Whole genome sequencing and analysis of the bacteriocin-producing gene in Bacillus velezensis G7
Abstract Background Bacteriocins are peptides that demonstrate antimicrobial activity and are produced by bacteria. Bacillus velezensis is considered a reliable producer of bacteriocins, with a strong antimicrobial spectrum and antimicrobial activity. In this study, B. velezensis G7 isolated from mangrove plant roots was used as the experimental strain. Whole-genome sequencing (WGS) analysis was performed to annotate functional genes. Results The results demonstrated that B. velezensis G7 has a genome size of 3,894,836 bp, a GC content of 46.67%, and predicts 3,715 CDSs, 10 rRNA genes, and 83 tRNA genes. Gene annotation revealed pathways related to bacteriocin synthesis and immunity. Identified 8 bacteriocin and secondary metabolite biosynthetic gene clusters in B. velezensis G7, including Sactipeptides, LCI, Amylocyclicin, ComX4, Mersacidin, Lanthipeptide, Bacilysin, and NRPS. The crude protein from B. velezensis G7 shows broad-spectrum antibacterial activity, with the strongest inhibition against Listeria monocytogenes and the weakest against Staphylococcus aureus . Conclusions The genome of B. velezensis G7 was analyzed, and bacteriocin-related genes were identified. The results suggest that B. velezensis G7 has the potential to produce bacteriocins, thereby providing a theoretical basis for future studies on bacteriocin production in B. velezensis . In addition, these findings may facilitate further advances in bacteriocin research and bioinformatics analysis.
Authors
- Jinju Peng
- Yuexia Ding (ORCID: https://orcid.org/0000-0001-8769-2895)
- Haotian Ma (ORCID: https://orcid.org/0000-0003-2114-5586)
- Yuanzhang Zhao (ORCID: https://orcid.org/0009-0003-3613-9469)
- Yuner Long
- Fucheng Guo
- Yi Ma
- Ruixue Pan
- Yang Li
Institutions
- Guangdong Ocean University (CN)
Publication Details
- Journal
- Annals of Microbiology
- Published
- 2026-05-29
- DOI
- https://doi.org/10.1186/s13213-026-01860-y
- Primary Topic
- Probiotics and Fermented Foods
- Type
- article
- Field-Weighted Citation Impact
- 0.00