Genome Sequence of Bacillus cereus FORC_021, a Food-Borne Pathogen Isolated from a Knife at a Sashimi Restaurant.
J Microbiol Biotechnol, 2016/12/28;26(12):2030-2035.
Chung HY[1], Lee KH[2], Ryu S[1], Yoon H[3], Lee JH[4], Kim HB[5], Kim H[6], Jeong HG[7], Choi SH[1], Kim BS[8]
Affiliations
PMID: 27728961DOI: 10.4014/jmb.1604.04094
Impact factor: 3.277
Abstract
Bacillus cereus causes food-borne illness through contaminated foods; therefore, its pathogenicity and genome sequences have been analyzed in several studies. We sequenced and analyzed B. cereus strain FORC_021 isolated from a sashimi restaurant. The genome sequence consists of 5,373,294 bp with 35.36% GC contents, 5,350 predicted CDSs, 42 rRNA genes, and 107 tRNA genes. Based on in silico DNA-DNA hybridization values, B. cereus ATCC 14579T was closest to FORC_021 among the complete genome-sequenced strains. Three major enterotoxins were detected in FORC_021. Comparative genomic analysis of FORC_021 with ATCC 14579T revealed that FORC_021 harbored an additional genomic region encoding virulence factors, such as putative ADP-ribosylating toxin, spore germination protein, internalin, and sortase. Furthermore, in vitro cytotoxicity testing showed that FORC_021 exhibited a high level of cytotoxicity toward INT-407 human epithelial cells. This genomic information of FORC_021 will help us to understand its pathogenesis and assist in managing food contamination.
Keywords: Bacillus cereus; Listeria pathogenicity island 1 (LIPI-1); enterotoxin; food-borne pathogen; virulence factor
MeSH terms
Animals; Bacillus cereus; Bacterial Proteins; Base Composition; Base Sequence; Cattle; Cell Line; Cooking; Food Microbiology; Genome, Bacterial; Humans; Meat Products; Molecular Sequence Data; Restaurants
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