Genomic Characterization and Probiotic Properties of Lactiplantibacillus pentosus Isolated from Fermented Rice.

IF 4.4 2区生物学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Probiotics and Antimicrobial Proteins Pub Date : 2024-10-21 DOI:10.1007/s12602-024-10378-1

Athira Cheruvari, Rajagopal Kammara

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Abstract

The aim of the study was the preliminary genetic and phenotypic characterization of a potential probiotic strain of Lactiplantibacillus pentosus (strain krglsrbmofpi2) obtained from traditionally fermented rice. Genome sequencing revealed that the strain has a 3.7-Mb genome with a GC content of 46 and a total of 3192 protein-coding sequences. Using bioinformatic methods, we have successfully identified phage genes, plasmids, pathogenicity, antibiotic resistance and a variety of bacteriocins. Through comprehensive biochemical and biophysical analyses, we have gained valuable insights into its auto-aggregation, co-aggregation, antibiotic resistance, hydrophobicity, antioxidant activity and tolerance to simulated gastrointestinal conditions. The safety evaluation of the isolated L. pentosus was performed on the basis of its haemolytic activity. Our studies have shown that this strain has a strong antagonistic activity against the priority pathogens identified by the World Health Organization such as Vibrio cholerae, Clostridium perfringens, Salmonella enterica subsp. enterica ser. Typhi, Escherichia coli, Listeria monocytogenes and Staphylococcus aureus. It is essential to fully understand the genetic and functional properties of the L. pentosus strain before considering its use as a useful probiotic in the food industry.

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从发酵大米中分离出的五联乳杆菌的基因组特征和益生特性

本研究的目的是对从传统发酵大米中获得的潜在益生菌株戊糖乳杆菌（菌株 krglsrbmofpi2）进行初步遗传和表型鉴定。基因组测序显示，该菌株的基因组为 3.7 兆字节，GC 含量为 46，共有 3192 个蛋白质编码序列。利用生物信息学方法，我们成功鉴定了噬菌体基因、质粒、致病性、抗生素抗性和多种细菌素。通过全面的生物化学和生物物理分析，我们对其自动聚集、共聚集、抗生素耐药性、疏水性、抗氧化活性和对模拟胃肠道条件的耐受性有了宝贵的认识。根据其溶血活性，对分离出的五味子乳杆菌进行了安全性评估。我们的研究表明，该菌株对世界卫生组织确定的重点病原体具有很强的拮抗活性，如霍乱弧菌、产气荚膜梭菌、肠炎沙门氏菌亚种、伤寒杆菌、大肠埃希氏菌等。这些病原体包括霍乱弧菌、产气荚膜梭菌、肠炎沙门氏菌亚种、伤寒杆菌、大肠杆菌、李斯特菌和金黄色葡萄球菌。在考虑将五味子乳杆菌菌株用作食品工业中有用的益生菌之前，必须充分了解其遗传和功能特性。

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来源期刊

Probiotics and Antimicrobial Proteins BIOTECHNOLOGY & APPLIED MICROBIOLOGYMICROB-MICROBIOLOGY

CiteScore

11.30

自引率

6.10%

发文量

140

期刊介绍： Probiotics and Antimicrobial Proteins publishes reviews, original articles, letters and short notes and technical/methodological communications aimed at advancing fundamental knowledge and exploration of the applications of probiotics, natural antimicrobial proteins and their derivatives in biomedical, agricultural, veterinary, food, and cosmetic products. The Journal welcomes fundamental research articles and reports on applications of these microorganisms and substances, and encourages structural studies and studies that correlate the structure and functional properties of antimicrobial proteins.