Genomic Insights into the Adaptability of the Spoilage Bacterium <i>Lactobacillus acetotolerans</i> CN247 to the Beer Microenvironment

A novel beer-spoilage bacterium, <i>Lactobacillus acetotolerans</i>, has frequently been encountered in south China beer breweries, imparting an undesirable and unpalatable “buttery” taste and oily mouthfeel to beer. Understanding the genetic basis of spoilage bacterial adaptability to the beer microenvironment is crucial for the proper control of bacteria such as <i>L. acetotolerans</i> CN247 at an industrial scale. In this study, the complete genome of <i>L. acetotolerans</i> CN247 was sequenced using the PacBio and Illumina Miseq high-throughput sequencing technologies, and the relationship between genetic and physicochemical properties was analyzed. The genome size of <i>L. acetotolerans</i> CN247 was found to be 1.677 Mb, with a GC content of 37.55%. A total of 1,636 protein-coding genes were predicted, accounting for 88.96% of the genome. The average length of coding sequences was 912 bp. The <i>L. acetotolerans</i> CN247 strain was tolerant to high concentrations of acetic acid (6%) and showed varying degrees of preference for different beer components (i.e., sugars such as maltose, ribose, cellobiose, and mannitol). This strain also had a high tolerance for ethanol (14%) in the beer and was resistant to streptomycin, at a minimum inhibitory concentration of 256 μg/mL. Finally, genes associated with viable but non-culturable (VBNC) bacteria were found in the genome of <i>L. acetotolerans</i> CN247. This is the first study reporting the complete genome sequence of <i>L. acetotolerans</i> as a beer spoilage bacteria. These findings will contribute to the understanding of this bacterium’s life cycle and help in the improvement of industrial contamination prevention practices. Supplemental data for this article is available online at https://doi.org/10.1080/03610470.2021.1997280 .一种新型啤酒腐败菌——耐乙酸乳杆菌（Lactobacillus acetotolerans），频繁出现在中国南方啤酒酿造厂中，会赋予啤酒难闻且难以下咽的“黄油味”与油腻口感。解析啤酒腐败菌对啤酒微环境的适应性遗传基础，对工业规模下精准管控耐乙酸乳杆菌CN247这类菌株至关重要。本研究采用PacBio与Illumina Miseq高通量测序技术，完成了耐乙酸乳杆菌CN247的全基因组测序，并分析了其遗传特性与理化性质之间的关联。经测定，该菌株基因组大小为1.677 Mb，GC含量为37.55%；共预测得到1636个蛋白质编码基因，占基因组的88.96%；编码序列平均长度为912 bp。耐乙酸乳杆菌CN247可耐受高浓度乙酸（6%），且对不同啤酒组分（如麦芽糖、核糖、纤维二糖与甘露醇等糖类）表现出不同程度的底物偏好性。该菌株对啤酒中的乙醇（14%）同样具有较高耐受性，且对链霉素具有抗性，其最低抑菌浓度为256 μg/mL。最后，在该菌株基因组中发现了与活的非可培养态（viable but non-culturable, VBNC）细菌相关的功能基因。本研究为首例针对作为啤酒腐败菌的耐乙酸乳杆菌全基因组序列的报道，研究结果有助于解析该菌的生命周期，并助力工业污染防控措施的优化完善。本文补充数据可通过https://doi.org/10.1080/03610470.2021.1997280在线获取。

搜集汇总

背景与挑战

背景概述

该数据集提供了啤酒腐败细菌Lactobacillus acetotolerans CN247的完整基因组测序数据及相关分析，包括基因组大小、GC含量和蛋白质编码基因等关键信息。研究揭示了该菌株对乙酸、乙醇和链霉素的高耐受性，以及对啤酒成分的偏好，首次报道了其作为啤酒腐败细菌的基因组序列。这些数据有助于理解细菌在啤酒微环境中的适应机制，并为工业污染控制提供科学依据。