Functional and molecular characterization of millet associated probiotic bacteria

BMC Microbiology, Год журнала: 2024, Номер 24(1)

Опубликована: Ноя. 20, 2024

The lactic acid bacteria are one of the sustainable ways food production. As native (LAB) easily manipulate substrate, helps in production health essential probiotics with enhancing bioavailability substrate. Here also, present study, LAB isolates isolated from millets and characterize them for functional analysis human association. In fermented millet-associated were screened characterized their probiotic potential, safety evaluation antimicrobial activity. A total 33 purified as based on colony shape biochemical assays. However, only 13 found to be catalase-negative. Among isolates, 5 exhibited optimum growth at 6.5% 9.5% salt concentrations, pH 4.5 8.5 17 °C 40 temperature. properties five that survival rates bile concentration ranged 56.2 73.7% 55.3 70.3%, respectively. Similarly, surface hydrophobicity was 41–75%. Antibiotic assay revealed all resistant Amoxicillin, Cloxacillin, Penicillin-V. Interestingly, except ME26 displayed susceptibility towards Penicillin (2 units) Tetracycline (10 µg). Further, four (ME25, ME26, ME9, ME2) had more antifungal activity against Aspergillus flavus. three, ME1 ME2, showed maximum antibacterial produced compounds compared reference strain L. plantarum Pb3. potential identified Weisella cibaria confusa ME25.

Язык: Английский

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Investigation on the physicochemical properties and volatile components of egg yolk fermented by different lactic acid bacteria and quality evaluation of mayonnaise prepared from fermented egg yolk

Food Bioscience, Год журнала: 2025, Номер 66, С. 106261 - 106261

Опубликована: Фев. 28, 2025

Язык: Английский

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Complete genome sequence, metabolic profiling and functional studies reveal Ligilactobacillus salivarius LS-ARS2 is a promising biofilm-forming probiotic with significant antioxidant, antibacterial, and antibiofilm potential

Frontiers in Microbiology, Год журнала: 2025, Номер 16

Опубликована: Март 20, 2025

Background Probiotics restore microbial balance and prevent gut-inflammation. Therefore, finding out novel probiotic strains is a demand. As gut-microbe, benefits of Ligilactobacillus salivarius (LS) are established. However, strain-specific detailed studies limited. Here, we illustrate attributes LS-ARS2 for its potential application as food-supplement and/or therapeutic to improve gut-health. Methods Whole genome sequencing (WGS) phylogenetic analysis confirm the strain LS . To establish properties, acid-bile tolerance, auto-aggregation, cell-surface-hydrophobicity, biofilm-formation, adhesion-assays performed. ensure safety attributes, antibiotic-susceptibility, hemolytic, DNase, trypan-blue, MTT assays done. ABTS, DPPH, superoxide, hydroxyl free radical scavenging used determine anti-oxidant potential. Antibacterial assays, including co-culture assay with pathogen pathogenic biofilm-inhibition performed explore antibacterial efficacy. characterize metabolic-profile -derived cell-free-supernatant (CFS), HRMS carried out. Consequently, WGS-analyses predict molecular associations related functional outcomes. Results We find remarkable fast-growing that shows acid bile tolerance (>60% survival rate), indicating promising gut-sustainability. High auto-aggregation capacity (>80%), robust cell-surface hydrophobicity (>85%), adhesion efficacy Caco-2 cells significant gut colonization. Fascinatingly, able form biofilm within 24 h ( p < 0.0001), rare among strains, efficient stay in gut. The ensures attributes. -WGS recognizes probiotic-specific determinants, predicts genomic stability, identifies orthologous-clusters diverse functions, metabolites bacteriocins. HRMS-studies LS-ARS2- CFS further validate presence beneficial antimicrobial immunomodulatory antioxidant properties ABTS (>60%), DPPH (>10 U/mL), superoxide (>70%), (>70%). Further, activities against Gram-positive Methicillin-resistant Staphylococcus aureus (MRSA) Gram-negative multidrug-resistant clinical enterotoxigenic Escherichia coli, Vibrio cholerae, Shigella flexneri Anti- Salmonella effect prominent 0.0001). Most interestingly, -CFS inhibits MRSA -biofilm again strains. Conclusion novel, fast-growing, biofilm-forming antioxidant, antibacterial, anti-biofilm potentials, suggesting applications combating biofilms improving vivo would facilitate their applications.

Язык: Английский

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Qualitative and quantitative detection of the quorum sensing signalling molecule autoinducer-2 in fermented milk based on 2,3-diaminonaphthalene derivatisation

Food Bioscience, Год журнала: 2025, Номер unknown, С. 106420 - 106420

Опубликована: Март 1, 2025

Язык: Английский

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Reference Whole Genome Sequence Analyses and Characterization of a Novel Carnobacterium maltaromaticum Distinct Sequence Type Isolated from a North American Gray Wolf (Canis lupus) Gastrointestinal Tract

Veterinary Sciences, Год журнала: 2025, Номер 12(5), С. 410 - 410

Опубликована: Апрель 27, 2025

We hypothesize that bacteria isolated from free-ranging animals could potentially be useful for practical applications. To meet this objective a Gram-positive bacterium was the gastrointestinal (GI) tract of Gray Wolf (Canis lupus) using Brucella broth with hemin and vitamin K (BBHK). By small ribosomal RNA (16S) gene sequencing initially identified as novel Carnobacterium maltaromaticum strain. The propagated both anaerobically aerobically catalase/oxidase negative by starch hydrolysis well lipase assays. reference whole genome sequence (WGS) obtained Illumina Nanopore sequencing. assembly 3,512,202 bp in length, encoding core bacterial genes GC% content 34.48. No lysogenic bacteriophage were detected, although harbors expression bacteriocin other secondary metabolites potential antimicrobial properties. Multilocus typing (MLST), WGS phylogenetics, average nucleotide identity (ANI), single polymorphism (SNP) analyses isolate's indicate is newly type (ST). Members Carnobacteria have anti-listeria activities, highlighting their functional Consequently, isolate probiotic canids first report on an axenic C. culture genus Canis.

Язык: Английский

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Diversity of Lactiplantibacillus plantarum in Wild Fermented Food Niches

Foods, Год журнала: 2025, Номер 14(10), С. 1765 - 1765

Опубликована: Май 16, 2025

This study aimed to explore the genetic and functional diversity of Lactiplantibacillus plantarum (Lpb. plantarum) strains from wild fermented foods identify traits that are useful for food innovation. The growing demand clean-label, plant-based, functionally enriched exposes limitations current industrial fermentation practices, which rely on standardized lactic acid bacteria (LAB) with limited metabolic plasticity. constraint hinders development new formulations replacement conventional additives. To address this gap, 343 LAB were analyzed, including 69 Lpb strains, isolated five minimally processed, spontaneously matrices: millet, kombucha, sourdough (plant-based), mountain milk, natural whey starter (animal-based). Whole-genome sequencing was performed assess phylogenetic relationships annotate genes encoding carbohydrate-active enzymes (CAZymes) antimicrobial compounds. results revealed a marked strain-level diversity. Glycoside hydrolase (GH) families GH13 GH1 widely distributed, while GH25 GH32 showed variable presence across clusters. Strains grouped into clusters plant-based isolates exhibited distinct CAZyme profiles adapted complex carbohydrates. Clusters animal-based broader gene repertoire related bacteriocin biosynthesis. These findings highlight untapped potential environments as reservoirs Lpb. unique genomic traits. Harnessing can expand capabilities cultures, promoting more sustainable, adaptive, innovative systems. underscores strategic value underexploited microbial niches in meeting evolving demands modern production.

Язык: Английский

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Revisiting the application, current trends, and prospect of bacteriocins in food preservation

Discover Food, Год журнала: 2025, Номер 5(1)

Опубликована: Май 28, 2025

Язык: Английский

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Metabolic profile and antioxidant properties of grape juice subjected to long-fermentation with Lactiplantibacillus plantarum strain isolated from traditional pickled vegetables

Food Bioscience, Год журнала: 2024, Номер 62, С. 105455 - 105455

Опубликована: Ноя. 13, 2024

Язык: Английский

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Metagenomic Insights into Enhancing Protein Content and Digestibility in Jack Bean (Canavalia Ensiformis) Tempeh: Unraveling Microbial Dynamics During Fermentation

Опубликована: Янв. 1, 2024

Язык: Английский

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Fermentation with Lactic Acid Bacteria for Bean Flour Improvement: Experimental Study and Molecular Modeling as Complementary Tools

Foods, Год журнала: 2024, Номер 13(13), С. 2105 - 2105

Опубликована: Июль 2, 2024

Pulses are considered superfoods for the future world due to their properties, but they require processing reduce antinutritional factors (ANFs) and increase bioactivity. In this study, bean flour (Phaseolus vulgaris L.) was fermented under different conditions (addition of Lactiplantibacillus plantarum CRL 2211 and/or Weissella paramesenteroides 2182, temperature, time dough yield) improve its nutri-functional quality. Fermentation 24 h at 37 °C with mixed starter increased lactic acid bacteria (LAB) population, acidity, polyphenol content (TPC) ANF removal more than spontaneous fermentation. Statistical rep-PCR analysis showed that fermentation mainly conducted by Lp. 2211. Metabolic modeling revealed potential cross-feeding between W. paramesenteroides, while molecular docking dynamic simulation LAB tannases proteinases involved in chemical affinity gallocatechin trypsin inhibitors. better soaking, germination cooking enhancing properties: it free amino acids 50% releasing glutamine, glutamic acid, arginine, leucine lysine modified TPC increasing gallic decreasing caffeic, ferulic vanillic quercetin-3-glucoside. The combination experimental data may help us understand processes design products desirable features.

Язык: Английский

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