ArticleScientific reports2015
Comparative genomics Lactobacillus reuteri from sourdough reveals adaptation of an intestinal symbiont to food fermentations.
Article in Scientific reports, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed.
- Isolation, Fermentation, and Application of Probiotics Derived from Fermented Grains.Journal of agricultural and food chemistry · 2026Review
- The role of flour type and feeding schedule on the sourdough microbiome.Microbiology spectrum · 2026Article
- Genomic diversity and functional adaptation ofFrontiers in microbiology · 2025Article
- Galacto-oligosaccharide preconditioning improves metabolic activity and engraftment of Limosilactobacillus reuteri and stimulates osteoblastogenesis ex vivo.Scientific reports · 2024Article
- Bioinformatics and its role in the study of the evolution and probiotic potential of lactic acid bacteria.Food science and biotechnology · 2023Review
- Opportunities and Challenges of Understanding Community Assembly in Spontaneous Food Fermentation.Foods (Basel, Switzerland) · 2023Review
- Calcium DeterminesApplied and environmental microbiology · 2022Article
- Comparative Genomics and Specific Functional Characteristics Analysis ofMicroorganisms · 2021Article
- Genomic analysis of Shiga toxin-producing Escherichia coli O157:H7 from cattle and pork-production related environments.NPJ science of food · 2021Article
- Article
- Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs.Microorganisms · 2020Article
- The food-gut axis: lactic acid bacteria and their link to food, the gut microbiome and human health.FEMS microbiology reviews · 2020Review
- Characterization of microbial communities in ethanol biorefineries.Journal of industrial microbiology & biotechnology · 2020Article
- FeedingFrontiers in microbiology · 2020Article
- Comparative Genomics of the Herbivore Gut SymbiontFrontiers in microbiology · 2018Article
- Specific Volumetric Weight-Driven Shift in Microbiota Compositions With Saccharifying Activity Change in Starter for Chinese Baijiu Fermentation.Frontiers in microbiology · 2018Article
- Strain-Level Metagenomic Analysis of the Fermented Dairy Beverage Nunu Highlights Potential Food Safety Risks.Applied and environmental microbiology · 2017Article
- Phylogenomics and comparative genomics ofMicrobial genomics · 2017Article
- Indigenous Probiotic Lactobacillus Isolates Presenting Antibiotic like Activity against Human Pathogenic Bacteria.Biomedicines · 2017Article
- Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads.Scientific reports · 2017Article
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Authors and funding
4 authors.
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Abstract
Lactobacillus reuteri is a dominant member of intestinal microbiota of vertebrates, and occurs in food fermentations. The stable presence of L. reuteri in sourdough provides the opportunity to study the adaptation of vertebrate symbionts to an extra-intestinal habitat. This study evaluated this adaptation by comparative genomics of 16 strains of L. reuteri. A core genome phylogenetic tree grouped L. reuteri into 5 clusters corresponding to the host-adapted lineages. The topology of a gene content tree, which includes accessory genes, differed from the core genome phylogenetic tree, suggesting that the differentiation of L. reuteri is shaped by gene loss or acquisition. About 10% of the core genome (124 core genes) were under positive selection. In lineage III sourdough isolates, 177 genes were under positive selection, mainly related to energy conversion and carbohydrate metabolism. The analysis of the competitiveness of L. reuteri in sourdough revealed that the competitivess of sourdough isolates was equal or higher when compared to rodent isolates. This study provides new insights into the adaptation of L. reuteri to food and intestinal habitats, suggesting that these two habitats exert different selective pressure related to growth rate and energy (carbohydrate) metabolism.
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