This study aimed to explore the impact of xylo-oligosaccharide (XOS) on the in vitro proliferation of ninety-four lactic acid bacteria (LAB) strains derived from the rabbit gut. LAB strains with a strong capability to utilize XOS were identified. The molecular mechanisms of XOS metabolism by LAB strains and their probiotic characteristics were investigated based on whole genome sequencing and phenotypic analysis. The results revealed that XOS efficiently promoted the proliferation of thirty-four LAB strains (36.2%, 34/94), among which Lactobacillus sp. YT155 exhibited remarkable XOS metabolism. The genomic sequence of strain YT155 revealed two gene clusters, namely xylABCPRT and xylCFGHT, which were predicted to be associated with XOS consumption. Moreover, strain YT155 displayed excellent tolerance to various conditions, including temperatures ranging from 37℃ to 50℃, pH levels from 5.0 to 10.0, salinity levels from 2–6%, and exposure to gastric and intestinal fluids. Lactobacillus sp. YT155 demonstrated strong antagonistic capabilities against Escherichia coli and Staphylococcus aureus, along with a high antioxidant ability, as evidenced by DPPH and hydroxyl radical scavenging rates of 100.39% ± 1.82% and 34.09% ± 1.57%, respectively. Furthermore, strain YT155 exhibited sensitivity to nine commonly used antibiotics and was devoid of transferable resistance genes. Collectively, XOS emerges as a promising prebiotic for rabbit farming, promoting the proliferation of intestinal beneficial microbes. Lactobacillus sp. YT155, with its proficiency in XOS metabolism and excellent probiotic characteristics, holds potential for syngistic applications with XOS as a synbiotic for the prevention of rabbit diarrhea.
Aims
To investigate the capability, properties and molecular mechanism of inulin fermentation by lactic acid bacteria (LAB) from Sichuan pickle.
Methods and Results
Seventy-nine LAB strains were purified from thirty aged Sichuan pickle brine samples, and only twenty-one Lactiplantibacillus plantarum strains (26.58%, 21/79) derived from fifteen samples grew well through utilizing inulin as a carbon source. The fermentation tests through using long-chain inulin (lc-inulin) as a carbon source showed that only six L. plantarum strains grew well, while other fifteen strains could only utilize short-chain oligofructose (FOS), and thin-layer chromatography analysis evidenced a strain-specificity of inulin consumption patterns. L. plantarum YT041 is a vigorous inulin-fermenter, and whole genome sequencing data revealed that sacPTS1 and fosRABCDXE operons might be associated with the fermentation of FOS and lc-inulin respectively.
Conclusions
The phenotype of inulin consumption is commonly present in LAB from Sichuan pickle, which is strain-specific and largely depends on their specific ecological niche and degree of polymerization.
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