Genomic and metabolic features of the Lactobacillus sakei JD10 revealed potential probiotic traits

Li, Zongjie; Li, Yuhao; Xiao, Changguang; Yan, Zujie; Pan, Ruyi; Gao, Yun; Li, Beibei; Wei, Jianchao; Qiu, Yafeng; Liu, Ke; Shao, Donghua; Ma, Zhiyong

doi:10.1016/j.micres.2021.126954

Cited by 14 publications

(6 citation statements)

References 41 publications

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“…After 9 h, the growth of the bacteria gradually came into a stable phase, while the rate of acid production decreased weakly. As was displayed in Figure 3b, the ambient pH dropped to 5.1 at 24 h from 6.5 at starting moment, which foresaw the increase of environmental acidity and fundamentally stemmed from lactic acid metabolism of L. sakei and as-producted short-chain acids such as acetic acid, butyric acid, and propionic acid (Li et al, 2022). To sum up, CMC 1-8 could acidize fermentation environment, which was beneficial to fermenting mandarin fish.…”

Section: Growth Curve and Acid Production Capacitymentioning

confidence: 82%

Characterization, enzymatic and biological properties of a dominant lactic acid bacteria strain of Lactobacillus sakei subsp. sakei isolated from stinky mandarin fish

DONG

et al. 2023

Food Sci. Technol

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Presently in order to excavate suitability of resources of lactic acid bacteria for fermentation of mandarin fish, a strain of lactic acid bacteria (LAB), which was cultivated from stinky mandarin fish via using traditional MRS medium (CMC 1-8), was firstly isolated and purified. Subsequently, it was discovered that the as-harvested LAB was recognized as Lactobacillus sakei subsp. sakei with assistance of technology of phenotypic identifying and 16S rRNA sequencing. Concurrently, relevant characteristics in aspects of growth curve, acid production capacity, temperature and salt tolerance of Lactobacillus sakei subsp. sakei were plainly investigated. Furthermore, the preliminary research on protease properties and biological properties was revealed. The results unfolded that the strain could grow and produce acid normally at 37 °C, and deliver a strong tolerance even under 3% NaCl at 12 °C, which could be significant sufficiently to satisfy the low-temperature and salty fermentation of mandarin fish. The best compatible temperature and pH value for protease production were at 70 °C and 9.0, respectively. Resultantly, the main metabolites, containing polyphenols, flavonoids and soluble polypeptides, performed a remarkable effect on scavenging abilities of 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 1,1-diphenyl-2-picrylhydrazine (DPPH) free radical and ferricyanide reducing ability, of which the IC 50 were 1.05, 6.87, and 4.62 mg/mL, respectively. And, the metabolites displayed partial inhibitory effects on Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Bacillus subtilis. Therefore, CMC 1-8 can potentially serve as a functional microorganism to directionally ferment mandarin fish.

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Section: Growth Curve and Acid Production Capacitymentioning

confidence: 82%

Characterization, enzymatic and biological properties of a dominant lactic acid bacteria strain of Lactobacillus sakei subsp. sakei isolated from stinky mandarin fish

DONG

et al. 2023

Food Sci. Technol

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“…Interestingly, the numbers of CAZy-encoding genes in the genome sequences of the two strains of E. faecium were the same. The CAZymes were associated with carbohydrate fermentation and degradation, and the produced lactic acid and SCFAs could regulate the pH of the gastrointestinal tract and inhibit the colonization of opportunistic pathogens [35]. The SCFA-producing properties of E. faecium DC-K7 and DC-K9 were examined using GC/TOF MS, and the concentrations of acetic acid, propanoic acid, isobutyric acid, butyric acid, isovaleric acid, valeric acid, 4-methylvaleric acid, and caproic acid were measured, respectively.…”

Section: Discussionmentioning

confidence: 99%

“…The potential CAZyme-encoding genes in the genomes of E. faecium DC-K7 and DC-K9 were predicted using the HMMSCAN software package (http://hmmer.org/ (accessed on 10 April 2023)) [35]. The CAZyme database (http://www.cazy.org (accessed on 10 April 2023)) was used to query the ORFs of Glycoside Hydrolases (GHs), Glycosyl Transferases (GTs), Polysaccharide Lyases (PLs), Carbohydrate Esterases (CEs), Auxiliary Activities (AAs), and Carbohydrate-Binding Modules (CBMs).…”

Section: Prediction Of Cazyme-encoding Genesmentioning

confidence: 99%

Two Enterococcus faecium Isolates Demonstrated Modulating Effects on the Dysbiosis of Mice Gut Microbiota Induced by Antibiotic Treatment

Yao,

Nie,

Chen

et al. 2024

IJMS

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Broad-spectrum antibiotics are frequently used to treat bacteria-induced infections, but the overuse of antibiotics may induce the gut microbiota dysbiosis and disrupt gastrointestinal tract function. Probiotics can be applied to restore disturbed gut microbiota and repair abnormal intestinal metabolism. In the present study, two strains of Enterococcus faecium (named DC-K7 and DC-K9) were isolated and characterized from the fecal samples of infant dogs. The genomic features of E. faecium DC-K7 and DC-K9 were analyzed, the carbohydrate-active enzyme (CAZyme)-encoding genes were predicted, and their abilities to produce short-chain fatty acids (SCFAs) were investigated. The bacteriocin-encoding genes in the genome sequences of E. faecium DC-K7 and DC-K9 were analyzed, and the gene cluster of Enterolysin-A, which encoded a 401-amino-acid peptide, was predicted. Moreover, the modulating effects of E. faecium DC-K7 and DC-K9 on the gut microbiota dysbiosis induced by antibiotics were analyzed. The current results demonstrated that oral administrations of E. faecium DC-K7 and DC-K9 could enhance the relative abundances of beneficial microbes and decrease the relative abundances of harmful microbes. Therefore, the isolated E. faecium DC-K7 and DC-K9 were proven to be able to alter the gut microbiota dysbiosis induced by antibiotic treatment.

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“…In addition, about 14% of LAB isolates were ascribed to Weissella species, a genus constituting bacteria frequently isolated from food that are emerging for their promising health-promoting activities ( 37 ), such as the demonstrated properties in the oral cavity for the treatment of halitosis ( 38 ). We also isolated several other strains belonging to LAB species with well-recognized health-promoting (probiotic) capabilities, including the ability to survive gastrointestinal transit, such as Lactiplantibacillus plantarum ( 39 ), Lactococcus lactis ( 40 ), Latilactobacillus sakei ( 41 ), and Levilactobacillus brevis ( 42 ). Notably, the experiment of simulated orogastrointestinal digestion revealed the distinctly enhanced ability of rocket-associated LAB to survive gastrointestinal transit compared to the other bacterial members of the microbiota.…”

Section: Discussionmentioning

confidence: 99%

Ready-To-Eat Rocket Salads as Potential Reservoir of Bacteria for the Human Microbiome

et al. 2023

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Genomic and metabolic features of the Lactobacillus sakei JD10 revealed potential probiotic traits

Cited by 14 publications

References 41 publications

Characterization, enzymatic and biological properties of a dominant lactic acid bacteria strain of Lactobacillus sakei subsp. sakei isolated from stinky mandarin fish

Characterization, enzymatic and biological properties of a dominant lactic acid bacteria strain of Lactobacillus sakei subsp. sakei isolated from stinky mandarin fish

Two Enterococcus faecium Isolates Demonstrated Modulating Effects on the Dysbiosis of Mice Gut Microbiota Induced by Antibiotic Treatment

Ready-To-Eat Rocket Salads as Potential Reservoir of Bacteria for the Human Microbiome

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