Genomic information of <i>Kocuria</i> isolates from sake brewing process

Momoka Terasaki; Yukiko Kimura; Masato Yamada; Hiromi Nishida; Momoka Terasaki; Yukiko Kimura; Masato Yamada; Hiromi Nishida

doi:10.3934/microbiol.2021008

AIMS Microbiology

2021, Volume 7, Issue 1: 114-123. doi: 10.3934/microbiol.2021008

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Research article

Genomic information of Kocuria isolates from sake brewing process

1.
Biotechnology Research Center and Department of Biotechnology, Toyama Prefectural University, 5180 Kurokawa, Imizu, Toyama 939-0398, Japan
2.
Narimasa Sake Brewery, 418 Tachi, Nanto, Toyama 939-1676, Japan

Received: 14 December 2020 Accepted: 23 February 2021 Published: 26 February 2021

Bacteria belonging to the genus Kocuria were identified as bacteria peculiar to a sake brewery in Toyama, Japan. Comparison of the 16S rRNA gene sequences revealed two groups of Kocuria isolates. Among known species, one group was similar to K. koreensis (Kk type), and the other, K. uropygioeca (Ku type). We determined complete genomic DNA sequences from two isolates, TGY1120_3 and TGY1127_2, which belong to types Kk and Ku, respectively. Comparison of these genomic information showed that these isolates differ at the species level with different genomic characters. Isolate TGY1120_3 comprised one chromosome and three plasmids, and the same transposon coding region was located on two loci on the chromosome and one locus on one plasmid, suggesting that the genetic element may be transferred between the chromosome and plasmid. Isolate TGY1127_2 comprised one chromosome and one plasmid. This plasmid encoded an identical transposase coding region, strongly suggesting that the genetic element may be transferred between these different isolates through plasmids. These four plasmids carried a highly similar region, indicating that they share a common ancestor. Thus, these two isolates may form a community and exchange their genetic information during sake brewing.
- bacterial genome,
- chromosome,
- horizontal transfer,
- Kocuria,
- plasmid,
- sake brewing,
- transposon
Citation: Momoka Terasaki, Yukiko Kimura, Masato Yamada, Hiromi Nishida. Genomic information of Kocuria isolates from sake brewing process[J]. AIMS Microbiology, 2021, 7(1): 114-123. doi: 10.3934/microbiol.2021008

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Abstract

Bacteria belonging to the genus Kocuria were identified as bacteria peculiar to a sake brewery in Toyama, Japan. Comparison of the 16S rRNA gene sequences revealed two groups of Kocuria isolates. Among known species, one group was similar to K. koreensis (Kk type), and the other, K. uropygioeca (Ku type). We determined complete genomic DNA sequences from two isolates, TGY1120_3 and TGY1127_2, which belong to types Kk and Ku, respectively. Comparison of these genomic information showed that these isolates differ at the species level with different genomic characters. Isolate TGY1120_3 comprised one chromosome and three plasmids, and the same transposon coding region was located on two loci on the chromosome and one locus on one plasmid, suggesting that the genetic element may be transferred between the chromosome and plasmid. Isolate TGY1127_2 comprised one chromosome and one plasmid. This plasmid encoded an identical transposase coding region, strongly suggesting that the genetic element may be transferred between these different isolates through plasmids. These four plasmids carried a highly similar region, indicating that they share a common ancestor. Thus, these two isolates may form a community and exchange their genetic information during sake brewing.

Acknowledgments

We thank Hiroshi Toda for valuable comments on Kocuria.

Funding information

This study was supported by a found of university collaboration acceleration project of Toyama Prefecture.

Author contributions

M.T. and Y.K. carried out experiments. M.Y. supplied samples. H.N. made the experimental plan and wrote the paper.

Conflicts of interest

The authors declare that there are no conflicts of interest.

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