Selection of Lactococcus lactis HY7803 for Glutamic Acid Production Based on Comparative Genomic Analysis

Comparative genomic analysis was performed on eight species of lactic acid bacteria (LAB)- Lactococcus (L.) lactis, Lactobacillus (Lb.) plantarum, Lb. casei, Lb. brevis, Leuconostoc (Leu.) mesenteroides, Lb. fermentum, Lb. buchneri, and Lb. curvatus-to assess their glutamic acid production pathways. Glutamic acid is important for umami taste in foods. The only genes for glutamic acid production identified in the eight LAB were for conversion from glutamine in L. lactis and Leu. mesenteroides, and from glucose via citrate in L. lactis. Thus, L. lactis was considered to be potentially the best of the species for glutamic acid production. By biochemical analyses, L. lactis HY7803 was selected for glutamic acid production from among 17 L. lactis strains. Strain HY7803 produced 83.16 pmol/mu l glutamic acid from glucose, and exogenous supplementation of citrate increased this to 108.42 pmol/mu l. Including glutamic acid, strain HY7803 produced more of 10 free amino acids than L. lactis reference strains IL1403 and ATCC 7962 in the presence of exogenous citrate. The differences in the amino acid profiles of the strains were illuminated by principal component analysis. Our results indicate that L. lactis HY7803 may be a good starter strain for glutamic acid production.

Automated summary

Comparative genomic analysis showed that L. lactis may be the best species for glutamic acid production among eight LAB species. Strain HY7803 of L. lactis was selected for its high production of glutamic acid, especially when supplemented with citrate. Principal component analysis revealed differences in amino acid profiles among strains, highlighting HY7803's potential as a starter strain for glutamic acid production.