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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 T, 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 T 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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Development of a synbiotic longan beverage: a nutritious and functional blend
(2025-02-01)
Sakuntasri, K.
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Kwanmuang, P.
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Massa, S.
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Krusong, W.
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Charoenrat, T.
Synbiotic foods, which synergistically combine probiotics and prebiotics, have garnered attention for their potential health benefits. In line with this trend, this study aimed to develop a synbiotic beverage using longan fruit as the base and fructo-oligosaccharides (FOS) as the prebiotic source. Two strains of Lactobacillus probiotics, Lactobacillus casei 431 and Lactobacillus plantarum KM001, were used to ferment the longan juice with and without FOS. Total soluble solids, reducing sugar, pH, total acid production, and viable cell count of Lactobacillus microorganisms were evaluated to determine the optimal fermentation duration. The findings indicated that fermenting the juice for 12 hrs at 37°C aligned with the criteria established by the FAO/WHO for probiotic foods. Furthermore, compared to L. casei 431, the longan juice containing FOS fermented with L. plantarum KM001 showed a better survival rate in a simulated gastrointestinal environment. Additionally, the microorganism count in this beverage remained relatively constant throughout its 28-days shelf life at 4°C. These findings underscore the synbiotic longan beverage as a functional drink that combines viable probiotics with prebiotic FOS.
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Fish gut microbiota: a source of novel metabolites – A review article
(2023-03-01)
Jisha, K.
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Gayathri, G.
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Gopikrishnan, V.
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Song, J. J.
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Soytong, K.
Similar to human beings, fish harbor microorganisms in their gastrointestinal tract (GIT). Fishes are diverse groups of gut microbiota, including protists, fungi, yeasts, viruses, bacteria, and archaea. In addition to serving as a barrier against infections, these microbes that inhabit the gastrointestinal tract of fish play a role in nutrition, physiology, immunity, and life span. All fish have gut microbiota; however, the makeup of these communities varies depending on the fish's life stages, the habitat they live in, their nutrition, the seasons, their trophic level, etc. For both recreational and commercial fisheries, it is crucial to comprehend the bacterial make-up of fish microbiomes. The gut microbiota aids in the development of methods for modifying the gut microbiota of the target fish species to enhance aquaculture quality. These gut microbes are an invaluable, essential source of novel, promising bioactive compounds with significant biological activity. The natural product secondary metabolites from specific strains of Chaetomium spp. may develop to be biomedicine for sustainable protection. This review provides a comprehensive knowledge of the composition of the gut microbiota of fish, their development, changes in the living environment, their modification, and their applications.
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Proximate composition of the edible part of purple passion fruit and santol and in vitro prebiotic activity of crude polysaccharide extracts
(2021-06-01)
Wongsariya, K.
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Kanchanadumkerng, P.
This study aimed to evaluate the functional and prebiotic properties of the edible portions of certain tropical fruits in Thailand, passion fruit and santol. The proximate composition of passion fruit and santol were analysed which total carbohydrate was the major component in both samples. Total dietary fibre of passion fruit and santol was 44.81 and 26.82% (w/w), respectively, with the majority of insoluble dietary fibre. Soluble dietary fibre of both fruits was extracted by hot water and water-extractable polysaccharide was yielded at 16.47% and 25.24% (w/w) for passion fruit and santol, respectively. The functional properties of fruit fibre were informed, with the satisfactory oil holding capacity of santol polysaccharide. The effect of both fruit polysaccharides on proliferation number at 24 hrs was not different from inulin. Prebiotic activity score of fruit polysaccharide was calculated from the growth of Lactobacillus acidophilus and Bifidobacterium longum compared with the growth of the enteric pathogen, Escherichia coli corresponding to-0.25 and-0.23 for passion fruit and 0.10 and-0.01 for santol, respectively. In conclusion, both passion fruit and santol polysaccharide showed a distinct effect on the supportive growth of probiotic bacteria which may be potential candidate ingredient incorporated in probiotic food. From this evidence, the development of fruit-based synbiotics from passion fruit and santol migh be affordable.
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Combined effects of exogenous enzymes and probiotic on Nile tilapia (Oreochromis niloticus) growth, intestinal morphology and microbiome
(2016-10-01)
Adeoye, Ayodeji A.
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Yomla, Rungtawan
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Jaramillo-Torres, Alexander
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Rodiles, Ana
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Merrifield, Daniel L.
A study was carried out to investigate the combined effect of exogenous enzymes and probiotic supplementation on tilapia growth, intestinal morphology and microbiome composition. Tilapia (34.56 ± 0.05 g) were fed one of four diets (35% protein, 5% lipid); one of which was a control and the remaining three diets were supplemented with either enzymes (containing phytase, protease and xylanase), probiotic (containing Bacillus subtilis, Bacillus licheniformis and Bacillus pumilus) or enz-pro (the combination of the enzymes and probiotic). Tilapia fed diet supplemented with enz-pro performed better (P < 0.05) than tilapia fed the control and probiotic supplemented diets in terms of final body weight (FBW), specific growth rate (SGR), feed conversion ratio (FCR) and protein efficiency ratio (PER). The dietary treatments did not affect somatic indices. The serum lysozyme activity was significantly higher (P < 0.05) in tilapia fed the probiotic supplemented diet than of those fed the remaining experimental diets. The intestinal perimeter ratio was higher (P < 0.05) in tilapia fed enz-pro supplemented diet when compared to those fed with the control and probiotic supplemented diets. Goblet cells abundance, microvilli diameter and total enterocyte absorptive surface was higher (P < 0.05) in tilapia fed diet supplemented with enz-pro than those fed the control diet. High-throughput sequencing revealed that majority of reads derived from the tilapia digesta belonged to members of Fusobacteria (predominantly Cetobacterium) distantly followed by Proteobacteria and Firmicutes. The alpha and beta diversities did not differ among dietary treatments indicating that the overall microbial community was not modified to a large extent by dietary treatment. In conclusion, supplementation of the diet with a combination of enzymes and probiotic is capable of improving tilapia growth and intestinal morphology without deleterious effect on the intestinal microbial composition. Statement of relevance: 1.Intensive operations in aquaculture are often accompanied by sub-optimum environmental conditions which may be stressful for fish.2.The production of high quality aquafeed with optimal growth and immune boosting effects could benefit intensive aquaculture operations.3.Dietary supplementation of exogenous digestive enzymes and probiotic as a cocktail may result in complimentary mode of action.4.Previous studies did not investigate the combined effects of exogenous digestive enzymes and probiotic on Nile tilapia.
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Screening and identification of lactic acid bacteria from raw seafoods and thai fermented seafood products for their potential use as starter cultures
(2012-01-01)
Nanasombat, Suree
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Phunpruch, Saranya
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Jaichalad, Thitirut
The number of lactic acid bacteria (LAB) was analyzed from 52 samples of raw seafoods (shrimp and mussel), and Thai fermented seafood products including fermented shrimp (kung-jom), mussel (hoi-dong), and fish (pla-jom). The viable LAB were 3.0×103 to 3.4×108 CFU/g. LAB were isolated and screened for their inhibitory activities against eight indicator bacteria by agar spot test. Among all selected LAB isolates, 52 isolates showed strong inhibitory activity. They were further characterized for their ability to resist hydrochloric acid, lactic acid, bile salts, and sodium chloride, and their ability to produce bacteriocins and amino acid decarboxylase. The selected LAB isolates, 1IS11 and 4IS17, were bacteriocin-producing strains, and showed no amino acid decarboxylase activity, which was suitable property for starter cultures. The isolate 1IS11 could resist both hydrochloric and lactic acid at the lowest pH of 2.0, while the isolate 4IS17 was able to tolerate hydrochloric and lactic acid at the lowest pH of 1.5 and 2.0, respectively. Both isolates could grow in MRS broth containing a high concentration of sodium chloride (10 %) and bile salts (1.5%). They were identified by morphological characterization, biochemical test, and 16S rDNA sequence analysis. The isolate 1IS11 was found to be Enterococcus faecium, whereas the isolate 4IS17 was Enterococcus faecalis.
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Oligosaccharides of pitaya (dragon fruit) flesh and their prebiotic properties
(2010-06-01)
Wichienchot, S.
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Jatupornpipat, M.
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Rastall, R. A.
The major carbohydrates of white and red-flesh pitayas (dragon fruit) were glucose, fructose and some oligosaccharides (total concentrations of 86.2 and 89.6 g/kg, respectively). The molecular weight distribution of the extract was affected by the extraction solvent. The maximum oligosaccharides content (27.40%), which included fractions with molecular weights of 273-275, 448-500 and 787-911 Da, were obtained using 80% ethanol extraction at room temperature (28 ± 2 °C). The low molecular weight fraction, including glucose and fructose, was successfully removed by yeast cultivation. The molecular weights of mixed oligosaccharides (716, 700, 490 and 474 Da) were confirmed by mass spectrometry. The mixed oligosaccharides showed that they were resistant to hydrolysis by artificial human gastric juice and human α-amylase, giving maximum hydrolysis of 4.04% and 34.88%, respectively. The mixed oligosaccharides were also found capable of stimulating the growth of lactobacilli and bifidobacteria. © 2009 Elsevier Ltd.
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Characterization of the antibacterial activity and probiotic properties of lactic acid bacteria isolated from raw fish and nham-plaa
(2008-10-01)
Nanasombat, Suree
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Phunpruch, Saranya
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Sriwong, Niracha
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Jaichalad, Thitirut
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Onnom, Waragul
Isolates of lactic acid bacteria from fish fillets and nham-plaa were screened to select the most suitable strains for the formulation of starter cultures with probiotic properties. Using an agar spot test, 30 of the 180 isolates that were tested inhibited at least one of four indicator strains; Staphylococcus aureus TISTR 118, Pediococcus acidilactici TISTR 051, Lactobacillus bulgaricus TISTR 415 and Listeria monocytogenes DMST 11256. Two bacterial isolates, 13IS3 and 13IS4, from fish fillets were resistant to a low pH in lactic acid (pH 2.9-3.2) and in HCl (pH 2.2) and a high concentration of NaCl (6.0%) and bile salts (5.25%). These isolates were identified by morphological, biochemical and molecular analysis as Lactococcus lactis 13IS3 and Lactobacillus sakei 13IS4. The fermentation of nham-plaa model broth (NMB) by L. lactis 13IS3 seemed to be stimulated by 1.0% garlic extract and 0-1.5% NaCl at all temperatures of incubation. L. sakei 13IS4 fermented at a slower rate than L. lactis 13IS3, but fermented more rapidly in a 3.0%-garlic extract NMB with 0-1.5% NaCl at 30°C and in the same medium containing 1.0-1.5% NaCl at 35°C.

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