In Silico Evidence of the Multifunctional Features of Lactiplantibacillus pentosus LPG1, a Natural Fermenting Agent Isolated from Table Olive Biofilms

López-García, Elio; Benítez-Cabello, Antonio; Ramiro-García, Javier; Ladero, Víctor; Arroyo‐López, Francisco Noé

doi:10.3390/foods12050938

Cited by 5 publications

(6 citation statements)

References 123 publications

(143 reference statements)

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“…Whole-genome sequencing (WGS) of Lp. pentosus LPG1 isolated from table olive biofilms confirmed the multifunctional features of this strain, as various genes involved in acid stress resistance, bile salt tolerance, carbohydrate metabolism and adhesion were found [57]. Pan-genome analysis of the LPG1 strain revealed that IG8, IG9, IG11, and IG12 were the more closely related strains, all of them isolated from table olive biofilms.…”

Section: Genomicsmentioning

confidence: 55%

The Rising Role of Omics and Meta-Omics in Table Olive Research

Tsoungos,

Pemaj,

Slavko

et al. 2023

Foods

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Table olives are often the result of fermentation, a process where microorganisms transform raw materials into the final product. The microbial community can significantly impact the organoleptic characteristics and safety of table olives, and it is influenced by various factors, including the processing methods. Traditional culture-dependent techniques capture only a fraction of table olives’ intricate microbiota, prompting a shift toward culture-independent methods to address this knowledge gap. This review explores recent advances in table olive research through omics and meta-omics approaches. Genomic analysis of microorganisms isolated from table olives has revealed multiple genes linked to technological and probiotic attributes. An increasing number of studies concern metagenomics and metabolomics analyses of table olives. The former offers comprehensive insights into microbial diversity and function, while the latter identifies aroma and flavor determinants. Although proteomics and transcriptomics studies remain limited in the field, they have the potential to reveal deeper layers of table olives’ microbiome composition and functionality. Despite the challenges associated with implementing multi-omics approaches, such as the reliance on advanced bioinformatics tools and computational resources, they hold the promise of groundbreaking advances in table olive processing technology.

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Section: Genomicsmentioning

confidence: 55%

The Rising Role of Omics and Meta-Omics in Table Olive Research

Tsoungos,

Pemaj,

Slavko

et al. 2023

Foods

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“…The LPG1 annotated genome was used for mapping. The genome of LPG1 has a length of 3,700,533 bp distributed among one chromosome and two plasmids, which contain a total of 3,345 protein-coding genes and 89 non-coding sequences (73 tRNA and 16 rRNA genes), with a G + C content of 46.34% ( López-García et al, 2023a ). Regarding mapping quality, the mean coverage of the samples was more than 300%, and the mean mapping quality of the samples reached a value of 58, with a mean insert size of 154 bp.…”

Section: Resultsmentioning

confidence: 99%

“…LPG1 has shown remarkable technological features such as esterase and phytase activity, production of lactic acid, bacteriocin production, etc., ( Benítez-Cabello et al, 2019 ). A recent genomic analysis of the LPG1 strain has revealed various genes involved in adhesion, biofilm formation, bacteriocin production, degradation of carbohydrates, and metabolism of phenolic compounds, among these important technological features ( López-García et al, 2023a ). This microorganism has also shown important potential probiotic features, proving to be an anti-inflammatory agent, reduce cholesterol levels, inhibit foodborne pathogens, and adhere to Caco−2 cells ( Benítez-Cabello et al, 2019 , 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Understanding the transcriptomic response of Lactiplantibacillus pentosus LPG1 during Spanish-style green table olive fermentations

López-García,

Benítez-Cabello,

Tronchoni

et al. 2023

Front. Microbiol.

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Lactiplantibacillus pentosus (Lbp. pentosus) is a species of lactic acid bacteria with a great relevance during the table olive fermentation process, with ability to form non-pathogenic biofilms on olive epidermis. The objective of this work is to deepen into the genetic mechanisms of adaptation of Lpb. pentosus LPG1 during Spanish-style green table olive fermentations, as well as to obtain a better understanding of the mechanisms of adherence of this species to the fruit surface. For this purpose, we have carried out a transcriptomic analysis of the differential gene expression of this bacterium during 60 days of fermentation in both brine and biofilms ecosystems. In brines, it was noticed that a total of 235 genes from Lpb. pentosus LPG1 were differentially expressed during course of fermentation and grouped into 9 clusters according to time-course analysis. Transport and metabolism of carbohydrates and amino acids, energy production, lactic acid and exopolysaccharide synthesis genes increased their expression in the planktonic cells during course of fermentation. On the other hand, expression of genes associated to stress response, bacteriocin synthesis and membrane protein decreased. A total of 127 genes showed significant differential expression between Lpb. pentosus LPG1 planktonic (brine) and sessile (biofilms) cells at the end of fermentation process (60 days). Among the 64 upregulated genes in biofilms, we found genes involved in adhesion (strA), exopolysaccharide production (ywqD, ywqE, and wbnH), cell shape and elongation (MreB), and well as prophage excision. Deeping into the genetic bases of beneficial biofilm formation by Lpb. pentosus strains with probiotic potential will help to turn this fermented vegetable into a carrier of beneficial microorganisms to the final consumers.

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“…Furthermore, the CARD database search yielded 195 genes with a concordance range of 21.9-75.8% and coverage of 9.5-100% for matched regions. The loose hits included genes associated with resistance mechanisms such as antibiotic target alteration (66), antibiotic target protection (13), antibiotic efflux (106), antibiotic inactivation (7), and antibiotic target replacement (3). No drug resistance genes were annotated when the identity was ≥90% and coverage was ≥60%.…”

Section: Phenotypic Antibiotic Resistance and Safety-related Gene Ass...mentioning

confidence: 99%

Characterization of Genomic, Physiological, and Probiotic Features of Lactiplantibacillus plantarum JS21 Strain Isolated from Traditional Fermented Jiangshui

Liu,

Wang,

Wang

et al. 2024

Foods

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This study aimed to understand the genetic and metabolic traits of a Lactiplantibacillus plantarum JS21 strain and its probiotic abilities through laboratory tests and computer analysis. L. plantarum JS21 was isolated from a traditional fermented food known as “Jiangshui” in Hanzhong city. In this research, the complete genetic makeup of JS21 was determined using Illumina and PacBio technologies. The JS21 genome consisted of a 3.423 Mb circular chromosome and five plasmids. It was found to contain 3023 protein-coding genes, 16 tRNA genes, 64 rRNA operons, 40 non-coding RNA genes, 264 pseudogenes, and six CRISPR array regions. The GC content of the genome was 44.53%. Additionally, the genome harbored three complete prophages. The evolutionary relationship and the genome collinearity of JS21 were compared with other L. plantarum strains. The resistance genes identified in JS21 were inherent. Enzyme genes involved in the Embden–Meyerhof–Parnas (EMP) and phosphoketolase (PK) pathways were detected, indicating potential for facultative heterofermentative pathways. JS21 possessed bacteriocins plnE/plnF genes and genes for polyketide and terpenoid assembly, possibly contributing to its antibacterial properties against Escherichia coli (ATCC 25922), Escherichia coli (K88), Staphylococcus aureus (CMCC 26003), and Listeria monocytogenes (CICC 21635). Furthermore, JS21 carried genes for Na+/H+ antiporters, F0F1 ATPase, and other stress resistance genes, which may account for its ability to withstand simulated conditions of the human gastrointestinal tract in vitro. The high hydrophobicity of its cell surface suggested the potential for intestinal colonization. Overall, L. plantarum JS21 exhibited probiotic traits as evidenced by laboratory experiments and computational analysis, suggesting its suitability as a dietary supplement.

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In Silico Evidence of the Multifunctional Features of Lactiplantibacillus pentosus LPG1, a Natural Fermenting Agent Isolated from Table Olive Biofilms

Cited by 5 publications

References 123 publications

The Rising Role of Omics and Meta-Omics in Table Olive Research

The Rising Role of Omics and Meta-Omics in Table Olive Research

Understanding the transcriptomic response of Lactiplantibacillus pentosus LPG1 during Spanish-style green table olive fermentations

Characterization of Genomic, Physiological, and Probiotic Features of Lactiplantibacillus plantarum JS21 Strain Isolated from Traditional Fermented Jiangshui

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