Antibacterial activity Lactobacillus plantarum isolated from fermented vegetables and investigation of the plantaricin genes

Abstract

Escherichia coli and Staphylococcus aureus are two food pathogens that cause severe food poisonings. Another problem found on a global level is the continuous increase of antimicrobial resistance in bacteria isolated from food. This study aimed to evaluate the antibacterial activity of Lactobacillus plantarum against pathogenic bacteria including E. coli and S. aureus and to study if L. plantarum with antibacterial activity contained the most plantaricin genes or not. A total of 50 lactic acid bacteria isolates (LAB) were evaluated for antibacterial activity and identified plantaricin genes by polymerase chain reaction (PCR) methods. Seven LAB isolates with antibacterial activity against S. aureus and E. coli were identified as Lactobacillus based on morphological physiological and biochemical properties. Using species-specific PCR and 16S rRNA gene sequencing, B0039 was identified as Lactobacillus paracasei, other isolates were identified as L. plantarum. 3 strains tested positive for all the genes in the plnABCD operon. The plnEFI operon was detected in four strains. Genes encoding for the two-peptide plnJ/K were detected only in 2 strains. Finally, the plnG/V was also found in 3 strains of L. plantarm. The plantarum gene sequences of B0055 were 97 to 100% similarity with the L. plantarum WCFS1. The findings suggest that LAB with bacteriocin genes can be used as an alternative mechanism to control drug resistant foodborne pathogens.

Mechanisms of Health Improvement by Lactiplantibacillus plantarum Based on Animal and Human Trials: A Review

“…This bacterium can grow under a temperature of 15~45 °C, with optimal growth temperature being 30~37 °C [4,5], with a required pH of around 6.5. It can be isolated from the digestive system of humans and mammals [6], the urogenital tract [7], and also grows well on the natural fermented foods such as sour porridge, pickled cabbage, sour horse milk, and kefir [8,9], which are recognized as probiotics candidates.…”

Unraveling the antimicrobial potential of Lactiplantibacillus plantarum strains TE0907 and TE1809 sourced from Bufo gargarizans: advancing the frontier of probiotic-based therapeutics

“…Research shows Lactobacillus species exhibit varied genetic and physiological traits across different environments. Some, like Lactobacillus delbrueckii and Lacticaseibacillus rhamnosus , occupy specialized niches, while Lactiplantibacillus plantarum is remarkably versatile, thriving in diverse habitats from dairy to human tracts, reflecting its ability to adapt metabolically (Valan Arasu et al, 2015 ; Berbegal et al, 2016 ; Min Hsiu et al, 2016 ; Mendoza et al, 2023 ; Rebaza-Cardenas et al, 2023 ). Moreover, Endorsed by the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA) for its safety, L. plantarum is a versatile probiotic, widely employed in fermenting diverse foods and drinks, and in medical and pharmaceutical applications (Todorov and Franco, 2010 ; Capozzi et al, 2012 ).…”

Lactic acid bacteria strains isolated from Jerusalem artichoke (Helianthus tuberosus L.) tubers as potential probiotic candidates

“…Bacterial strains isolated from traditional fermented Indian food, identi ed as Lactiplantibacillus plantarum 86 and Weissella cibaria 92, showed considerable antimicrobial activity against Gram-positive and Gramnegative pathogens(Patel et al, 2014). In contrast, MinHsiu et al (2016) informed that bene cial LAB isolated from fresh fruits and vegetables produced bacteriocin and other antimicrobial substances active against pathogenic bacteria and fungi.Safety aspects are essential when selecting probiotic candidates to support their potential use in food applications. In the present work, the selected LAB strains were sensitive to antibiotics for human and animal use, complying with European regulated cut-off values.…”