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

Autor: Cheruvari A; Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysore, 570020, India.; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India., Kammara R; Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysore, 570020, India. krgopal22@rediffmail.com.; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India. krgopal22@rediffmail.com.
Jazyk: angličtina
Zdroj: Probiotics and antimicrobial proteins [Probiotics Antimicrob Proteins] 2024 Oct 21. Date of Electronic Publication: 2024 Oct 21.
DOI: 10.1007/s12602-024-10378-1
Abstrakt: 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.
(© 2024. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)
Databáze: MEDLINE
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