Genomic Insights of Weissella jogaejeotgali FOL01T Reveals Its Food Fermentation Ability and Human Gut Adaptive Potential for Probiotic Applications in Food Industries

Abstract

Although the genus , generally found in various fermented foods, has often been suggested to be a novel probiotic for food fermentation and health promotion, the strains in this genus showed low acid tolerance and low osmotic stress resistance activities, which are required for survival during food fermentation events. Recently, a novel species of, FOL01 (= KCCM 43128 = JCM 30580), was isolated from Korean fermented clams. To determine the genomic features of this new species, its genome was completely sequenced and analyzed. The genome consists of a circular chromosome of 2,114,163 bp of DNA with a G+C content of 38.8%, and the plasmid pFOL01 consists of 35,382 bp of DNA with a G+C content of 39.1%. The genome analysis showed its potential for use in food fermentation and osmotic stress resistance abilities for processing in food industries. In addition, this strain was predicted to have acid tolerance and adhesion to the mucosal layer for survival and colonization in the gut. Subsequent experiments substantiated these abilities, suggesting that may have probiotic potential and a high survival rate during food fermentation. Therefore, it may be suitable as a novel probiotic strain for various applications in food industries.

The Weissella and Periweissella genera: up-to-date taxonomy, ecology, safety, biotechnological, and probiotic potential

“…Culture-independent approaches including PCR-DGGE and next-generation sequencing approaches such as metagenetics and metagenomics have allowed the detection of weissellas in various ecological niches ( Table 2 ). Whole-genome sequencing is another approach that is being widely used to identify and characterize weissellas (Benomar et al, 2011 ; Kim et al, 2011 ; Amari et al, 2012 ; Lee J. H. et al, 2012 ; Figueiredo et al, 2014a , b , 2015 ; Tanizawa et al, 2014 ; Malik et al, 2016 ; Heng et al, 2017 ; Ku et al, 2017 ; Li et al, 2017 ; Du et al, 2018 ; Garcia-Cancino et al, 2019 ; Kwak et al, 2019 ; Panthee et al, 2019 ; Lin et al, 2020 ; Månberger et al, 2020 ; Baugh et al, 2021 ; Contente et al, 2021 ; Jang et al, 2021 ; Patrone et al, 2021 ; Yuan et al, 2021 ; Apostolakos et al, 2022 ; Fanelli et al, 2022 ; Fukuda and Nolasco-Hipolito, 2022 ; Surachat et al, 2022 ; Teixeira et al, 2022 ).…”