Research output: Contribution to journal › Article › peer-review
Complete sequence and comparative genome analysis of the dairy bacterium Streptococcus thermophilus. / Bolotin, Alexander; Quinquis, Benoît; Renault, Pierre; Sorokin, Alexei; Ehrlich, S. Dusko; Kulakauskas, Saulius; Lapidus, Alla; Goltsman, Eugene; Mazur, Michael; Pusch, Gordon D.; Fonstein, Michael; Overbeek, Ross; Kyprides, Nikos; Purnelle, Bénédicte; Prozzi, Deborah; Ngui, Katrina; Masuy, David; Hancy, Frédéric; Burteau, Sophie; Boutry, Marc; Delcour, Jean; Goffeau, André; Hols, Pascal.
In: Nature Biotechnology, Vol. 22, No. 12, 12.2004, p. 1554-1558.Research output: Contribution to journal › Article › peer-review
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TY - JOUR
T1 - Complete sequence and comparative genome analysis of the dairy bacterium Streptococcus thermophilus
AU - Bolotin, Alexander
AU - Quinquis, Benoît
AU - Renault, Pierre
AU - Sorokin, Alexei
AU - Ehrlich, S. Dusko
AU - Kulakauskas, Saulius
AU - Lapidus, Alla
AU - Goltsman, Eugene
AU - Mazur, Michael
AU - Pusch, Gordon D.
AU - Fonstein, Michael
AU - Overbeek, Ross
AU - Kyprides, Nikos
AU - Purnelle, Bénédicte
AU - Prozzi, Deborah
AU - Ngui, Katrina
AU - Masuy, David
AU - Hancy, Frédéric
AU - Burteau, Sophie
AU - Boutry, Marc
AU - Delcour, Jean
AU - Goffeau, André
AU - Hols, Pascal
N1 - Funding Information: The S. thermophilus LMG18311 chromosome sequence was supported by funding from the Walloon Region (Bioval no. 981/3866 and First Europe no. EPH3310300R0082) and FNRS (grant no. 2.4586.02). P.H. is Research Associate at FNRS.
PY - 2004/12
Y1 - 2004/12
N2 - The lactic acid bacterium Streptococcus thermophilus is widely used for the manufacture of yogurt and cheese. This dairy species of major economic importance is phylogenetically close to pathogenic streptococci, raising the possibility that it has a potential for virulence. Here we report the genome sequences of two yogurt strains of S. thermophilus. We found a striking level of gene decay (10% pseudogenes) in both microorganisms. Many genes involved in carbon utilization are nonfunctional, in line with the paucity of carbon sources in milk. Notably, most streptococcal virulence-related genes that are not involved in basic cellular processes are either inactivated or absent in the dairy streptococcus. Adaptation to the constant milk environment appears to have resulted in the stabilization of the genome structure. We conclude that S. thermophilus has evolved mainly through loss-of-function events that remarkably mirror the environment of the dairy niche resulting in a severely diminished pathogenic potential.
AB - The lactic acid bacterium Streptococcus thermophilus is widely used for the manufacture of yogurt and cheese. This dairy species of major economic importance is phylogenetically close to pathogenic streptococci, raising the possibility that it has a potential for virulence. Here we report the genome sequences of two yogurt strains of S. thermophilus. We found a striking level of gene decay (10% pseudogenes) in both microorganisms. Many genes involved in carbon utilization are nonfunctional, in line with the paucity of carbon sources in milk. Notably, most streptococcal virulence-related genes that are not involved in basic cellular processes are either inactivated or absent in the dairy streptococcus. Adaptation to the constant milk environment appears to have resulted in the stabilization of the genome structure. We conclude that S. thermophilus has evolved mainly through loss-of-function events that remarkably mirror the environment of the dairy niche resulting in a severely diminished pathogenic potential.
UR - http://www.scopus.com/inward/record.url?scp=19944414611&partnerID=8YFLogxK
U2 - 10.1038/nbt1034
DO - 10.1038/nbt1034
M3 - Article
C2 - 15543133
AN - SCOPUS:19944414611
VL - 22
SP - 1554
EP - 1558
JO - Nature Biotechnology
JF - Nature Biotechnology
SN - 1087-0156
IS - 12
ER -
ID: 90040815