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<p>This manuscript presents the isolation, characterization of five strains of&#xa0;<i>Lactiplantibacillus&#xa0;</i>spp. from fermented beet root and dragon fruit. They were identified as <i>Lactiplantibacillus plantarum</i> TPB02, <i>Lactiplantibacillus plantarum</i> TPB03, <i>Lactiplantibacillus pentosus</i> TPB05, <i>Lactiplantibacillus plantarum</i> TPD06, <i>Lactiplantibacillus plantarum</i> TPD09. All five isolates efficiently tolerated acidic pH 2–5 and 0.3% bile salt, as well as high NaCl concentrations. Identified strains showed significant survival in gastrointestinal fluid for 4&#xa0;h indicating their efficient transit through GIT. These strains can sustain intestinal colonization as reflected by their significant hydrophobicity (20–32) %, auto aggregation (54–65) %, co aggregation (60–88) %, mucin binding potentials (21–32) % along with biofilm forming ability. Unsupervised clustering algorithm and principal component analysis revealed the significant variation of probiotic potential among all five <i>Lactiplantibacillus</i> isolates. They exhibited strong antibacterial activity against ESKAPE pathogens as well as against food pathogens like <i>Bacillus subtilis</i>, <i>Clostridium perfringens</i>, <i>Listeria monocytogenes</i> etc. by production of bacteriocins. Safety assessment confirmed absence of haemolytic, gelatinase activity. The antibiotic susceptibility tests showed the isolates sensitivity to ampicillin, penicillin, erythromycin, tetracycline, and chloramphenicol while exhibiting resistance to nalidixic acid and ciprofloxacin. In addition, they exhibited cholesterol-assimilation capacity. Notably, <i>L. plantarum</i> TB02 and TPB03 showed efficient ability to degrade biofilms of <i>Listeria monocytogenes</i> which poses a significant threat for food safety. The five identified probiotic <i>Lactiplantibacillus</i> strains have potential applications in the food industry for improving food quality while boosting human health, making them important resources for developing innovative non diary based functional foods.</p>

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Lactiplantibacillus plantarum and Lactiplantibacillus pentosus species isolated from fermented beet root and dragon fruit exhibit potent antibacterial and antibiofilm activity

  • 期刊论文

  • 发表日期：

    2025年5月20日

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  • Tamanna Parvin,
  • Sudha Rani Sadras

摘要

This manuscript presents the isolation, characterization of five strains of Lactiplantibacillus spp. from fermented beet root and dragon fruit. They were identified as Lactiplantibacillus plantarum TPB02, Lactiplantibacillus plantarum TPB03, Lactiplantibacillus pentosus TPB05, Lactiplantibacillus plantarum TPD06, Lactiplantibacillus plantarum TPD09. All five isolates efficiently tolerated acidic pH 2–5 and 0.3% bile salt, as well as high NaCl concentrations. Identified strains showed significant survival in gastrointestinal fluid for 4 h indicating their efficient transit through GIT. These strains can sustain intestinal colonization as reflected by their significant hydrophobicity (20–32) %, auto aggregation (54–65) %, co aggregation (60–88) %, mucin binding potentials (21–32) % along with biofilm forming ability. Unsupervised clustering algorithm and principal component analysis revealed the significant variation of probiotic potential among all five Lactiplantibacillus isolates. They exhibited strong antibacterial activity against ESKAPE pathogens as well as against food pathogens like Bacillus subtilis, Clostridium perfringens, Listeria monocytogenes etc. by production of bacteriocins. Safety assessment confirmed absence of haemolytic, gelatinase activity. The antibiotic susceptibility tests showed the isolates sensitivity to ampicillin, penicillin, erythromycin, tetracycline, and chloramphenicol while exhibiting resistance to nalidixic acid and ciprofloxacin. In addition, they exhibited cholesterol-assimilation capacity. Notably, L. plantarum TB02 and TPB03 showed efficient ability to degrade biofilms of Listeria monocytogenes which poses a significant threat for food safety. The five identified probiotic Lactiplantibacillus strains have potential applications in the food industry for improving food quality while boosting human health, making them important resources for developing innovative non diary based functional foods.