Exploring CAZymes Differences in Pediococcus acidilactici Strain OM681363 and Lacticaseibacillus paracasei Strain ON606241 Based on Whole-Genome Sequencing

Fermentation, Journal Year: 2025, Volume and Issue: 11(2), P. 64 - 64

Published: Feb. 1, 2025

Lactic acid bacteria (LAB) is a collective term for capable of producing lactic from fermentable carbohydrates. Despite their widespread presence in the gastrointestinal tracts humans and animals, where they play important physiological roles, functional analysis specific strains particular sources requires further enrichment. The objective this study was to explore differences between Pediococcus acidilactici OM681363 Lacticaseibacillus paracasei ON606241, both isolated rumen Chinese Holstein dairy cows, using whole-genome sequencing. results indicate that P. contained three CRISPR fragments numerous enzymes involved carbohydrate degradation. Additionally, possessed more genes related fiber degradation, especially cellobiose, sole carbon source experiment also confirmed this. However, it lacked associated with polysaccharide lyase. In contrast, L. ON606241 found be specialized breaking down non-fiber carbohydrates, acetic acids. Overall, may have greater capacity degrade complex while appears specifically target

Language: Английский

Isolation and evaluation of multi-functional properties of lactic acid bacteria strains derived from canine milk

Frontiers in Veterinary Science, Journal Year: 2024, Volume and Issue: 11

Published: Nov. 28, 2024

Lactic acid bacteria (LAB) are Gram-positive that produce lactic during fermentation, with some strains enhancing host health by modulating the gut microbiota, boosting immune responses, and reducing inflammation.

Language: Английский