Exploring the industrial potential of Lactobacillus delbrueckii subsp. bulgaricus by population genomics and genome-wide association study (GWAS) analysis - supplement table

Lactobacillus delbrueckii subsp. bulgaricus
(L. delbrueckii subsp. bulgaricus) is one of the most commonly used starter-cultures for yoghurt production. However, how
its genetic background affects the acid
production capacity is unclear. This study investigated
the industrial potential of L. delbrueckii
subsp. bulgaricus by population genomics and genome-wide association
study (GWAS) analysis. To meet our goal, population genetics and functional
genomics analyses were performed on 188 newly
sequenced L. delbrueckii subsp. bulgaricus strains isolated from naturally
fermented dairy products together with 19 genome
sequences retrieved from the NCBI database. Four distinct clusters were identified, and they were correlated with the
geographical sites where the samples were collected. The GWAS
analysis about acidification fermentation result
with sucrose fortified reconstituted skimmed
milk revealed
significant association between the L-lactate dehydrogenase (lldD; Ldb2036) and
the bacterial acid production rate. Our
study has broadened the understanding of the population
structure and genetic diversity of L. delbrueckii
subsp. bulgaricus
by identifying potential targets for
further research, development, and utilization of lactic acid bacteria in the
dairy industry.