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Integrative genome analysis of bacteriocin-producing Lactiplantibacillus pentosus LNP1-39 and its synbiotic role in suppressing food-borne pathogens
(2026-06-01)
Jirakanjanasit, Thanadol
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Choovet, Natladda
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Booncharoen, Auttaporn
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Kingkaew, Engkarat
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Poothong, Saranporn
Lactic acid bacteria were isolated from traditional Thai-fermented foods. Among these, the strain LNP1-39, closely related to Lactiplantibacillus pentosus, was selected for further study because of its non-pathogenic profile. The bacteriocins produced by L. pentosus LNP1-39 were proteinaceous substances that exhibited strong antimicrobial activity across a wide pH range (pH 2–11; 6400–2400 AU/mL) and thermal stability at 100 °C for 40 min (400 AU/mL). These bacteriocins showed a narrow antimicrobial spectrum, effectively targeting Gram-positive pathogens, such as Kocuria rhizophila MIII, Enterococcus faecalis JCM 5803<sup> T</sup>, and Listeria monocytogenes ATCC 19115. Comprehensive safety assessments, including whole-genome analysis and in vitro tests, confirmed a low risk of antibiotic resistance and the absence of virulence factors. Strain LNP1-39 was confirmed to be closely related to L. pentosus DSM 20314<sup> T</sup> via digital DNA‒DNA hybridization (dDDH; 75.4%), with average nucleotide identity (ANI) at 96.56% ANIb and 97.22% ANIm values. Additionally, LNP1-39 produces pediocin with notable similarity (76.29% identity to pediocin) and presents low risks for antibiotic-resistance genes or transfer genes while providing antioxidant properties. Strain LNP1-39 survived harsh gastrointestinal tract conditions and exhibited a favorable prebiotic index and positive prebiotic activity score when paired with polydextrose or isomalto-oligosaccharide. These findings support L. pentosus LNP1-39 as potential bacteriocin-producing lactic acid bacteria for further application in food preservation and pathogen control or as a synbiotic.
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Yeasts in bread and baking products and their nutritional and health benefits
(2024-09-16)
Phuengjayaem, Sukanya
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Jirakanjanasit, Thanadol
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Choovet, Natladda
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Luangsakul, Naphatrapi
Baker's yeast, scientifically named Saccharomyces cerevisiae, is a fundamental microorganism in baking and leavening dough that influences the flavor and texture of bread. It has a rich history and continues to evolve through biotechnological advancements, contributing to the art and science of baking. At present, driven by a growing consumer preference for healthier, more sustainable, and technologically advanced food processing options, bakers are adapting their techniques to cater to these evolving demands. In addition to other premium ingredients used in baking, the addition of yeast significantly influences bread quality. Therefore, enhancing the characteristics of yeast strains is crucial for improving bread quality. This chapter explores traditional and innovative baking techniques, incorporating alternative ingredients and adopting cutting-edge technologies to align with evolving consumer preferences. This finding underscores the pivotal role of bakers in shaping the future of food, combining tradition and innovation to enrich the culinary landscape. This overview offers valuable insights into the diverse contributions of yeasts to the bread industry, including flavor enhancement, texture improvement, and adaptation to changing market demands.
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Antimicrobial activity, genome analysis, and gene cluster encoding the plantaricin production of Lactiplantibacillus plantarum ZBK1-5
(2024-04-01)
Choovet, Natladda
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Jirakanjanasit, Thanadol
;
Subphon, Punyavee
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Thepsombat, Supranee
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Kingkaew, Engkarat
This study aimed to explore bacteriocin-producing lactic acid bacteria (LAB), identify the genes influencing bacteriocin synthesis, and assess their probiotic potential via safety evaluations both in vitro and in silico. The strain ZBK1-5, isolated from pickled ginger, was identified as Lactiplantibacillus plantarum. The bacteriocin ZBK1-5 exhibited the highest antimicrobial activity with 6,400 AU/ml at 18 h, predominantly effective against Gram-positive bacteria and stable within pH 2–9. Significantly, the genome analysis confirmed the existence of bacteriocin synthesis genes, specifically plantaricin KJ, EF, A, and N. Simultaneously, the safety evaluations showed its low risk of antibiotic resistance gene transfer, thereby emphasizing the safety profile of the strain ZBK1-5. The genetic components associated with the ability of L. plantarum ZBK1-5 to survive and adapt in gastrointestinal conditions provide additional evidence (16 genes related to acid stress and 9 genes associated with bile resistance), supporting its potential as a probiotic candidate. These findings were validated through in vitro digestion conditions, where the viability of the cells was observed to be 68.26, 66.62, and 60.91% during transit through the oral, gastrointestinal, and small intestinal phases, respectively. Additionally, the strain ZBK1-5 showed a 90.39% adhesion rate in the Caco-2 cell line. The unique characteristics of plantaricin produced by L. plantarum ZBK1-5 exhibit potent antibacterial activity, rapid time to production compared to other known plantaricins, and strain safety for application and upscaling. This research study offers significant scientific insights into L. plantarum ZBK1-5, a plantaricin producer, emphasizing its promising potential for future applications.

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