Genome-Wide Analysis of a Potent Functional Dairy Starter Bacterium Streptococcus thermophilus MTCC 5460:A Comprehensive Study of its Dairy Niche Adaptive Features

Genomic analysis of Streptococcus thermophilus strain MTCC 5460, an isolate from market dahi (curd), revealed particular gene features that contributed towards its adaptation to a dairy-specific niche. The genome comprising 1.6 Mb, encoding 1809 genes, revealed the presence of genes involved in lactose/galactose utilization; well-developed proteolytic system including cell envelop proteinases and several transporters; and bacteriocin synthesis and competence proteins involved in defence mechanism, which help prevent food spoilage. The genome comprised genes for stress resistance property of the strain, contributing to its gut endurance and gene encoding formation of aroma compounds. Unlike pathogenic streptococci, genes for virulence property were absent in the genome. Overall, the study revealed features within the genome that enabled the organism to survive in a gastric environment and assisted in its interaction with the host microbiota and mucosa, thus, validating the strain as a potent functional dairy starter and a promising candidate for potential probiotic applications.