicin 110 bacteriocin, and four other non-bacteriocin-producing W. cibaria strains.
Highlights
The study of microbial diversity in dairy and non-dairy environments plays a pivotal role in understanding the presence of these microorganisms in such ecosystems and their impact on the final product, especially when we refer to traditional and artisanal products
Handmade cheeses and raw milk are considered potential sources of new strains of lactic acid bacteria (LAB) [2]. The way these cheeses are made can determine the fermentation to be conducted by bacteria present in the grazing, animal skin, utensils, surfaces and other places that may come into contact with the cheese during production [3]
The whole-genome sequencing of W. cibaria W25 resulted in maximum size of reads for the forward sequence of 305 and for the reverse sequence of 205 and with a total number of sequences of 2,906,916 bp
Summary
The study of microbial diversity in dairy and non-dairy environments plays a pivotal role in understanding the presence of these microorganisms in such ecosystems and their impact on the final product, especially when we refer to traditional and artisanal products. Handmade cheeses and raw milk are considered potential sources of new strains of LAB [2] The way these cheeses are made can determine the fermentation to be conducted by bacteria present in the grazing, animal skin, utensils, surfaces and other places that may come into contact with the cheese during production [3]. The genus Weissella is composed of bacteria classified as Gram-positive, catalase-negative, nonspore forming, coccoid morphology or short bacilli. They belong to the group of LAB, mainly due to its production of lactic acid from the fermentation of carbohydrates [6]. Microorganisms 2022, 10, 314 analysis with W. cibaria 110, known to produce the weissellicin 110 bacteriocin, and four other non-bacteriocin-producing W. cibaria strains
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