Draft Genome Sequence of the Lactococcus lactis 11/19-B1 Strain, Isolated from Kiwifruit

Ishioka, Ken; Nishiyama, Keisuke; Suzutani, Tatsuo

doi:10.1128/mra.00793-20

Cited by 1 publication

(1 citation statement)

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“…We reported the total genome sequence and predicted proteins of 11/19-B1 (Genbank accession No. BLYG01000001.1 to BLYG01000006.1) previously [16]. In this study, we investigated whether 11/19-B1 possesses virulence genes such as agg (aggregation substance), gelE (gelatinase), esp (enterococcal surface protein), efaAfs and efaAfm (cell wall adhesins), and cylA, cylB, cylM, cylLL, and cylLS (cytolytic activity).…”

Section: Presence Of Virulence Genesmentioning

confidence: 99%

Characterization of Lactococcus lactis 11/19-B1 Isolated from Kiwi Fruit as a Potential Probiotic and Paraprobiotic

Ishioka,

Miyazaki,

Nishiyama

et al. 2023

Microorganisms

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Probiotics are live bacteria used as food additives that are beneficial to human health. Lactococcus lactis 11/19-B1 strain isolated from kiwi fruit stimulates innate immunity in silkworms. Intake of yogurt containing the living 11/19-B1 strain significantly decreases the level of low-density lipoproteins (LDLs) in high-LDL volunteers and improves atopic dermatitis in humans. In this study, the probiotic properties of the 11/19-B1 strain, such as sensitivity to antimicrobial compounds, biogenic amine production, some virulence genes for human health, antimicrobial activity, tolerance to gastric acid and bile acids, and ability to adhere to the intestinal mucosa, were evaluated. The 11/19-B1 strain did not show resistance to the tested antimicrobial compounds except cefoxitin and fosfomycin. In addition, no production of amines that can harm humans, the antimicrobial activity required for probiotics, and the absence of adhesion to Caco-2 cells suggest that it is unlikely to attach to the intestinal epithelium. The 11/19-B1 strain grew in 0.3% but not in 1% bile salt. In the presence of 2% skim milk, the survival rate of the 11/19-B1 strain under simulated gastrointestinal tract conditions was 67% even after 4 h. These results indicate that the 11/19-B1 strain may function as a probiotic or paraprobiotic to be utilized in the food industry.

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Section: Presence Of Virulence Genesmentioning

confidence: 99%