比较基因组学解析食物与非食物来源芽孢杆菌的代谢及功能差异OA

Bacillus species represent a diverse group of bacteria that are widely distributed in both natural and artificial environments,with extensive applications in food processing,agricultural biocontrol,and environmental remediation.In this study,we obtained complete genomic information for 113 B.strains with well-documented isolation sources from the NCBI database.These strains included both food-derived and non-food-derived isolates,and we systematically investigated their functional evolutionary differences across distinct ecological contexts through comparative genomics analysis.Our results demonstrated that food-derived B.strains were significantly enriched in genes associated with carbohydrate metabolism(such as fbp,vorG),cofactors and vitamins metabolism(such as ubiD,coq7),and flavor pre-cursor synthesis pathways(such as CYP92C5,P450I).In contrast,non-food-derived strains showed a stronger enrichment of genes relat-ed to basic metabolism,pollutant degradation(such as natB,urtA),and stress response pathways.Furthermore,fermentation-associated B.strains exhibited superior polysaccharide degradation capabilities,with an enrichment of glycoside hydrolase family genes(such as GH32,GH76)and significant accumulation of key genes involved in energy metabolism pathways,including sacB and sr.These findings illuminate the molecular basis underlying ecological adaptation and functional differentiation in B.species from a genomic perspective,of-fering theoretical support for their targeted use in fermented foods,functional strain development,and microbial ecological engineering.