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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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Lactic acid bacteria in the gastrointestinal tract: Anti-helicobacter pylori
(2024-06-03)
Techo, Sujitra
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Kingkaew, Engkarat
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Tanasupawat, Somboon
Numerous bacterial species have been found throughout the human GI tract, which consists of the oral cavity, stomach, intestine, and colon. Lactic acid bacteria (LAB), including Lactobacillus (L. ) acidophilus, L. salivarius, L. johnsonii, L. crispatus, L. casei, L. paracasei, L. rhamnosus, L. reuteri, L. oris, L. vaginalis, L. gasseri, L. plantarum, L. buchneri, L. mali, L. ruminis, L. delbrueckii, L. sakei, L. fermentum, L. helviticus, and L. brevis ; Streptococcus ( S. ) salivarius, S. pneumonia, S. mitis, S. oralis, S. parasanguinis, S. anginosus, S. constellatus, S. caprinus, and S. mutans ; Leuconostoc (Ln. ) mesenteroides and Ln. argentinum ; Lactococcus (Lc.) lactis; and Enterococcus (En. ) strains, are distributed throughout the human GI tract. The bacterial microbiota in humans changes when infected with Helicobacter (H. ) pylori. Moreover, antibiotics and proton pump inhibitors (PPIs) used in the regimen influence microbial microbiota. However, alteration of bacterial diversity is rather complicated and has conflicting effects. To maintain microbial balance in the GI tract, several studies have used probiotics as adjunctive therapy to reduce the number of H. pylori in infected humans, replacing antibiotics alone. Probiotics have shown a higher eradication rate of H. pylori when compared with antibiotics alone. Bacteriocin production by LAB is one of the interesting mechanisms that can inhibit the growth of H. pylori. Bacteriocins and bacteriocin-like substances exhibiting antibacterial properties against H. pylori have been reported. These active peptides could be exploited to develop novel therapeutics for treating H. pylori infection.
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Screening of bacteriocin-producing bacteria associated in traditional Thai fermented beef (MUM)
(2023-08-28)
Piayura, S.
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Pinsirodom, P.
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Surapantapisit, Y.
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Swetwiwathana, A.
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In vitro screening of potential probiotic lactic acid bacteria isolated from intestinal contents and gills of Nile tilapia
(2020-07-01)
Prachom, N.
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Rumjuankiat, K.
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Sanguankiat, A.
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Boonyoung
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Pilasombut, K.
The potential probiotic lactic acid bacteria (LAB) were isolated from intestinal contents and gills of Nile tilapia (Oreochromis niloticus). Those properties included antagonistic activity against pathogenic bacteria, tolerance to pH, NaCl, fresh bile from Nile tilapia. Moreover, drug resistance profiles were examined. A total of forty isolates were collected. LAB isolated from the intestinal contents showed inhibitory activity against Bacillus coagulans TISTR1447, Pseudomonas fluorescens TISTR358 and Salmonella Typhimurium TISTR292, whereas those from the gills revealed only antagonistic activity against Bacillus coagulans TISTR1447, S. Typhimurium TISTR292 and Escherichia coli TISTR780. Isolates LI10 and LG5 were selected for further evaluation of probiotic properties. Both isolates could grow in pH 4-10, NaCl concentration up to 10% and fresh bile concentration up to 10%. These isolates were resistant to cefovecin, marbofloxacin, clindamycin and trimethoprim/sulfamethoxazole, meanwhile they were susceptible to benzylpenicillin, amoxicillin/clavulanic acid, vancomycin, tetracycline, nitrofurantoin and chloramphenicol. In addition, both isolates were identified by Matrix-assisted lazer desorption/ionization-time of flight mass spectrometry (MALDI-TOF MS) as Enterococcus feacalis. Therefore, these two isolates could potentially be used as probiotics.
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Encapsulation of Pediococcus pentosaceus RSU-Nh1 into pectin-sodium alginate and chitosan coating
(2020-01-01)
Yodsenee, K.
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Showpanish, K.
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Sonhom, N.
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Pilasombut, K.
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Prachom, N.
Lactic acid bacteria (LAB) are beneficial to the human intestines, they inhibit the growth of pathogenic microorganisms and are used for lactic acid fermentation. LAB are partially digested when they pass through the digestive system, resulting in reduced survival rate. Encapsulation can be used to enhance the survival of probiotic bacteria as protection against harsh conditions in the gastrointestinal tract. Results indicated that the initial cell numbers of Pediococcus pentosaceus RSU-Nh1, free cells survived with 7.68 log CFU/ml, whereas encapsulation using sodium alginate combined with various pectins extracted from pomelo and passion fruit peel exhibited free cell survival with 7.35 and 8.12 log CFU/ml, respectively. Encapsulation by combining chitosan with shrimp shells and fish scales showed cell survival rates of 8.59 and 8.08 log CFU/ml, respectively, while encapsulation with pectin from passion fruit coated with chitosan from shrimp shells showed the highest number of Ped. pentosaceus RSU-Nh1 with 9.24 log CFU/ml in gastrointestinal simulation. It revealed that encapsulation improved the survival of Ped. pentosaceus RSU-Nh1 in simulated gastrointestinal conditions.
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Effect of extracted pectin from fruit wastes on growth of Pediococcus pentosaceus RSU-Nh1 and Lactobacillus plantarum RSU-SO2
(2020-01-01)
Showpanish, K.
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Sonhom, N.
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Pilasombut, K.
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Woraprayote, W.
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Prachom, N.
Two strains of lactic acid bacteria identified as Pediococcus pentosaceus RSU-Nh1 and Lactobacillus plantarum RSU-SO2 were isolated from Thai fermented pork sausage (Nham) and fermented spring onion (Ton-Hom-Dong) respectively. The culture supernatant (CFS) of both strains exhibited antimicrobial activity against both Gram-positive and Gramnegative pathogenic bacteria. After being treated with alpha-chymotrypsin and trypsin, the antimicrobial activity of their CFS was eliminated, which suggests that the antimicrobial compound produced was antimicrobial peptide or bacteriocin. Pectin extracted from different fruit peels was supplemented in the bacterial growth medium to investigate the effect of pectin on the growth and antimicrobial production of Ped. pentosaceus RSU-Nh1 and Lb. plantarum RSU-SO2. Pectin was extracted from pomelo, durian, passion fruit and salacca fruit peels with a pectin yield of 5.02 to 26.44%, degree of esterification of 80.84 to 86.68%, and galacturonic acid content of 52.36 to 64.23%. Supplementation with pomelo and passion fruit pectin exhibited the highest improvement of bacterial growth and antimicrobial production of Ped. pentosaceus RSU-Nh1 and Lb. plantarum RSU-SO2. These findings suggested the potential application of these pectin extracts as prebiotics to promote the growth and antimicrobial production of lactic acid bacteria.
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Chemical composition and diversity of lactic acid bacteria in Guinea grass based silages
(2019-05-01)
Kongsan, S.
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Srikijkasemwat, K.
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Jirajaroenrat, K.
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Suphalucksana, W.
Ensilage is considered that widespread among conserving method of fodder crops. The successes of this process depend on bacteria in lactic acid bacteria (LAB) group as existing in forage crops. The chemical composition and diversity of lactic acid bacteria in silages based on guinea grass was investigated. Result showed that the silages contained 62.55 to 76.47% moisture, 23.53 to 37.45% dry matter (DM) and 6.11 to 15.74% ash. Groundnut silage (T3) showed the lowest crude fiber (CF), neutral detergent fiber (NDF) and acid detergent fiber (ADF) contents. Two hundred and eighty-two isolates of LAB were isolated from five silage formula based on guinea grass supplementation with either lead tree leaves or groundnut. Most of isolates were gram-positive and catalase-negative bacteria. Based on morphological characteristics and PCR-RAPD analysis, the isolates were divided into 21 groups (Guinea Grass Mixed Legume Silage (GMLS) 1 to GMLS21). The phylogenetic relation of the representative strains was analyzed from the data of 16S ribosomal DNA sequencing. Prevalent of LAB found in the silages included Lactobacillus plantarum, Pediococcus acidilactici, Pediococcus pentosaceus, Enterococcus hirae, and Weissella paramesenteroides. L. plantarum was a dominant population and found distribution in all silage formula. This study revealed that the silage samples, including guinea grass, lead tree and groundnut contain mainly of L. plantarum. The information obtained can be used for the anterior design of reasonable inoculants for improvement of silage quality for cattle feed.
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Effi ciency of lactic acid bacteria as the potent degradative microorganism to digest the total mixed ration in vitro
(2018-01-01)
Suphalucksana, Wichai
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Soytong, Kasem
The objective of this research was to investigate the effi ciency of lactic acid bacteria on in vitro digestibility of total mixed ration (TMR) containing pineapple plant silage 55%, rice straw 15%, cassava ship 5.6%, soybean meal 12.6%, palm kernel pulp l4.2%, rice bran 5.6%, premixed 0.15% and molasses 2%. Guinea grass (Panicum maximum) was used for isolation and identifi cation of microorganisms from silage. Treatments were used as TMR treated with lactic acid bacteria as follows: Treatment 1 – non treated; Treatment 2 – TMR treated with Lactobacillus pantarum; Treatment 3–TMR treated with Pediococcus pentosaceus; Treatment 4–TMR treated with Pediococcus acidilactici; Treatment 5 – TMR treated with L. pantarum + P. pentosaceus + P. acidilactici. The treated TMR were mixed and put in polyethylene bags and stored at ambient temperature for 7 days before analysis. The in vitro digestibility test used pepsin cellulase in vitro digestibility method. The results showed that there were signifi cant differences (P < 0.01) of the nutritive value of TMR by proximate analysis and fiber analysis which treated lactic acid bacteria. For the digestibility, results showed that the TMR treated with LAB using pepsin cellulase in vitro digestibility which applied LP, PP, PA and LPP could improve the digestibility of TMR, which signifi cantly increased in digestibility of TMR (P < 0.01). The rate of increase and decrease of digestibility and fi ber in TMR treated with LAB showed an increase in dry matter and a decrease in fi ber. Therefore, it was suggested that TMR treated with lactic acid bacteria of TMR may possible to develop as biological animal feed for ruminant.
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Lactic acid bacteria and enzyme production in silage of Guinea grass (Panicum maximum)
(2017-02-01)
Wichai, Suphalucksana
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Soytong, Kasem
Two different isolates of lactic acid bacteria, Lactobacillus plantarum H5-M13F and Pediococcus pentosaceus Ac2-M13F were confirmed by morphological and phylogenic identification. H5-M13F was rod shaped, gram positive, negative for gas production and catalase activity, homofermentative, and grew at 10 – 45 C, pH 3.5 – 9.6, and 1.0 – 10 % NaCl<inf>2</inf>. Isolate Ac2- M13F was coccus shaped, gram positive, negative for gas production and catalase activity, homofermentative, and grew at 10 – 45 C, pH 3.5 – 9.6, and 1.0 – 6.5 % NaCl<inf>2</inf>. Amplification of the ITS regions from isolates H5-M13F and Ac2-M13F were confirmed by using Primer OPA-3. The phylogenetic tree from PAUP analysis indicated that isolate H5-M13F clustered with Lactobacillus sp. and isolate Ac2-M13F with Pediococcus sp. Phylogenetic analysis and dendrograms revealed no relationship between the two groups. It was found that isolate H5-M13F mostly isolated from silages (87.59%) while isolate Ac2-M13F was found at a low incidence in silages (3.19%). Lactobacillus plantarum H5-M13F and Pediococcus pentosaceus Ac2-M13F from silage of guinea grass showed the ability to produce extracellular degradative enzymes. Pediococcus pentosaceus Ac2- M13F produced amylase and protease and Lactobacillus plantarum H5-M13F produced protease.
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Bacteriocins from lactic acid bacteria and their applications in meat and meat products
(2016-10-01)
Woraprayote, Weerapong
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Malila, Yuwares
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Sorapukdee, Supaluk
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Swetwiwathana, Adisorn
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Benjakul, Soottawat
Meat and meat products have always been an important part of human diet, and contain valuable nutrients for growth and health. Nevertheless, they are perishable and susceptible to microbial contamination, leading to an increased health risk for consumers as well as to the economic loss in meat industry. The utilization of bacteriocins produced by lactic acid bacteria (LAB) as a natural preservative has received a considerable attention. Inoculation of bacteriocin-producing LAB cell as starter or protective cultures is suitable for fermented meats, whilst the direct addition of bacteriocin as food additive is more preferable when live cells of LAB could not produce bacteriocin in the real meat system. The incorporation of bacteriocins in packaging is another way to improve meat safety to avoid direct addition of bacteriocin to meat. Utilization of bacteriocins can effectively contribute to food safety, especially when integrated into hurdle concepts. In this review, LAB bacteriocins and their applications in meat and meat products are revisited. The molecular structure and characteristics of bacteriocins recently discovered, as well as exemplary properties are also discussed.

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