Complete Genome Sequence of Lactobacillus acidophilus LA-10A, a Promising Probiotic Strain Isolated from Fermented Mare’s Milk

Yu, Xueping; Yang, Yu; Ouyang, Juan; Han, Wen; Wang, Hongting; Ma, Xin

doi:10.1128/mra.00215-22

Cited by 1 publication

(1 citation statement)

References 13 publications

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“…Out of these, 12,259 genomes (1639 of which are complete) belong to the Lactobacillaceae family [ 14 ]. Previous studies have used whole-genome sequencing (WGS) technologies and bioinformatics to investigate the safety and potential benefits of probiotics used in food fermentation, such as fermented pork sausages [ 20 , 21 ], fermented milk [ 22 , 23 ], and fermented congee [ 24 ]. These studies conducted an in silico safety assessment using the complete nucleotide sequence of the bacterial genome to confirm safety and unveil traits derived from the predicted genes.…”

Section: Introductionmentioning

confidence: 99%

Probiotic Insights from the Genomic Exploration of Lacticaseibacillus paracasei Strains Isolated from Fermented Palm Sap

Sornsenee,

Surachat,

Kang

et al. 2024

Foods

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This study focused on L. paracasei strains isolated from fermented palm sap in southern Thailand that exhibit potential probiotic characteristics, including antibiotic susceptibility, resistance to gastrointestinal stresses, and antimicrobial activity against various pathogens. However, a thorough investigation of the whole genome sequences of L. paracasei isolates is required to ensure their safety and probiotic properties for human applications. This study aimed to sequence the genome of L. paracasei isolated from fermented palm sap, to assess its safety profile, and to conduct a comprehensive comparative genomic analysis with other Lacticaseibacillus species. The genome sizes of the seven L. paracasei strains ranged from 3,070,747 bp to 3,131,129 bp, with a GC content between 46.11% and 46.17% supporting their classification as nomadic lactobacilli. In addition, the minimal presence of cloud genes and a significant number of core genes suggest a high degree of relatedness among the strains. Meanwhile, phylogenetic analysis of core genes revealed that the strains possessed distinct genes and were grouped into two distinct clades. Genomic analysis revealed key genes associated with probiotic functions, such as those involved in gastrointestinal, oxidative stress resistance, vitamin synthesis, and biofilm disruption. This study is consistent with previous studies that used whole-genome sequencing and bioinformatics to assess the safety and potential benefits of probiotics in various food fermentation processes. Our findings provide valuable insights into the potential use of seven L. paracasei strains isolated from fermented palm sap as probiotic and postbiotic candidates in functional foods and pharmaceuticals.

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