Complete genome sequence of lactobacillus plantarum strain B21, a bacteriocin-producing strain isolated from Vietnamese fermented sausage Nem Chua

Lactobacillus plantarum strain B21 was isolated from Vietnamese sausage (nem chua) and demonstrated broad antimicrobial activity due to the production of bacteriocins. The link provides the complete genome sequence of this strain (3,284,260 bp).

Current interests in lactic acid bacteria (LAB), especially Lactobacillus plantarum, have increased because of their application as starter cultures in food fermentation. LAB produce a variety of compounds with antimicrobial activity, including acids, hydrogen peroxide, and bacteriocins. The antimicrobial activity of bacteriocins provide an advantage for the growth of the producer strain, creating a selective microenvironment. Probiotic strains with antimicrobial activity have unique advantages as starter cultures in food applications. The L. plantarum strain B21 was isolated from the Vietnamese fermented sausage nem chua and showed activity against a wide range of Gram-positive bacteria due to the production of bacteriocins. To date, there are only six L. plantarum strains that have been completely sequenced and annotated. The link provides the report for the gapless chromosome sequence of L. plantarum strain B21.

植物乳杆菌（Lactobacillus plantarum）B21菌株分离自越南香肠（nem chua），因产生细菌素（bacteriocins）而展现出广谱抗菌活性。本链接提供了该菌株的完整基因组序列（3,284,260 bp）。
当前学界对乳酸菌（LAB，Lactic Acid Bacteria），尤其是植物乳杆菌的研究兴趣持续提升，这与其在食品发酵领域作为发酵剂的应用场景密切相关。乳酸菌可产生多种具备抗菌活性的物质，包括有机酸、过氧化氢与细菌素。细菌素的抗菌活性可赋予产菌菌株生长竞争优势，进而构建选择性微环境。具备抗菌活性的益生菌菌株作为食品加工用发酵剂拥有独特应用优势。植物乳杆菌B21菌株分离自越南发酵香肠nem chua，因产生细菌素而对多种革兰氏阳性菌（Gram-positive bacteria）具有广谱抑制活性。截至目前，仅6株植物乳杆菌完成了全基因组测序与注释。本链接提供了植物乳杆菌B21的无间隙染色体序列研究报告。