Genomic Analysis and In Vitro Investigation of the Hop Resistance Phenotype of Two Novel Loigolactobacillus backii Strains, Isolated from Spoiled Beer

• Published in: Microorganisms (Basel) 2023-01, Vol.11 (2), p.280
• Main Authors: Kiousi, Despoina Eugenia, Bucka-Kolendo, Joanna, Wojtczak, Adrian, Sokołowska, Barbara, Doulgeraki, Agapi I, Galanis, Alex
• Format: Article
• Language: English
• Subjects: Annotations; Bacteria; Beer; Breweries; Chromosomes; Fatty acids; Gene sequencing; Genes; Genomes; Genomic analysis; Genomics; hop resistance; Insertion sequences; lactic acid bacteria; Loigolactobacillus backii; Nucleotide sequence; Nucleotides; Phenotypes; Phylogenetics; Plasmids; Proteins; spoiled beer; Strains (organisms); Whole genome sequencing
• ISSN: 2076-2607; 2076-2607
• DOI: 10.3390/microorganisms11020280

is an important beer-spoiling species, exhibiting high hop tolerance. Here, we present the annotated whole genome sequence of two recently isolated strains, KKP 3565 and KKP 3566. Firstly, to study the genetic basis of the persistence of the two isolates in beer, a comprehensive bioinformatic analysis ensued. Their chromosome map was constructed, using whole-genome sequencing and assembly, revealing that the two strains carry genomes with a length of 2.79 Mb with a GC content of 40.68%. An average nucleotide identity (ANI) analysis demonstrated that the novel strains possess unique genomic sequences, also confirming their classification into the species. Their genome harbors numerous insertion sequences and plasmids, originating from other beer-spoiling species. Regarding their adaptation in brewery environment, homologous genes that confer resistance to hop were spotted, while the impact of hop bitters and pure beer on bacterial growth was investigated, in vitro. In brief, low hop concentrations were found to induce the proliferation of strains, while a higher concentration negatively affected their growth. Nonetheless, their ability to survive in pure beer indicated their tolerance to high hop concentrations. These results offer insight into the capacity of KKP 3566 and KKP 3566 to tolerate the extreme conditions prevalent in the brewery environment.